The vegan recipe for Crispy Lily Buds: servings – 3 to 6 Ingredients 30 dried lily buds/dried ‘golden needles’ (soak in water until soft, drain and remove the hard ends) 3 tbsp tapioca starch 1/4 tsp salt Method Mix all the ingredients. Fry until golden brown. Remove, drain and serve. Enjoy!
The vegan recipe for Baked Shiitake Mushrooms with Tofu and Rosemary: servings – 30 baked shiitake mushrooms Ingredients 30 shiitake mushrooms (soak in water until soft, remove the stems and set aside) 1 package tofu 1/2 tsp dried rosemary 4 tbsp tapioca starch 2 tbsp olive oil Seasonings 1 tsp salt 1/2 tsp ground black pepper […]
The vegan recipe for Vegan Satay: servings – 35 to 40 bundles of vegan satay Ingredients Soy Meat 350 g textured vegetable protein/TVP cubes (soak in water until soft, remove, squeeze the water out and set aside) Marinade 50 g lemongrass (peel tough skin and slice) 30 g turmeric (peel and cut into small chunks) […]
The vegan recipe for Spaghetti with Soy Pumpkin Sauce: servings – 4 Ingredients 250 g spaghetti (cook in boiling water until tender, remove, drain and set on plates) 1/2 cup mashed pumpkin 1 cup soy milk 1 tsp tapioca starch (mix with some water) 2 tbsp roasted almond flakes 2 tbsp vegetable oil Seasonings 1 […]