Posts in Lunch
Pesto Beans on Toast
  Pesto Beans on Toast // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Pesto Beans on Toast // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Despite my love of cooking, some nights I just CBF (cannot be fudged)! When those nights occur, I often find myself making something easy like this - Pesto Beans on Toast. A quick homemade pesto, cannellini beans, some good gluten-free toast and a drizzle of olive oil. It's incredibly simple but always satisfies! Any leftover pesto can be frozen and used for pasta later on, or frozen in an ice cube tray to flavour any future soups or sauces. 


Pesto Beans on Toast

Serves 2-3
Prep time: 10 minutes

INGREDIENTS

For the pesto
1 1/2 bunches basil
1/3 cup pine nuts, toasted
1/3 cup nutritional yeast
1/4 cup olive oil
Juice 1 small lemon
2-3 cloves garlic
Pinch salt

To serve
4 slices gluten free toast

METHOD

  1. Place all pesto ingredients in your food processor or blender. Blend until they're combined and at your desired pesto texture (I like mine pretty smooth).
  2. In a small saucepan, add in the beans and pesto. Place over a medium heat and cook for 5 minutes or until warmed through.
  3. Serve warm on gluten-free toast. Easy as that!

Note: I spread Botanical Cuisine vegan cultured butter on my toast before slopping (who doesn't love a good slop) on the beans, however you can drizzle the toast with some olive oil or just leave it as is. 

Lotus Root Chips with Matcha Salt
  Photography by  Elisa Watson . Styling by  Kate Bradley  (Kenkō Kitchen) &  Elisa Watson .

Photography by Elisa Watson. Styling by Kate Bradley (Kenkō Kitchen) & Elisa Watson.

This recipe is inspired by something I had on a recent trip to Japan where we went to a 7 story restaurant that our local Tokyo friend had taken us to. The first thing he ordered from the menu which was written completely in Japanese (so lucky we had him there!) was this dish - fried lotus root chips with matcha salt. My mind, even when he said it, got completely blown, and when I actually tasted it I knew it was absolutely magnificent and something I just HAD to recreate for you guys. Lucky for me (and for you) this dish is super super simple and can be done in as little as 15 minutes! It is the perfect snack to have with drinks, to serve up for kids as a side replacement for chips and is just perfect as a gourmet nibble.

The other amazing thing about this dish is the pure amount of health benefits that the lotus root (and matcha) hold. Lotus root, which has long been used in Asian cooking is known for improving digestion, reducing cholesterol, lowering blood pressure, boosting the immune system, helps in preventing numerous forms of cancer, balances mood, can help in relieving depression and increases blood circulation. The lotus root has a potato like texture which makes it perfect in stews, soups, curries and of course for making chips! 

In other super exciting news it is now only two sleeps until the Australian release of my cookbook officially hits shelves in stores around the country! It is completely bizarre to think that I will be able to walk into a store and see my book sitting there and I swear it's still not real! I keep having to pinch myself! I am so excited and nervous to see what you all think of my first cookbook and I cannot wait to see what you cook up first! The cookbook will be available at all good retailers across Australia including Readings, David Jones, Angus & Robertson and in many other shops and cafes! If you're not able to pick up a copy in person you can however order the book from Book World, Book Depository, Booktopia, Amazon, Random House NZ or Angus & Robertson online to name a few! So excited!! 

Until then please enjoy this delicious recipe and don't forget you can stay updated on my Instagram or Facebook for more information on the cookbook! xx


Serves 2-4
Prep time: 5 minutes
Cooking time: 10-15 minutes

Ingredients
1-2 large lotus roots
2 tbsp coconut oil (plus a little extra if needed)
1 tbsp matcha powder
1/4 cup sea salt or pink salt flakes

Method
Cut your lotus root(s) into 1/2 cm thick pieces. Place into a fry pan with the coconut oil and fry for 5-10 minutes until golden on each side. Once golden, remove from heat to avoid burning and place onto some kitchen towel to remove any excess oil.

For the salt, simply mix the matcha powder into the salt flakes until combined.

Then it's time to dip the crunchy delicious lotus root chips into the green salt and enjoy immediately!

