Leigh

Peanut butter BBQ pork kebabs

Posted on by Leigh

Peanut butter BBQ pork kebabs

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 374kcal

Ingredients

Marinade

  • 500 g pork loin cut into cubes
  • 60 ml soy sauce
  • 60 ml peanut butter
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • 2 tbsp garlic cloves minced
  • 2.5 cm piece of fresh ginger grated
  • salt to taste
  • pepper to taste

Skewers

  • Wooden or metal skewers, soaked in water for 30 minutes if using wooden skewers
  • Vegetables of your choice, such as bell peppers, onions, and zucchini, cut into chunks

Instructions

  • In a mixing bowl, combine the soy sauce, peanut butter, honey, olive oil, rice vinegar, minced garlic, and grated ginger. Mix until well combined.
  • Season the pork cubes with salt and pepper to taste.
  • Place the pork cubes in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or ideally, marinate overnight for better flavor.
  • If you're using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
  • Preheat your grill to medium-high heat.
  • Thread the marinated pork cubes onto the skewers, alternating with the vegetable chunks.
  • Grill the kebabs for about 10-15 minutes, turning occasionally, or until the pork is cooked through and has a nice char on the outside. Make sure the internal temperature of the pork reaches at least 70°C (160°F).
  • Serve your peanut butter BBQ pork kebabs hot, garnished with some extra peanut sauce if desired, and enjoy!
    Feel free to adjust the marinade and seasoning to your taste, and you can also add more vegetables or serve the kebabs with rice or a salad for a complete meal. Enjoy your delicious peanut butter BBQ pork kebabs!
Nutrition Facts
Peanut butter BBQ pork kebabs
Serving Size
 
1 Serving
Amount per Serving
Calories
374
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
79
mg
26
%
Sodium
 
954
mg
41
%
Potassium
 
615
mg
18
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
34
g
68
%
Vitamin A
 
0.4
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak and black bean burrito

Posted on by Leigh

Steak and black bean burrito

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 906kcal

Ingredients

Steak Marindae

  • 500 g steak (such as sirloin or flank steak)
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste

Black Bean Filling

  • 400 g black beans drained and rinsed
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Burritos

  • 4 large flour tortillas
  • 200 g cooked rice
  • 200 g cheddar cheese grated
  • Salsa, guacamole, sour cream, and fresh cilantro for garnish (optional)

Instructions

Marinate the Steak:

  • In a bowl, combine the minced garlic, cumin powder, paprika, chili powder, olive oil, salt, and pepper to create the steak marinade.
  • Place the steak in a shallow dish and pour the marinade over it.
  • Cover the dish and refrigerate for at least 30 minutes, allowing the steak to marinate.

Prepare the Black Bean Filling:

  • In a skillet or frying pan, heat the olive oil over medium heat.
  • Add the chopped onion and red bell pepper, and sauté until they become soft and translucent.
  • Stir in the minced garlic, cumin powder, and chili powder, and cook for another minute.
  • Add the black beans and continue to cook for a few minutes until the beans are heated through.
  • Season with salt and pepper to taste. Remove from heat.

Cook the Steak:

  • Preheat a grill or a pan over high heat.
  • Remove the steak from the marinade and grill it for about 4-5 minutes per side for medium-rare, or to your desired level of doneness.
  • Remove the steak from the grill and let it rest for a few minutes before slicing it thinly.

Assemble the Burritos:

  • Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
  • Lay out each tortilla and add a portion of cooked rice, black bean filling, sliced steak, and grated cheddar cheese.
  • If desired, top with salsa, guacamole, sour cream, and fresh cilantro.
  • Fold in the sides of the tortilla and then roll it up tightly to form a burrito.

