Tahini Mushroom & Edamame Stir-fry

Vegetarian

Vegan

Gluten Free

+ 3 More

Iron

Enhances blood oxygenation

Magnesium

Supports muscle health

Vitamin C

Boosts immune function

Enjoy a hearty and nutritious noodle dish that combines nutty tahini with an array of vibrant vegetables. This recipe is perfect for both lunch and dinner, delivering a satisfying meal packed with essential vitamins and minerals.

Preparation Information

Total:

30m

Prep:

20m

Ingredients

1 ½ tbsp sesame oil (or oil of choice)

1 small head of broccoli, cut into florets

250g mushrooms, sliced

4 nests of rice noodles

80g tahini

20ml soy sauce

2 tbsp nutritional yeast flakes

Sesame seeds, to serve

Chili flakes, to serve (optional)

200g edamame beans

1 lime, juiced

Nutritional Information

Protein:

16g

Carbs:

50g

Fats:

26g

Kcals:

480

Disclaimer

Iron

Enhances blood oxygenation

Magnesium

Supports muscle health

Vitamin C

Boosts immune function

Method

Prepare the Pans

Heat two pans over medium heat, dividing the sesame oil between them. Boil the kettle for the noodles.

Cook the Broccoli & Sauté the Mushrooms

Add the broccoli florets to one pan and cover with a lid to steam slightly. Add the sliced mushrooms to the other pan and cook until softened. Add your choice of veggies if you wish.

Cook the Broccoli & Sauté the Mushrooms

Add Aromatics

After about 5 minutes, remove the lid from the broccoli, add 1 crushed garlic clove, and cook for a few more minutes until the garlic is fragrant and the broccoli is bright green and tender.

Make the dressing

Mix the tahini, lime juice, remaining 2 crushed garlic cloves, soy sauce, and nutritional yeast flakes in a bowl. Gradually add warm water until the dressing reaches the consistency of double cream.

Prepare the Noodles

Place the noodle nests in a large bowl and cover with boiling water. Cook according to the package instructions, then drain and rinse with cold water.

Combine the dish + Toppers

Pour the dressing over the noodles, broccoli, mushrooms, and edamame beans, mixing well to coat. Top with sesame seeds and chili flakes (if using), and serve with a lime wedge for squeezing over just before eating. Enjoy hot or cold!

Tahini Mushroom & Edamame Stir-fry

Vegetarian

Vegan

Gluten Free

+ 3 More

Iron

Enhances blood oxygenation

Magnesium

Supports muscle health

Vitamin C

Boosts immune function

Preparation Information

Total:

30m

Prep:

20m

Ingredients

1 ½ tbsp sesame oil (or oil of choice)

1 small head of broccoli, cut into florets

250g mushrooms, sliced

4 nests of rice noodles

80g tahini

20ml soy sauce

2 tbsp nutritional yeast flakes

Sesame seeds, to serve

Chili flakes, to serve (optional)

200g edamame beans

1 lime, juiced

Nutritional Information

Protein:

16g

Carbs:

50g

Fats:

26g

Kcals:

480

Disclaimer

Iron

Enhances blood oxygenation

Magnesium

Supports muscle health

Vitamin C

Boosts immune function

Method

Prepare the Pans

Heat two pans over medium heat, dividing the sesame oil between them. Boil the kettle for the noodles.

Cook the Broccoli & Sauté the Mushrooms

Add the broccoli florets to one pan and cover with a lid to steam slightly. Add the sliced mushrooms to the other pan and cook until softened. Add your choice of veggies if you wish.

Cook the Broccoli & Sauté the Mushrooms

Add Aromatics

After about 5 minutes, remove the lid from the broccoli, add 1 crushed garlic clove, and cook for a few more minutes until the garlic is fragrant and the broccoli is bright green and tender.

Make the dressing

Mix the tahini, lime juice, remaining 2 crushed garlic cloves, soy sauce, and nutritional yeast flakes in a bowl. Gradually add warm water until the dressing reaches the consistency of double cream.

Prepare the Noodles

Place the noodle nests in a large bowl and cover with boiling water. Cook according to the package instructions, then drain and rinse with cold water.

Combine the dish + Toppers

Tahini Mushroom & Edamame Stir-fry

Vegetarian

Vegan

Gluten Free

+ 3 More

Iron

Enhances blood oxygenation

Magnesium

Supports muscle health

Vitamin C

Boosts immune function

Preparation Information

Total:

30m

Prep:

20m

Ingredients

1 ½ tbsp sesame oil (or oil of choice)

1 small head of broccoli, cut into florets

250g mushrooms, sliced

4 nests of rice noodles

80g tahini

20ml soy sauce

2 tbsp nutritional yeast flakes

Sesame seeds, to serve

Chili flakes, to serve (optional)

200g edamame beans

1 lime, juiced

Nutritional Information

Protein:

16g

Carbs:

50g

Fats:

26g

Kcals:

480

Disclaimer

Iron

Enhances blood oxygenation

Magnesium

Supports muscle health

Vitamin C

Boosts immune function

Method

Prepare the Pans

Heat two pans over medium heat, dividing the sesame oil between them. Boil the kettle for the noodles.

Cook the Broccoli & Sauté the Mushrooms

Add the broccoli florets to one pan and cover with a lid to steam slightly. Add the sliced mushrooms to the other pan and cook until softened. Add your choice of veggies if you wish.

Cook the Broccoli & Sauté the Mushrooms

Add Aromatics

After about 5 minutes, remove the lid from the broccoli, add 1 crushed garlic clove, and cook for a few more minutes until the garlic is fragrant and the broccoli is bright green and tender.

Make the dressing

Mix the tahini, lime juice, remaining 2 crushed garlic cloves, soy sauce, and nutritional yeast flakes in a bowl. Gradually add warm water until the dressing reaches the consistency of double cream.

Prepare the Noodles

Place the noodle nests in a large bowl and cover with boiling water. Cook according to the package instructions, then drain and rinse with cold water.

Combine the dish + Toppers

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