Single Serve Lasagna: A Layered Dream for You
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Vegan Mayo: Your quick dip for everything
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Smashed Cucumber salad: Your quick freshness kick
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Ingredients you'll need
Let's get cookin'
- Tear tofu in chunks, mix with cornstarch, salt, oil. Bake at 180C/360F for 20mins
- Heat oil, roast curry paste 4-5mins
- Stir fry vegetables 4-5mins
- Add stock, soy sauce, coconut milk. Simmer until veggies tender
- Add lime juice and sugar, season to taste
- Serve over noodles, garnish with herbs and optional crispy noodles.
Into this? You’ll love these...
Fake Manti - Turkish pasta reinterpreted
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The legendary crispy potato wrap
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Vegan Lasagna: Hearty, delicious in layers
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A touch of Thailand in your soup bowl
This vegan Khao Soi is more than just a soup—it's a culinary experience. The creamy, coconut-based curry soup is made with red curry paste, vegetables, tofu, and lime, creating a wonderfully harmonious interplay of spice, sweetness, and freshness. The baked tofu pieces add a bite, the noodles are filling, and fresh herbs and crispy toppings add a final kick. A simple recipe that can be prepared in 30 minutes—yet tastes like a mini vacation.
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