Vegan 15-minute meals: Speedy laksa, green curry and slaw

Soy roasted broccoli green curry and Thai slaw.
Soy roasted broccoli green curry and Thai slaw. Photo: Dan Jones

Move over Jamie Oliver. Here are three Asian-inspired vegan dinners (and a dessert) you'll have on the table in 15 minutes flat.

Soy-roasted broccoli green curry

Broccoli takes on a wonderful, nutty flavour when roasted. Serve it over this Thai green curry for a simple dinner that is full of flavour. Frozen edamame beans are available in supermarkets or Asian grocers and last for ages in your freezer at home – simply take out the amount you need and cook from frozen.

INGREDIENTS

15 Minute Vegan on a Budget by Katy Beskow.
15 Minute Vegan on a Budget by Katy Beskow. Photo: Hardie Grant Books

For the soy-roasted broccoli

220g broccolini

1 tbsp sunflower oil

2 tbsp light soy sauce

1 tbsp sesame seeds

For the green curry

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1 tbsp sunflower oil

2 cloves of garlic, peeled and crushed

4 spring onions, roughly chopped

2 tbsp frozen or fresh podded edamame beans

1 tbsp Thai green curry paste (ensure vegan)

400ml can coconut milk

generous handful of coriander leaves, roughly torn

1 red chilli, deseeded and finely chopped

METHOD

1. Preheat the oven to 200C.

2. Arrange the broccoli on a baking tray and drizzle with the oil. Use a pastry brush to liberally apply the soy sauce over the broccoli, then scatter with sesame seeds. Roast for 12 minutes until the broccoli has softened and the sesame seeds appear toasted.

3. Meanwhile, prepare the green curry. Heat the oil in a large saucepan over a medium heat and cook the garlic, spring onions and edamame beans for 2 minutes. Stir through the Thai green curry paste and pour in the coconut milk. Simmer for 10 minutes, stirring occasionally.

4. Remove the saucepan from the heat and stir through the coriander and chilli.

5. Remove the roasted broccoli from the oven and place over the green curry. Serve hot.

Serves 2 generously

Thai slaw

Give your classic coleslaw a Thai twist. Pantry ingredients make a no-cook sauce, which is delicious with crunchy, raw vegetables.

INGREDIENTS

4 tbsp smooth peanut butter

1 tbsp dark soy sauce

1 red chilli, deseeded and finely chopped

1 spring onion, finely sliced

2 carrots, peeled and finely sliced

1 red capsicum, deseeded and finely sliced

1 red onion, peeled and finely sliced

1 green apple, cored and finely sliced

¼ small red cabbage, finely shredded

METHOD

1. In a mixing bowl, whisk together the peanut butter and soy sauce with 100ml of cold water until smooth. Stir through the chilli and spring onion.

2. In a serving bowl, toss together the carrots, red capsicum, onion, green apple, and cabbage.

3. Pour over the peanut sauce and stir until the vegetables are evenly coated.

Serves 4

Laksa noodles

These noodles strike the perfect balance of heat, spice, creaminess, and zest.

INGREDIENTS

1 tbsp sunflower oil

2 red chillies, deseeded and chopped

2cm piece of ginger, peeled and grated

3 cloves of garlic, peeled and crushed

1 tsp Chinese five-spice powder

1 tbsp light soy sauce

4 spring onions, finely chopped

1 carrot, peeled and roughly sliced

6 sugar snap peas, halved diagonally

1 red capsicum, deseeded and finely sliced

400ml can coconut milk

1 tbsp smooth peanut butter

300g soft noodles, cooked according to packet instructions (ensure egg-free)

juice of ½ unwaxed lime

handful of coriander leaves, roughly torn

METHOD

1. Heat the oil in a large wok over a medium heat, then throw in the chillies, ginger, garlic, five spice, soy sauce, and three of the spring onions. Stir-fry for 2 minutes to infuse the oil.

2. Increase the heat to high and throw in the carrot, sugar snap peas, and red capsicum, then stir-fry for further 2 minutes. Pour in the coconut milk and stir through the peanut butter. Stir to combine and simmer for 5 minutes, stirring frequently.

3. Carefully add the noodles, stir, and cook for a further 4 minutes.

4. Remove from the heat and squeeze over the lime juice. Scatter with the coriander leaves and the remaining spring onion. Serve immediately.

Serves 2 generously

Barbecued fruit. Recipe extract for Good Food from 15 Minute Vegan on a Budget by Katy Beskow, published by Hardie Grant Books. Photography Dan Jones. Single use only.

Barbecued tropical fruit (coconut lime dip not pictured). Photo: Dan Jones

Grilled pineapple, banana, and mango skewers with coconut and lime dip

Taste the tropics with these fruity grilled skewers. Fresh fruits work best here, as they will be firmer than their canned or frozen counterparts. If you are using wooden skewers, soak them in water for about 10 minutes; alternatively, use metal skewers.

INGREDIENTS

1 small pineapple, peeled and chopped into 5cm strips

1 mango, peeled, pitted and chopped into even chunks

2 bananas, peeled and thickly sliced

150ml canned coconut cream, chilled

zest and juice of 1 unwaxed lime

100ml orange juice, chilled

1 tbsp demerara sugar

METHOD

1. Alternately thread the pineapple, mango, and banana onto the skewers.

2. Heat a grill pan (or barbecue) until hot, then place the fruit skewers onto the pan. Cook for 4 to 5 minutes, turning occasionally.

3. Meanwhile, whisk together the coconut cream, lime zest and juice, and orange juice. Pour into a small bowl.

4. Carefully remove the grill pan from the heat and sprinkle the fruit skewers with the sugar. Serve hot with the cool dip.

Serves 4

This is an edited extract from 15 Minute Vegan on a Budget by Katy Beskow published by Hardie Grant Books $29.99 and is available in stores nationally. Photography © Dan Jones.