Looking for something filling and delicious?  Our choice is this tasty tapas style dish which is definitely not boring!

Broccoli Gouchjang Medley

Ingredients

  •  8 Stem Broccoli
  • 1 tablespoon soy sauce
  • 1 teaspoon Sesame Seed oil
  • 1/4 Butternut Squash
  • 100g Enoki mushrooms
  • 1 teaspoon Gouchjang paste
  • 1 teaspoon chopped garlic (optional)
  • sprinkle of sea salt
  • sprinkle of pepper

Preparation

  • Cut down broccoli stems
  • Marinate with Sesame Seed oil and Gouchjang paste, leave for 10 minutes
  • Dice butternut squash into cubes
  • Saute until lightly brown
  • Season with salt, pepper and garlic
  • Remove from the pan
  • Saute the marinated broccoli
  • Cut up Enoki mushrooms and add to pan
  • Season and remove once broccoli is slightly charcoal
  • Combine butternut squash and broccoli

Tofu Teriyaki

Ingredients

  • 200g Firm Tofu (press firmly on Tofu – ensure all water is removed)
  • 1 tablespoon soy sauce
  • 1 teaspoon Sesame Seed oil
  • 100g Teriyaki sauce
  • 2 carrots
  • 1/2 chopped onions
  • 1 teaspoon of garlic
  • Sesame seeds
  • sprinkle of sea salt
  • sprinkle of pepper

Preparation

  • Dice Tofu into cubes or triangles
  • Add oil to pan
  • Add garlic and onions
  • Add Tofu and saute until lightly brown
  • Season with salt and pepper
  • Remove tofu and set aside
  • Add Teriyaki sauce to pan
  • Add sliced carrots
  • Add Tofu and combine with cooked carrots
  • Remove from the pan
  • Sprinkle with Sesame seeds

Cranberries and Butternut Squash Salad

Ingredients

  • Wild Rocket
  • Marinated butternut squash (see above recipe)
  • Dried Cranberries
  • Unsalted cashew nuts
  • 1 teaspoon of Sesame oil

Preparation

  • Mix the above ingredients together in a bowl
  • Serve along with other recipes above

Another bowl can be added of rice to complete the vegan tapas spread.

Bon Appetit!