Ingredient: Extra virgin olive oil
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Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing
Print Recipe Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing This recipe is full of deep flavours with turmeric cauliflower, red peppers, garlic mushrooms, courgettes, spicy seeds combined with stir fry tofu on a bed of mixed lettuce leaves and spinach. Prep Time 25 mins Cook Time 40 mins Servings people Ingredients…
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Chinese Tempeh with Quinoa
Print Recipe 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…
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Butternut Squash and Pomegranate Salad
Print Recipe Butternut Squash and Pomegranate Salad This is such a tasty and fresh salad – sweet honey roasted squash, spicy roasted pumpkin seeds, spinach and pomegranate seeds with a delicious dressing – and topped with vegan cheese. Prep Time 15 minutes Cook Time 45 minutes Servings people Ingredients 2 tbsp Extra virgin olive oil1…