Asian flavours Archives - Feast of Plants

Feast of Plants Pad Thai (Vegan & Gluten Free)

Feast of Plants — Thu, 20 Apr 2023 13:00:15 +0000

Pad Thai has always been one of my favourite dishes and that can’t be a surprise – it’s one of the most well known Thai dishes across the world. It’s actually incredibly simple, but like many simple dishes it can be easily to get wrong. It can be difficult to find a good bowl of vegan Pad Thai so I learnt to make it myself. This recipe has been through a few changes since I first published it a few years ago but I think you’ll like this new version. At the centre of Thai cooking are the four pillar of taste; sour, salty, sweet, and spicy. When you sit down to eat in a restaurant in Thailand, there’ll be four bottles on the table each seasoning designed to lift each pillar depending on your preference. When it comes to making that perfect Pad Thai, lets talk about the key ingredients and where they sit on the pillars. Some of these are tricky to obtain or just don’t work for my dietary needs so I’ve gone into detail about what I’ve done instead. Palm Sugar. This one isn’t too tricky to obtain, I buy it quite easily from my supermarket. The sweet component of this dish, it’s got a nutty, caramel taste that’s quite unique. If you’re struggling to find this then you can substitute an equal quantity of light brown sugar, but it won’t quite have the same depth of flavour. Fish Sauce. A deeply pungent, classic Thai ingredient that I struggled to give up when I went vegan. Made from fermented fish, this sauce makes the back bone of many Thai dishes and contributes some of that key salty element. I know many vegan food writers will suggest substituting this with soy sauce but I really don’t recommend it. Most supermarkets now stock a vegan version and I really suggest you get your hands on some! If you can find it then this is the one I recommend. Tamarind paste. Made from dark, sticky fruits that grow in a pod, this sauce is the main sour element to Pad Thai. I really can’t recommend any substitutes but there many different types and I’m sure you’ll be able to get your hands on at least one of them. The strength can vary wildly from brand to brand so I suggest you test yours before leaping in. The easiest version to find here in the UK is tamarind paste. This thick, gloopy mix should be mixed with equal quantities of water as I’ve suggested in the recipe. If the one you’ve found is more watery then try it first – it might not need any water at all! Dried Shrimp. Obviously, this is not an ingredient I’d use and there isn’t an easy vegan substitute so instead I’ve increased the amount of Fish Sauce instead. Garlic Chives (also known as Chinese Chives). This one can be tricky to find in a UK supermarket. In the onion family, a lot of food writers recommend substituting the green parts of spring onions but it won’t give you the same flavour since they don’t taste of onion. Instead, I use red onions in the sauce, and add extra garlic along with normal chives to give the same flavour profile. Preserved Radish. This is one of the more unusual ingredients for a westerner but I strongly suggest you try it – I’ve grown to love it! Normally made from daikon, there are two types of preserved radish – sweet and salty. You want the sweet kind for this. It keeps forever and adds a great texture to the dish. Do feel free to skip it if it doesn’t work for you though. Beansprouts. You really, really can’t make Pad Thai without beansprouts – I’m not going to suggest a substitute because they’re essential but also very easy to find. Rice Noodles. When looking for the right noodles, make sure you get the widest rice noodles you can. Often known as rice sticks, I use the 10mm variety. Most just need soaking in hot water before tossing into the stir fry – make sure you only soak yours till flexible but not soft so they don’t break apart in the wok. Eggs. A lot of stir fries in Thailand (Pad translates to stir fry) have a base of scrambled eggs at the heart. If you don’t eat eggs (like me) then you have two options here; cut out the eggs entirely or use an egg substitute. Personally, I tend to skip it entirely but have had a lot of success in the past with using the same mix I used in my egg fried rice. There you have it – these are the essential ingredients of a great Pad Thai – everything else is negotiable but try my version and see what you think. Let me know if you enjoy this recipe as much as we do. This recipe was originally published on the 23rd of November 2020 One of the ultimate fast and delicious meals, this Pad Thai is easy to make and ideal if you're short on time.

