Plant-Based
Deconstructed sushi bowl with seasoned tempeh, vegetable matchsticks and sushi-style quinoa, drizzled with wasabi mayonnaise dressing.
1. Place quinoa in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse. Stir through 1 1/2 tbsp vinegar and 1/2 tbsp sugar. Set aside.
2. Slice avocado. Cut carrots, daikon and cucumber into matchsticks. Rinse and separate lettuce leaves. Set aside on a platter with sunflower sprouts.
3. Combine 1/3 cup mayonnaise (or yoghurt) with 2-3 tsp wasabi paste to taste (we used 2 tsp) and 1 tbsp water.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Slice tempeh s and cook for 2-3 minutes on each side, or until warmed through.
5. Arrange lettuce leaves between bowls with quinoa, vegetables and tempeh. Drizzle with sauce and top with sprouts.
Notes:
The tempeh is ready-to-eat so can be enjoyed without cooking.
2. Slice avocado. Cut carrots, daikon and cucumber into matchsticks. Rinse and separate lettuce leaves. Set aside on a platter with sunflower sprouts.
3. Combine 1/3 cup mayonnaise (or yoghurt) with 2-3 tsp wasabi paste to taste (we used 2 tsp) and 1 tbsp water.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Slice tempeh s and cook for 2-3 minutes on each side, or until warmed through.
5. Arrange lettuce leaves between bowls with quinoa, vegetables and tempeh. Drizzle with sauce and top with sprouts.
Notes:
The tempeh is ready-to-eat so can be enjoyed without cooking.
white quinoa 1 packet (200g)
Avocado 1
Carrots 2
Daikon 1/2
Continental cucumber 1/2
Baby cos lettuce 2 pack
Sunflower sprouts 1/2 punnet
Ready to eat tempeh 2 packets
From your pantry:
oil (for cooking), apple cider vinegar, mayonnaise or yoghurt, sugar (of choice), wasabi paste
Avocado 1
Carrots 2
Daikon 1/2
Continental cucumber 1/2
Baby cos lettuce 2 pack
Sunflower sprouts 1/2 punnet
Ready to eat tempeh 2 packets
From your pantry:
oil (for cooking), apple cider vinegar, mayonnaise or yoghurt, sugar (of choice), wasabi paste
