Sticky Gochujang Tempeh
Turn anyone into a tempeh lover with this ultra tasty recipe!
Ingredients (Serves 4-5)
Tempeh
2 blocks tempeh, broken into chunks
Marinade
2 tbsp olive oil
1/4 cup Gochujang paste
2 tsp rice vinegar
2 tbsp brown sugar
2 tbsp soy sauce
1/4 cup water
Method
Air fry, bake, or fry tempeh chunks for 10-15 minutes until golden brown (bake/airfry at 180 degrees Celsius).
Meanwhile, prepare the marinade by combining all the other ingredients. Add the baked tempeh chunks and marinate overnight or for at least a couple of hours (the longer, the better).
Fry the marinated tempeh in a pan on high for 5 minutes, then simmer for ten minutes.
Serve with rice and your choice of veggies.
Enjoy your flavourful tempeh dish!
Zesty Zucchini Pappardelle in a Creamy Butterbean Sauce
A delicious, zesty summery dish made with a creamy butterbean sauce so you have some protein hidden right in the sauce!
Ingredients
4 portions of pappardelle
4-5 zucchini, sliced
salt & pepper
juice 1/2 lemon
Creamy Butterbean Sauce
2 cans butter beans, drained and rinsed
1/4 cup nutritional yeast
4 cloves garlic
juice 1 and 1/2 lemons
2 tsp tamari
1 and 1/2 - 2 cups pasta water (depending on your desired texture)
salt & pepper to taste
Method
Heat some olive oil in a large frypan and fry zucchini with salt & pepper.
Cook pasta according to pack.
Add sauce ingredients to a blender and blend until smooth. Remember to taste and season if necessary.
Remove zucchini from pan and add to a bowl. Toss in lemon juice (1/2 lemon).
Pour creamy sauce into frypan used for the zucchini (no need to wash it). Simmer for 2-3 minutes then add pappardelle. Stir through lemony zucchini and serve.
Top with parsley and/or cashew parmesan.
Sesame Noodles
These sesame noodles are super tasty, easy to make and high in protein!
Ingredients
Sauce
4 cloves garlic, crushed
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp coconut aminos
Juice of 1/2 lime
1 tbsp sesame seeds
1 tsp maple syrup
2 tbsp water
2 portions udon noodles
1 head broccoli, cut into florets
1/4 cup cashews, lightly toasted in a frying pan
1/2 cup edamame
Method
Begin by boiling salted water in a saucepan. Cook the udon noodles, broccoli florets, and edamame separately in the boiling water according to their cooking times. Once cooked, drain them.
Combine the sauce ingredients in a bowl: crushed garlic, soy sauce, sesame oil, coconut aminos, lime juice, sesame seeds, maple syrup, and water.
After draining the noodles, broccoli, and edamame, return them to the saucepan with the heat off. Add the prepared sauce and toasted cashews, stirring well to ensure an even coating.
Serve the dish in two bowls, garnishing each with an extra sprinkle of sesame seeds on top.
Enjoy your flavorful udon noodle dish with broccoli, edamame, and a deliciously seasoned sauce!