Two easy vegan lunch recipes
In this video you find two easy vegan lunch recipes. First is a cabbage & peanut sauce pasta and the second one a bulgur salad with roasted chickpeas and tahini dressing.
Ingredients cabbage & peanut pasta (4 portions)
400 g pasta (whole wheat)
450 g cabbage
10 ml sesame oil
80 ml soy sauce
60 g peanut butter
90 ml water
salt
spring onions (optional)
Method
Combine water, soy sauce, peanut butter in a jar by shaking it - should take around 1 minutes.
Bring a pot of salted water to a boil and add pasta.
Cook pasta as described on the package till al dente.
Start sautéing cabbage in a pan with the sesame oil. If fond starts to build on the bottom of the pan add some pasta water to deglaze it.
Once pasta has cooked add it to the pan with the cabbage.
Add the sauce and toss to combine. NOTE: you can place the pan back on the heat to get the sauce to thicken a little bit.
Garnish with spring onion and enjoy.
Ingredients bulgur salad with roasted chickpeas & tahini dressing (2 portions)
300 g uncooked bulgur
chipotle powder, salt
1 can of cooked chickpeas
oil to coat
spice mix for chickpeas some spring onion:
1 tsp smoked paprika
1 tsp rub me tender from Sonnentor (optional)
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp pepper
2 tsp salt
50g tahini
juice of 1 lemon
water
salt
cherry tomatoes cut into quarters
cucumber deseeded
spring onion for garnish (optional)
Method
Cook bulgur as per package with salt and chipotle powder.
Drain chickpeas and add to a baking paper lined baking tray.
Coat chickpeas in oil and spice mix.
Place tray into a 200 degree Celsius pre heated oven till crispy. This should take around 15 minutes.
Remember to mix them around during the baking time.
Combine Tahini, lemon juice and salt to a bowl and mix to combine.
Add water a little bit at a time till dressing is at desired consistency.
Add cooled bulgur, tomato, cucumber, crispy chickpeas, to a bowl.
Drizzle over the tahini dressing, garnish with some spring onion and enjoy!