Asian Tofu Spring Rolls

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Asian Tofu Spring Rolls
These are great for lunch - filled with fresh raw vegetables, coriander and crispy tofu. The sauce is full of flavour and great for dipping.
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Instructions
  1. Toss the tofu in the cornflour and then fry in the sesame oil. Stir to ensure that all sides are browned.
  2. Prepare the sauce by adding all the ingredients together and stirring to combine. Add water as necessary to make the sauce pourable.
  3. Then add 2 tablespoons of the sauce to the tofu and then the tamari sauce, and maple syrup - stir well.
  4. Add tofu back to the pan and cook for several minutes until glazed. Set aside.
  5. To assemble spring rolls, pour warm water into a shallow dish and immerse each rice paper for about 10-15 seconds.
  6. Then spread each rice paper out on a board. Add a small amount of vermicelli noodles and layer each vegetable (cucumber, red pepper and carrot) on top together with some coriander and 2-3 pieces of tofu on top.
  7. Gently fold over and tuck in the edges and continue rolling until sealed.
  8. Repeat with the remaining rice paper, vegetables and tofu until all of rice paper and veg has been used.
  9. Serve with the remaining peanut dipping sauce.

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.
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.

Ginger Tempeh Stir fry

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Ginger Tempeh Stir fry
This is a quick, easy and nutritious lunch. The tempeh is full of flavour with ginger, garlic and tamari. The stir fry combines carrots, onions and green beans. I serve this with some quinoa to make it a filling meal and to provide some extra protein.
Instructions
  1. Prepare the sauce ingredients by placing in a blender the sesame oil, ginger, garlic, vinegar, maple syrup, corn flour, and nut butter. Blend and set aside.
  2. In a large pan heat 2 tablespoons of the olive oil. Add in the tempeh and cook for 10 mins. Flip over the tempeh every few minutes to ensure all sides are browned. Then add 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelise. Remove onto a clean plate.
  3. Add in the remaining tablespoon of olive oil and toss together the green beans and carrots. Cook for 3-5 minutes. Pour in the remaining sauce until it thickens. Toss to coat everything and cook until the sauce thickens. Add back in the tempeh and cook until warmed through, sprinkle over sesame seeds and serve.