VetoMeato: Plant-based isn’t just for Veganuary

If Veganuary has inspired you to cook more plant-based meals, these two recipes from VetoMeato are a must for your menu. Full of colour, flavour and nutrition, they’re proof that plant-based dining isn’t just for January

Miso Aubergine

Serves 2

Ingredients:

1 medium aubergine

1 heaped tablespoon white or rice miso paste

1 tbsp runny honey

2 tbsp toasted sesame oil

1 tbsp mirin

A handful of toasted cashews

Sesame seeds

2 spring onions, roughly chopped

A good handful of coriander, roughly chopped

Sprinkle of sea salt

Lime wedge to garnish

Method:

Preheat your oven to 200 degrees. Line a baking tray with parchment or foil.

Cut your aubergine in half lengthways and score it with a sharp knife in a criss-cross fashion.

Slightly pull the sides of the aubergine apart to create a little ‘give’.

Place the aubergine onto the tray and bake for about 30 mins until it is cooked through. It should be a little squidgy to touch but have held its shape.

Now make the glaze. In a small bowl mix together the miso paste, honey, toasted sesame oil and mirin with a fork. The paste should be smooth.

When the aubergine has cooked remove from the oven and place the glaze on top. Pop it back in the oven for 10 mins.

When ready, garnish with toasted sesame seeds, roasted cashews and chopped coriander and spring onions.

For a larger meal, serve with steamed rice.

Pad Thai

Serves 2

Ingredients:

2 x packs or stacks of Udon Noodles

250g medium - firm tofu

2 cloves of garlic

Soy sauce

Large handful of Peanuts crushed or chopped finely

2 large handfuls of bean sprouts

2 Lime wedges (2 quarters)

1 tablespoon of palm sugar or sugar

1 large shallot or onion

1 tablespoon Tamarind paste

Sprinkle of chopped chives

Extra veg:

Purple sprouting broccoli (currently in season)

Kale

Extra flourish:

Chilli flakes

Coriander

Method:

Cook noodles according to instructions. Udons tend to be soaked in boiling water. Once cooked, drain and set aside.

Finely slice garlic (thinly, so almost translucent) and onion.

Cut tofu into 3 x 1 cm slices (roughly 1 pack, quartered then quarted again)

In asmall saucepan, simmer the sugar and tamarind paste with a few tablespoons of water

Take a large frying pan or wok and put on a medium heat. Add oil and sliced garlic and shallots until fragrant and beginning to colour.

Turn up the heat to medium-high and add firm tofu and move quickly around the pan or wok.

Add a splash of soy sauce

If adding broccoli or another green, add here and stir fry until lightly browned but still with crunch

Add noodles and beansprouts and continue to stir fry for several minutes until light brown. Add chilli (if desired)

Serve with peanuts, chopped chives, more beansprouts piled on top and a wedge of lime

Notes: Udon noodles contain wheat

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