Peanut butter African Soup

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Peanut butter African Soup
This is a fabulous vegan soup that can be prepared in advance and kept in the fridge for 3-4 days. It has a peanut and tomato base which is full of flavour, very comforting, smooth, and filling.
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. In a large saucepan add the oil and chopped onion and cook for 5 minutes until soft.
  2. Add all the ingredients for the sauce into a blender and blend until smooth.
  3. Add the remaining vegetables to the pan with the cooked onion and then pour in the sauce - stir well .
  4. Bring to the boil and then simmer for 15 -20 minutes until the vegetables are tender.
  5. Serve garnished with fresh coriander.

Jackfruit Thai Peanut Noodles

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Jackfruit in Thai Peanut sauce with Noodles
This is a quick and easy meal to make. It is full of flavour and the sauce combines well with the jackfruit. Jackfruit is a giant fruit that's often used as a meat substitute. Jackfruit is a healthy source of essential nutrients, including vitamin C, potassium, and dietary fiber. It is also high in magnesium, calcium, vitamin B6 and antioxidants.
Instructions
  1. Heat the oil in a large pan and add the onion, cabbage, garlic and red pepper. Cook for about 8 mins.
  2. In the meantime drain the jackfruit, cut off the hard core and discard. Using your hands slightly shred the jackfruit. Then add it to the pan and cook for a further 5 minutes.
  3. While the jackfruit in cooking, prepare the peanut sauce. In a food processor, add all the ingredients for the sauce and process until smooth.
  4. Then pour the sauce into the pan, stir well and let this cook for 5 minutes to warm through.
  5. To serve, divide the noodles into serving bowls and top with the jackfruit. Top with fresh coriander and sliced red chilli. Serve also with some lime.

Sweet Potato, Shallots and Tofu Kebabs with Satay Sauce

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Sweet Potato, Shallots and Tofu Kebabs with Satay Sauce
The tofu and vegetables in this dish are marinated in a ginger before being baked. The tofu combines well with the sweet flavours of the shallots and sweet potato together with the peanut satay.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
satay sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
satay sauce
Instructions
  1. Place the cubed sweet potato in a saucepan with water and bring to the boil. Cook for 5 minutes and then remove from the heat and drain.
  2. Cut the tofu into cubes and place them in a large dish with the cubed sweet potato and shallots.
  3. Whisk together the tamari sauce, tomato puree, water and ginger. Pour this over the tofu and vegetables. Season and leave to marinate for at least an hour but preferably longer.
  4. Blend the lemon, ginger, garlic, chilli, coconut milk, peanut butter and tamari in a food processor. Pour the sauce into a pan , bring to the boil and simmer for 5 minutes stirring frequently until it thickens. Set aside.
  5. Put a shallot on a skewer, followed by sweet potato and then a cube of tofu and then repeat again. Continue until you use up all the tofu and vegetables on the skewers.
  6. Place the kebabs in an ovenproof dish and brush with the marinade. Cook for 20 -25 minutes on 180C or until all the vegetables are cooked. Turn the kebabs whilst cooking.
  7. Serve with the satay sauce together with freshly chopped coriander.

Buddha Bowl with Peanut Tofu and Tahini Turmeric Sauce

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Buddha Bowl with Peanut Tofu and Tahini Turmeric Dressing
The tofu in this dish is marinated in a peanut sauce and then baked - which makes it really delicious. The buddha bowl is then made up of steamed broccoli, roasted sweet potatoes, spinach, red cabbage, avocado, and roasted red peppers - but you can add whatever veg is to hand or your favourite vegetables. I've then added a tahini and turmeric dressing which is full of flavour and also protein.
Instructions
  1. Make the peanut sauce by placing all the ingredients into a blender and blend until smooth.
  2. Place the cubed tofu into a bowl and pour over the peanut sauce and ensure that it is all covered by the sauce.
  3. Place the tofu on a oiled baking sheet. Add extra sauce to each tofu cube. Put into oven on 180C for 25 minutes. Then remove from the oven and set aside.
  4. Place the sweet potato and a baking sheet and drizzle over olive oil and season. Bake for 20-25 minutes or until soft.
  5. Place the red pepper on a baking sheet and drizzle with olive oil. Bake for 10 minutes.
  6. To make the tahini turmeric sauce, combine all the ingredients into a blender and blend until smooth.
  7. In a large bowl, place at the bottom 100g of fresh spinach and then add on top in layers the tofu, steamed broccoli, chopped avocado, shredded cabbage, red pepper, and sweet potato. Serve with the sauce.