Vegan Asparagus

Asparagus, Potato & Thyme Frittata

Asparagus, Potato & Thyme Frittata

(Serves 4)

Ingredients:

2 leeks

2 potatoes

2 garlic clove

1 handful fresh parsley

8 sprigs of thyme

500g silken tofu

¼ cup nutritional yeast

¼ cup cornflour

1 tbsp dijon mustard

¼ tsp turmeric powder

salt and pepper to taste.

1 handful of rocket (arugula)

Baking paper

Method:

Preheat oven to 200°C.

Heat a frying pan on high and add the onion, garlic and potatoes. Add a pinch of salt and saute for a couple of minutes.

Place the tofu into a food processor along with the grain mustard, cornflour, nutritional yeast and thyme leaves. Puree to the consistency of ricotta cheese.

Place the pureed tofu into a bowl. Add salt and pepper to taste, add the turmeric and mix well. Add the potato, onion and asparagus rounds.

Place the mixture into a spring-form cake tin, lined with baking paper. Smooth evenly, then place into the oven and cook for 40 minutes.

Remove the frittata from the oven when the top is firm to touch and looks golden brown. Run a knife around the edge of the pan, then open the spring and place the frittata onto a platter or board.

Top with the asparagus ribbons and serve.

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Asparagus, Red Capsicum & Black Bean Stir-fry

Asparagus, Red Capsicum & Black Bean Stir-fry

(serves 4)

Ingredients:

For the stir-fry:

375g firm tofu, sliced into thin ribbons

1 red capsicum, sliced into thin strips

2 scallions, sliced

1 stick celery, sliced

2 bunches of asparagus, sliced lengthwise

1 tbsp fresh ginger, grated

1 small red chilli, sliced

1 garlic clove, sliced

1 handful raw cashews

For the sauce:

½ cup liquid vegetable stock

2 tbsp black bean sauce

⅔ cup tamari

2 tbsp maple syrup

1 tbsp cornstarch

½ handful fresh mint, chopped

½ handful fresh basil, chopped

1 lime, juiced

To serve:

2 cups of cooked brown rice

handful of mint, chopped

handful of basil, chopped

Sprinkle with sesame seeds

Method:

To make the sauce:

Add the vegetable stock, black bean sauce, tamari, maple syrup and cornstarch to a bowl. Add the juice of one lime and the chopped basil and mint, then stir well.

Heat a wok on a high heat. Toast the cashew nuts until they start to get little brown spots on them, then set aside. Place the wok back on a high heat. Add the strips of tofu and stir fry until brown.  Set the tofu aside.

Place the wok back on a high heat. Add the celery, the scallions and the red capsicum. Add the garlic and chilli. Then stir fry for a minute. Add the asparagus, add the tofu and the cashew nuts. Add the sauce, stir and bring to the boil so it thickens. When the vegetables are softened, remove from the heat and serve.

To serve:

Place on individual plates or bowls. Sprinkle with sesame seeds and serve with cooked brown rice.

Download The Recipe Click The Image Below

Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

Click the button below to gain download access.