Vegan Dishes

Vegan Tagine

Healthy options recipes family secret

Family Secret Moroccan Tagine 48kcal per 100g

🍽Serves 4

You will need:

– 550g Mixed vegetables
– 450g Courgettes
– 150g white onions
– 150g dried apricots
– 1 tin of chopped tomatoes
– Vegetable stock
– 150g giant couscous

– Prepare your vegetables by roughly chopping 550g mixed root vegetables (whatever you have in the cupboard, I used sweet potato and carrots), 450g courgettes and thickly slicing 150g white onion. Heat olive oil in a deep set pan and cook together until soft and golden on the outside.

– Add one packet of Family Secret Moroccan Tagine, 150g dried apricots, one tin of chopped tomatoes and vegetable stock until it just covers the vegetables. Bring to a simmer and then pop the lid on and cook for 50 mins, making sure it remains at a low simmer.

– At this stage, check your vegetables are cooked through and add 150g giant couscous to the pan. Let this simmer for 8 minutes. While the couscous cooks, it soaks up all the delicious tagine juices and creates a thick, warming tagine. Season with salt to taste. This dish works brilliantly as a comforting midweek supper and is a great way to get your veggies in!😋

Tofu Szechuan Kung Pao

Classic Reciptes Family Secret Tofu Szechuan Kung Pao

Family Secret Szechuan Kung Pao Sauce 59kcal per 100g

🍽 Serves 2

– Heat a wok on high and stir fry diced tofu in oil until golden

– Add diced spring onions, dried chilli and roasted peanuts

– Keep frying until everything is hot

– Add 300g Family Secret’s Kung Pao Sauce

– Slake in some cornflour for an authentic thick and saucy Kung Pao
Enjoy!

Vegan Autumnal Pumpkin, Kale & Pea Punjabi Tadka

Vegan Recipes Family Secret Autumnal Pumpkin, Kale & Pea Punjabi Tadka

Family Secret Punjabi Tadka Cooking Sauce 54 calories per 100g

🍽 Serves 2

– Roast your pumpkin at a 200 degree heat

– Until soft on the inside and crispy on the outside

– Heat 300g of Family Secret’s Punjabi Tadka in a pan

– Add 150g of pureed Mango & half a can of coconut milk to the sauce

– Stir in the roasted pumpkin
Add some lightly steamed kale and garden peas

– Serve with rice