Fresh flavours for some interesting meat-free days
TRY these delicious recipes if you’re watching how much meat you eat, or simply for tasty inspiration
TOFU AND NOODLE STIR-FRY
1tsp light olive oil or rapeseed oil 1/2 onion, sliced 1 garlic clove, crushed 1/2tsp grated fresh ginger 1/4 red pepper, chopped 1/2 courgette, sliced 50g green beans cut into 2cm lengths 2tsp tamari soy sauce 125ml water 100g tofu (Ocado recommends Dragonfly Organic Marinated Tofu) 150g fresh egg noodles Handful fresh coriander 2tsp sesame seeds
Heat the oil in a wok and stir-fry the onion, garlic and ginger on a medium to high heat for two minutes. Add the pepper, courgette and green beans and stir-fry for another two minutes. Add the tamari and water, cook for another two minutes then add the sliced tofu and noodles. Leave to cook for two minutes and take off the heat, and then gently stir in the coriander and sesame seeds.
GNOCCHI WITH ROAST VEG AND PESTO
1/2 red pepper, sliced 1/2 courgette, sliced 1/2 small onion, sliced 50g cherry tomatoes whole 1tbsp olive oil 1 garlic clove, crushed 200g potato gnocchi 1tbsp pesto (Ocado recommends Zest Vegan Basil Pesto)
Pre-heat the oven to o 200C/400F/Gas mark 6. Place the chopped vegetables and whole tomatoes in a large roasting tin with the garlic. Toss lightly in olive oil so that the vegetables are well coated, and roast in the oven for about 20 minutes. Cook the gnocchi in n boiling water for three minutes, drain andnd return to the pan.. Add the pesto and warm through for a further minute. Combine the cooked gnocchi and pesto, mix with the roasted vegetables and serve.
Gnocchi with roasted vegetables and pesto