200°C · 15-30 minAllergens
Gluten
Sesamzaad
SojaKorean Veggie Gochujang
Today on the menu is a dish from Korean cuisine! This spicy vegetable stew is packed with flavour thanks to specific Korean ingredients such as gochujang (red chilli paste with fermented rice), garlic, and toasted sesame seeds. Fresh tofu, braised courgette, carrot, aubergine, and pak choi create a hearty 'hotpot'. Accompanying this is Korean-style wholegrain rice, topped with roasted peanuts, spring onion, and black sesame seeds. Finely chopped coriander is included in a separate container for those who enjoy it ;) 100% plant-based (vegan).
Tofu, aubergine, carrot, courgette, white onion, pak choi, spring onion, green pepper, garlic, potato, fresh ginger and coriander, peanuts, sesame oil, sesame seeds, black sesame seeds, basmati rice, brown rice, gluten-free soy sauce, gochujang (red chilli paste, contains gluten), tomato purée, maple syrup, organic vegetable stock, rice vinegar, pepper and salt, sunflower oil.
Allergens: gluten, pinda, sesamzaad, soja.
Microwave
Heat the hotpot (vegetable stew) and the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coriander.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the hotpot (vegetable stew) and the rice covered with aluminium foil or an oven-proof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coriander. Disposable containers cannot be used in the oven, transfer to an oven dish.