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Vegan Sesame ‘Prawn’ Toast

Feast of Plants — Tue, 14 Feb 2023 11:30:20 +0000

See the recipe Prawn toast was always one of my favourite starters when I ate meat. There a a few alternatives doing the rounds on the internet but they don’t use what I consider to be one of the better fishy substitutes – Palm hearts! Using this gets the closest to that unmistakeable texture while the seasonings make for a crispy and fragrant dish that’s just unforgettable! Typically most prawn toast recipes call for them to be fried as the finishing touch and you can do that here if you’d prefer. Personally, I much prefer using the airfryer. The toast turns crisp and yummy with a golden brown top, all without the oil soaked bread or greasiness of the original. Plus you get the added bonus that it’s just so much easier! Fry it and you run the risk of loosing your topping when you flip it. What bread should I use? Typically, if you order this from a Chinese takeout then the default choice is some cheap, not too thick, white bread. We use gluten free bread (obviously) – for those of you that don’t know, gluten free bread can take longer to brown so if you’re using standard bread then make sure to keep that in mind when cooking. If you want to get a little more fancy then baguette slices work really well! Leftovers? This recipe works well if you want to make extra for later or even if you find out you’ve made a little bit too much! Once cooked, allow them to cool completely before boxing them up and freezing them, making sure to put a layer of greaseproof paper in between each layer so they don’t stick. When you want to eat them just pop them back into the airfryer until heated through. They should happily last at least 3 months in the freezer. My vegan take on the classic Chinese takeout dish - crispy, fragrant and a perfect addition to your next fakeaway!

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Restaurant Style Tofu Tikka Masala (Vegan & GF)

Feast of Plants — Thu, 09 Feb 2023 11:30:56 +0000

See the recipe I love Tikka Masala. There’s something about the creamy, rich sauce that is just so incredibly satisfying. I’m pretty sure I’m tried almost every recipe for Tofu Tikka Masala on the internet but none of them hit the same spot as the classic takeout version of Chicken Tikka Masala. A treasured favourite of our pre-vegan days, I deeply wanted to find a homemade version that was just as good. Lets get something straight, I’m not claiming this is an authentic Indian recipe. Instead, this is based on a British-Indian restaurant classic and is a damn delicious fakeaway copycat dish that has converted some tofu-haters in our family. What’s more, this isn’t a difficult curry to make once you know the trick to it. Just like my Restaurant Style Brinjal Bhaji recipe, a key part of this is my curry base. I tend to make large batches of this base sauce and always have some in my freezer so I can easily whip a great dish with very little prep. Once you get cooking, don’t rush it. You want a good char on your tofu when grilling it. Let your tomato puree roast in the pan before adding the sauce, and don’t be afraid to let the sauce caramelise before you add the tofu. This will give you the great depth of flavour that is the secret to a perfect restaurant style curry. This is a great dish for entertaining as it can be made in advance and then simply heated through when you are ready to eat. I like to serve it with plain basmati rice but you could also serve it with naan, chapati or paratha (flatbread). Leftovers? You have leftover tikka masala? You lucky, lucky duck. Almost all curries are better the next day and really benefit from time to let the flavours meld. Store your tikka masala in the fridge in an airtight container for up to 5 days. Alternatively, it will happily sit in your freezer till your next takeaway craving hits. Charred Tofu in a creamy, rich, curry sauce. Make this your next go to when you're craving a take away!

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Korean Fried Cauliflower (Vegan & Gluten Free)

Feast of Plants — Tue, 24 Jan 2023 11:00:39 +0000

See the recipe Looking for the best substitute for fried chicken, not just chicken but Korean fried chicken? the debate is still out on that with cauliflower, oyster mushrooms, and seitan still strongly in the running. However here, we use cauliflower. Seitan isn’t gluten free so isn’t an option, and hubby hates all mushrooms so cauliflower it is. Today’s recipe is based on the classic Korean version of fried chicken and an updated version of the earlier recipe here. It’s tossed in an incredibly tasty, spicy, and umami gochujang sauce. This dish takes little time to prepare, provided you marinate the cauliflower in advance. Although the title may be ‘fried’ cauliflower, I prefer to use an air fryer or oven-bake it. It’s healthier and creates a lovely crisp crust. Once crunchy, the cauliflower gets tossed in it’s delicious sauce. The sauce has just enough kick to keep things interesting without being completely overpowering. Served with? These delightful bites work well on their own as a snack or party food but they also make for many flexible options for dinner. Why not try one of the below options; Bao Buns Korean Tacos Spicy Buddha Bowls I’ve not yet found a gluten free bao bun recipe that I’m happy with so we normally go for Korean style tacos, paired with spicy Asian coleslaw and some rice. Leftovers? Got some leftover? Lucky you! when we have some left over it generally doesn’t last long as everyone snacks on it straight from the fridge. If you manage to resist it, the cauliflower will keep well in the fridge for up to 5 days when stored in an airtight container. Cauliflower in a crispy coating, tossed in a spicy Korean inspired sauce - with airfryer, oven, & deep fryer instructions!

