With Mint Oil
Step 1.
Cut the tofu into small cubes and place them in a bowl. Squeeze over the juice of one lemon, add the nutritional yeast, 1 tbsp of olive oil and season well with salt and pepper. Toss to coat and set aside to marinate, tossing again once or twice to make sure the pieces are evenly coated.
Step 2.
Peel the courgettes into ribbons. When you get to the seeded core, stop peeling and cut the core into cubes. Thread the cubes onto a skewer.
Step 3.
Fold the courgette ribbons into concertina-style folds and skewer one at a time. Alternate with tofu, artichoke, courgette cubes, and sun-dried tomatoes, if using.
Step 4.
Repeat until you have used all of your ingredients. Any leftover ingredients can be tossed with some lemon, olive oil, and mint to make a salad.
Step 5.
Drizzle a little olive oil over the skewers and onto a hot griddle pan. Place the skewers onto the pan and grill for 1-2 mins on each side until charred.
Step 6.
To make the mint oil, layer the mint leaves one on top of the other and roll them tightly, then finely slice them. Add them to a small bowl with 60ml olive oil and season with salt and pepper.
Step 7.
Lightly toast the pine nuts.
Step 8.
To serve, layer the skewers onto a platter and season well with salt and plenty of black pepper. Drizzle over the mint oil, then sprinkle the pine nuts and pomegranate seeds.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
In Partnership with Stella Artois Unfiltered
The fuller flavour and mouthfeel are what makes Stella Artois Unfiltered such a great match for food. It’s crammed with natural flavour. Grab a bottle, cook one of our recipes, and discover the food pairing potential of Stella Artois Unfiltered today.
The fuller flavour and mouthfeel are what makes Stella Artois Unfiltered such a great match for food. It’s crammed with natural flavour. Grab a bottle, cook one of our recipes, and discover the food pairing potential of Stella Artois Unfiltered today.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Notes
In Partnership with Stella Artois Unfiltered lager
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
In Partnership with Stella Artois Unfiltered
The fuller flavour and mouthfeel are what makes Stella Artois Unfiltered such a great match for food. It’s crammed with natural flavour. Grab a bottle, cook one of our recipes, and discover the food pairing potential of Stella Artois Unfiltered today.
The fuller flavour and mouthfeel are what makes Stella Artois Unfiltered such a great match for food. It’s crammed with natural flavour. Grab a bottle, cook one of our recipes, and discover the food pairing potential of Stella Artois Unfiltered today.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
In Partnership with Stella Artois Unfiltered lager
Step 1.
Cut the tofu into small cubes and place them in a bowl. Squeeze over the juice of one lemon, add the nutritional yeast, 1 tbsp of olive oil and season well with salt and pepper. Toss to coat and set aside to marinate, tossing again once or twice to make sure the pieces are evenly coated.
Step 2.
Peel the courgettes into ribbons. When you get to the seeded core, stop peeling and cut the core into cubes. Thread the cubes onto a skewer.
Step 3.
Fold the courgette ribbons into concertina-style folds and skewer one at a time. Alternate with tofu, artichoke, courgette cubes, and sun-dried tomatoes, if using.
Step 4.
Repeat until you have used all of your ingredients. Any leftover ingredients can be tossed with some lemon, olive oil, and mint to make a salad.
Step 5.
Drizzle a little olive oil over the skewers and onto a hot griddle pan. Place the skewers onto the pan and grill for 1-2 mins on each side until charred.
Step 6.
To make the mint oil, layer the mint leaves one on top of the other and roll them tightly, then finely slice them. Add them to a small bowl with 60ml olive oil and season with salt and pepper.
Step 7.
Lightly toast the pine nuts.
Step 8.
To serve, layer the skewers onto a platter and season well with salt and plenty of black pepper. Drizzle over the mint oil, then sprinkle the pine nuts and pomegranate seeds.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.