The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
This delicious recipe comes from our ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen.
3 tablespoons coconut oil, melted
½ teaspoon turmeric
2 tablespoons soy sauce
½ teaspoon chilli powder
150 grammes broccoli, separated into 3cm florets, and stem trimmed and diced
150 grammes cauliflower, separated into 3cm florets (keep the leaves)
1 red onion, roughly cut into chunks
80 grammes buckwheat soba or brown noodles
25 grammes sugar snap peas, thinly sliced
25 grammes spinach, finely chopped
10 grammes unsalted peanuts, crushed
1 fresh red chilli, sliced, to serve
lime wedges, to serve
For the dressing
5 cm piece of fresh root ginger,peeled and finely grated
1 garlic clove, finely grated
30 mililitres sesame oil
1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Mix the melted coconut oil, turmeric, soy sauce and chilli powder together in a bowl.
3. Put the broccoli, cauliflower and onion in a separate large bowl, add the coconut oil mixture and smother it in the oil.
4. Tip the vegetables into a roasting tray and bake for 25 minutes, until golden.
5. Meanwhile, mix the dressing ingredients together in a large bowl and cook the noodles in a pan of boiling salted water for 6 minutes
(or according to the packet instructions). Drain the noodles then transfer them to a large serving bowl.
6. Add the sugar snap peas and spinach and half the dressing and toss to combine.
7. When the vegetables are cooked, remove them from the oven and tip them straight into the bowl with the remainder of the dressing, while they’re still hot.
8. Serve the noodles with the roast and dressed vegetables on top, scattered with the peanuts, with lime wedges and sliced red chilli on the side.
This delicious recipe comes from our ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen published by Harper Collins and is available to buy online.
Please note it is not a vegan book.
Photography by: Faith Mason.