Serve:

  • Serve the steak and black bean burritos immediately while they're still warm.
  • You can also wrap them in foil to keep them warm if serving a crowd or taking them on the go.
    Enjoy your homemade steak and black bean burritos!
Nutrition Facts
Steak and black bean burrito
Serving Size
 
1 Serving
Amount per Serving
Calories
906
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
21
g
131
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
23
g
Cholesterol
 
126
mg
42
%
Sodium
 
636
mg
28
%
Potassium
 
933
mg
27
%
Carbohydrates
 
59
g
20
%
Fiber
 
12
g
50
%
Sugar
 
3
g
3
%
Protein
 
51
g
102
%
Vitamin A
 
2021
IU
40
%
Vitamin C
 
40
mg
48
%
Calcium
 
464
mg
46
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sticky chicken wings with pineapple spice sauce

Posted on by Leigh

Sticky chicken wings with pineapple spice sauce

Print Pin Rate
Course: Supper
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Servings: 4 people
Calories: 474kcal

Ingredients

Chicken Wings

  • 800 g chicken wings
  • 120 g all-purpose flour for dredging
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Pineapple Spice Sauce

  • 240 ml canned pineapple chunks with juice
  • 120 ml pineapple juice
  • 60 ml ketchup
  • 60 g brown sugar
  • 1/2 tsp soy sauce (optional, for added flavor)

Instructions

  • Start by preparing the chicken wings. Pat them dry with paper towels and season with salt and pepper.
  • In a shallow bowl or plate, dredge the chicken wings in the all-purpose flour, making sure they are coated evenly.
  • In a deep frying pan or skillet, heat vegetable oil over medium-high heat. You'll need enough oil to submerge the chicken wings.
  • Carefully place the chicken wings in the hot oil and fry until they are golden brown and crispy, about 10-12 minutes. Ensure the chicken is cooked through, with an internal temperature of 75°C (165°F). Remove the wings and place them on a paper towel-lined plate to drain excess oil.
  • In a separate saucepan, combine the canned pineapple chunks (with juice), pineapple juice, ketchup, brown sugar, and soy sauce (if using). Stir the mixture well.
  • Bring the pineapple spice sauce to a simmer over medium heat. Cook, stirring frequently, until the sauce thickens and becomes sticky, which should take about 10-15 minutes.
  • Once the sauce has thickened, remove it from the heat.
  • In a large bowl, toss the fried chicken wings with the pineapple spice sauce until they are well coated.
  • Serve your sticky chicken wings with pineapple spice sauce hot, garnished with extra pineapple chunks if desired.
    Enjoy your delicious sticky chicken wings with the sweet and spicy pineapple sauce!
Nutrition Facts
Sticky chicken wings with pineapple spice sauce
Serving Size
 
1 Serving
Amount per Serving
Calories
474
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
83
mg
28
%
Sodium
 
265
mg
12
%
Potassium
 
378
mg
11
%
Carbohydrates
 
55
g
18
%
Fiber
 
2
g
8
%
Sugar
 
29
g
32
%
Protein
 
24
g
48
%
Vitamin A
 
268
IU
5
%
Vitamin C
 
10
mg
12
%
Calcium
 
46
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour steak

Posted on by Leigh

Sweet and sour steak

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 399kcal

Ingredients

Steak

  • 500 g beef steak (sirloin or ribeye works well)
  • 1 tbsp vegetable oil
  • salt to taste
  • black pepper to taste

Sweet and Sour Sauce

  • 120 g tomato ketchup
  • 4 tbsp white vinegar
  • 4 tbsp brown sugar
  • 4 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 60 g pineapple chunks (canned or fresh)
  • 60 g bell peppers diced
  • 60 g onion diced

Instructions

  • Start by preparing the sweet and sour sauce. In a small bowl, mix the tomato ketchup, white vinegar, brown sugar, soy sauce, and water. Stir until the sugar is dissolved.
  • In a separate small bowl, dissolve the cornstarch in a tablespoon of cold water to create a cornstarch slurry.
  • Heat a pan or skillet over medium-high heat. Add the vegetable oil.
  • Season the beef steak with salt and black pepper on both sides.
  • Place the steak in the hot pan and cook to your desired level of doneness. For medium-rare, cook for about 3-4 minutes per side. Adjust the cooking time based on your preference.
  • Remove the steak from the pan and let it rest for a few minutes. Then, slice it into thin strips.
  • In the same pan, add the diced onion and bell peppers. Sauté them for 2-3 minutes until they start to soften.
  • Add the sweet and sour sauce mixture to the pan and stir well.
  • Pour in the cornstarch slurry while stirring continuously. This will thicken the sauce.
  • Add the pineapple chunks and sliced steak to the sauce. Cook for an additional 2-3 minutes, allowing everything to heat through and the flavors to meld.
  • Taste the sauce and adjust the seasoning if needed. You can add more sugar for sweetness or more vinegar for tanginess, according to your preference.
  • Serve the sweet and sour steak hot, garnished with some sliced spring onions or sesame seeds, if desired.
    Enjoy your homemade sweet and sour steak!
Nutrition Facts
Sweet and sour steak
Serving Size
 