Bulgogi Tofu Korean Bao
  Photography by  Elisa Watson , styling by  Kate Bradley (Kenko Kitchen)  for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

After 8 weeks, this is the last of my Korean recipes that I present you with and I saved the best until last! Bulgogi Tofu Korean Bao! These steamed buns, for those who have not consumed a 'bao' before, are absolutely soft, pillowy bites of deliciousness. Paired with the sweet and saltiness of the bulgogi tofu and you have a match made in Korean heaven! These are great to serve up to guests as an entree, party snack or just something to really wow the family or a friend! They are simple to make (I promise) and are so fun to put together! You can mix and match ingredients - adding in more salad or flavours as you see fit!

If you don't like the steamed buns, you can simply just make the Bulgogi Tofu on it's own and serve it with some brown rice and vegetables, or enjoy it with some salad! It is an absolute treat and if you're yet to taste the Bulgogi flavour before I urge you to give this recipe a try!

I hope you have enjoyed this little taste of Korea on Kenkō. I will continue to bring you new recipes from countries around the globe each week and the next country to be featured is Jamaica, so be sure to get stocked up on some pineapple and coconut!


 Serves: 4-5

Ingredients

For the bulgogi tofu
250g tofu block
5 spring onions
1/2 brown onion
1 tbsp minced garlic
1” knob ginger (grated)
1/3 cup grated nashi pear
2 tbsp apple sauce
3/4 cup tamari
4 tbsp sesame oil
6 tbsp coconut sugar
1 tsp cracked black pepper
1 tsp chill flakes
1 tsp sriracha
5 tbsp mirin
2 tbsp rice vinegar

For the bao buns
4 1/2 cups good quality bakers flour or white spelt flour
1 cup warm water
1/4 cup white coconut sugar or xylitol
2 tbsp rice bran oil
8g yeast
1/2 cup boiling water
2 tbsp sesame oil

To serve
1/2 cucumber
1 tbsp sesame seeds
1/2 tsp mirin

Method
To begin, chop the tofu into 1/2cm thick pieces and place into a dish. Slice the spring onions into 1cm pieces and place on top. Cut up the brown onion into slices and also place on top.

Place all other remaining bulgogi tofu ingredients into a bowl and then pour over the tofu/spring onion/onion. Place a lit onto the dish and place in the fridge over night or at least 4 hours.

To make the bao, begin by placing the yeast into the warm water in a bowl. Add in 1 cup of the flour and mix in. Cover with a tea towel and set aside for an hour.

Dissolve the sugar and oil into 1/2 cup boiling water. Stir and then let cool.

Add in the remaining flour into the boa mix alongside the cooled sugar water. Knead the bread until smooth and place into a lightly oiled bowl. Cover with a damp tea town and let rise for 1-2 hours or until doubled.

Divide into 12-15 balls and knead each ball.

Flatten into a oval, place a chopstick in the middle and fold over. to create your “bun”. Remove chopstick, and place bun onto a small sheet of baking paper and place into the steamer. Let sit in the steamer  to rise further for 10-15 minutes. Brush each bun with sesame oil and then let steam for 10 minutes in a tightly sealed steamer.

To cook the bulgogi tofu simply place into a fry pan and cook for 15 minutes or until nice and caramalized. Remove from heat.

To serve, place some tofu into a fresh boa bun, add in some cucumber, a splash of mirin and sprinkle of sesame seeds. Enjoy immediately.

Korean Bibimbap with Kochujang Sauce + Vegan Kimchi
  Photography by  Elisa Watson , styling by  Kate Bradley (Kenko Kitchen)  for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

My love affair with Korean food continues, and this week I am sharing the recipe for one of my all time favourites - Bibimbap! Bibimbap is packed with flavour and has so many individual elements which when put together create a taste explosion in your mouth! With the perfect balance of raw and cooked foods its hard to go wrong with this balanced dish.

The bibimbap is easily made vegan just by excluding the egg. So for those who are vegan or who may be allergic to eggs, this recipe is still for you and is still just as tasty without!


Alongside Bibimbap, I love Kimchi - the fermented Korean cabbage/vegetable dish. I love to make this and have it in my fridge, ready for me to eat at any time. Fermented foods do wonders for our gut bacteria and I always like to include a little bit everyday in my diet. It keeps my gut happy, and my taste buds happy!


