Ingredients

Tempeh, Creamy Peanut Vegetables, Wild Rice 

1 tbs Vita Coco Coconut Oil
100g/6 slices Tempeh
1 tbs Vegetable Oil
200g Mixed Stir Fry Vegetables
2 tbs Soy Sauce
1 tbs Peanut Butter
1 small can Coconut Cream
1/4 tsp Garlic Powder

Serve with

1 cup Cooked Wild Rice
Sriracha
Sprinkling of Mixed Seeds

Steak, Black Beans, Peal Barley, Grilled Asparagus & Tomatos, Hummus

1/2 Red Onion, finely chopped
1 cup Black Beans, cooked, rinsed
1 tbs Cajun Spice
1 tbs Tomato Puree
1 tbs Mixed Herbs
Juice half a lemon
4 tbs Water

1 of my Vegan Steaks 

6 Asparagus Spears
1 bunch Vine Tomatoes 

Serve with

1 cup Barley
2 tbs Hummus
2 tbs Mixed Seeds

Charred Broccoli, Edamame, Quinoa Asian Style Salad

2 tbs Sesame Oil
Half a Head Of broccoli cut into florets
1 Red Chilli

1 cup Quinoa, cooked
1/2 cup Edamame or Peas
Handful Toasted Cashew nuts
Juice of 1/2 Lime
2 tbs Maple
2 tbs Soy Sauce or Coconut Aminos
Pinch Chilli Flakes 

2 tbs Goji Berries

 

Method

  1. Pre heat a wok & a non stick frying pan over a medium heats.
  2. Add coconut oil to both pans. Followed by the stir fry vegetables in the wok & the tempeh in the non stick pan.
  3. All the tempeh to cook for 3-4 minutes on each side or until golden.
  4. Cook the veg for 4 minutes, before deglazing the pan with the soy sauce, coconut cream & peanut butter. Add the garlic & mix well.
  5. Serve the vegetables & tempeh with wild rice, a sprinkle of seeds & Sriracha.

Steak, Black Beans, Peal Barley, Grilled Asparagus & Tomatos, Hummus

  1. To a small saucepan over a low heat add a touch of oil. When hot add the onion & cook until soft.
  2. Meanwhile place the tomatoes onto a baking tray then into an oven set at 180 degrees C.
  3. Add the black beans to the onions, followed by the herbs, spices and lemon. Stir well & turn the heat down low.
  4.  Place a griddle pan over a high heat & add a touch of oil. When the pan is hot add your steak & grill for 3 minutes on each side, just before the steak has finished cooking add your asparagus to the pan.
  5. When the steak & asparagus is cooked, serve up.
  6. I served mine with barley, hummus & seeds.

Charred Broccoli, Edamame, Quinoa Asian Style Salad

  1. Heat a griddle pan over a high heat and add a touch of oil.
  2. Add the broccoli florets & sliced chilli when the pan is hot.
  3. All the broccoli to char for around 3-4 minutes, flip them half way through cooking.
  4. Meanwhile, mixed together the quinoa, edamame, nuts, maple, soy, lime & seeds in a mixing bowl.
  5. When the broccoli is cooked, serve the broccoli & chilli on top of the quinoa mix topped with goji berries.

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