Vegan Hoi Sin Stirfry Buddha Bowl

This Vegan Hoi Sin Stirfry is a quick and simple dish, packed with flavour and colour.

Rice Base – What You’ll Need

• 650g long grain rice
• 250g diced onion
• 20ml rapeseed oil
• 50g Knorr Professional Vegetable Bouillon
• 2 litres water

Sauté chopped onions in oil, add the rice and cook without colour for 3 minutes stirring occasionally.

Make the stock using the Knorr Professional Vegetable Jelly Bouillon and boiling water.

Add the stock to the rice, cover and cook in the oven at 190 degrees Celsius for 18 minutes until tender.

Hoisin Tofu Hot Topper – What You’ll Need

• 1kg Firm Tofu
• 50ml sesame oil
• 100ml Knorr Blue Dragon Create More Hoi Sin Concentrated Sauce
• 50ml soy sauce
• 50ml rice vinegar
• 5g chilli puree
• 10g garlic puree

Dice Tofu and keep aside.

Mix all remaining ingredients together ensuring they are mixed well together.

Toss the tofu in the marinade and leave overnight. Remove from the liquid and allow to drain.

Place on a silica mat and bake in a hot oven at 190 degrees Celsius for 20 minutes, turn over after 10 minutes and bake until golden brown.

Serve as a hot protein for stir-fries, salads or bowls.

Build Your Bowl Serve Hot or Cold – What You’ll Need

• 600g defrosted edamame beans
• 150g beansprouts
• 600g napa cabbage, shredded
• 425g bamboo shoots
• 250g shitake mushrooms whole
• 300g red peppers sliced
• 300g carrots, peeled and spiralised
• 45g spring onions, sliced at an angle
• 150g wakame salad
• 40g pomegranate seeds
• 10g black sesame seeds
• 50ml sesame oil
• 50ml soy sauce
• 430ml Knorr Blue Dragon Create More Hoi Sin Concentrated Sauce
• 330ml of water

Heat the sesame oil in a suitable pan over a medium to high heat.

Add the shitake mushrooms and sauté gently, when almost cooked pour on soy sauce and allow to simmer. Reserve for service.

Add the sesame oil to the pan and warm gently, add the peppers and bamboo shoots fry until lightly golden.

Add the Hoi Sin Sauce and water. Mix well and bring to the boil.

Reduce to a simmer for 3 minutes, then add the Edamame beans, napa cabbage and beansprouts.

Place rice into a bowl and top with stir fry & raw carrot. Sprinkle with hot tofu cubes, spring onions and pomegranate. Place wakame salad on top and sprinkle with black sesame seeds.

Interested in more vegan recipes? Check out Holly White’s Black Bean & Beetroot Burger recipe here.