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 .
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.
Cut the tofu into cubes and place them in a large dish with the cubed sweet potato and shallots.
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.
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.
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.
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.
Serve with the satay sauce together with freshly chopped coriander.
This curry is made with tempeh so that it provides good levels of protein. The cauliflower rice is also nutritious and low in carbohydrates. Cauliflower is a cruciferous vegetable and therefore aids in detoxification and balancing hormones.
Place into a food processor the chilli, tomato purée, ginger, garlic and 1 - 2 tbsp water. Blend to make a smooth paste. Set aside.
Place 1 tbsp oil into a frying pan on a medium heat. Add the tempeh and cook for 2 mins on each side until slightly brown. Set aside.
In the same pan add the aubergine, onion and red pepper with some extra oil and cook for 5-10mins until soft.
Then add the cardamom, cinnamon, bay leaf and whole peppercorns and stir for 1-2 minutes. Add the xylitol and stir.
Then add the ginger, chilli, garlic paste prepared earlier. Stir through. Add the coriander, cumin and garam masala and continue to mix for 1 minute. Season.
Add the tempeh and coconut milk and stir. Bring to the boil and then simmer for 5 minutes covered.
In a food processor, process the cauliflower florets until they are crumbly and about the same size as rice.
In a frying pan add the oil and fry the onion until soft. Add the cauliflower rice, turmeric and cumin and stir thoroughly until everything is combined. Cook on a low heat for 10 minutes until the cauliflower is cooked through.
Serve the cauliflower rice with the vegan Rogan Josh - scatter over some freshly cut coriander
Place all the burger ingredients except the oats, sweetcorn and butterbeans in a food processor and mix until you have a thick paste. Add the rest of the ingredients and pulse briefly to ensure you keep some texture. Season
Divide mixture into 4 and shape with you hands into burger shape.
Place burgers in oiled ovenproof dish. Splash some olive oil over the top of the burgers and then place in oven 0n 180C. After 5-7 mins turn the burgers and place back in the oven for another 5-7 mins. Remove from the oven.
Place all ingredients into a blender and blend until smooth.
Serve the burgers topped with the dressing and a side salad.