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Lo Bak Gou or Daikon Cake (Vegan & Gluten Free)

Feast of Plants — Thu, 10 Mar 2022 12:00:25 +0000

See the recipe If you’ve never had Lo Bak Gou before, you are missing out! It’s a delicious dish that can be eaten steamed or, as we prefer, stir fried. You can find it in most Chinese restaurants in the Dim Sum section of the menu and is often made around Chinese holidays, as a symbol of prosperity and new beginnings in Chinese tradition. Traditionally this radish cake is made from Chinese turnip or daikon (also known as mooli), rice flour, and water and then steamed. Once cool it can be cut into slices and pan fried until golden brown and crispy. The interior of the cake remains soft while the edges crisp up to give a great texture contrast. The most basic version of this recipe is naturally vegan and gluten free but the most popular adaptations use dried shrimps and Chinese sausage. I wanted to make my own version that was just as tasty but still vegan. I added more flavour and colour by adding a mix of carrots and parsnips. Swapped the sausage for dried shitake mushrooms, and used vegan fish sauce instead of shrimps. If you haven’t tried this dish yet, I highly recommend you give it a go. It’s a bit time consuming to make but it’s worth it because the texture and flavour are so different from any other dish. Makes: Serves 4 Ingredients 650g Daikon or Chinese Turnip 200g Parsnip 150g Carrot 3 Dried Shitake Mushrooms, soaked overnight 2 Garlic Cloves 1 Tbsp Vegan Fish Sauce 1 1/2 tsp Salt 1 tsp Ground White Pepper 1/2 tbsp Toasted Sesame Oil 2 tsp Vegetable Stock powder For the Batter: 210g Rice Flour* 400ml Water Oil for brushing Salt & Pepper to taste For the Stir Fry: 3 Red Chillies, cut into thin strips 2 tbsp Soy Sauce 5 Spring Onions, cut into strips Oil for cooking Directions Lets start with a few easy preparations so when you start cooking, everything is ready to go. Grease a 7 inch square loose based, cake tin and line the base with grease proof paper. Whisk together the batter and set to one side. Finally, prepare the vegetables – grate the daikon, parsnip and carrot together. Finely dice both the garlic and mushrooms. Place a wok on a high heat with a touch of oil. When the oil comes up to heat and starts to shimmer, stir fry the garlic and mushroom together until the garlic just starts to brown. Add the grated vegetables and season with the fish sauce, sesame oil, stock powder, and salt and pepper. Mix well before covering with a lid and cook until the vegetables release their water and it just starts to boil in the pan. This will likely take between 5 and 10 minutes but keep a close eye on it as you don’t want the mix to dry out. Turn the heat down to medium. Slowly, while constantly mixing, add in the batter. There should be enough that the vegetables are all fully coated but not swamped. Continue to cook and stir until the batter has thickened. Transfer the mix to the prepared cake tin, smooth out, and lightly brush the top with oil. Clean out your wok, add a steam rack and water to just below the steamer. When the water comes up to a boil, transfer the cake tin to steamer and cover with a lid. steam for 30 – 45 minutes, or until a chopstick inserted into the centre comes out clean. You can eat the cake as it is (and it’s incredibly popular in some parts of the world like this) but I like to move on to the next step. Let the cake cool down completely and refrigerate overnight – if not cooled completely it won’t cut cleanly. Remove the cake from the tin and transfer to a cutting board. Cut the cake into your favourite shapes, I like thin squares or bitesize cubes. Heat a non-stick frying pan on a high heat and fry until golden brown on all sides. Transfer to a plate and put the pan back on heat with a touch of oil. Stir fry the chilli, garlic, and spring onions until fragrant. Add back the cooked squares along with the soy sauce and toss to combine. Serve immediatly and enjoy! Notes * There is regular rice flour and sweet or glutinous rice flour – make sure you use regular rice flour here. Allergy Notes: This is naturally vegan, gluten free, soy free and nut free (though skip the sesame oil if you are sensitive to sesame seeds). If you have any allergies to the ingredients in this dish or have questions on substitutions, leave me a comment below.

