Looking to convert a protein fiend or just whip up a high protein vegan meal? This one is full of flavour, nutrients and, of course, protein!
5 Spring Onions, finely sliced and keeping the dark green part for garnish
1 thumb sized piece of ginger. grated or finely chopped
2 garlic cloves, finely chopped
1 large handful of coriander, leaves removed and stalks finely chopped
250g Red lentils
2 tsp turmeric
2 tsp cumin
500ml coconut milk
200ml veg stock
Zest and juice of 1 lime
Handful of Cashews, toasted and roughly chopped
Optional: Dollop of Coconut Yogurt
Sit the cauliflowers upright on your chopping board and cut 2 thick slices out of the centre of each cauliflower. (keep the leftover cauliflower for a roast cauliflower dinner tomorrow night…)
In a large saucepan add 1 tbscoconut oil with the spring onions, garlic, ginger and coriander stalks and cook on a medium heat for 3-4 minutes until the onions are soft. Now add 2 tsp cumin and 2 tsp tumericand cook off for 1 minute to release the flavours. Now add the lentils, coconut milk and veg stock. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender. Once cooked, add the spinach and stir through until wilted. Season to taste.
Heat a large frying pan with 1tbs of coconut oil and once hot, place the cauliflower steaks in the pan with fry for 4 minutes on each side until dark and golden and slightly soft.
Serve with chopped cashews, yogurt, dark green ends of spring onion and fresh coriander.