Lemongrass Bowl

The recipe for this lemongrass bowl was featured on Best of Vegan's Instagram, and I'm happy to finally share it with you through my own blog! This is a bowl that has everything I love; fresh flavors, warm quinoa and something hearty to bite into. It stocks up well in the fridge, perfect for quick lunches and busy days.

Lemongrass Bowl

Serves 4 to 5

Tofu Chili Ball

1 block firm tofu, drained and pressed to get rid of excess water

3 chopped spring onions

3 tbsp chopped coriander

1 chopped red chili

2 cloves chopped garlic

2 chopped cherry tomatoes

1 tbsp gochujang (Korean Red Pepper Paste)

1 tsp srirarcha

1 tbsp coconut sugar

3-5 tbsp chickpea flour

Directions:

1. Crumble tofu, then mash with the rest of the ingredients until mixed well. If the mixture is still sticky, add a bit more chickpea flour until firm enough to roll into balls

2. Roll the mixture into 2-3 inch balls, then heat up a pan with a bit of sesame oil and pan fry until golden.

3. When done and golden, bake in the oven at 175C for 15 minutes to cook through. Chickpea flour can taste very gritty when undercooked.

Coriander Aioli

1/4 cup soaked cashews

1/2 cup water

1 cup coriander leaves

1 tsp acv

1 tsp rice vinegar

1 tsp liquid amino

2 tsp honey

Blend all ingredients together until creamy

Lemon Emulsion Dressing

8 tbsp lemon juice

3 tbsp cassava syrup or agave

Zest of 3 lemons

Pinch of salt

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3 tbsp extra virgin olive oil

Directions:

1. Blend all ingredients except for olive oil

2. Then when the blender is still running, carefully pour in the olive oil into the running blender. This is called emulsifying, it helps binds water and oil together that would otherwise split

3. Turn off the blender and you'll see the color turns into a creamy off white. Toss your greens in 2-3 tbsp of the dressing and store the test in a jar in the fridge, it'll last 4-5 days.

Lemongrass Quick Kraut

1/2 head thinly sliced purple cabbage

10 thinly sliced shallots

1 thinly sliced garlic

2 sliced chili

1/2 tsp salt

1 tsp coconut sugar

1/2 tsp rice vinegar

Directions:

1. Toss purple cabbage in a bowl with salt and massage until the color turns translucent and water starts to come out.

2. Then add in the rest of the ingredients and massage for a little bit more. This is my go to recipe for when I don't have time to ferment kraut, it's quick and stores well in the fridge

Assembling the Lemongrass Bowl

To serve, spoon some warm quinoa into a bowl, top with the lemon emulsion dressed greens, add the warm tofu chili balls, drizzle with the coriander aioli, add some kraut and garnish with fresh coriander or any other fresh herbs you have - Thai basil would work great too!