Vegan lunch dishes - pumpkin waffle, cauliflower curry, tortilla with cauliflower

A delicious trio of vegan delights: pumpkin carrot waffles with spicy tempeh, a hearty cauliflower-spinach curry, and veggie bites with aromatic BBQ cauliflower in a tortilla wrap. Minimal shopping, maximum flavour.

Ingredients

320 g

natural vegan yoghurt

120 ml

plant milk

60 g

pumpkin puree

carrot

250 g

wheat flour

1 tsp

baking powder

6 ½ tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

100 g

tempeh

100 g

mushrooms

1 tbsp

sriracha

4 tbsp

Kikkoman Toasted Sesame Oil

1 tbsp

brown sugar

garlic cloves

150 g

spinach

onion

1 tsp

curry paste

tomatoes

400 g

cauliflower

250 ml

coconut milk

40 g

cashews

100 g

rice

1 bunch

of coriander

1 tsp

smoked paprika powder

 ½ tsp

pepper

180 ml

water

120 ml

Kikkoman Teriyaki Sauce with Roasted Garlic

romaine lettuce

tortillas

Tortilla with teriyaki cauliflower, romaine lettuce and tomatoes

Step 1

200 g cauliflower – 100 g wheat flour – 1 tsp smoked paprika – 0.5 tsp pepper – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 60 ml water – 1 tbsp Kikkoman Toasted Sesame Oil

Cut the cauliflower into florets.

Mix the flour, smoked paprika, pepper, Kikkoman Less Salt Soy Sauce, water and Kikkoman Sesame Oil until well combined. Dip each floret in the batter and place on a baking tray lined with greaseproof paper. Bake at 220 °C for 20 minutes.

Step 2

120 ml Kikkoman Teriyaki Sauce with Roasted Garlic – 1  romaine lettuce – 1  tomato – 2  tortillas

Dip the baked cauliflower florets in Kikkoman Teriyaki Sauce with Garlic and place them back on the baking tray. Bake for a further 5 minutes.

Divide the lettuce into separate leaves, and cut the tomato into segments. Spread the remaining Kikkoman Teriyaki Sauce with Garlic on the tortillas, add the lettuce, cauliflower and tomatoes and wrap.

Tip:

You can enrich the tortilla with additional vegetables like red onions, peppers or fresh cucumber.

Nutritional facts (per portion):2937.17 kJ / 702 kcal

25 gFat

17.8 gProtein

90 gCarbohydrates

Curry with cauliflower, cashews and spinach with rice

Step 1

3  tomatoes – 1 tbsp Kikkoman Toasted Sesame Oil – 1  onion – 1  garlic clove – 1 tsp curry paste – 50 g spinach – 120 ml water – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce

Blanch and peel the tomatoes, then dice them. Chop, then fry the onion in Kikkoman Sesame Oil. Add the garlic clove and curry paste. Mix together. Then add the spinach, tomatoes, water and Kikkoman Less Salt Soy Sauce.

Step 2

200 g cauliflower – 250 ml coconut milk

Cut the cauliflower into florets. Add the cauliflower and coconut milk to the sauce. Cover and cook for 10 minutes.

Step 3

40 g cashews – 100 g rice – 1 bunch of coriander

Roast the cashew nuts in a dry pan.

Cook the rice, then place it in containers. Pour the curry sauce over them and sprinkle with the nuts and fresh coriander.

Tip:

For a spicier dish, use more curry paste or season with a pinch of chilli.

Nutritional facts (per portion):2022 kJ / 483 kcal

35.5 gFat

13 gProtein

31.7 gCarbohydrates

Vegan pumpkin and carrot waffles with tempeh and mushrooms with spinach

Step 1

320 g natural vegan yoghurt – 120 ml plant milk – 60 g pumpkin puree – 1  carrot – 150 g wheat flour – 1 tsp baking powder – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce

Grate the carrot. Mix the yoghurt with the plant milk, pumpkin puree, carrot, flour, baking powder and Kikkoman Less Salt Soy Sauce.

Bake 2 or 4 waffles from this mix (depending on the size of the waffle maker - if it is larger, – you will get 2 waffles from the ingredients).

Step 2

100 g tempeh – 100 g mushrooms – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp sriracha sauce – 1.5  Kikkoman Toasted Sesame Oil – 1 tbsp brown sugar

Cut the tempeh into cubes and quarter the mushrooms.

Mix the Kikkoman Less Salt Soy Sauce, sriracha sauce, 1 tablespoon of the Kikkoman Sesame Oil and the sugar in a bowl. Marinate the tempeh in the mix for 15 minutes.

Pour the remaining ½ tablespoon of Kikkoman Sesame Oil into the pan. Add the mushrooms and fry for 1 minute. Add the tempeh with the marinade and fry for 3 minutes.

Step 3