Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
Kung Pao Cauliflower with Chickpeas
This delicious stir-fry with Chinese flavors is perfect for a quick, filling weeknight meal. Adapted by adding chickpeas for a complete plant-based meal.
Instructions
Recipe steps from Mealie.
1
Step 1
Preheat the oven to 200 degrees.
2
Step 2
Wash and cut the cauliflower into florets.
3
Step 3
Mix the cauliflower with olive oil and pepper in a large oven tray. Roast in the oven for approximately 25 minutes.
4
Step 4
Heat more than a liter of water in the kettle.
5
Step 5
Cook the rice for approximately 19 minutes. Drain and keep aside.
6
Step 6
Peel the garlic and cut into thin pieces. Remove the seeds from the chili pepper and cut into thin strips. Wash the spring onions and cut into thin slices. Drain the chickpeas. Roughly chop the roasted peanuts.
7
Step 7
Heat some oil in a pan and once hot, add the garlic, chili pepper, and spring onion. Fry for approximately 2 minutes.
8
Step 8
Add the chickpeas and fry for a further 2 minutes.
9
Step 9
Add the hoisin and soy sauce. Stir well.
10
Step 10
Add the roasted cauliflower and mix through so that the sauce spreads evenly over the cauliflower.
11
Step 11
Serve the rice with the cauliflower mix and roasted peanuts as topping.
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