INGREDIENTS
Jerusalem artichokes, chickpeas, chaat masala (salt, red chilli, paprika, coriander, cinnamon, ginger, aniseed, long pepper, cumin, green cardamom, black pepper, dried mango powder, clove, carom, citric acid, cane sugar, canola oil, silicon dioxide), ginger, garlic, chilli powder, turmeric, coriander, mint, lemon, jalapeno chilli, tamarind paste, water, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2, B12)), red onion, sev (peanuts, gram flour, rapeseed oil, salt, turmeric)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 547kcal; Protein 20g; Fat 13.9g; Saturated Fat 0.8g; Total Carbs 96.6g; Fibre 11.8g; Salt 0.45g
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.
Add a drizzle of oil to a frying pan over a medium-high heat. Once hot, add the chaat masala paste, fry for 60 seconds, then toss through the artichoke and chickpea mix. Fry for around 5-6 minutes until the artichokes have browned a little. Mash the mix up a little with a fork as you cook and scrape the bottom of the pan regularly to prevent burning.
Peel and finely slice the red onion. Onion sizes vary, but half a small onion per person is about right.
Divide the artichoke chaat between serving plates, then dress it with mint chutney, tamarind yoghurt, red onion and a scattering of crispy sev. Enjoy!
INGREDIENTS
Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, courgette, purple sprouting 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.
Immune-boosting hot and sour Korean stew with silken tofu, shimeji mushrooms, vermicelli and fresh spring onions
INGREDIENTS
Onion, garlic, ginger, gochugaru chilli, red chilli, tomato puree, lemongrass, vegan boullion (celery), water, gluten free soy sauce, vermicelli noodles, shimeji mushrooms, silken tofu (soy), spring onions, lime
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 454kcal; Protein 21.2g; Fat 6.1g; Saturated Fat 0.2g; Total Carbs 83g; Fibre 9.5g; Salt 0.85g
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
Durum wheat flour, water, pumpkin, breadcrumbs (wheat flour, salt, yeast), salt, sage, rice flour, hazelnuts, sage, vegan butter (fava bean, rapeseed oil, sunflower oil, filtered water, natural flavourings)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 559kcal; Protein 18.4g; Fat 12.9g; Saturated Fat 2.2g; Total Carbs 98.6g; Fibre 9.7g; Salt 1.2g
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.