Peanut butter African Soup

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Peanut butter African Soup
This is a fabulous vegan soup that can be prepared in advance and kept in the fridge for 3-4 days. It has a peanut and tomato base which is full of flavour, very comforting, smooth, and filling.
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. In a large saucepan add the oil and chopped onion and cook for 5 minutes until soft.
  2. Add all the ingredients for the sauce into a blender and blend until smooth.
  3. Add the remaining vegetables to the pan with the cooked onion and then pour in the sauce - stir well .
  4. Bring to the boil and then simmer for 15 -20 minutes until the vegetables are tender.
  5. Serve garnished with fresh coriander.

Tofu Fajitas

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Tofu Fajitas
The tofu and beans adds protein and lots of fibre to these vegetarian fajitas - the filling can be used with sweet potato or gluten free wraps.
Instructions
  1. Place the oven proof dish with Tofu into the oven on 180C for 20 mins.
  2. Heat the oil in a large frying pan and add onions, peppers and chilli. Season and cook for 10-15 mins until veg is soft. Add the coriander stems and spices and cook for a further 5 mins.
  3. Add tofu, beans. xylitol and tomatoes and cook for further 5 mins.
  4. Warm the tortillas or wraps.
  5. Place the wraps onto 4 plates and divide the tofu and veg mix on top of each wrap. Serve with avocado, yoghurt, coriander leaves and wedges of lime.

Roasted Butternut Squash with Vegan Chilli


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Roasted Butternut Squash with Vegan Chilli
Prep Time 15 mins
Cook Time 45 mins
Servings
People
Ingredients
Prep Time 15 mins
Cook Time 45 mins
Servings
People
Ingredients
Instructions
  1. Heat oven to 180C. Rub the squash with a little oil, then roast them on a baking tray for about 45 mins until soft
  2. Meanwhile heat the remaining oil in a large frying pan, then fry the onion for a few minutes until soft. Stir in the chilli and cumin and fry for 1 more minute.
  3. Add the lentils, chopped tomatoes, beans, and tomato puree and cook for a further 10 mins. Then stir in half the coriander.
  4. Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli.
  5. Fill the cavity of each squash with a quarter of the mixture and then scatter with the remaining coriander. Serve with some steam vegatables like kale.