Crisp lettuce leaves filled with textured soy browned with smoked paprika and cumin, topped with a spoonful of COCO by Angela natural fermented coconut and lime. If there are more of you, the 500 g size also gives you a bowl in the middle for dipping.
Ingredients
- 100 g coarse textured soy
- 300 ml hot vegetable stock
- 2 little gem lettuces
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, chopped
- 1 tablespoon tomato purée
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- A pinch of chilli flakes
- 125 g natural fermented coconut
- Juice of half a lime
- A handful of fresh parsley or coriander, chopped
- Salt
Method
- Cover the textured soy with the hot stock and leave it to soak for 10 minutes. Drain and squeeze it firmly with your hands to remove the excess liquid.
- Heat the oil in a frying pan over medium-high heat and brown the soy for 6–8 minutes, stirring, until the edges are toasted.
- Add the garlic, paprika, cumin and chilli. Stir for 30 seconds, then add the tomato purée and soy sauce. Cook for 2 more minutes and season with salt.
- Mix the fermented coconut with the lime juice and a pinch of salt.
- Separate the lettuce leaves, wash and dry them well. Arrange them in a circle on a plate.
- Fill each leaf with the warm soy, top with a spoonful of fermented coconut and finish with the chopped parsley.
Time: 25 minutes · Serves 4
You might also like our quinoa bowl with tempeh and aubergine. Find COCO by Angela at your nearest shop.