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!
Recent Comments