DETAILSServes 2INGREDIENTS250g firm tofu, cut into 2.5cm cubes 150ml vegetable oil (for frying the tofu) 150g soba noodles 30ml vegetable oil 1 carrot, cut into 1cm cubes ½ courgette, cut into 2.5cm thick cubes 1 small red onion, sliced into 3mm slices 4 spring onions, cut into 2.5cm pieces 60g mangetout, sliced 500ml ...
DETAILSServes 2INGREDIENTS45g sun-dried tomatoes ½ tablespoon miso paste 1 teaspoon chilli paste 800ml vegetable stock 4 longstem broccoli, trimmed 2 nests ramen noodles 1 tablespoon vegetable oil ½ courgette, sliced lengthways and into large chunks 50g mangetout, trimmed ¼ leek, sliced lengthways and into large chunks 4 asparagus, sliced at an angle 150g ...
The best noodles to use are instant wholegrain rice noodles because they soften in the right time. You can use whatever vegetables you have to hand. For example, one pack of stir-fry veg can easily feed four. Aim to get as many types of veggies and colours as you can into yours.DETAILSMakes 4 portionsINGREDIENTS...
The challenge of making a vegan risotto is that you don’t have the luxury of adding butter and Parmesan to emulsify it, so you have to cook the courgettes long enough to allow them to break down and become creamy. DETAILS Serves 4 INGREDIENTS 4 yellow or green courgettes5 tbsp olive oil, plus extra to serve1 garlic clove, finely ...