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Garlic & Sesame Broccoli (Vegan & Gluten Free)

Feast of Plants — Thu, 18 Mar 2021 17:00:39 +0000

Today’s post is a little short but no less tasty. You want a quick dinner, then stir fry is often the way to go. The veg gets crisp and tasty but not overcooked. What’s more, it’s just so easy – for the perfect stir fry, get a proper wok and put it on a high high heat with a little oil. Don’t stop stirring when you add your veg otherwise they’ll cook unevenly, burning on one side and raw on the other. That’s all there is too it, a proper wok, truly high heat, and constant stirring. This is an incredibly easy recipe that makes a great side dish. I like to pair it with my sweet and sour to make a great contrast to the sticky sweetness. Add in a pile of fluffy rice and you’ve got a treat of a feast that’s quick to make and full of taste. Makes: Serves 4 Ingredients 100ml Soy Sauce Substitute 60ml Toasted Sesame Oil 2 tbsp Sesame Seeds 1 Tbsp Cornflour 1 tbsp Sriracha 2 Broccoli Heads 6 Garlic Cloves Directions First things first, make the sauce. Put the soy sauce substitute, sesame oil, sesame seeds, cornflour, and sriracha into a small bowl and whisk until smooth. Trim the broccoli into small, bitesized florets and mince the garlic. Place a wok on a high heat with a few tablespoons of oil. When the oil starts to shimmer add the broccoli and stir fry for a few minutes, until the broccoli starts to look bright green. Toss the garlic in with the broccoli and continue stir frying until the garlic softens and turns fragarent. Add in the sauce and continue to cook until the sauce is heated through and the broccoli is cooked to your liking – we like ours still a little crisp so it doesn’t take long! Serve with fluffy rice as part of a stir fry feast. Notes Allergy Notes; This recipe is vegan, gluten free, and soy free dependant on which soy sauce substitute you choose.

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Beetroot & Coconut Curry (Vegan & Gluten Free)

Feast of Plants — Tue, 16 Mar 2021 16:09:40 +0000

We get a veg box most weeks and it’s been great for encouraging me tto be creative with my cooking, as well as being more seasonal. What it’s not great for? Seasonal means that we sometime gets the same veggies over and over again. While that’s great for staple like carrots and potatoes, for some veg it can be a bit of a struggle. At this time of year, beetroot can be one of those problems – since we don’t tend to have the same things over and over again it’s been a struggle to make something new each time. I’ve turned it unto pancakes, vegan wellington, burgers, ravioli, pickled it and used it in stir fries. The one thing I haven’t done before is what I present you today, beetroot curry. Beetroot is the star of this dish with coconut and spices lifting the earthiness of beetroot to new exotic heights. Inspired by a combination of Indian and Sri Lankan cooking, this is actually on of easier recipes here. It’s not quick but, like most curries, it’s even better the next day so it that makes it perfect for meal prepping. So whip it together on the weekend or start it while working from home. There’s not much hands on time so what I do, begin the sauté while on a conference call – by the time the meeting’s over it’ll be happily simmering away and you can move on to the rest of your day job. Perfect if you love beetroot, it’s ideal served with rice or some of your favourite flatbreads. Makes: Serves 4-6 Ingredients 2 Tbsp Coconut Oil 1 Cinnamon Stick 1 tsp Coriander Seeds 1 tsp Cumin Seeds 1 tsp Mustard Seeds 1 Onion, finely diced 1 Green Chilli, finely diced 1 Red Chilli, finely diced 5 Lime Leaves 1 Bay leaf 2 Garlic cloves, minced 4 Large Beetroot, peeled & roughly chopped 300ml Coconut Milk 1 tsp Chilli Flakes 1 Tbsp Garam Masala 1 Tbsp Fenugreek Leaves 60ml Vegetable Stock 1 tsp Sugar (optional) 1 tbsp Cornflour (optional but great to thicken the sauce!) Salt & Pepper to taste Directions Place a large, heavy based pan on to a a medium heat with the coconut oil. Once the oil has heated through add in the cinnamon, cumin, coriander, and mustard seeds. Lightly toast until the seeds begin to darken and the mustard seeds begin to pop. Add in the onion, chillies, and at least a tsp of salt. Gently sauté until the onion softens and turns translucent. Now add in the lime leaves, bay leaves, and garlic and continue to cook until the onions start to brown. Now add in the rest of the ingredients and stir well to combine. Bring up to a gentle simmer and cook, simmering constantly, until the beetroot softens and can be easily pieced by a fork. Depending on how small you’ve cut up the beetroot this can take between 30 and 50 minutes. Once cooked, taste and season, adding more sugar if needed. If the curry is a little thinner than you’d like, remove 2 tbsp and mix with the cornflour to make a thin paste. Carefully stir through the sauce and continue cooking until thickened. Serve with rice or you favourite flatbreads. Enjoy! Notes Allergy Notes; This dish is vegan, gluten free, soy free, and nut free – wohoo! If you struggle with any of these ingredients then let me know and I can suggest alternatives.

