Sweet Potato, Quinoa & Black Bean Burgers
26th July 2019Whole Hearted Supper Club
19th August 2019
Ingredients
Serves 2
2 pints of Vegetable Stock
2 full cloves of Garlic
2cm piece of Ginger
1/2 red Chilli
1tbsp Apple Cider Vinegar
2tbsp Tamari (or soy sauce)
1tsp Lemongrass paste
Juice of 2 limes
Handful of fresh Coriander
200g Tofu
Vegetables of choice, I went for:
Onion
Mushrooms
Peppers
Broccoli
Carrot
150g Buckwheat Noodles
Method
Add 2 pints of boiling water to a pan with the vegetable stock, garlic, ginger and chilli. Boil.
Pour in the vinegar and tamari, and add the lime and coriander, then simmer for 15 minutes.
Cut the drained tofu into cubes and add it to the stock. Leave to cook for 5 minutes.
Chop your vegetables and add them to the broth, cooking for a further 10 minutes.
In a separate pan, add the buckwheat noodles to some boiling water. Boil then simmer for 5-6 minutes (checking the cooking instructions to be sure).
Drain and rinse the noodles and then add them to the tofu broth.
Stir and then serve with some fresh coriander and lime. Yum!