Plant-Based Lemongrass Turmeric Burrito
Ingredients (Protein): Shredded jackfruit or Meatless Crumbles Chopped onions Tomato paste Mekhala Organic Lemongrass Turmeric Paste Ingredients (Pico de Gallo): Finely diced tomatoes, onions, garlic and coriander White vinegar Olive oil Ingredients (Other): Soft tortilla Diced Avocado Baked sweet potato Method: Sautee shredded jackfruit or reconstituted meatless crumbles with chopped onions, tomato paste and Mekhala […]
Loaded Quesadillas with an Asian Kick
Ready to turn up the heat? Forget jalapenos and hot sauce—this bold Asian-inspired quesadilla recipe is here to steal the spotlight! Loaded with the intense flavors of garlic basil paste and a fiery blend of Thai spices, they deliver a knockout combination of savory, spicy, and just the right touch of sweetness. Yummy and Tangy […]
Vegan Thai Green Curry from Leftover Roasted Vegetables
Do you always have leftovers in your fridge? We do too and that is why we have a simple fret-free, fail-proof vegan Thai green curry recipe that will help you clean the leftover odds and ends in your fridge. Delicious Vegetarian Thai Green Curry Recipe Ingredients (Serves 1-2 pax): Leftover roasted veggies (in the recipe […]
Creamy Tom Yum Pasta
Want a quick and easy way to add some pizzazz to a staple recipe? Here’s a Thai twist on an Italian favorite for any day of the week – Creamy Tom Yum Pasta! It’s dairy-free and vegan. Our Tom yum pasta is a quick, tasty and healthy meal for the whole family. Creamy Tom Yum […]
Sichuan Mala Watermelon Steaks
Spicy watermelon steaks? Don’t knock it till you’ve tried it! Pair this with a fresh salad for a truly refreshing snack. Ingredients: (Serves 2-4 pax) 4 watermelon ‘steaks’, roughly 3″ x 4″ x 1″ each 2 tsps Mekhala Organic Sichuan Mala Chilli Paste Coconut oil Pinch of salt Method: Marinate the watermelon steaks with the […]
Sambal Marinated Tempeh Burger
Move over tofu! This tempeh burger has got the umami to satisfy any tummy. Made from fermented soy beans, tempeh is a popular food from Indonesia that you can probably find at an Asian grocer near you. Ingredients (Tempeh Patty Marinade): (Serves 1 pax) 1 portion of tempeh (burger patty size) 1.5 tsps Mekhala Organic […]
Asparagus and Mushroom Quiche
Need to freshen up your quiche game? This vegetarian recipe can also be made vegan with a few substitutes. We like to batch make ours and freeze for later. That is if we haven’t gobbled it all up straight out of the oven! Ingredients: (Serves 2-4 pax) 1 cup fresh asparagus, chopped 1/2 cup fresh […]
Oven Roasted Stuffed Miso Eggplant
We can’t get enough of fancy-looking dishes that elicit ‘oohs’ and ‘ahs’ from our dinner guests, but are surprisingly easy to put together. This Oven-Roasted Miso Eggplant recipe is one of those. Perfect as a vegetarian main course or a flavorful side, our stuffed miso eggplant combines rich umami flavors with a delightful texture, and […]
Plant-Based Teriyaki Rice Bowl
Are you a fan of Japanese bento lunches? We can’t guarantee pretty, but we can definitely guarantee yummy. Using our new Plant-Based Starter Pack with Mekhala’s gluten-free Teriyaki sauce, this rice bowl will surely become your go-to. Ingredients: (Serves 2 pax) Mekhala Teriyaki Starter Pack Vegetables Tofu Steamed Brown Rice Vegetable Oil Method: Rehydrate meatless […]
Tom Yum Honey Glazed Carrots
Surprise your dinner-mates with this wholesome snack or side dish – our spicy honey glazed carrots pack a serious zing! It’s another fun and flavourful way to use Mekhala’s Organic Tom Yum Paste. You’ll love the tangy kick from the tom yum sauce, and with its organic ingredients, it’s as healthy as it is delicious. […]
Green Curry Hummus
You’ll be serving up lots of this when family and friends visit this holiday season. Our curried Asian hummus recipe’s secret ingredient is a probably already a pantry staple of yours – Mekhala Organic Green Curry Paste. Ingredients: (Serves 2-4 pax) 1 1/2 cups cooked chickpeas 1/4 cup tahini 1 tsp Mekhala Organic Green Curry […]
Veggie Lasagne
Mekhala Organic Thai Basil Garlic Paste sets the (under)tone in this vegetarian lasagne that’s great for days when it’s too cold to go outside. