This Vegan Pad Thai is so quick and easy, you’ll definitely want to add this one to your weekday evening meal repertoire – trust me! In fact, I wasn’t planning on posting this recipe, this was just my Saturday night dinner creation. I took a few snaps for my Insta account, but it was too good not to share! Vegan Pad Thai, I think, is up there as my favourite meal at the moment (disclaimer, this changes A LOT!)
Asparagus has such a short season which if you’re a big time fan like me will crush your heart as it does mine, but if you’re quick there is still time to make the most of this awesome veg. If Asparagus is no longer in season when you’re reading this, don’t despair, some green beans, or purple sprouting broccoli will work just as well, just check what is in season!
Here are some more recipes for you to make the most of the Asparagus that comes your way:
Asparagus & Pea Soup
Vietnamese Vegan Pho with Grilled Asparagus
Lemon Artichoke Hearts and Asparagus
Vegan Pad Thai with Asparagus
1 tbsp sesame oil
Bunch of asparagus
1 bell pepper
2 x bundles of noodles
Thumb sized piece of ginger
2 x cloves of garlic (crushed)
1 red chilli
1 tbsp peanut butter
2 tbsp tamari
1/2 tbsp maple syrup
Handful of coriander (chopped)
2 x limes
1 tbsp pistachios or peanuts (chopped)
- Heat the sesame oil in a wok or a large saucepan on a medium to high heat. Chop the carrot, pepper and courgette and add to the pan along with the asparagus and stir-fry for 5 minutes.
- Boil the kettle, and start cooking the noodles as per your packet instructions (mine took 10 minutes).
- Meanwhile, thinly slice the ginger and chilli, add to the wok along with the garlic and stir through the vegetables.
- In a small bowl, mix the peanut butter, tamari, maple syrup and the juice of one of the limes, add a tablespoon of water and stir until smooth.
- Once the noodles are cooked, drain using a colander and add to the wok. Pour in the peanut sauce and coriander, stir until everything is coated in the sauce.
- Serve sprinkled with pistachios and a wedge of lime.
Aubergine and Pomegranate are up there with my favourite ingredient combinations, and this salad pairs the two particularly well, even if I do say so myself!
When aubergine is roasted to perfection, it melts in your mouth, not cooked enough and we all know the rubbery crunchy texture you have to endure, thinking if only we’d been a little more patient! Throw in some pomegranate to a mouthful of well-cooked aubergine and you’ve got yourself a pretty darn good mouthful of food!
This looks like one of those dishes that is far too faffy to make, but this middle-eastern inspired salad really is so simple to make and you’ll impress people with this dish fo sho!
Aubergine and Pomegranate Salad
1 aubergine (cut in half)
Half a pomegranate
1 tspn smoked paprika
1/4 tspn ground cinnamon
1/4 tspn cumin
1 tspn maple syrup
Juice of 1 lemon
Handful of parsley
Handful of coriander
2 tbsp tahini
1 tbsp apple cider vinegar
2 tbsp olive oil
- Cut the aubergine in half and score the flesh diagonally with a sharp knife. Pop on a baking tray and drizzle with half the olive oil and sprinkle with some sea salt.
- Place in a pre-heated oven at 180C and roast for half an hour.
- Meanwhile, cook the couscous; cover with boiling water, add the juice of half a lemon and leave the couscous to soak up the water, fluff with a fork after a few minutes. Massage the kale with with your fingertips using half a tablespoon of olive oil (this softens the leaves and makes it easier to eat raw).
- Chop the parsley and coriander and add to the couscous, along with the kale, and the pomegranate seeds (save some to sprinkle on top when serving).
- In a small bowl, add the smoked paprika, cinnamon, cumin and maple syrup and stir until it makes a paste. Once the aubergine has cooked for half an hour, remove from the oven and brush the flesh of the aubergine with the paprika paste and return to the oven for another fifteen minutes.
- In a mug, add the tahini, apple cider vinegar, the other half of the lemon juice and four tablespoons of water and mix until smooth. (Stirring thoroughly is the key with a good tahini dressing and you’ll go through a range of textures until it is ready!)
- Serve the aubergine on top of the couscous kale salad, along with the tahini dressing and extra pomegranate seeds.