1 tsp coconut oil
Bunch of Spring onions
2 tbsp red Thai paste
1 green pepper, sliced
1 red pepper, sliced
1 carrot, sliced into thin strips
100g edamame beans
Handful of spinach
150g Nush Sweet Chilli Cheese
1 lime, juiced
100g cooked rice
Cook the onions in the coconut oil, before stirring in the red curry paste, adding the vegetables and cooking on a low heat for ten minutes until soft. Stir in the sweet chilli cheese, adding a splash or two of water to simmer the mix, add the edamame beans, cooked rice and spinach and cook all together for another ten minutes. Squeeze in lime and sprinkle in coriander and divide between two bowls.
The quickest and easiest Thai Curry with no coconut milk needed whatsoever, creamy, slightly spicy and 100% dairy free.
BBQ flavoured fruit might make you feel a bit queasy…but trust us. This magical texture replicates the texture of pulled pork but of course, is 100% plant based and vegan friendly. The most delicious combo with our sweet chilli cheese, crunchy gluten free corn tacos and crispy iceberg lettuce. So delicious…
1 tbsp coconut oil
1 red onion, finely chopped
1 tsp cumin seeds
2 tsp smoked paprika
2tbsp of sweet chilli almond cheese
1 tbsp apple cider vinegar
4 tbsp no added sugar BBQ sauce
200g can chopped tomato
2 x packs of prepared packets of jackfruit (or cans)
Heat the oil in a frying pan and cook the onion with the spices until they are soft and cooked through. Next, add the BBQ sauce, vinegar, sweet chilli cheese and tomato and leave to cook on a gentle heat for 20 minutes until the jackfruit is soft. Pull apart with a fork and cook for a further 5 mins.
Serve with gluten-free tacos, cucumber, avocado, more nush cheese and lettuce.