Vegan Home Cooking

Simple Broccoli and Cauliflower Soup

I regularly batch-cook soups and sometimes, I take shortcuts. This is a great way to make soup without washing and chopping.

I use a bag of frozen broccoli and a bag of frozen cauliflower. I add them to my steamer, and mix up some vegetable stock.

Once the vegetables have softened, and the stock has cooled, I add them to my food processor/blender. Add salt and pepper. Blend depending on how chunky you like your soup

Divide into freezer-safe containers and save for quick and easy soups. Reheat when desired.

Tofu, mushrooms, peppers, and noodles, in a Cantonese sweet chilli sauce.

Ingredients
⚪️ Tofu (I used Tofoo Extra Firm)
⚪️ Cornflour
⚪️ Sesame seeds
⚪️ Mushrooms (I used closed cup)
⚪️ Bell peppers
⚪️ Noodles (I used LUCKY BOAT Thick Chow Mein Noodles)
⚪️ Lee Kum Kee Cantonese Sweet Chilli Sauce


After draining the tofu, and dusting with a light coating cornflour and sesame seeds, I lightly fried in a small amount of sesame oil. Once fried, I set this aside on some paper towel, to remove excess oil.

I added the noodles to boiling water., and removed from the heat. I left them to soak for 4 minutes. I stirred the noodles and left them to soak for a further 4 minutes. I drained the noodles.

In a wok, I stir-fried mushrooms and peppers, and once softened, I added the already-fried tofu.

I refreshed the noodles by running cold water over them, and added them to the wok with the tofu and vegetables, and added a couple of tablespoons of sweet chilli sauce.

I stir-fried for a couple of minutes to coat all of the ingredients in the sauce.

😋🥰