• Alana Steicke

San bok choy with avocado cream & tahini



Preheat an oven to 180ºC and line a baking tray. Slice your carrots and place them on the tray. Drizzled with olive oil and bake until soft (30 minutes roughly).

Meanwhile, rinse and drain your buckwheat well. Add your buckwheat into a saucepan with 375ml's of water. Cook this over a medium simmer for 8 to 12 or until soft.

Stir the roasted carrot, cooked buckwheat and Vegan Mince in a bowl to create your lettuce filling. Place 1-3 lettuce leaves on a plate and spoon in the filling. Drizzle on some tahini and top with some freshly made avocado cream.

Serves 5-6

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