Sort ingredients
jadedmay
QR Code
Listen
Pdf
Pre heat the oven to 200c. Put quinoa on to cook. Slice peppers and onion, roast in oil and salt for 15/20 mins, until turning brown.
Slice the carrot, cucumber and red cabbage. Mix the pickle ingredients together in a jar, shake and pour over the carrot and cucumber. Squeeze lime over the cabbage and add a small pinch of salt. Massage for 1 min with your hands, put all the pickles in the fridge until you're ready to layer up the jars.
Put all the Gochujang sauce ingredients into a blender and blend until smooth. Grate the tofu and pulse the mushrooms in food processor a few times, don't over process, you need them a little chunky to get that 'ground beef' texture. Add the mushrooms and tofu into a hot non stick pan with a little oil and smoked paprika if you have it. Stir in 2 tbsp of the Gochujang sauce and a little more soy or tamari, stir every now and then for about 8 mins, letting the mixture sit for a bit to get crispy (but, be careful not to burn it!). Season to taste.
Layer up the jars & you're done!