Stuffed butternut squash

              Stuffed butternut squash 

                  This super sexy butternut squash stuffed with rice lentils and tomatoes is packed full of nutritious and fresh ingredients. It is so easy to make, and will keep in the fridge too so you can easily prepare it in advance.

Ingredients; 

- 1 medium butternut squash

- Olive oil for roasting 

-150g quinoa 

-100g vegan feta cheese or cheese alternative 

-30g nutritional yeast 

- 1 small carrot 

-1 red pepper

-5 tomatoes 

- 2 spring onions 

-half a tin puy lentils. 

Method:

Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife. 

1. 
   
2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
3. Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Pre prepare the rice and then stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

Tofu Strips with a BNUTZ satay sauce.

Tofu Strips with a BNUTZ satay sauce. 

This is a great clean option for a dinner or a date night! And what’s more,  you can prep the sauce in advance and let the tofu marinade in it for an even quicker dish.

The BNUTZ spicy chilli and lime satay sauce is truly magical. Making more vegan meals even more interesting. The lime counteracts the chilli really nicely, the lime is great for digestion, the acid in the lime juice helps the saliva break down food.

Ingredients: 

- 250g white or brown rice. 

- 200g tofu 

-50g black seasame seeds 

-2 peeled cucumbers 

-2tbsp olive oil 

-2 tbsp BNUTZ spicy chilli and lime nut butter. 

Method; 

Add the basmati rice, a pinch of salt (500ml) cold water to a pot with a lid and bring to boil over a high heat. Once boiling, reduce the heat to a very low and cook, covered, for 10-12 mins or until all the water has absorbed and the rice is cooked. 

Fry 2 tbsp. of olive oil, place the sliced tofu strips in the pan for around 1min or until they turn slightly brown. 

Peel the 2 cucumbers  and place on the side of the plate along with a large dollop of BNUTZ spicy chilli and lime nut butter.