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Lotts & Co.

Meat Free Monday

vegetable noodles and tofu in coconut soup

Vegetable Noodles and Tofu in Coconut Soup

The flavours of lemongrass, galangal and makrut lime leaves come together create an incredible Thai centrepiece! Serves: 2Preparation: 20Cooking: 25Passive: 30-60Ready: 75 Ingredients For the tofu3 tablespoons lime juice2 tablespoons grated lime zest2 tablespoons gluten-free tamari1 tablespoon maple syrup1 tablespoon finely grated fresh ginger7 oz/200 g tofu, cut into ½ x ¼-inch (1½-cm) pieces For […]

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Cauliflower and Leek Gratin

This cauliflower and leek gratin is crispy, creamy and super easy! Serves: 4-6Preparation: 20Cooking: 60Ready: 80 Ingredients For the gratin1 cauliflower, including the leaves1 large leek or 2 smaller leeks1 white or red oniondried or fresh thyme For the creamy sauce100 g cashews (soaked and drained)300 ml water3 tablespoons nutritional yeast1 tablespoon miso paste1 teaspoon

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Chocolate Fudge

Chocolate Fudge

All you need are three ingredients for this delicious, melt-in-your-mouth vegan fudge! ⁠ Serves: Makes 8-10 piecesPreparation: 5Passive: 60Ready: 65 Ingredients250 g almond butter (or nut butter of choice)⁠70 g coconut oil, melted⁠80 g chocolate fudge syrup (e.g. Sweet Freedom Choc Shot Fudge) MethodCombine the ingredients in a bowl and mix until smooth.⁠Transfer the mixture

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