Week 1 of Veganuary went down pretty quick but I managed to film a video at the end of the week with a spin off recipe from one of my favourite dishes from my First Year at Uni. Fresh Flavours. Bold Colours. Boom.
1 Tin Sweetcorn
1 Tin of Black Beans
200g of Frozen Petit Pois
2 tbsp Reduced Salt Soy Sauce
3 Spring Onions (Finely Sliced)
2 tsp Hoi Sin Sauce
1 Red Pepper (Diced)
600g of Soya Chunks
1 tsp Minced Ginger
1 tsp Rice Wine Vinegar
300g of Silken Tofu
2 Chillies (Diced and Deseeded)
400 g Dry Cooked Rice
3 Cloves Garlic (Finely Diced)
1 tsp of Coarse Ground Pepper
Start by prepping all your Veg. Heat a wok with some oil over a high heat.
Add the Chilli, Garlic, Bell Peppers, Whites of the Onion, and Ginger to the wok. Add the Soy Chunks; cooking until the Chunks have a Golden Brown Colour.
Scramble The "Egg"!
Add your Silken Tofu and add in your Curry Powder, Hoi-Sin Sauce, and Pepper. Beat until you have a "scrambled egg" mix.
Add the rest of the Veg. Cook until it's cooked all the way through. Then add your Rice. Cook for 5 minutes and add the Soy Sauce and Rice Wine Vinegar to taste.
Serve up your Rice with a garnish of Spring onions, Black Onion Seeds, Sesame Seeds, Sriracha and enjoy.