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Aubergine & Butternut Squash Curry (Vegan & Gluten Free)

Feast of Plants — Wed, 03 Mar 2021 16:00:38 +0000

Some friends and I recently started a recipe exchange to help break down the monotony of lockdown. One of the ones that caught my eye was an aubergine curry with plenty of potential but not enough flavour. This is my version of this recipe, I’ve developed it to build the flavours. Now it’s an intensely flavourful curry that’s incredibly easy to make and perfect for midweek. Enjoy! Makes: Serves 4-6 Ingredients 600g Aubergine, roughly diced 1/2 Butternut Squash, peeled & roughly chopped 2 Onions, finely diced 4 Garlic Cloves, minced 2 tsp Garam Masala 1 tsp Coriander Seeds 1/2 tsp Cumin Seeds 1 tsp Crushed Chillies 1 tsp Paprika 1 tsp Tumeric 1/2 Tbsp Fenugreek Leaves 400g tin of Chopped Tomatoes 400ml Coconut Milk 150g Fresh Spinach Sugar, to taste 1/4 Cup Coriander, chopped Salt & Pepper to taste OIl, for cooking Directions Preheat the oven to 200 degrees (180 Fan/400 F). Toss the chopped aubergine and squash in 2 Tbsp of oil and season well before placing into a roasting tin. Roast in the oven for 30 minutes, the squash should be softened and the aubergines should start to caramelise around the edges. Place the whole spices into a mortar and pestle and pound until they’re lightly broken – if you don’t have a mortar and pestle then they’ll smash easily under a frying pan too. Put a heavy bottomed pan on a medium heat with a touch of oil. Add in the whole spices and fry off for a few moment, until the spices have darkened. Toss the chopped onions into the pan and cook gently, stirring occasionally, until softened. Add the rest of the spices including the fenugreek leaves along with the garlic and cook until fragrant. Now tip in the tomatoes, coconut milk, and cooked vegetables. Mix gently and bring up to a gentle simmer. Cover and simmer for 30 minutes, before removing the lid and simmering for another 10 minutes to allow the sauce to thicken. Stir through the coriander and spinach and cook until wilted. Taste and add sugar to taste if needed – the amount needed will vary depending on the tomatoes. Season to taste and serve with your favourite rice. Notes A friend of mine likes to add a tin of chickpea to this too. If you’d like to follow her example then I’d suggest adding them with the onions to allow them to colour a little before simmering. Want to try the original recipe? it’s here – let me know what you think of my version! Allergy Notes; This is vegan, gluten free, nut free, and soy free – enjoy!

