3 plant-based delights the whole family will enjoy

Niulife’s Vegan Fysh Sauce has the same fish sauce taste while being 100 per cent plant-based. It’s a deliciously healthy fish-free alternative containing no preservatives, gluten or MSG. Use as a direct vegan substitute for fish sauce in stir-fries, marinades and laksas.

Sweet & Salty Grilled Bok Choy & Cucumber Salad

Serves: 2

DF, GF, VG

=R1=

Coconut Mango Cheesecake

Recipe / Liv Kaplan for Niulife

Serves: 2

DF, GF, VG

=R2=

Coconut Raspberry Dark Chocolate Muffins

Recipe / Emma Swanston from @Betterwithcake for Niulife

Makes: 12 muffins

DF, GF

=R3=

For more information visit niulife.com.au

Servings

Prep time

Cook time

Recipe


Ingredients

  • Dressing
  • ¼ cup Niulife Naked Coconut Aminos
  • ¼ cup tahini
  • 2 tbsp toasted sesame oil
  • ¼ cup Niulife Coconut Cider Vinegar
  • ¼ cup hemp seed oil (or avocado oil or olive oil)
  • Salad
  • 2 cucumbers, chopped
  • 2 carrots, spiralised
  • 1 tbsp sesame seeds, black or white
  • ½ cup coriander, chopped
  • 3 spring onions, green part only, finely sliced

  • 1 tsp Niulife Coconut Oil
  • 6 heads bok choy, sliced & washed
  • 1 tbsp Niulife Naked Coconut Aminos

Method


  • Prepare the dressing by combining all the ingredients in a small bowl or jar and whisking continuously until you get a smooth homogeneous mixture. It may seem like it’s not coming together but it will.
  • Place the cucumbers, carrot, sesame seeds, coriander and spring onion in a large bowl. Pour in half the dressing and toss to coat. Set aside.
  • Heat a skillet over a high heat and add the coconut oil. Add in the bok choy and stir-fry for about 30 secs. Pour over the coconut aminos and continue to stir-fry for another 30-60 secs. Serve the bok choy on a large platter.
  • Spoon over the tossed salad mixture and drizzle over some extra dressing. Top with extra sesame seeds to serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

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