YAKI UDON š
Udon noodles are some of my favs, so I wanted to make a simple and delicious dish called yaki udon!
Ingredients
For the crumbled tofu:
Half a block tofu
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp chilli powder
Veg oil
For the noods:
2 packs udon noodles
4 spring onions
3 cloves garlic
1 thumb piece ginger
2 mild chillis
1 punnet shiitake mushrooms
Shredded carrot
Shredded cabbage
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp mirin
2 tsp palm sugar
Sesame seeds
Method:
1. Start by crumbling your tofu and adding it to a baking tray with the rest of the ingredients and mixing, add to the oven or air fryer for 8-10 mins until crispy and then mix with a gochujang bbq sauce.
2. In a wok, add some oil and fry off your spring onion, ginger, garlic and chillis for a few mins.
3. Add in the shiitake mushrooms, carrots and cabbage with the soy sauce, mirin, sugar and vinegar and let cook for 3/4 mins.
4. Cook your noodles to packet instructions, then add them to the wok with a splash of the noodle water to loosen it up.
5. Plate up your noods, top with the crumbled tofu and sesame seeds and enjoy!!
#noodles #yakiudon #japanesefood #vegan #asianrecipes
PLANT BASED BBQ SPREAD WITH WĆSTHOF šŖ
AD Iāve teamed up with @wusthof to bring you the best summer bbq spread and itās all made with veg. We donāt always need to have meat on a bbq, thereās so much you can do with veg.
To create this incredible spread I used the amazing WĆSTHOF Classic series knives which are timelessly iconic. Unmatched in design and quality, you can be confident you have the real deal when it bears the unmistakable symbol of their craftsmanship: the WĆSTHOF trident.
Honestly these knives were so precise and made my life so much easier in the kitchen. You can get the gourmet bbq range now for Fatherās Day.
Ingredients
For the jerk mushrooms:
1 punnet oyster mushrooms
2 tbsp bbq sauce
1 tbsp jerk marinade
1 tsp garlic powder
1 tsp smoked paprika
1 onion
1 burger bun
Half beef tomato
For the burnt leaks:
3 leeks
1 tbsp balsamic vinegar
1 tbsp olive oil
For the baba ganoush:
1 eggplant
Juice of half lemon
2 tbsp tahini
1/2 tsp garlic salt
For harissa potatoes:
6 small potatoes
1 tbsp harissa paste
1 garlic bulb roasted
2 tbsp olive oil
For the salad:
2 handfuls of spinach
1 punnet cherry tomatoes
Crumbled vegan feta
Half red onion
1 corn on the cob
1 tbsp mayo
1 bunch coriander
1 bunch parsley
1 red chilli
1 tbsp red vinegar
1 tbsp olive oil
1 courgette
Method in commentsā¦
#WUSTHOF #MyWUSTHOF #bbq #vegan #grill #meat
MISO UDON NOODLE SOUP WITH PULLED OYSTER MUSHROOMS šāš«
So I received a message in my DMās the other dayā¦ one of my fans dads was trying to get me to surprise his son by cooking with him in the kitchen. So I invited them both round and Ozzy cooked with me. Gave him some top tips and the dish was amazing!
Ingredients
For the pulled mushrooms:
1 punnet oyster mushrooms
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp smoked paprika
1 tbsp veg oil
For the miso soup
3 spring onions
4 cloves garlic
1 thumb piece ginger
1 can coconut milk
2 tsp miso paste
1 tsp palm sugar
1 can stock
1 tsp lemon grass
2 packs Udon noodles
Coriander to serve
Sesame seeds to serve
Sesame oil to serve
Method:
1. Start by pulling your oyster mushrooms and adding them to a bowl with the marinade. Add them to a skillet and to the oven for 15/20 mins at 190C tossing half way.
2. To a pan add some oil and fry off the spring onion whites, the garlic and ginger for 2/3 mins. Add in the lemon grass and miso paste and stir.
3. Go in with the coconut milk and the stock and bring to a boil then reduce. Add the palm sugar and then cover.
4. Cook your noodles, get the mushrooms out the oven, then serve your noodles, top with the miso soup and the mushrooms and some fresh coriander and sesame seeds and oil and enjoy!!
#noodlesoup #vegan #meat #noodles #miso
GUINNESS LIONS MANE STEAK SANDWICH WITH PICCALILLI & CARAMELIZED ONIONS š„Ŗ
I had some more lions mane to pick and cook from one of the amazing kits you can get your hands from the collaboration with @marvellousmushrooms
Grab yours on my website today!! Link in bio!
Ingredients
1 lions mane flush
For the steak marinade:
2 tbsp beetroot juice
2 tbsp @guinnessgb
1 tbsp bbq seasoning (I used @schwartz.uk )
1 tbsp mushroom ketchup
1 tbsp oil
1 tsp smoked sea salt
For the guiness glaze:
3 tbsp guiness
2 tbsp maple syrup
For the caramelized onions:
1 onion
1 tbsp guiness
1 tsp salt
Ciabatta (I used @tescofood wild garlic)
Olive oil
Cheese
Piccalilli
Method:
1. Start by mixing together your steak marinade ingredients in a tub.
2. Sear the lions mane in a skillet with salt and oil and press it down until it forms a steak shape. Then add it to the marinade and make sure itās all coated, put a lid on and give it a shake and let it sit for about 20 mins.