Bibimbap with Kochujang Sauce

Serves 1

Ingredients

For the bibimbap bowl
1/4 cup brown rice
1/2 carrot
1/4 cup kimchi (see Kimchi recipe)
100g tofu
1/2 cup mushrooms (shiitake, enoki or button)
1 tsp rice bran oil or sesame oil
1/4 tsp kelp flakes
1/2 small cucumber
1 cup spinach
1/4 cup bean shoots
1 tsp white sesame seeds
1 tsp black sesame seeds
1 egg

For the kochujang sauce
2 tbsp minced chilli
1 tbsp minced garlic
1 tbsp rice vinegar
1 tbsp tamari
1/2 tsp srichacha
1/4 tsp cracked black pepper
1 tbsp sesame oil
2 tbsp sesame toasted sesame seeds
1 spring onion
2 tbsp coconut sugar

Method
To begin, cook the brown rice and then place into the centre of a bowl. Julienne the carrot and place in one corner. Put in some kimchi into another corner.

Cut the tofu into small triangles and place into another corner.

For the mushrooms, simply cook in 1 tsp of oil and the kelp flakes then place into another corner of the bowl. Cut up the cucumber into half moons and place.

For the spinach simply whilt by steaming or in a non stick pan and place into a bowl with the bean shoots in the remaining corner.

Next sprinkle the rice with the white sesame, and the tofu with the black sesame seeds.

For the sauce, simply place all ingredients into a small food processor and blitz into a sauce.

Fry the egg in a non stick saucepan and place on top. Drizzle with the sauce and enjoy.
 

Easy Kimchi

Serves: 4-5

Ingredients

1/2 chinese cabbage
2 tbsp pink lake salt
1/4 cup rice vinegar
2 tbsp minced chilli paste
1 red chilli (sliced) optional
1 tbsp korean chilli powder or chilli flakes
1 tsp minced garlic
1” knob ginger (grated)
3 spring onions
1/2 tsp kelp flakes
1/4 tsp tamari

Method
Remove the core of the cabbage and slice into rough 1-2” pieces. Toss the cabbage in the salt and place into a colander. Put a plate on top of the colander and leave for 24 hours.

Rinse some of the salt of the cabbage and drain - squeezing any excess liquid from the cabbage.

In a bowl, mix together the remaining ingredients. Add in the cabbage and place into a jar.

Leave the jar on the bench for 24-48 hours before placing into the fridge. For a better tasting kimchi leave in the fridge for a few days to ferment before eating.

Korean Glass Noodles (Japchae)
  Photography by  Elisa Watson , styling by  Kate Bradley (Kenko Kitchen)  for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.


 Serves 4-5

Ingredients

For the noodles
200g sweet potato noodles (glass noodles)
75g shiitake mushrooms
1 carrot
1 brown onion
1 1/2 cup chopped Chinese cabbage
125g tofu
2 cloves garlic
2 tbsp sesame oil
2 tbsp tamari
2 tbsp coconut sugar
2 tsp mirin
2 cups spinach

For the sauce
1/2 cup tamari
2 tbsp coconut sugar
1 tbsp rice malt syrup
4 cloves garlic
2 tbsp sesame oil
1/2 tsp kelp flakes

To serve
2 spring onions

Method
Begin by preparing your glass noodles and setting them aside. Simply add noodles into a bowl of boiling water and let sit for 15-20 minutes or until tender. Drain liquid and set aside.

In a large frypan or medium saucepan add in the sliced shiitake mushrooms, the carrot (julienned), the onoon (diced) and the chinese cabbage. Add in the tofu (cut into cubes), garlic, sesame oil, tamari, coconut sugar and miring and let cook for 10 minutes or until vegetables are softened and onions are translucent. Add in the spinach and toss all ingredients through the glass noodles.

In a small bowl mix the sauce ingredients; tamari, coconut sugar, rice malt syrup, garlic (crushed), sesame oil and kelp flakes. Mix together and pour over the noodles. Combine everything together and serve with chopped spring onions.

Best enjoyed immediately.

Korean Tofu Hot Pot
  Photography by  Elisa Watson , styling by  Kate Bradley  (Kenko Kitchen) for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

This hot pot is an absolute winner for winter weather, it's warming and it's got the perfect amount of spice. The first time I made this soup I couldn't believe how delicious it was. It has such a great balance of flavours and is packed with plant based proteins and super foods. Serve this up to your family on it's own, or accompany it with rice for a great vegan meal.


