Protein Boost | Kimchi-Cashew Vegan Veggie Roast with Tofu
with Delicata Squash & Portobello Mushrooms over Rice
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Give a cold evening some extra warmth by getting on a Korean kick. This vegan spread is a feast of sesame-spiced roasted vegetables served over comforting white rice. Pretty scalloped rounds of delicata squash and marvellously meaty portobello mushrooms are anchored by garlic and sweetened with maple syrup. Close the circle with the fermented flavours of kimchi to sharpen up each bite, the soothing richness of cashew nuts and a final drizzle of sweet chili sauce.
We will send you:
- 1 Garlic clove
- 1 Scallion
- 2 Portobello mushrooms
- 1 Delicata squash
- 33g Organic kimchi
- 25g Roasted cashews
- 160g White rice
- 30ml Sweet chili sauce
- 15ml Maple syrup
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Sulphites
You will need:
Medium pot
2 Sheet pans
Oil
Salt
Parchment paper
Total Fat
24 g
Saturated Fat
4 g
Sodium
1040 mg
Total Carb
102 g
Sugars
25 g
Protein
40 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds. Remove the stems from the mushrooms; cut into ½ inch pieces. Mince the garlic. Thinly slice the scallion crosswise. Roughy chop the cashews and kimchi.
Roast the vegetables
In a large bowl, combine the mushrooms, garlic, a drizzle of oil and ½ the spices. On a lined sheet pan, toss the squash with a drizzle of oil and the remaining spices. Roast, 10 to 12 min., until partially cooked. Remove from the oven, flip and add the mushrooms. Drizzle with the maple syrup. Roast, 10 to 12 min., until browned and tender.
Bake the tofu
Pat the tofu dry with paper towel; cut into medium cubes. On a second lined sheet pan, toss the tofu with a drizzle of oil. Bake, stirring halfway, 20 to 25 min., until golden and crispy.
Finish & serve
To the pan of vegetables, add the cashews and kimchi; toss well. Divide the rice between your plates. Top with the tofu and vegetables. Drizzle with the chili sauce. Garnish with the scallion. Bon appétit!
