Teriyaki Chickpeas
Take chickpeas to the next level with this insane Teriyaki recipe.
Ingredients
1 can chickpeas, drained and rinsed
Marinade
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp maple syrup
1/2 tsp garlic powder
1/4 tsp ginger powder
1/2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp cornflour (mixed with 2tbsp water)
Method
Combine the marinade ingredients, ensuring they blend seamlessly, then toss in the chickpeas, coating them thoroughly. Transfer the mixture to a sizzling fry pan and simmer for 10-15 minutes until the sauce thickens and becomes sticky. This versatile dish pairs wonderfully with various accompaniments—I personally love it with rice and veggies for a wholesome meal, but I've also experimented by incorporating it into pasta, resulting in an irresistibly flavourful dish.
Satay Tofu Skewers
Impress your friends and family with these tasty tofu skewers!
Ingredients
Tofu Skewers
1 block firm tofu, water pressed out and cut into thick sticks
2 tbsp soy sauce
1/2 tbsp maple syrup
1/2 tsp garlic powder
2 tbsp water
1 tsp sesame oil
1/2 tbsp sriracha
Satay Sauce
1/3 cup peanut butter
Left over tofu marinade
Juice 1/2 lime
1 tsp rice vinegar
2 tbsp sweet chilli
Water to thin
Method
Mix together tofu marinade ingredients in a container and add tofu sticks. Place lid on container and shake to coat the tofu well. You can leave this overnight for better marinating or use straight away. Bake tofu in the oven or air fryer for 20 minutes at 180 degrees Celsius.
Add the left over tofu marinade to a bowl and add the rest of the satay sauce ingredients. Thin with water (only add a little at a time until your desired texture and taste).
When the tofu is cooked, poke with skewers and enjoy with the satay sauce!
Vegan Ramen
Everybody loves a ramen bowl right? Try this plant-based version!
Serves 4
Ingredients
Tofu
1 block firm tofu, cut into cubes
1 tbsp soy sauce
Maple & Soy Shiitake Mushrooms
40g dried shiitake mushrooms, soaked in boiling water for 20 minutes
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp soy sauce
1/2 tsp paprika
1/2 tsp garlic powder
Ramen Broth
6 cloves garlic, crushed
4 spring onions, chopped
1 tbsp miso paste
2 tbsp soy sauce
1 tsp maple syrup
6 cups vegetable stock
Extra
Chopped spring onions
1 cup kale, rubbed with a bit of oil & salt
1 carrot, cut into small sticks
Sesame seeds
Chilli oil (optional)
4 packs of single serve vegan ramen noodles, cook according to pack
Method
Preheat oven to 200 degrees Celcius (skip this step if you want to use an airfryer). Marinate the soaked shiitake mushrooms by mixing together oil, maple syrup, soy sauce, paprika and garlic in a bowl then mixing through the mushrooms. Set aside.
Heat some oil in a pot and add the garlic and spring onions. Fry until fragrant. Add the miso, soy sauce and maple syrup and mix through. Then add the stock and simmer for 20 minutes.
Meanwhile bake the marinated mushrooms in the oven or air fryer for 20 minutes.
For the tofu, heat a large frypan with a drizzle of olive oil and add tofu cubes. Fry until each side of the tofu is golden. Add soy sauce, mix through and fry for 1-2 minutes longer.
Cook ramen noodles according to pack. Divide noodles into 4 bowls and spoon over ramen broth. Top with tofu, mushrooms, kale, carrot, spring onions and sesame seeds. Drizzle over chilli oil if you want a kick and enjoy!