Serves: 4-5

Ingredients
1 brown onion
1 tbsp rice bran oil
100g shiitake mushrooms
100g enoki mushrooms
5 spring onions
3 cups vegetable or faux chicken stock
1 1/2 tbsp tamari
1 tsp kelp flakes
2 tbsp chilli flakes
1 tbsp coconut sugar
2 cloves garlic (crushed)
2 tbsp sesame oil
2 cups spinach
300g silken or firm tofu (organic!)

Method
Begin by dicing the brown onion. Place  the diced onion into a saucepan along with the rice bran oil and let gently cook over a medium heat. Once onion becomes translucent, add in the sliced mushrooms and let cook for a further 2-3 minutes.

Slice the spring onions and add in 3 (leaving the extra chopped spring onions for garnishing). Add in the vegetable stock and let simmer.

In a small bowl, mix in the tamari, kelp flakes, chilli, coconut sugar, garlic and sesame oil. Add into the saucepan (If using firm tofu, cube and add into the saucepan at this stage) and continue to let cook for 10-15 minutes or until liquid is reducing and becoming thicker.

Right before serving, add in the spinach to quickly wilt in the stew (if using silken tofu, cube and add into the saucepan with the spinach).

If using silken tofu, be careful not to stir the hot pot/stew once the tofu is added or else it will split.

Serve in a bowl with brown rice, noodles or on it’s own.

Garnish with the extra spring onions and enjoy.

Korean Style Pulled Jackfruit "Pork" Tacos
  Photography by  Elisa Watson , styling by  Kate Bradley (Kenko Kitchen)  for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

Every 2 months I am going to feature another country and cuisine and post a recipe each week from that particular country/cuisine. First up is Korea! This is my more modern take on Korean food by taking on the Mexican fusion. These tacos are an absolute dream. 


Serves: 4-5

Ingredients

For the pulled jackfruit “pork”
1 can jackfruit in brine (drained)
1/3 cup water
1/4 cup tamari
2 tablespoons coconut sugar
2 cloves garlic
1” knob ginger (grated)
1 tbsp minced chilli
2 tbsp sesame oil
2 tbsp coconut oil
1/2 tsp kelp flakes
1 tbsp siracha

For the slaw
1 small cucumber
1/2 lime (juiced)
2 cloves garlic (minced)
1/4 red onion (sliced thin)
2 tbsp fresh coriander
1 tsp mirin

+ optional kewpie mayo or vegan mayonnaise

To serve
8-10 small corn tortillas

Method
To start of the jackfruit we want to add all the ingredients into a small saucepan. Let sit over a very low heat for 2-3 hours. By this stage the jackfruit should have soaked up all the flavours and be easy to “pull” or shred with a fork. Set this aside.

To make the slaw simply cut the cucumber into half moons, squeeze on the lime juice and mix in with the minced garlic, sliced red onion, coriander and mirin.

To serve simply place some of the pulled jackfruit and slaw on each tortilla and enjoy!

Open Macro Sushi Bowl
  Photography by  Elisa Watson , Styling by  Kate Bradley  for  Nourish Magazine  May/June 2014.

Photography by Elisa Watson, Styling by Kate Bradley for Nourish Magazine May/June 2014.

I don't think this recipe needs much of an introduction. I first created this recipe for myself as I found rolling sushi to be tedious and messy when I didn't have a lot of time. Creating an open bowl instead of sushi rolls meant I could save time and avoid getting frustrated at my misshapen sushi. This recipe like most found on Kenkō, is quick to prepare, extremely easy and very nourishing. Try and make sure you use a biodynamic or organic tofu and edamame where possible to avoid harmful GMOs sneaking into your body and to make the meal even more nutritious. This bowl is super delicious and is perfect for lunch or just as a dinner for one.

This is another recipe from my May/June 2014 spread in Nourish Magazine. Available at Coles, Woolworths and news agencies across Australia!


Make/Serves: 1

Ingredients
1/3 cup brown sushi rice
1 1/2 cups water
2 tsp tamari
1 tsp miso paste
1 tsp black sesame seeds
1/3 cup edamame
3 kale leaves (shredded)
1 carrot (julienned)
4-5 shiitake mushrooms (cut in quarters)
1 tbsp rice bran oil
100g marinated japanese tofu
1 tbsp shredded nori
1/2 avocado

Method
Start by bringing the water to the boil in a small saucepan. Add in your brown sushi rice and let cook for 15-20 minutes until tender. Once cooked, strain any excess liquid, mix in 1 tsp of the tamari, 1/2 tsp of the miso paste and the sesame seeds. Mix together and set aside.

