Another really soulful favourite which packs a spicy nutrient hit is my Indian inspired medley of tofu, chilli beans and cauliflower. Full of protein and amino acids this is a real warmer on a cold day.
I part boiled some organic cauliflower and transferred into a baking dish added lots of coconut oil. I diced up some smoked tofu and added a can of organic black chilli beans. I mixed turmeric, chilli flakes, ground coriander, cumin and tandoori powder with pink Himalayan sea salt and black pepper. Set oven to 200 degrees and bake for 25 minutes. I then sprinkled grated vegan cheese, 'Vegan Gourmet Shreds' (cheddar flavour) and cooked for a further 10 minutes until melted.
Absolutely divine and utterly moorish! #veganlove xx