3. Whilst thatās marinading add to onions to a pan with salt and Guinness and let them caramelize over a low to medium heat.
4. Get your steak out the marinade and flame grill it on the bbq until charred. Then brush on the guiness glaze, slice it up into chunks and brush on more glaze.
5. Oil your ciabatta and toast it on the grill, then add some cheese on top melt.
6. Add your caramelized onions on the base, then the steak, then some piccalilli on the top and get stuck in!
#steak #meat #vegan #lionsmane #sandwich
MISO GLAZED MELTING SWEET POTATO ON A BED OR GARLIC YOGHURT š
Whoās a big lover of miso?
This dish was an absolute bangerā¦ the sweetness of the potato compliments to umami saltiness of the miso and then the garlicky kick with the cooling yoghurt! Just perfect!
Ingredients
1 large sweet potato
1 tbsp miso paste (I used @clear
1 tbsp maple syrup
1/2 cup water
1 tbsp vegan butter
Vegan yoghurt
1 clove garlic
Method:
1. Start by searing off the sweet potato in some oil in a skillet until charred each side, 3/4 mins each side.
2. Whilst theyāre charging, mix together the miso, water, maple syrup until all lumps have gone.
3. Add the butter to the sweet potatoes in the pan until melted and the pour over the miso mixture and make sure it gets underneath the sweet potatoes.
4. Add to the oven at 190C for 15 mins flipping the potatoes half way. The miso mixture should caramelize and reduce.
5. Mince the garlic into the yoghurt and mix, season and plate up. Top with the sweet potatoes and more of that leftover miso mix and garnish and enjoy!!
#sweetpotato #vegan #miso #meze
KARE LOMEN š
Have you ever eaten Kare Lomen at Wagamamas?
Happy Motherās Day to all the hardworking and loving mums out there that donāt get enough credit!
In stead of taking your mum to @wagamama_uk why donāt you make her this staple on their menu! Itās way better when you put time and effort into something for your family to enjoy!
Ingredients
1 lions mane mushroom head (alternatively you can use Portabello)
Corn starch
3 tbsp teriyaki sauce
Frying oil
3 spring onions
2 large handfuls bean sprouts
1 tbsp soy sauce
1 tsp sesame oil
For the curry paste:
Half a red pepper
1 tbsp red Thai curry paste
3 cloves garlic
1 small onion
1 thumb piece ginger
1 tsp minced lemongrass
1 tsp turmeric
2 tsp curry powder
1 tsp crispy chilli oil
1 tbsp sugar
Juice of a lime
1 can coconut milk
Udon noodles (I used @amoy_uk )
Garnishing of your choice
Method:
1. Start by blitzing all your curry paste ingredients in a blender.
2. Fry off your spring onions and bean sprouts in sesame oil and soy sauce for 3/4 mins then set aside.
3. In another pan fry off your curry paste for 2/3 minutes until fragrant then add in your coconut milk and bring to a simmer then reduce the heat.
4. Add your mushroom to the pan and press down until it forms a steak shape.
5. Coat in corn starch and then fry in oil until crispy. Then add some teriyaki sauce to the crispy mushroom and then set aside.
6. Cook your noodles, top with the veg then the curry sauce. Top with the crispy teriyaki mushroom, more bean sprouts and any other garnishes and enjoy!!
#ramen #soup #wagamama #noodles #mothersday #vegan
BBQ LIONS MANE RIB SANDWICH š„Ŗ
Some huge news today! You can now get your hands on your own lion mane grow kit called Disco Shroomz. Iāve been working very hard behind the scenes along with the guys over at @marvellousmushrooms to bring this to light! I want everyone to be able to experience the cooking techniques and taste of lions mane.
Head over to my new website and go to the shop section and you can get your hands on one!
Ingredients
1 lions mane mushroom head
Salt
Oil
Vegan cheese
Ciabatta
1 leek
2 tbsp vegan mayo
1 tsp whole grain mustard
For the bbq sauce:
1 cup tomato ketchup
1/2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp maple syrup
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp apple cider vinegar
Half tsp mustard
2 tbsp vegan Worcestershire sauce
Method:
1. Start by searing the lions mane mushroom in a cast iron pan. Salt and add oil. Get it used to the pan. Once itās been seared both sides put a heavy weighted pan on top of the mushroom and keep pressing until it forms a steak shape and is seared.
2. Chop up your leek and add to a pan with oil and salt and fry until crispy.
3. Now add all your bbq sauce ingredients to a pan and cook until thickened. Then add your lions mane back to the pan of bbq sauce to coat.
4. Slice up the lions mane, add it to a baking dish and sprinkle with vegan cheese and add it to the grill to melt and char.
5. Toast and butter your ciabatta, mix together your mayo and whole grain mustard.
6. Build your sandwich and enjoy!!
#sandwich #mushroom #steak #meat #vegan
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