Vegan Buddha Bowl

£7.60
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Ingredients

Ingredients:

For 2 (For 4)

Tofu: 1 block (2 blocks)

Miso Paste: 1 pod (2 pods)

Ginger: 1 piece (2 pieces)

Garlic: 1 clove (2 cloves)

Shiitake Mushrooms: 1 punnet (2 punnets)

Kale: 1 bag (2 bags)

Carrot: 1 (2)

Red Pepper: 1 (2)

Red Chilli: 1 (2)

Sesame Oil: 1 pod (2 pods)

Soy Sauce: 1 pod (2 pods)

Crushed Ginger: 1 sachet (2 sachets)

Lime: 1 (2)

Sesame Seeds: 1 pod (2 pods)

Jasmine Rice: 1 bag (2 bags)

Vegetable Stock Pot: 1 (2)

Star Anise: 1 pod (1 pod)

Soy Sauce: 1 pod (2 pods)

 

 

Recipe Description

Nutritional Information:

Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g

Method

Recipe Description:

Going vegan even for a day can be scary. No wonder Instagram-friendly vegan ‘Buddha bowls’ are trending— from above, they look like neatly divided educational charts of the major food groups, a reassuring way of getting all the protein and vitamins you need. Mixed rice bowls are iconic to East Asian cuisine, from Japanese donburi to Korean bibimbap, so we’re honouring that with fresh vegetables, protein-rich Japanese miso tofu and earthy shiitake mushrooms, all sharing a tangy chilli, sesame oil and soy dressing

  • Preparation time:

    For 2 - 40 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 55 mins