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These tender carrots are slow cooked and paired with a house made tofu cashew ricotta that is irresistibly creamy, smooth, salty and addictive.
Remove Vegano Smoke Carrots, Vegano Orange and Pumpkin Seed Pesto, Vegano Tofu Ricotta, arugula, and bulgar wheat from the bag to prepare for cooking.
Heat a medium sized frying pan over medium heat. Remove Thyme from the Vegano Smoked Carrots and throw away. Add the Vegano Smoked Carrots into the pan along with the flavourful juices in the package. Add 2 tbs of water and cook for 10-15 minutes until tender.
While the carrots are cooking, add bulgar wheat into a heat proof bowl. Boil 300ml of water and add the boiling water to the bulgar wheat with a pinch of salt. Cover with plastic wrap or a lid and set aside for about 10-15 minutes until all the water is absorbed. Bulgar wheat should feel light and fluffy when ready.
In a small bowl, season the arugula with 1 tbsp of olive oil, salt and pepper. Set aside for plating.
On two large plates, spread the Vegano Cashew Tofu Ricotta evenly. Add the cooked bulgur wheat, and layer the Vegano Smoked Carrots on top. Drizzle carrots with Vegano Orange Pumpkin Seed Pesto. Gently form the seasoned arugula into a ball and place on the top of the dish.