1 Serving
Amount per Serving
Calories
399
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
76
mg
25
%
Sodium
 
598
mg
26
%
Potassium
 
518
mg
15
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
26
g
52
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
23
mg
28
%
Calcium
 
33
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour chicken

Posted on by Leigh

Sweet and sour chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 579kcal

Ingredients

Sweet and Sour Sauce

  • 250 g sugar
  • 125 g white vinegar
  • 125 g water
  • 4 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp cornstarch
  • 4 tbsp cold water

Chicken

  • 500 g chicken breasts skinless and boneless, cut into bite-sized pieces
  • 4 tbsp cornstarch
  • 2 large eggs
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Serving

  • 300 g cooked rice

Instructions

Make the Sweet and Sour Sauce:

  • In a saucepan, combine the sugar, white vinegar, 125ml of water, soy sauce, and tomato ketchup. Stir well.
  • In a small bowl, mix the cornstarch and 60ml of cold water until smooth.
  • Heat the saucepan over medium heat, and when it begins to simmer, slowly pour in the cornstarch mixture while stirring continuously.
  • Keep stirring until the sauce thickens and becomes glossy. Remove it from heat and set aside.

Prepare the Chicken:

  • In a shallow bowl, season the chicken pieces with salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each chicken piece into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces with the cornstarch, ensuring they are evenly coated.

Fry the Chicken:

  • Heat vegetable oil in a deep frying pan or wok over medium-high heat.
  • Carefully add the coated chicken pieces to the hot oil, a few at a time, to avoid overcrowding.
  • Fry the chicken until it's golden brown and crispy, which usually takes about 5-7 minutes.
  • Use a slotted spoon to remove the fried chicken pieces and place them on paper towels to drain excess oil.

Assemble the Dish:

  • Reheat the sweet and sour sauce over low heat if it has cooled.
  • Pour the sauce over the fried chicken pieces in the pan or wok and gently stir to coat the chicken with the sauce.
  • Simmer for a few minutes until the chicken is heated through and the sauce thickens further.

Serve:

  • Divide the cooked rice among serving plates.
  • Top the rice with the sweet and sour chicken.
  • Garnish with sliced green onions or sesame seeds if desired.
  • Serve hot and enjoy your homemade sweet and sour chicken on rice!
    Feel free to adjust the sweetness or sourness of the sauce to your liking by adding more sugar or vinegar as needed. Enjoy your meal!
Nutrition Facts
Sweet and sour chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
579
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
173
mg
58
%
Sodium
 
1275
mg
55
%
Potassium
 
586
mg
17
%
Carbohydrates
 
96
g
32
%
Fiber
 
1
g
4
%
Sugar
 
64
g
71
%
Protein
 
34
g
68
%
Vitamin A
 
212
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour pork

Posted on by Leigh

Sweet and sour pork

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 624kcal

Ingredients

Sweet and Sour Sauce

  • 250 ml tomato ketchup
  • 100 ml white vinegar
  • 100 g white sugar
  • 50 ml water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch

Pork

  • 500 g pork loin or tenderloin cut into bite-sized pieces
  • 100 g cornstarch
  • 2 eggs beaten
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Vegetables

  • 200 g bell peppers cut into chunks
  • 200 g onion cut into chunks
  • 150 g pineapple chunks (fresh or canned)

Serving

  • 400 g cooked rice

Instructions

Prepare the Sweet and Sour Sauce:

  • In a small saucepan, combine the tomato ketchup, white vinegar, white sugar, water, soy sauce, and cornstarch.
  • Heat the mixture over medium heat, stirring constantly until it thickens and becomes glossy. Set aside.

Prepare the Pork:

  • In a mixing bowl, season the pork pieces with salt and pepper.
  • Dip each piece of pork into the beaten eggs and then coat them in cornstarch.
  • Heat vegetable oil in a deep pan or wok over medium-high heat.
  • Fry the coated pork pieces in batches until they are golden brown and crispy. Remove them from the oil and drain on paper towels.

