SATAY BOWL | QUICK 15 MINUTE MEAL | @avantgardevegan by Gaz Oakley

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides similar creaminess with less sugar.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is less processed.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor.

Slice the aubergine down the middle lengthwise and carefully score the flesh.

Place the aubergines onto a baking tray.

In a bowl, mix 1 tablespoon of white miso paste, 1 tablespoon of tamari, 1 tablespoon of maple syrup, and 1 tablespoon of sesame oil to make a glaze.

Brush the glaze over the aubergine and pop them into the oven set at 180 degrees Celsius for about 10 minutes.

Heat a wok until smoking and add a touch of oil.

Add half a finely chopped red onion, 1 teaspoon of chopped ginger, and 1 clove of minced garlic to the wok.

Add 1 cubed red bell pepper to the wok.

Add 3/4 of a block of fried tofu to the wok.

Add 1/2 tablespoon of white miso paste, 1 tablespoon of peanut butter, and deglaze the pan with 1 cup of coconut milk.

Turn the heat down and add 2 teaspoons of dried chili flakes, 1 tablespoon of maple syrup, and 2 tablespoons of tamari.

Trim the tops off the roasted aubergine and add them to the pan.

Add baby bok choy to the pan without any preparation and let it cook down for 3 to 4 minutes.

Preheat a non-stick pan over medium heat and add 3 tablespoons of unrefined caster sugar to melt into caramel.

Add 2 tablespoons of water to the caramel until it turns golden.

Add peanuts to the caramel and toss them quickly, then put them onto a lined baking tray and break them up.

If the sauce in the wok starts to thicken, add a touch more coconut milk.

Turn off the heat once the satay stir-fry is done and start plating.

Spoon sushi rice into a cup and tap it to shape it.

Next to the rice, add some of the satay stir-fry.

Prepare a simple salad with carrot ribbons, radish, pea shoots, mint, and Thai basil.

Serve with fresh lime and sesame seeds, and sprinkle chopped spring onion on top.

Finish with the caramelized peanuts for crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens