Chinese Tempeh with Quinoa

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 Chinese Tempeh with Quinoa
The tempeh strips are marinated in a really tasty Chinese sauce and then tossed in corn starch and lightly fried to make them crispy. Then stir fry some red pepper, broccoli, onion, and garlic together with the remaining sauce and serve with quinoa - quick and simple and highly nutritious - packed with protein, fibre, and phytonutrients .
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Instructions
  1. Slice the block of tempeh into thin strips and place them in a large mixing bowl
  2. In a small bowl mix the sauce ingredients
  3. Pour the sauce over the tempeh and marinate for 30 minutes.
  4. Remove the tempeh from the bowl and place in a separate clean bowl - reserve the sauce.
  5. Add the corn starch to the bowl with the tempeh and toss until coated - shaking off any excess.
  6. Add the oil to a wok and put on a medium heat. Add the strips of tempeh and let each side brown - about 1-2 minutes.
  7. Now add the peppers, onion, and garlic - toss and saute the vegetables for 4-5 minutes - reduce the heat.
  8. Pour in the marinade over the tempeh and veg - toss to coat. Simmer for a minute to thicken the sauce.
  9. serve immediately with quinoa.

Mushroom Bourguignon

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 Mushroom Bourguignon
If you like mushrooms then you will really enjoy this dish. It's a tasty vegan stew loaded with a variety of mushrooms, onions and carrots - with a tin of mixed beans to increase the level of protein. Served here with some mashed sweet potato and steamed broccoli.
Prep Time 10 mins
Cook Time 30 mins
Servings
people
Ingredients
Prep Time 10 mins
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Heat the 1 tablespoon of oil in a large saucepan and cook onions for 5 minutes. then add the carrot and cook for a further 5 minutes.
  2. Stir in the garlic, and tomato paste - cook for a further minute. Add 2 tablespoons of water to the corn flour and add to the pan and stir.
  3. Pour over the wine and stir well. Leave to simmer for a couple of minutes until the wine has reduced by half. Then add the stock and thyme and cook for a further 10 minutes.
  4. Meanwhile heat 1 tablespoon of oil in a frying pan and add the mushrooms and cook for 5 minutes stirring regularly. Season.
  5. Add to the pan, together with the juices and simmer for a further 5 minutes. serve.

Spicy Carrot and Coconut Soup

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 Spicy Carrot and Coconut Soup
This is a delicately spiced and smooth soup which is really delicious. The coconut milk in this recipe makes it rich and satisfying.
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large pan.
  2. Add garlic, onion, ginger and chilli. Cook for 5 mins.
  3. Add the carrots, lemon grass, and cook for further 2-3 mins.
  4. Add coconut milk and stock. Bring to the boil, simmer and cook for 15-20 mins or until carrots are soft.
  5. Remove the lemon grass. Pour soup into a food processor and blend until smooth. Serve with some roasted pumpkin seeds,