Vegan pad Thai

Ingredients Method 400g/14oz/3 1/3 cups firm tofu, cut into cubes 200g/7oz flat rice stick noodles 1-3 tbsp groundnut oil A bunch of spring onions/scallions, trimmed and finely chopped 2 carrots, peeled into ribbons a pinch of chilli flakes 300g/10 ½ oz/ 3 cup bean sprouts 120g/4 ½ oz/scant 1 cup roasted peanuts, finely chopped 1

Vegan Bacon Stir fry with Broccoli

Ingredients ½ head of broccoli cut into small florets 1 pack vegan bacon chopped 1 tablespoon olive oil 2 tablespoons tamari sauce 3 sprig spring onion finely chopped ½ teaspoon garlic powder ½ teaspoon garlic powder 350g (10 ½ oz )barennaked noodles (gluten free) Method Heat olive oil in large frying pan, cook bacon in

Vietnamese rice unrolls

INGREDIENTS 4 oz cooked vegan chicken strips ¼ cucumber, cut into matchsticks Handful of cilantro leaves, chopped Handful of mint chopped Handful of Thai basil, chopped 1 cup cold rice vermicelli ¼ iceberg lettuce, shredded 12 round rice paper sheets Lime wedges, to serve Dipping sauce 1 tablespoon sesame seeds 2 tablespoons gluten-free Sweet chilli

Marinaded tempeh noodles

Ingredients ( Review 60 ml (2fl oz/1/4 cup) light soy sauce 2 tablespoons rice vinegar 2 cm ( ¾ inch) piece fresh ginger, peeled and finely grated 1 garlic clove, grated 2 tablespoons agave nectar 225 g (8 oz) tempeh, cut into thin bite slices 200 g (7 oz) medium rice noodles 1 splash sesame

Vegetables & Tofu Stir Fry

INGREDIENTS 225 g/firm tofu (drained weight), cut into bite size pieces 1tbsp sunflower oil 2 Spring onions, chopped 1 garlic clove, finely chopped 115 g4oz baby corn cobs, halved 115 g/4oz mangetout 115g/4oz shiitake mushrooms, thinly sliced 2tbsp finely chopped coriander leaves For the marinade 2tbsp dark soy sauce 1tbsp Chinese rice wine 2 tsp