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Thai Green Curry (Vegan & Gluten Free)

Feast of Plants — Thu, 25 Feb 2021 16:00:41 +0000

Thai green curry is one of Kenny’s favourite takeout choices so I’ve been working on my own version for quite some time. The key to this delightful dish relies is the green curry paste which offers a great oomph of flavours. Even though I know you can buy perfectly serviceable curry pastes in the supermarket, I make my own for that extra fresh taste and for the reassurance that it’ll match our dietary needs. It might seem like a lot of extra effort but believe me, the blender does all the work and it’s just so worth it. Now there’s one thing I want to point out, this is a vegan version using items I can easily pickup from my local supermarket. As such there are a few items I use because they make workable substitutes for the more authentic Thai ingredients. However, if you have access to an Asian supermarket in this pandemic then have a go at making a more authentic version. If you’ve been reading this blog for a little while now then you’ll know I’m all about little cheats, taking advantage of spare moments so dinner is as stress free as possible. This green curry is no different. You can make the curry paste or even the curry itself ahead of time, in fact it’s better if you do. The flavours will be enhanced from a day or two sitting in the fridge and I’ve been known to make a double batch so I can have some in the freezer for a quick dinner shortcut. The veggies in this dish that can’t be quickly stir fried are baked in the oven and can be cooked as early as a few days before as long as you store them in an airtight container in the fridge. With all these shortcuts, the curry itself takes less than 20 mins cooking at the stove. Perfect! Serve with an aromatic pile of coconut rice and enjoy. Makes: Serves 6 Ingredients For the Curry Paste: 70g Green Chillies, aprox 5 chillies 20g Garlic Cloves 1 Red Onion 10g Galangal* 30g Coriander Stems 1 Lime, zest only 2 Lemongrass Stalks 1 tsp White Pepper 1/2 tsp Cumin Seeds 1/2 tsp Coriander Seeds 1/2 tsp Salt 2 Tbsp Vegan Fish Sauce 10 Lime Leaves For the Green Thai Curry: 600ml Coconut Milk, tinned 500ml Vegetable Stock 10 Lime Leaves 1/2 Butternut Squash, Peeled and diced into rough chunks 1 Large Aubergine, roughly diced 150g Tenderstem Broccoli 1 Onion, sliced 125g Baby Sweetcorn 2 Peppers, one green & one red 100g Sugar Snap Peas 100g Asparagus Handful of Thai Basil Soy Sauce substitute, to taste Lime Juice, to taste Brown Sugar, to taste Directions The paste is incredibly easy to make. Make sure to tailor the heat of your dish to your palate by removing (or not) the chilli seeds. We like it not too hot so I remove the seeds from all but one of the chillies but make sure to match to your tastes. Slice off the bottom of the lemongrass and remove any dried out layers. Crush with a rolling pin or the back of your knife before placing to the bowl of a blender or food processor along with the rest of the ingredients. Blend until finely chopped and a chunky paste has been formed. Preheat the oven to 200 degrees (190 Fan/ 400 F). Toss the butternut squash with a touch of oil and roast for 45 minutes, or until soft in the centre and crisp edges. Place a large pan on a medium heat with a touch of oil. Gently stir fry the paste for 5 minutes, or until fragrant. Pour in the stock, coconut milk, and lime leaves and bring up to a very gentle simmer. Cook for 15 minutes but be very careful not to boil the curry as you’ll loose the classic bright green and be left with a less appetising swamp green. If you’re meal prepping ahead of time, this is where you stop. The curry and roasted butternut squash should be stored in separate airtight containers in the fridge and used within 5 days. Make sure to bring the curry back up to temperature before continuing on. Dice up most of the vegetables for the curry into bitesize chunks. Put a wok on a high heat with a tablespoon of oil. Cook the aubergine, stirring often, until well browned and beginning to soften. Add in the broccoli, sweetcorn, and onion and stirfry until the onion starts to brown before adding the rest of the veg. Cook until the peas are bright green. Finally, tip the vegetables into the curry and stir through with the thai basil. Taste and adjust the seasoning with the sugar, soy sauce, and lime juice as needed. I’ve really left these last amounts up to you as it vary depending on the potency of the paste ingredients and your own preference. Try it and see what works best for you. Serve with coconut rice and wedges of lime. Notes We like this with just vegetables but if you feel the need for extra protein then tempeh or tofu will work equally well here! * If you can’t find galangal (and it’s tricky) then substitute with ginger and double the amount of lime zest along with 1 tsp of lime juice. Allergy Notes; Making the curry paste from scratch ensures this recipe is vegan, gluten free, soy free (dependant of what soy sauce substitute you’ve gone for), and nut free. If you have any problems with any of the ingredients used here then let me know and I can suggest substitutes.

