Cozy Vegan Fall Recipes / PLANT-BASED WHOLE FOODS

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RECIPES:

Corn and coconut red lentil Dahl (3-4 servings)

250g red lentils
200ml coconut milk
1 large sweetcorn
200g cherry tomatoes
1 white onion
10 whole garlic cloves + 2 finely chopped
2 sprigs fresh thyme
10/12 curry leaves
1 tsp. cumin seeds
1/2 tsp. coriander seeds
1/4 tsp. chilli flakes
1 tsp. nigella seeds
6 whole cardamom pods
750ml water (to cook red lentils)
handful fresh coriander

Shiitake and butter bean stew (3-4 servings)

240g shiitake mushrooms
400g butter beans
2 carrots
1 red pepper
1 celery stalk
60ml red wine
2 tbsp. maple syrup
1 tbsp. tamari
1 white onion
3 garlic cloves
1 sprig fresh rosemary
1 sprig fresh thyme
handful fresh parsley
1/4 tsp chilli flakes
1 tsp. coriander powder
1 bay leaf
1 tsp. dried oregano
salt & pepper
EVOO

Tahini & peanut tofu noodle bowl (2 servings)

Noodles:
100g noodles of choice
2 medium carrots
1 red pepper
1 courgette
4 spring onions
30g coriander

Crispy tofu:
300h tofu
2 tbsp. garlic powder
Salt
Pepper
40g corn flour

Peanut tahini chilli sauce:
1.5 tbsp. peanut butter
2 tbsp. Tahini
1 tbsp. toasted sesame oil
2 tbsp. tamari
1 tsp. chilli sauce
1 tsp. maple syrup
1 inch thumb Ginger
1 tsp. rice mirin
1.5 tbsp. lime juice
3 tbsp. water (add more if needed)

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