Ingredients
Hummus
2 x 400g tins of chickpeas
2 cloves garlic
Juice of 1 lemon
6 tablespoons of tahini
8 tablespoons oil
8 tablespoons water
1 tsp salt
Pinch black pepper
Easy creamy basil Pesto
100g toasted Cashew nuts
2 cloves Garlic
50g Fresh basil
½ Lemon juice
¾ salt
150ml olive oil
Pickled red onions
2 red onions
4 tbsp vinegar
4 tbsp water
1 tsp salt
Courgette and carrot ribbons
1 red onion
1 courgette
1 carrot
1 tsp mustard seeds
2 tbsp sunflower seeds
200g mushrooms
1 block tofu/tempeh (300g)
Oil for cooking
2 tbsp tamari
1 tbsp maple syrup
Kim chi
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Sourdough
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Directions
Each of the below components make a wonderful sandwich filler and are so worth making. Once you have made them put them in containers and store in the fridge. The hummus will last a week in the fridge, the pesto will last 2 weeks as its oil based. The pickled onions will last a month or more and the carrot and courgette ribbons, and mushroom tempeh will last 3 days.
Hummus
Easy creamy basil Pesto
Courgette and carrot ribbons
Fried tempeh & mushrooms
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