Home
Chanel Grantham

Recipes & Articles by Chanel Grantham

Brunch recipes

Vegan cauliflower-and-lentil tacos

1 hour

Soup recipes

Vegan Asian poke bowl

By Chanel Grantham

Serves 3

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

1⁄2 cup soya sauce
1 T maple syrup
1 t garlic
1 t ginger
300 g firm tofu
600 g brown rice, cooked
250 g broccoli, steamed
1 avocado
200 g edamame beans
1⁄4 red cabbage, finely sliced
1⁄4 cucumber, chopped
a handful sesame seeds, for sprinkling

For the tahini dressing, whisk:

1⁄2 cup tahini
1 lemon, juiced
1 T soya sauce
2 T maple syrup
1⁄2 cup water
sea salt and freshly ground black pepper, to taste

Method

1. Mix the soya sauce, maple syrup, garlic and ginger. Drain and cut the tofu into cubes and marinate in the mixture for 10 minutes. Remove from the marinade and fry in an oiled pan until golden brown.

2. Divide the brown rice between bowls and arrange the remaining ingredients on top. Drizzle over the dressing and sprinkle over the sesame seeds.

Air-fryer jerk chicken wings

Curried lamb mince with amagwinya

Beef-and-vegetable stir-fry

Recipes & Articles by Chanel Grantham

Vegan pancakes

Vegan cauliflower-and-lentil tacos

5 minute raw tomato soup

Vegan Asian poke bowl

Vegan Asian poke bowl

Ingredients

Method