Bún vermicelli noodle salad with crispy miso mushroom and walnut 'mince', pickled vegetables, fresh herbs and toasted peanuts
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.
Slow-cooked Moroccan tagine with dates, olives, button mushrooms, curly kale and an orange-spiked herby chermoula dressing
INGREDIENTS
Turmeric, cumin, coriander, cloves, allspice, nutmeg, star anise, cinnamon, onion, rosemary, bay leaves, garlic, vegan red wine, carrots, celery, mushroom, dates, potato, cannellini beans, vegetable stock (celery), soy sauce, tomato puree, mint, parsley, garlic, lemon, orange, extra virgin olive oil
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 593kcal; Protein 27.9g; Fat 2.5g; Saturated Fat 0.6g; Total Carbs 119.8g; Fibre 32.7g; Salt 2g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Remove any hardy stalks from the kale and finely slice the leaves.
Add the stew and sliced kale to a large saucepan and place over a medium-high heat. Bring everything to the boil, then reduce to a low-medium heat and continue simmering for 5-10 minutes or until the kale has wilted and the veg is piping hot throughout.
To serve, divide the stew and kale between serving bowls, drizzle over the chermoula dressing and enjoy!
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.
Sweet and smokey cauliflower steaks over creamy butterbean mash, smothered in chimichurri, pine nuts and pomegranate seeds
INGREDIENTS
Cauliflower, vegetable oil, maple syrup, paprika, thyme, jalapenos, shallot, garlic, red wine vinegar, extra virgin olive oil, parsley, coriander, butterbeans, rosemary, garlic, lemon juice, pomegranate seeds, pine nuts
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 610kcal; Protein 24.3g; Fat 23.5g; Saturated Fat 4.5g; Total Carbs 82.2g; Fibre 23.7g; Salt 2g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
First brush or drizzle the cauliflower marinade evenly over both sides of the cauliflower steak(s) and leave them for a few minutes to absorb the flavours.
Place a large frying pan over a medium-high heat and toast the pine nuts for 1-2 minutes or until golden. Remove and set aside.
Place the frying pan back over a medium-high heat and add a drizzle of oil. Once the pan is hot, add the marinated cauliflower steak(s) and cook for around 4-5 minutes on both sides, or until they have browned and caramelised. Spoon half of the chimichurri sauce over the steaks during the final 30 seconds of cooking, then remove and set aside.
Heat the butterbean puree in a small saucepan over a low-medium heat for around 3-4 minutes, stirring regularly and adding water as needed to prevent it sticking.
Spoon a bed of butterbean puree onto each serving plate, top with your cauliflower steak(s), then smother everything in the remaining chimichurri, pomegranate seeds and toasted pine nuts. Enjoy!