5 Meals I Eat Every Week (Vegan) | JessBeautician

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KITCHENWARE:
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AVOCADO TOAST WITH OYSTER MUSHROOM ‘BACON’
http://www.jessicabeautician.co.uk/2021/05/avocado-toast-with-oyster-mushroom-bacon.html
RED LENTIL & COCONUT DAL
http://www.jessicabeautician.co.uk/2021/05/red-lentil-coconut-dal-with-spiced.html
TOFU ‘CHICKN’ NOODLE STIR FRY (Serves 2)
TOFY ‘CHICKN’ MARINADE
2 tbsp garlic puree
2 tbsp toasted sesame oil: https://amzn.to/3saOumF*
1 tsp soy sauce
1 tsp rice vinegar: https://amzn.to/3dg5B2g*
1 tsp maple syrup
1 tsp ground ginger
1 tsp chilli flakes
1 tsp cornflour
Pinch salt
Pinch pepper

1 block tofu: https://bit.ly/37Q5xnc*
1 red & green pepper, sliced
100g baby corn, sliced
50g shiitake mushrooms
2 portions udon noodles
Spring onions, cashew nuts, sesame & lime

Pre-heat the oven to 180 degrees celsius, then mix the marinade ingredients together in a bowl until well combined. Break the tofu up into large chunks and place in a mixing bowl, then pour over 2/3's of the marinade and toss well to coat the tofu evenly. Spread the tofu out on a non-stick baking tray and place in the oven to bake for 25-30 minutes, shuffling halfway through. Add the oil to a wok and heat through, then throw in the shiitake mushrooms and fry them off. Add in the peppers and continue to fry with the mushrooms. Add in the baby corn, then in a separate pan, cook the noodles according to packet instructions and once done, drain and add to the vegetables. Pour in the remaining 1/3 of the marinade, then remove the tofu from the oven and add it to the pan. Toss well, then serve with spring onions, toasted cashew nuts and sesame seeds, and fresh lime.
SPICY SWEET POTATO, COCONUT & GINGER SOUP
2 tbsp olive oil
1 white onion
3 cloves garlic
1 thumb sized piece ginger
1 red/green chilli, chopped
2 tsp turmeric
2 medium sweet potatoes, peeled & cubed
1 pint vegetable stock
1 tin coconut milk
Salt & pepper
Large handful fresh coriander
Chilli oil, coriander, spring onions, yoghurt, chilli & chilli flakes

Heat the oil in a large pan then add in the onion and garlic, and allow them to soften on a medium heat. Grate in the ginger, then add the chilli to the pan too. Fry everything off before then adding in the turmeric and frying it off for a further two minutes. Add the sweet potatoes to the pan, mix everything through well then cook that off for around 3 minutes. Pour in the vegetable stock and the coconut milk, then season well with salt and pepper. Stir, then bring to the boil and allow it to cook on medium-high heat for 3 minutes. Turn the heat back down to low-medium and leave to simmer for 20 minutes. Add the fresh coriander then blend until smooth. Heat again if necessary, serve hot and garnish with coconut yoghurt, chilli oil, red chilli, fresh coriander, spring onion and pumpkin seeds.
RICH TEMPEH RAGU
Written recipe coming soon
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Видео 5 Meals I Eat Every Week (Vegan) | JessBeautician канала Jess Beautician