Verbena Cabbage with Tempeh & Tahini Yoghurt on a bed of Lentil and Qu – Quinola

Name: Verbena Cabbage with Tempeh & Tahini Yoghurt on a bed of Lentil and Qu – Quinola
Ingredients: 2 tbsp aubergine mezze; 150g sweetheart cabbage; 1 handful of fresh mint; 1 red onion; 10g pistachios (Nuts); 1 tbsp tahini (Sesame); 200g tempeh (Soya); ½ tsp turmeric; 1 tbsp green verbena harissa (Mustard); 2 tbsp white wine vinegar (Sulphites); 250g puy lentils & wholegrain quinoa; 80g almond yoghurt (Nuts)

quinola.com

Mindfulchef have whipped up a gorgeous vegan dish using our lentil and wholegrain quinoa. Good-for-you cabbage is especially delicious when charred. Pair with c

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Ingredients

2 tbsp aubergine mezze
150g sweetheart cabbage
1 handful of fresh mint
1 red onion
10g pistachios (Nuts)
1 tbsp tahini (Sesame)
200g tempeh (Soya)
½ tsp turmeric
1 tbsp green verbena harissa (Mustard)
2 tbsp white wine vinegar (Sulphites)
250g puy lentils & wholegrain quinoa
80g almond yoghurt (Nuts)

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