Bún chay noodle salad with crispy ginger and lemongrass mushrooms, pickled carrot and daikon, fresh herbs and a zingy sesame and soy dressing
INGREDIENTS
Glass vermicelli noodles, carrot, daikon, rice vinegar, water, mint, coriander, ginger, water, soy sauce, lime, peanut butter, maple syrup, peanuts, tofu (soy), walnuts, mushroom, lemongrass, garlic
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 602kcal; Protein 25.1g; Fat 21.1g; Saturated Fat 13g; Total Carbs 78.6g; Fibre 10.3g; Salt 1.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
INGREDIENTS
Turmeric, curry powder, ground coriander, cinnamon, star anise, cloves, chilli flakes, onion, garlic, ginger, lemongrass, tofu (soy), sweet potato, coconut milk, coconut sugar, lime juice, apple cider vinegar, raw natural cane sugar, water, salt, carrot, red pepper, red cabbage, coriander, quinoa
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 654kcal; Protein 24.2g; Fat 27.8g; Saturated Fat 19.4g; Total Carbs 81.9g; Fibre 12.3g; Salt 0.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Boil your kettle, preheat your oven to 200°C / 180 °C fan, then take out a saucepan, a frying pan and a roasting tray.
Fill your saucepan with boiling water from your kettle, place over a medium heat and once the water is bubbling, add the quinoa. Reduce the heat to low and cook for 6-8 minutes or until the quinoa is tender but still with some bite.
Place your frying pan over a medium heat and add a drizzle of oil. While it heats up, drain the tofu and dice into 1.5cm cubes. Once the pan is hot, fry the tofu cubes for 3-5 minutes or until golden on all sides. Season with a little soy or salt in the final 30 seconds of cooking, then remove from the pan and set aside to keep warm
Pour the curry sauce into the same frying pan, bring to the boil, then reduce the pan to medium low and continue to cook for 3-5 minutes or until piping hot.
INGREDIENTS
Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, courgette, tenderstem broccoli, black rice, vegetable boullion (soya, celery), Thai basil, red chilli, lime
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 667kcal; Protein 25.2g; Fat 28.7g; Saturated Fat 22.4g; Total Carbs 90.6g; Fibre 8.6g; Salt 1.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Crispy mushroom shawarma with pickled radish, minted jalapeño salsa and tahini drizzle, wrapped in pillowy soft flatbread
INGREDIENTS
King oyster mushrooms, portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.