Category, , DifficultyIntermediate

Here is the ultimate tool to swoon the vegan of your dreams!! Eating vegan and eating a three course sinner doesn’t not have to be expensive. We set ourselves a challenge and here’s the result!

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Bruschetta Starter:
 2 slices wholemeal sourdough starter
 1 clove of garlic
 half an avocado
 juice of half a lime
 pinch of salt
 4 cherry tomatoes
Pad Thai Main:
 2 portions of black rice noodles
 3 cloves of garlic
 thumb sized piece of ginger
 1 red chilli
 half red pepper
 half yellow pepper
 200 g button mushrroms
 150 g sugarsnap peas
 half a tin of coconut milk
 2 tbsp tamari
 1 tbsp maple syrup
 juice of half a lime
Mint Infused Chocolate Mousse Dessert:
 100 g dark chocolate
 75 ml boiling water
 1 mint tea bag
 2 cups ice
 2 cups water
 handful of strawberries to serve

Instructions
Bruschetta Starter:
1

Rub the garlic clove lightly over the toasted sourdough

2

Mash up half the avocado with the lime juice and spread over the sourdough

3

Top with halved cherry tomatoes

Pad Thai Main:
4

Cook your noodles according to instructions on the packet

5

Chop up all the vegetables

6

Heat 2 tbsp oil in a pan

7

Add the garlic, chilli, and ginger to the pan

8

Cook for two minutes stirring regularly

9

Add in the rest of the veg

10

Pour in half a tin of coconut milk, 2 tbsp of tamari, 1 tbsp maple syrup and the juice of half a lime

11

Drain and rinse the noodles

12

Add the noodles to the veg mixture, mix together and remove from heat

Mint Infused Chocolate Mousse Dessert:
13

Leave the mint teabag in the boiled water for two minutes

14

Take out two equal sized bowls

15

Fill one bowl with equal parts ice and water and the other bowl with the dark chocolate and the mint tea

16

Whisk together the tea and chocolate until it melts

17

Place this bowl on top of the bowl of ice and water and whisk until it form a mousse

18

Serve with the strawberries

Ingredients

Ingredients
Bruschetta Starter:
 2 slices wholemeal sourdough starter
 1 clove of garlic
 half an avocado
 juice of half a lime
 pinch of salt
 4 cherry tomatoes
Pad Thai Main:
 2 portions of black rice noodles
 3 cloves of garlic
 thumb sized piece of ginger
 1 red chilli
 half red pepper
 half yellow pepper
 200 g button mushrroms
 150 g sugarsnap peas
 half a tin of coconut milk
 2 tbsp tamari
 1 tbsp maple syrup
 juice of half a lime
Mint Infused Chocolate Mousse Dessert:
 100 g dark chocolate
 75 ml boiling water
 1 mint tea bag
 2 cups ice
 2 cups water
 handful of strawberries to serve

Directions

Instructions
Bruschetta Starter:
1

Rub the garlic clove lightly over the toasted sourdough

2

Mash up half the avocado with the lime juice and spread over the sourdough

3

Top with halved cherry tomatoes

Pad Thai Main:
4

Cook your noodles according to instructions on the packet

5

Chop up all the vegetables

6

Heat 2 tbsp oil in a pan

7

Add the garlic, chilli, and ginger to the pan

8

Cook for two minutes stirring regularly

9

Add in the rest of the veg

10

Pour in half a tin of coconut milk, 2 tbsp of tamari, 1 tbsp maple syrup and the juice of half a lime

11

Drain and rinse the noodles

12

Add the noodles to the veg mixture, mix together and remove from heat

Mint Infused Chocolate Mousse Dessert:
13

Leave the mint teabag in the boiled water for two minutes

14

Take out two equal sized bowls

15

Fill one bowl with equal parts ice and water and the other bowl with the dark chocolate and the mint tea

16

Whisk together the tea and chocolate until it melts

17

Place this bowl on top of the bowl of ice and water and whisk until it form a mousse

18

Serve with the strawberries

Vegan Three Course Meal

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