Immune-boosting shiitake miso broth with vermicelli, shimeji mushrooms, pickled daikon and curly kale, drizzled with chiu chow chilli sauce
INGREDIENTS
Dried shitake mushroom, ginger, garlic, white miso (water, organic soybeans (soya), organic rice, salt, yeast, koji culture), kombu, soy sauce, maple syrup, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), vegetable oil, vermicelli noodles, shimeji mushrooms, spring onions, kale, daikon, rice vinegar, water, raw natural cane sugar, sea salt, chilli, garlic, sesame seeds, sesame oil
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 456kcal; Protein 19.9g; Fat 1.5g; Saturated Fat 0.3g; Total Carbs 92g; Fibre 13.7g; Salt 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.
BBQ jackfruit tacos with pickled cabbage, carrot and red onion, chipotle cashew crema and fresh coriander on soft corn tortillas
INGREDIENTS
Red onion, garlic, cumin, paprika, ground coriander, cinnnamon, cloves, oregano, tomato puree, maple syrup, chipotle, balsamic vinegar, vegan boullion (celery), water, young green jackfruit, red cabbage, red onion, carrot, cider vinegar, raw natural cane sugar, sea salt, brown mustard seeds, cashews, coriander
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 535kcal; Protein 11g; Fat 14.7g; Saturated Fat 2.9g; Total Carbs 98.5g; Fibre 10.6g; 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.
INGREDIENTS
Courgette, onion, apple cider vinegar, raw natural cane sugar, brown mustard seeds, turmeric, water, sea salt, red lentils, ginger, garlic, cumin, coriander powder, curry powder, cinnamon, coconut milk, vegan boullion (celery), sweet potato, red quinoa, cavolo nero
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 660kcal; Protein 23.3g; Fat 21.5g; Saturated Fat 14.7g; Total Carbs 94.6g; Fibre 14.1g; Salt 0.75g
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.
Spicy dan dan noodles with miso mushroom and walnut mince, tossed in a sweet and savoury garlic sesame sauce, topped with fresh spring onions and toasted peanuts
INGREDIENTS
Chestnut mushrooms, organic tofu (water, soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g
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, then take out a large saucepan and a frying pan.
Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.
Using a sharp knife, slice the pak choi in half lengthways, then place both halves face down on your chopping board. Remove and discard 1-inch from the base of the stems, then finely slice the remaining leaves, cutting horizontally up the length of the stems.
Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and shredded pak choi to the pan and cook for 3-5 minutes or until the mince has started to crisp up a little and the pak choi is starting to become tender. Remove from the heat, add half of the garlic sesame sauce and stir through.
Once the udon noodles are cooked, toss through the remaining sauce and divide between serving bowls. Top with the dan dan mince. Finish the dish with the spring onion and toasted peanut garnish. Enjoy!