Prepare the Vegetables:

  • In the same pan or wok, add a little more oil if needed.
  • Add the bell peppers and onions and stir-fry for a few minutes until they start to become tender.
  • Add the pineapple chunks and continue to stir-fry for another minute.

Combine and Serve:

  • Pour the prepared sweet and sour sauce over the stir-fried vegetables.
  • Add the fried pork pieces to the pan and toss everything together until the pork and vegetables are well coated with the sauce.
  • Simmer for a few minutes until the pork is heated through.

Serve:

  • Serve the sweet and sour pork over cooked rice.
    Enjoy your homemade sweet and sour pork on rice!
Nutrition Facts
Sweet and sour pork
Serving Size
 
1 Serving
Amount per Serving
Calories
624
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
163
mg
54
%
Sodium
 
937
mg
41
%
Potassium
 
979
mg
28
%
Carbohydrates
 
109
g
36
%
Fiber
 
3
g
13
%
Sugar
 
48
g
53
%
Protein
 
34
g
68
%
Vitamin A
 
2029
IU
41
%
Vitamin C
 
74
mg
90
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chickpea curry

Posted on by Leigh

Vegan chickpea curry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 314kcal

Ingredients

  • 2 cans chickpeas (400g each) drained and rinsed
  • 1 onion finely chopped
  • 3 garlic cloves
  • 1 thumb-sized piece of ginger grated
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 can diced tomatoes (400g)
  • 400 ml coconut milk
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • fresh cilantro leaves for garnish (optional)
  • cooked rice or naan bread for serving
  • salt to taste
  • pepper to taste

Instructions

  • Heat the vegetable oil in a large pan or pot over medium heat.
  • Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
  • Add the chopped red and yellow bell peppers and cook for about 3-4 minutes until they start to soften.
  • Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Stir well to coat the vegetables with the spices, and cook for another 2 minutes.
  • Pour in the diced tomatoes and coconut milk. Stir to combine all the ingredients.
  • Add the drained and rinsed chickpeas to the pot, and season with salt and pepper to taste. Stir everything together.
  • Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, stirring occasionally.
  • Taste and adjust the seasoning if needed.
  • Serve the vegan chickpea curry hot, garnished with fresh cilantro leaves if desired. It's excellent with cooked rice or naan bread.
    Enjoy your homemade vegan chickpea curry!
Nutrition Facts
Vegan chickpea curry
Serving Size
 
1 Serving
Amount per Serving
Calories
314
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Sodium
 
33
mg
1
%
Potassium
 
661
mg
19
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
1224
IU
24
%
Vitamin C
 
107
mg
130
%
Calcium
 
89
mg
9
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chocolate chip cookies

Posted on by Leigh

Vegan chocolate chip cookies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 cookies
Calories: 177kcal

Ingredients

  • 120 g vegan butter or coconut oil softened
  • 100 g granulated sugar
  • 50 g brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened applesauce
  • 200 g all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 g vegan chocolate chips or chunks

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened vegan butter or coconut oil, granulated sugar, and brown sugar until well combined and creamy.
  • Add in the vanilla extract and unsweetened applesauce, and mix until incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
  • Fold in the vegan chocolate chips or chunks until they are evenly distributed throughout the dough.
  • Using a spoon or your hands, form the dough into cookie dough balls and place them on the prepared baking sheet, leaving some space between each cookie.
  • Gently flatten each cookie with your fingers or the back of a spoon.
  • Bake in the preheated oven for about 12 minutes, or until the edges are golden brown.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your delicious vegan chocolate chip cookies!
Nutrition Facts
Vegan chocolate chip cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
177
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.5
g
Sodium
 
86
mg
4
%
Potassium
 
19
mg
1
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
2
g
4
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan mushroom risotto

Posted on by Leigh

Vegan mushroom risotto

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 469kcal

Ingredients

  • 300 g Arborio rice (or any short-grain rice suitable for risotto)
  • 450 g mushrooms sliced
  • 1 small onion
  • 2 garlic cloves minced
  • 1 l vegetable broth
  • 240 ml dry white wine (optional)
  • 2 tbsp olive oil
  • 1 tbsp vegan butter (optional)
  • 120 ml nutritional yeast (for a cheesy flavor, optional)
  • fresh parsley chopped, for garnish
  • vegan parmesan cheese (optional, for serving)
  • salt to taste
  • pepper to taste