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Chickpea ‘Tuna’ Poke Bowls (Vegan & Gluten Free)

Feast of Plants — Fri, 19 Feb 2021 15:00:13 +0000

Look through pinterest sometime and you might see hundreds of Poke bowl recipes. They’re bright, fresh and multicoloured so perfect for pictures but what they also tend to be is non-vegan. Poke actually refers to the fish component, diced raw tuna. Originating in Hawaii, the bowl is built around the best fresh fish and surrounded by sushi components like rice, seaweed, edamame and others. I’ve seen some vegan recipes for this where the fish is replaced with tofu or tempeh but none of them come close to the freshness of the original recipe. Instead I’ve taken inspiration from the budget version of poke bowls that use tinned tuna. You might have seen my Chickpea Tuna Salad but this is so much better. An evolution on the original recipe, you won’t miss tuna. Faintly fishy from the addition of seaweed but still fresh, light, and filling. I like to be generous on the bowl fillings so I accompany mine with seaweed salad, rice, cucumber, shredded carrot, avocado, edamame beans, and mango for that extra burst of sweetness. Drizzle with a generous dollop of sriracha mayo and you’ll have a quick and easy dinner so tasty that I ate it twice in one day! Makes: Serves 3-4 Ingredients For the Chickpea Tuna: 250g Cooked Chickpeas* 1 Nori Sheet 1/4 Red Onion, finely diced 1 Tbsp Lemon Juice 1/2 Tbsp Capers, finely diced 1/2 tsp Garlic Powder 1 Tbsp Nutritional Yeast 1 Tbsp Sesame Seeds 3 Tbsp Soy Sauce Substitute (See allergy note) 2 Tbsp Beetroot Pickle Juice** 1 Tbsp Maple Syrup 2 tsp Toasted Sesame Oil 1 tsp Sriracha 1 tsp Grated Ginger 1/2 tsp Chia Seeds Salt & Pepper, to taste For the Seaweed Salad: 3 Tbsp Dried Wakame 3 Tbsp Dried Hijiki 1 Tbsp Miso 1 Tbsp Soy Sauce Substitute (see allergy note) 1 Tbsp Mirin 1 Tbsp Sesame Seeds 1 Tbsp Toasted Sesame Oil 1 tsp Rice Vinegar 2 tsp Grapefruit Juice 1/4 tsp Chilli Flakes For the Sriracha Mayo: 1/2 Cup Vegan Mayo 1 Tbsp Sriracha 2 tsp Lemon Juice 1/4 tsp Garlic Powder Salt & Pepper, to taste Poke Bowl Components: Rice – I like seasoned sushi rice or a wild rice mix Shredded Carrots Sliced Cucumber Avocado Diced Mango Edamame Directions Start with the seaweed for the salad. It needs to be rehydrated so place into a medium bowl with plenty of water for 20 minutes, or until the seaweed has swelled and soft. Whisk together the rest of the salad ingredients to make a tasty dressing. Drain the seaweed well and toss in the dressing. Place to one side. Mash the chickpeas until they’re flaky but not too mushy. Crumble the nori sheet into the chickpeas and stir through the rest of the ingredients. Taste and season as needed. Whisk together the sriracha mayo ingredients. Build your bowl with the rice on the bottom and a spoon of each element around the edges. Drizzle with your preferred amount of sriracha mayo and enjoy. An incredibly easy and tasty dinner with no need to turn on the stove. Notes * The chickpeas should be soft enough to easily crush with your fingertips. If yours are too hard then cover with water and simmer for 10 minutes to get them to a better texture. ** The beetroot pickle juice plays two roles here, it colours the chickpeas to make them more reminiscent of tuna and also adds flavour. At this time of year I tend to have some homemade pickles beetroot in the fridge but if you don’t have any substitute with 1 tbsp of white vinegar. Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you This is vegan, gluten free, and nut free. If sesame seeds are an allergen for you then skip the seeds and oil but do at least replace the oil with a neutral tasting oil like rapeseed.

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