Punchy Peanut Pumpkin, Tofu & Red Pepper Curry, Sticky Rice, Crispy Onions & Candied Peanuts.
In celebration of World Vegan Month, our Scooper Star Gaz Oakley has created some vegan recipes inspired by our Non-Dairy range. If you’re nutty for Ben & Jerry’s Non-Dairy Peanut Butter and Cookies flavour then this is the dish for you.
INGREDIENTS - makes approx 8
1/2 White Onion
3 Cloves of Garlic Handful Coriander
1 Red Chilli
Thumb-sized Piece Ginger Juice Half a Lime
1 Stick Lemon Grass
2 tsp Ground Turmeric
2 tsp Ground Coriander 6 tbs Peanut Oil
Rest of the ingredients:
2 tsp Sea Salt
1 tsp Cracked Black Pepper 4tbs Vegetable Oil
2kg Kabocha Pumpkin cubes, skin on is fine.
400g Extra Firm Tofu, water drained & pressed out using kitchen cloths (I recommend the brand the tofoo co), cubed1 Red Pepper, deseeded & cubed
2 tbs Crunchy Peanut Butter 800ml Full Fat Coconut Milk 3 tbs Soy Sauce
200g Roasted Cashew nuts
200g Blanched Walnuts 250g Unrefined Caster Sugar
1 Large White Onion Vegetable Oil, for frying
Sticky Sushi Rice
Wedge of Lime
Sprinkle of Dried Chilli Flakes Sprig Fresh Coriander
- Place the cubed pumpkin & tofu into separate baking trays with some seasoning and drizzle of oil. Place the trays into an oven set at 180 degrees for 20 minutes, pumpkin may take longer - just roast until soft.
- Whilst the squash & tofu are roasting, place the paste ingredients into a high-speed blender & blitz until smooth
- Place a large saucepan over a medium heat & add the paste. Cook the paste out for 3-4 minutes, stirring often.
- Add the red pepper, pumpkin & tofu cubes.
- Stir to make sure everything is coated nicely.
- Deglaze the pan with the coconut milk & soy sauce.
- Stir in the peanut butter & then place a lid on the sauce pan and allow the curry to simmer for 15-20 minutes.
- Check for seasoning & add more salt/pepper if needed.
- Before serving stir in the roasted cashews.
- Heat the sugar in a non-stick heavy bottom pan over a medium heat.
- Once the sugar has turned into a golden caramel carefully throw in the nuts.
- Give them a light stir so each peanut has a good coating then remove from the pan and place on a sheet of grease proof paper.
- Allow them to set, before breaking them up into small pieces.
- Just before serving, add the finely sliced onion to a deep fryer set at around 190 degrees C & fry until they are crisp & golden.
- Place the onions onto a tray lined with kitchen paper to soak up excess oil.