Asian Coleslaw

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Asian Coleslaw
This is a fresh slant on the classic recipe of coleslaw. All the basic ingredients are in this like cabbage, carrot and coleslaw - but there is the asian twist with ginger, tamari, chilli and coriander. It's a refreshing and light salad and can be combine with other dishes like spicy cauliflower or frittata.
Instructions
  1. In a large bowl add the red and white cabbage, carrots, onions, ginger, chilli, and coriander. Season. Toss so that everything is combined well.
  2. Add the vegan mayonnaise and tamari and stir until all the ingredients are covered in mayonnaise, Garnish with some fresh coriander and serve.

Teriyaki Tempeh and Asian Salad

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Teriyaki Tempeh and Asian Salad
Tempeh makes a delicious protein addition to any meal. Tempeh is fermented soya beans that are formed into a sort of cake or loaf. Tempeh actually contains more fibre and protein than tofu because it is less processed. It is also a good source of potassium, magnesium, B6 and iron. This is a fresh, delicious and nutritious light lunch, full of flavour.
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Instructions
Teriyaki Tempeh
  1. Prepare the tempeh first. Cut tempeh into triangles and steam for 10 minutes.
  2. Add all the ingredients for the marinade into a bowl and mix.
  3. Place tempeh in a dish and pour over marinade and ensure that it is all covered. Set aside for 20 minutes to marinate.
  4. In a frying pan, melt the coconut oil. Fry the tempeh for 5-7 minutes on each side until crispy.
  5. Mix the teriyaki sauce ingredients
  6. Once the tempeh has been fried, pour the teriyaki sauce into the frying pan and cover the tempeh. Continue cooking for 2 minutes, and then set aside.
Asian salad
  1. Whisk all the dressing ingredients together and set aside.
  2. Place all vegetables and herbs in a large bowl and mix.
  3. Drizzle the dressing over the salad and then top with the Teriyaki Tempeh. Serve immediately.

Aubergine Masala

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Aubergine Masala
Aubergines have a really smooth and earthy taste and soak up the flavours in this curry which is warming and filling. Served here with dahl which provides both protein and fibre. Add some steamed green vegetables to make a complete meal.
Instructions
  1. Put the aubergines, onions and green pepper in a large pan over a medium heat and add the oil, the spices, salt and xylitol. Add more oil if necessary.
  2. Cook covered for 20-25 minutes, stirring frequently or until the vegetables are soft. Drain off any excess oil before serving.

Thai Sweet Potato and Roasted Red Pepper Soup

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Thai Sweet Potato and Roasted Red Pepper Soup
This is a rich creamy and colourful soup.
Instructions
  1. Place sliced red peppers in an oven proof dish with 1 tbsp. oil and place in oven 180C for 10-15 mins until soft
  2. In a large saucepan add 1 tbsp. of oil. Add the onion, garlic, chilli and ginger and cook for 10 mins stirring regularly.
  3. Add the sweet potato chunks and saute for another 5 minutes.
  4. Por in the coconut milk and water, and roasted red peppers. Bring to the boil and then simmer for 30 mins until the sweet potato is soft. Add more water if the consistency is too thick. Season.
  5. Puree the soup in a food processor and serve garnished with coriander.

Chana Aloo Masala (Chickpea and Potato Masala)

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Chana Aloo Masala (Chickpea and Potato Masala)
This is an quick and easy meal to make - made with chickpeas, sweet potato and spinach in a curry sauce. Full of protein, fibre and nutrients. Serve with brown rice or some freshly steamed vegetables like kale or broccoli.
Instructions
  1. In a large pan, melt the oil. Add the onion, garlic, chilli and ginger and cook for 5 mins or until the onion is soft.
  2. Add spices and cook for further 2 mins.
  3. Add tomatoes, potato and chickpeas to the pan, stir and cook for 20 mins with lid on. Check that the potatoes are cooked, add spinach and cook for further few minutes until spinach is wilted.
  4. Pour curry into a serving dish and then top with fresh coriander.