Gently steam the edamame for 5 minutes and add in the kale leaves in the last minute. Place the edamame, carrots and kale in different areas of the bowl neatly.

In a small fry pan, cook the shiitake mushrooms in the remaining tamari, rice bran oil and 1/2 tsp miso paste. Once cooked, place in another segment of the bowl.

In the same fry pan throw in the diced tofu and let warm up. Once warmed through, place in another corner of the bowl.

Next just add in the rice to the remaining space in the bowl and top with the nori.

Serve with half an avocado and some extra tamari if desired.

Mexican Stuffed Baked Sweet Potatoes
  Photography by  Elisa Watson , Styling by  Kate Bradley  for  Nourish Magazine  May/June 2014.

Photography by Elisa Watson, Styling by Kate Bradley for Nourish Magazine May/June 2014.

There is nothing quite as satisfying as a delicious baked potato straight out of the oven. Even better for me, is a baked SWEET potato. Add in some delicious Mexican spiced tofu and black beans and you have got a ripper of a meal! This dish is perfect for after a workout with stacks of protein and healthy carbs. It's simple to make and if you have extra left over - just pop them in a container and your meal prep for the next day is done! Serve with a salad or on it's own, you won't be disappointed!

This is another recipe from my 'Good Food for Busy People' spread in the May/June 2014 issue of Nourish Magazine. Available from Coles, Woolworths and news agencies across Australia.


Serves 4

Ingredients
4 small sweet potatoes
1/2 red onion
1 chipotle chilli
1 red chilli
2 cloves garlic
1 tbsp tomato paste
1/4 tsp sweet paprika
1/2 tsp cumin seeds
1/2 cup chopped tin tomatoes
1/2 cup cooked black beans
175g firm organic tofu
1 cob organic corn

To serve
handful coriander
4 tbsp natural yoghurt

Method
Preheat your oven to 180 degrees. Prick the sweet potatoes with a fork, season with a pinch of pink lake sea salt and Individually wrap each potato in foil. Place the sweet potatoes in the preheated oven for around 20 minutes until soft to touch.

Whilst the potatoes are in the oven, place the red onion, chillis, garlic, tomato paste, spices and tin tomatoes into a processor. Blitz until smooth.

In a small saucepan, place the black beans and corn (removed from cob). Crumble in the tofu and add in the salsa made in the processor. Let simmer over a low heat for 15-20 minutes. Season with salt and pepper.

Remove sweet potatoes from the oven and cut each potato open. Gently squeeze open the jackets and place some tofu/black bean filling in each potato.  If taking for lunch place into a container and enjoy later! 

Serve with coriander and yoghurt.

 

Avocado, Kale & Sesame Miso Soba
  Photography by  Elisa Watson , Styling by  Kate Bradley  for  Nourish Magazine  May/June 2014.

Photography by Elisa Watson, Styling by Kate Bradley for Nourish Magazine May/June 2014.

I think it's easy to see that I love soba. They are such a simple (and delicious) noodle which can create a fabulous dish in minutes. This is one of my ultimate favourite lunch time meals. It's super super quick to make and it not only is it delicious it's also got all my favourite elements: leafy greens, good fats, a fermented component and a little bit of protein.

This is a great dish to whip up before work or school when you know you have no time but don't want to have to have to buy some junk on your lunch break. Or when you come home and really don't feel like cooking, it is so quick you will hardly even notice you turned on the stove!

This recipe is part of my "Good Food for Busy People" spread in the May/June 2014 issue of Nourish Magazine. Available for purchase from Coles, Woolworths and news agencies. 


Serves: 2

Ingredients
150g soba noodles
1/2 avocado
1 tbsp miso paste
1 tsp tamari
1 tbsp sesame oil
3 large kale leaves
2 tbsp toasted sesame seeds

Method
Cook the soba noodles in a pot of boiling water. Once tender drain noodles and run under cold water.

In a bowl mash the avocado and add in the miso paste. Mix together.

Add in the noodles with the tamari and sesame oil and mix until all noodles are coated.

Shred the kale leaves and then steam for 1 minute before adding into noodles. Mix in with the sesame seeds and place in two noodle boxes.

