Gut-Friendly Gochujang Tempeh Over Savoy Cabbage Slaw With Fluffy Quinoa, Tahini Dressing & Omega 3 Seed Mix

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle and take out a large frying pan and a sauecpan.

STEP 2

Pour boiling water from your kettle into your saucepan and place over a medium heat. Once the water is bubbling, add the quinoa and cook until al dente, around 8 minutes. Add the edamame beans for the final 3 minutes of cooking time. Drain and set aside.

STEP 3

Meanwhile, slice the tempeh into bitesized pieces, around 1x3cm. Place your frying pan over a medium-high heat and dry fry (without oil) the omega 3 seed mix to toast, around 1-2 minutes. Remove the seeds and wipe the pan clean with kitchen towel, then add a drizzle of olive oil to the same pan. Once hot add the tempeh and cook until golden on both sides. Turn off the pan, then add 1/3rd of the gochujang sauce (spicy!) to the pan and turn the tempeh through it to cover and glaze. Set aside.  

STEP 4

Peel, then julienne or grate the carrot. Add the carrot to a large mixing bowl along with the savoy cabbage, cooked quinoa and edamame beans. If you like spice you can add another 1/3rd of the gochujang glaze too. Toss everything well to combine.

STEP 5

Divide the salad between serving bowls and arrange the tempeh over the top. Spoon over some extra gochujang sauce (spicy!) depending on your spice preferences, add a drizzle of tahini dressing and scatter over the omega 3 seed mix. Enjoy!