Tempeh Salad Buddha Bowl

Print Recipe
 Tempeh Salad Buddha Bowl
This salad is full of protein and fibre - Tempeh is a great source of plant based protein as are the mixed beans. It also has good fats with the avocado dressing and olive oil. finally there are plenty of phytonutrients with all of the salad ingredients including spinach, coriander, tomatoes, red onion and corn.
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
Tempeh
Dressing
Salad
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
Tempeh
Dressing
Salad
Instructions
  1. In a medium frying pan add the oil and cook the tempeh for 6-8 minutes until golden brown.
  2. Then add the tamari, garlic powder, cumin, and chilli powder and cook for another 5 minutes. Remove from the heat.
  3. For the dressing add all the ingredients to a blender and blend until smooth.
  4. Arrange the spinach, tomatoes, beans, corn, coriander and tempeh in a large bowl and serve with the avocado dressing.

Thai Red Curry with Tofu

Print Recipe
 Thai Red Curry with Tofu
This is a quick, easy and tasty curry - it can be served with some steamed vegetables or some brown rice.
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. Place the tofu into an oven proof dish and pour over 1 tbsp. olive oil. Place in oven for 25 mins on 180C. Remove from oven and set aside.
  2. In a large wok heat the oil and add the ginger, onion, garlic, and chilli and sauté for 5 mins.
  3. Add mushrooms and red pepper and sauté for another 5 minutes. Season.
  4. Stir in curry paste and cook for 2 mins. Pour in coconut milk, tamari, lime zest and juice. Add tofu pieces and simmer for 10 mins, stirring frequently.
  5. Serve and garnish with fresh chopped coriander,

Roasted Tumeric Cauliflower with Dhal

Print Recipe
 Roasted Tumeric Cauliflower with Dhal
This is an easy dish to prepare and is satisfyingly filling as well as delivering great flavours. Lentils are a great plant based source of protein as well as being packed with fibre.
Prep Time 20 mins
Cook Time 30 mins
Servings
people
Ingredients
Cauliflower
Dhal
Prep Time 20 mins
Cook Time 30 mins
Servings
people
Ingredients
Cauliflower
Dhal
Instructions
  1. Heat the oven to 180C. Place the cauliflower steaks and any remaining florets into a large roasting tin and sprinkle over the olive oil.
  2. Roast the cauliflower for 15 minutes and then remove from the oven and scatter over the turmeric and garlic. Return to the oven for a further 15 minutes or until they start to brown.
  3. Meanwhile heat the coconut oil in a large saucepan and gently fry the onion and chilli for 5 minutes.
  4. Add the cumin, garlic and curry powder and cook for a further 2 minutes before stirring in the lentils, followed by the coconut milk and stock. Cover the pan and gently cook for 15 minutes or until the lentils are soft.
  5. In the meantime, place the tomatoes in a roasting tin and place in the oven with a drizzle of olive oil for 15 minutes.
  6. Add the spinach to the lentils together with the coriander and cook until the spinach has wilted. Season.
  7. Serve the cauliflower onto a large serving dish and top it with the dhal, flaked almonds, tomatoes, and some freshly chopped coriander.

Cauliflower and Chickpea Stew

Print Recipe
 Cauliflower and Chickpea Stew
This is a warm and smooth stew made with a base of onions, garlic, ginger, tomatoes, coconut milk, spices and miso. It's mild but full of flavour and really comforting on a cold day. Here it is served with some steamed kale and brown rice,
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. In a large pan, heat the oil and add the onion and fry for about 5 minutes, stirring frequently. Add the garlic and ginger and cook for a further few minutes. Add the spices and cook for 1 minute more.
  2. Stir in the chopped tomatoes, miso paste and tamari and cook for 5 minutes, stirring occasionally.
  3. Mix in the coconut milk, chickpeas and red pepper and simmer for a further 10 minutes.
  4. Add the cauliflower, and cook for 10 more minutes or until the cauliflower is tender. Season.
  5. Serve with some steamed vegetables and/or brown rice.

Tofu Pad Thai

Print Recipe
 Tofu Pad Thai
It is much healthier to make Pad Thai at home rather than ordering a takeaway. This gluten-free pad thai is a healthier version of a classic takeaway dish. It is packed with veggies, tofu, and brown rice noodles. Tofu is a good source of protein and it is also an excellent source of iron, calcium, and selenium
Prep Time 40-45 mins
Cook Time 10-15 mins
Servings
people
Ingredients
Pad Thai
Sauce
Prep Time 40-45 mins
Cook Time 10-15 mins
Servings
people
Ingredients
Pad Thai
Sauce
Instructions
Pad Thai
  1. Prepare tofu - remove packaging, and then drain. You need to dry the tofu as much as possible, so place between kitchen towels and press down hard to remove as much moisture as possible.
  2. Cut into 1 inch squares and dust with cornflour
  3. Lightly fry in pan until golden and then set aside
  4. Cook rice noodles in pan of boiling water - follow instructions on packet
  5. Place all raw ingredients in wok with a splash of oil, and toss and stir for 3-5 mins
  6. Add whisked adds and drained cooked noodles, tossing ingredients quickly.
  7. Add sauce and stir - pour into plate and garnish with coriander, chillies and lime.
Sauce
  1. Gently stir the vinegar, xylitol and tamari sauce in a pan until the sugar has dissolved
  2. Add remaining ingredients and srir. Set aside to cool.