Take a trip around the globe from the comfort of your own kitchen with a celebration of these much-loved veggie dishes from Morocco, India, Thailand and more…
KOREA
Korean-style ‘clay pot’ barbecue tofu
Vg GF DF
If you eat fish, you could swap salmon fillet for the tofu and use different veg too
Serves 4 Prep time 15 mins Cooking time 20 mins
• 110g sriracha chilli sauce
• 2-3 balls stem ginger, chopped
• 50g light muscovado sugar
• 4 tsp rice or white wine vinegar
• 4 tbsp tomato ketchup
• 1 tbsp tamari soy sauce
• 280g extra-firm tofu
• Vegetable oil for frying
• 400g mushrooms, halved
• 350g cabbage, sliced
• 200g pack sticky rice
• Handful of chopped radishes
• ¼ cucumber, sliced
• 3 spring onions, chopped
• Sesame seeds
• Squeeze of lemon juice
• Few tbsp vegan kimchi
1 Heat the oven to 220°C/fan 200°C/gas 7. Whizz the sriracha, ginger, sugar, vinegar, ketchup and tamari in a mini-blender until smooth. Set aside.
2 Cut the tofu into 4 even pieces. Heat a glug of oil in a shallow, hob-safe casserole over a high heat and fry the tofu pieces for 2-3 mins on each side until golden. Put on a plate. Add the mushrooms to the casserole, then fry until just golden.
3 Remove the casserole from the heat, push the mushrooms to one side, then arrange the sliced cabbage beside them. Put the tofu in the centre, pour over the sauce, cover and bake for 20 mins.
4 Cook the sticky rice according to the pack instructions. Add to the casserole with radishes, cucumber, spring onions, sesame seeds, a squeeze of lemon juice and kimchi.
Per serving 447kcals, 10g fat (1.8g saturated), 17.6g protein, 68.3g carbs (32g sugars), 2g salt, 6.3g fibre
NIGERIA
Jollof beans
Make this vegan by replacing the Maggi seasoning with tamari or soy sauce. Use a regular chilli if you don’t like very spicy food
Serves 4 Prep time 15 mins Cooking time 1 hr 40 mins, plus overnight soaking and resting You’ll need… Food processor or blender
• 250g dried black-eyed beans
• 400g tinned tomatoes
• 1 large onion, chopped
• 1 red pepper, roughly chopped
• 1 garlic clove, crushed
• 1 tsp ground ginger
• ½ Scotch bonnet chilli, deseeded
• Sunflower or olive oil for frying
• ½-1 tsp Dunn’s River All Purpose Seasoning
• 1-2 tsp Maggi Liquid Seasoning
• Handful chopped fresh parsley
• Handful
