Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Colourful Mango Quinoa Bowl
A perfect dish to share with friends and family. Put it all on the table and let everyone serve themselves.
Instructions
Recipe steps from Mealie.
1
Step 1
Heat a liter of water in a kettle.
2
Step 2
Wash the quinoa well with cold water and cook in approximately 15 minutes in a pot with the pre-boiled water.
3
Step 3
Drain the black beans. Once the quinoa is ready, add the black beans to the pot to heat up the beans.
4
Step 4
Drain the quinoa and beans and set aside.
5
Step 5
Cut the mango in half, as close to the pit as possible.
6
Step 6
Cut half of the mango into cubes in the skin and scoop out the cubes.
7
Step 7
Put the mango cubes, olive oil, mint, lemon juice and the taco seasoning in a measuring cup and blend with a hand blender to a dressing. Keep separate.
8
Step 8
Wash the pepper and slice into thin strips.
9
Step 9
Peel the avocado, remove the pit, and slice into thin strips.
10
Step 10
Cut the other half of the mango into pieces in the skin and scoop out the pieces. Cut off as much flesh from the mango as possible.
11
Step 11
Cut the tofu into small 1cm cubes.
12
Step 12
Heat some oil in a pan and once it is hot, add the tofu.
13
Step 13
Fry the tofu for approximately 8-10 minutes over medium heat until crispy on all sides. Turn regularly.
14
Step 14
Remove the tofu from the heat and mix with the chili sauce.
15
Step 15
Boil half a liter of water in a kettle.
16
Step 16
Blanch the mangetout with the pre-boiled water.
17
Step 17
Mix the quinoa and beans with half of the mango dressing.
18
Step 18
Serve the quinoa and tofu with the remaining mango pieces, pepper, avocado, mangetout, and remaining dressing.
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