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About

Musician and amateur vegan chef.

A collection of recipes, books, websites, photos and ideas worth sharing.

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About These Recipes

The idea with these recipes is to show how easy it is to make delicious, healthy vegan food that is simple to prepare. I prefer using natural whole food ingredients and do use some tofu, vegan margarine, soy milk and tempeh, but avoid using many meat and dairy replacement foods.

Some recipes I’ve adapted to make them vegan, some I’ve made up and some I’ve discovered and just want to pass on. I’ll link back to the source of the recipe whenever it’s not my own.

The ingredients for these recipes should be available at your normal food store. It’s always good to buy organic wherever possible, for the environment and for your taste-buds!

To see only recipes please search "recipes" in the search function on the right.

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24 January 10

Chili and Sweet Basil Noodles with Tempeh

Serves 2

Ingredients

1 onion finely chopped
2 cloves garlic
2 tablespoons of sesame oil
2 or 3 tablespoons of soy sauce
1 or 2 teaspoons of dried chili
1 teaspoon of brown sugar
½ cup of Thai sweet basil roughly chopped
1 cup Tempeh cut into small squares
2 cups of vegetables chopped (carrots, broccoli, green beans, mung beans, mushrooms or whatever you fancy)
Soba or rice noodles to serve 2
Oil to cook with


Directions

Fry garlic and onion in oil until onion becomes translucent
Add chili and vegetables and stir while cooking for approx 5 minutes
Add Tempeh and cook for a few minutes
Add soy sauce, sesame oil and sugar
Add a little water if it becomes too dry and starts to stick to the pan
Taste and add a little more sugar or soy sauce as is necessary
Cook noodles as per the directions on the packet and then add to the wok
Add sweet basil and stir through

Themed by Hunson. Originally by Josh