Roasted Pumpkin & Sweet Potato Soup
  Photography by  Elisa Watson , Styling by  Kate Bradley  for  Nourish Magazine  May/June 2014.

Photography by Elisa Watson, Styling by Kate Bradley for Nourish Magazine May/June 2014.

Melbourne is officially heading into the wintery weather. The mornings are cold, the days are overcast and rainy and the nights are even colder than the mornings. This weather for me means one thing, soup.

I find soups are perfect for winter. They are warming, they are nourishing and pack in a whole heap of vegetables. They are also nice and light for the evenings. Winter is the season that we tend to over indulge and hence a nice nourishing, nutrient packed soup at night will keep us from pigging out on stodgy foods and will instead keep us feeling good! So here is a delicious recipe for a Roasted Pumpkin & Sweet Potato Soup - always a go to on cold wintery nights.

This is another recipe in my 'Good Food for Busy People' recipe spread for May/June 2014 issue of Nourish Magazine. For the full spread check out Nourish Magazine in Coles, Woolworths and news agencies across Australia!


Serves 4

Ingredients
1 brown onion
3 cloves garlic
1/2 kent pumpkin
1 large sweet potato
3/4L vegetable stock
1/2 tsp salt
1/2 tsp cracked black pepper

1 tbsp olive oil

To serve
2 spring onions
1 tbsp chilli flakes
1/2 tsp cracked black pepper
1 tsp olive oil

Method
Roughly chop pumpkin and sweet potato to large pieces. Leave the skins on. Roll in olive oil, sprinkle with salt and pepper. Slow cook in oven until flesh soft.

While pumpkin and sweet potato are cooking, slowly cook onion in olive oil until light caramel colour, add garlic and cook 5 mins.

Remove skin from pumpkin and sweet potato. Discard the skins. Place in blender (I use my Vitamix blender as it gets the soup extremely smooth!) with the onion, garlic and veggie stock and blend until smooth.

To serve, sprinkle with chopped spring onions, chilli, pepper to taste and a drizzle of olive oil.

No Meat Sausage Rolls
  Photography by  Elisa Watson  and styling by  Kate Bradley  for  Nourish Magazine  May/June 2014.

Photography by Elisa Watson and styling by Kate Bradley for Nourish Magazine May/June 2014.

Sausage rolls are part of Australian culture. Whether it's eating one from the school canteen, having an amazing one made by your nan, smashing one at the footy or late at night after you've had too much to drink (normally from 7/11), it's always been there.

However the sausage roll as we know it is not really a nourishing item nor is it a nutritious item, so I knew I had to set this right! This humble sausage roll is gluten free, vegan* and just as delicious as it's original counterpart!

This recipe is part of a quick lunches spread I contributed for the May/June 2014 issue of Nourish Magazine. To check out the full spread and more recipes you can pick up a copy from Coles, Woolworths and news agencies across Australia.


Serves: 4-5

Ingredients
400g tin lentils
bay leaf
2 cup sliced button mushrooms
1 tbsp rice bran oil
2 cloves garlic (crushed)
marjoram
parsley - 1/2 bunch fresh
1 brown onion (diced)
2 tbsp flax meal
6 tbsp water
1/2 c gluten free oats or flaked quinoa
1 faux beef stock cube
1 tbsp tomato paste
2-3 sheets gluten free puff pastry
2 tbsp seeds of choice
1 tbsp plant based milk *optional

Method
Preheat oven to 180 degrees celsius.

Place lentils, mushroom and bay leaf into food processor and pulse until mushrooms are chopped but not mushed. In a medium fry pan heat the 1 tbsp of rice bran oil and add in the onion. Once onions are translucent add in the the lentils and mushroom mix. Cook ingredients for a couple of minutes.

Add in the crushed garlic, herbs, flax meal, water, oats/quinoa flakes, faux beef stock cube and tomato paste. Stir ingredients in fry pan and let cook for 5 minutes then remove from heat.

Defrost the gluten free pastry sheets. Cut sheets into halves. In the middle of each pastry half, place in the mushroom/lentil mixture. Roll pastry on each side and place the fold at the bottom. Cut the sausage rolls into size of choice, brush with milk and sprinkle with seeds.

Place in oven for 20-30 minutes until pastry is golden and crunchy.

*Check packaging of gluten free pastry to make sure you get a vegan option.