Instructions

  • Heat the vegetable broth in a saucepan and keep it warm on low heat.
  • In a large, deep skillet or saucepan, heat the olive oil over medium heat.
  • Add the chopped onion and garlic to the skillet and sauté for a few minutes until they become translucent.
  • Add the sliced mushrooms to the skillet and cook until they start to brown and release their moisture.
  • Stir in the Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
  • If using, pour in the white wine and stir until it's mostly absorbed by the rice.
  • Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This gradual process should take about 18-20 minutes, and it's essential for achieving the creamy texture of risotto.
  • When the rice is creamy and cooked to your desired level of tenderness, stir in the vegan butter (if using), nutritional yeast, salt, and pepper.
  • Remove the skillet from the heat, garnish with fresh chopped parsley, and serve hot.
  • Optionally, sprinkle vegan Parmesan cheese on top before serving.
    Enjoy your delicious vegan mushroom risotto!
Nutrition Facts
Vegan mushroom risotto
Serving Size
 
1 Serving
Amount per Serving
Calories
469
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
1027
mg
45
%
Potassium
 
602
mg
17
%
Carbohydrates
 
72
g
24
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
11
g
22
%
Vitamin A
 
665
IU
13
%
Vitamin C
 
4
mg
5
%
Calcium
 
18
mg
2
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan curried tofu wrap

Posted on by Leigh

Vegan curried tofu wrap

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting: 20 minutes
Servings: 4 people
Calories: 285kcal

Ingredients

Tofu

  • 250 g firm tofu cubed
  • 1 tbsp vegetable oil
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • salt to taste
  • and pepper to taste

Vegan Yoghurt Sauce

  • 125 g vegan yoghurt
  • 1 tsp lemon juice
  • 1 tsp maple syrup
  • 1/2 tsp curry powder
  • salt to taste
  • pepper to taste

Wrap

  • 2 large whole wheat tortillas
  • 100 g cooked quinoa or brown rice
  • 1/2 cucumber thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1/2 red onion thinly sliced
  • 30 g fresh spinach leaves

Instructions

  • Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels and place something heavy on top (like a plate with cans on it). Let it press for about 15-20 minutes.
  • While the tofu is pressing, prepare the curried tofu marinade. In a small bowl, mix together the vegetable oil, curry powder, turmeric powder, cumin powder, coriander powder, salt, and pepper.
  • Once the tofu is pressed, cut it into small cubes.
  • Toss the tofu cubes in the curried marinade, making sure they are well coated. Let them marinate for at least 10 minutes.
  • While the tofu is marinating, prepare the vegan yogurt sauce. In a separate bowl, mix together the vegan yogurt, lemon juice, maple syrup or agave nectar, curry powder, salt, and pepper. Set aside.
  • Heat a non-stick skillet or frying pan over medium-high heat. Add the marinated tofu cubes and cook for about 5-7 minutes, or until they are golden brown and slightly crispy on the outside.
  • Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until they are pliable.
  • To assemble the wraps, spread a spoonful of the vegan yogurt sauce onto each tortilla.
  • Add a layer of cooked quinoa or brown rice to each tortilla.
  • Top with the curried tofu cubes.
  • Add sliced cucumber, red bell pepper, red onion, and fresh spinach leaves on top of the tofu.
  • Drizzle a little more of the vegan yogurt sauce over the fillings.
  • Fold in the sides of the tortilla and roll it up tightly, securing it with a toothpick if needed.
  • Serve your vegan curried tofu wraps immediately, or wrap them in parchment paper or foil for a convenient on-the-go meal.
    Enjoy your delicious vegan curried tofu wraps!
Nutrition Facts
Vegan curried tofu wrap
Serving Size
 
1 Serving
Amount per Serving
Calories
285
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
2
mg
1
%
Sodium
 
177
mg
8
%
Potassium
 
316
mg
9
%
Carbohydrates
 
39
g
13
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
12
g
24
%
Vitamin A
 
1223
IU
24
%
Vitamin C
 
24
mg
29
%
Calcium
 
212
mg
21
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.