Asian Cuisine
Curry
Sweet Potato & Blackbean Curry
Cauliflower Tikka
Thai Green Curry
Butter Vegetable Curry
Pulled Jackfruit
Indian Crumpets
Pad Thai
Veggie Manchurian Balls & Gravy
Indian Style Veggie Pancakes
Chow Mein & Carrot Noodles
Spring Rolls
Thai Yellow Curry
Thai Pasta Salad
Thai Pumpkin Curry
Massaman Curry
Peanut Satay
Sweet and Sour Cauliflower
Spring Rolls
Ingredients
200g Plain Flour
300ml Water
½ tsp Salt (If using)
Veg of choice
2-3 tsp Soy Sauce - Check out our soyless soy sauce here
Please see the blog post to see what we used for the filling if you would like some ideas.
Method
Mix flour, water, and salt in a bowl. Stir well.
Strain batter into another bowl using a sieve to remove any lumps.
Heat a non-stick pan to a medium-low heat.
Use a ladle to pour a small amount of the batter into the frying pan.
Use the bottom of the ladle to spreadsheet batter. Spread the batter quickly as it will start to cook as soon as it hits the pan.
Leave the wraps to cool and prepare veg.
Grate your veg, or cut it into thin strips.
Fry all the veg with soy sauce.
Preheat the oven to 180c.
To wrap the spring rolls, spoon a small amount of veg mix near the bottom of the wrap. Fold over the bottom of the wrap to cover the veg. Then Fold either side of the wrap into the middle and then roll the food pocket over until you’ve used the whole of the wrap.
Put spring rolls on to oven tray and cook for 10-15 mins until they have browned slightly on top.
Serve
Enjoy!
Makes 8-10
Peanut Satay
Serves 3
Ingredients
Sauce;
1 Cup Water
3 tbsp Peanut Butter
2 tbsp Golden Syrup
Vegetables;
1 Cup Green Beans - Cut into 2” pieces.
½ Small Cauliflower - Cut into small florets
½ Small Broccoli - Cut into small florets
2 Medium Carrots - Peeled and Cut into 2 “ pieces
1 Small Onion - Diced
Serve With Rice or Noodles
Method
Fry all the vegetables until they begin to colour.
Add the peanut butter and golden syrup and stir spread a little.
Add the water and stir to combine all ingredients and cover vegetables.
Continue to fry until the vegetables are tender and soft to eat.
Serve with rice or noodles
Enjoy!
Veggie Manchurian Balls & Gravy
Ingredients
Veggie Balls:
½ Cup Grated Carrot
½ Cup Finely Chopped Cauliflower
¼ Cup Finely Chopped Pepper
¼ Cup Finely Chopped Spring Onion
½ tsp Ground Pepper
2 tbsp Plain Flour
1 tbsp Cornflour
2 tbsp Oil (Optional)
Gravy:
1 tbsp Sunflower Oil
¼ Cup Finely Chopped Red Onion
1 tsp Ground Ginger
1 tbsp Finely Chopped Garlic
1-2 tsp Chilli Flakes
½ tbsp Soy Sauce
1 tbsp Ketchup
1 tsp Apple Cider Vinegar
1 Veg Stock Cube in 1 Cup Hot Water
½ tsp Ground Pepper
1 tbsp Caster Sugar
1 tbsp Cornflour + 2 tbsp Water
Method
For the Veggie Balls, Mix all the vegetables together in a bowl.
Mix in the flour, cornflour and ground pepper.
Use your hands to form the mix into small balls with about 2 tbsp of the mix for each. Put oil on your hands to help form the balls.
Put the veggie balls to the side while you heat oil in a pan on medium heat.
Place the veggie balls in the pan, turn them every couple of minutes until all sides are cooked.
Leave the veggies balls to the side while you make the gravy.
For the gravy, first mix the cornflour and water together and leave to the side.
In a separate bowl mix together the soy sauce, ketchup, chilli flakes and ground ginger.
In a pan, heat the oil on medium heat.
Add the onion and garlic and cook until translucent.
Stir in the sauce mix.
Add the veg stock and water.
Then mix in the cornflour and stir continuously until thickened.
Stir in the ground pepper, sugar and vinegar and mix well.
Finally, add the veggie balls.
Turn them to make sure they are covered in the oil.
Use a spoon to pour the gravy over the veggie balls.
Serve
Enjoy!
Makes 10 Balls
Thai Yellow Curry
Serves 2
Ingredients
1 Red Onion - Sliced
8 - 10 Baby Sweetcorn
1 Garlic Clove - Minced
1 tsp Curry Powder
¼ tsp Ground Turmeric
1 Tin Coconut Milk
1 Lemongrass Stalk
1 Portobello Mushroom - Sliced
1 Large Carrot - Cut into 1-2cm Chunks
Handful of Mangetout
Handful Thai Chilli Peanuts (Optional)
Salt and Pepper to taste
Oil for frying
Method
Heat your oil in a large frying pan
Fry the carrots for 3-5 minutes.
Add the onions and fry until fragrant.
Add the sweetcorn, mushroom and mangetout and mix to combine.
Add the Garlic, curry powder, turmeric, lemongrass, salt and pepper.
Once the garlic has started to brown, after a few minutes, pour in the coconut milk.
Simmer for 5 minutes or until the carrots, baby corn and mangetout are soft enough to eat.
Remove the lemongrass
Serve
Sprinkle some thai chilli peanuts over the top
Enjoy!
Thai Pasta Salad
Serves 2
Ingredients
Salad;
1 Cup Red Cabbage - Chopped
1 Cup Carrots - Grated
1 Cup Cucumber - Diced
4 Spring Onions - Sliced
3 Cups Pasta
Dressing;
¼ Cup Orange Juice
¼ Cup Peanut Butter
2 tbsp White Vinegar
1 tbsp Soy Sauce - Check out our soy free soy sauce here.
1 tbsp Agave Nectar
1 Garlic Clove - Minced
Method
Salad;
Cook the pasta according to the packet.
Prepare all of your salad ingredients
Once the pasta is cooked, drain and place in a large bowl.
Add all of your salad ingredients to the pasta.
Mix to combine
Dressing;
Add the garlic, orange juice, peanut butter, vinegar, soy sauce and agave nectar to a small bowl.
Whisk ingredients together until as smooth as possible.
Pour over the salad
Stir to combine.
Serve
Enjoy!
Sweet and Sour Cauliflower
Ingredients
1 Medium Cauliflower - Cut into small florets
2 Peppers - Diced
1 Tin, 227g, Pineapple Pieces - Diced (Save the Juice)
Rice to serve
Sauce;
6 tbsp White Vinegar
6 tbsp Caster Sugar
1 tsp Salt
2 tbsp Tomato Paste
2 tbsp Soy Sauce - Check out our soy free soy sauce recipe here
Pineapple Juice - From 227g tin
1 tsp Sesame Seeds
2 tbsp Cornflour
Method
Place all the sauce ingredients together in a small bowl.
Mix until as smooth as possible
Place the cauliflower, peppers and pineapple pieces into a large frying pan.
Pour the sauce on top.
Saute the vegetables in the sauce for roughly 10 minutes or until the cauliflower is soft enough to eat.
Serve with rice
Enjoy!
Serves 2 Generously
Indian Style Veggie Pancakes
Ingredients
1 Small Red Onion, Finely Chopped
5-6 Cherry Tomatoes, Quartered
1 tsp Dried Chive
¼ tsp Chilli Flakes
¼ tsp Turmeric
½ tsp Paprika
80g Plain Flour
2-3 tbsp Vegan Milk
Method
Mix together the onion, tomatoes, chilli flakes, turmeric and paprika.
Stir in the flour.
Stir in the milk.
Heat oil in a pan on medium/low heat.
Spread the mix into the pan and cook for 3 minutes on each side.
Serve
Enjoy.
Massaman Curry
Serves 4
Ingredients
2 tbsp Vegetable Oil
1 Small Onion - Thinly Sliced
1 tsp Cumin Seeds
1 tsp Coriander Seeds
5 tbsp Red Curry Paste - Check out our Thai red Curry Paste here
1 ½ Cups Potatoes - Peeled & Cut into bite size pieces
2 Large Carrots - Peeled and diced ¼” thick
1 Tin Full Fat Coconut Milk
1 - 1 ½ Cup Water
¼ tsp Ground Cinnamon
Dash Ground Cardamom
Dash Ground Nutmeg
2-3 tbsp Soy Sauce - Check out our soya free soy sauce recipe here
1-2 tbsp Golden Syrup
1 tbsp Peanut Butter
1 tbsp Peanuts
1-2 tbsp Lime Juice
Rice to Serve
Method
Heat a large saucepan over a medium heat
Add the oil & onions. Fry for 2 minutes
Add the cumin and coriander seeds for 1-2 minutes.
Add the curry paste, Stir to combine and cook for a further 1 minute.
Add the potatoes and carrots. Stir to coat them with the sauce and cook for another 2 minutes
Add the coconut milk, water, cinnamon, cardamon, nutmeg, soy sauce, syrup and peanut butter. Stir to combine everything. Start with 1 cup of water and add more as needed.
The liquid should cover ingredients, add more if it doesn’t.
Simmer on a medium heat. Lower the heat once you’ve reached boiling point.
Simmer for 10-15 minutes or until the potatoes and carrots have softened.
Add the lime juice and stir to mix it in.
Serve
Enjoy!
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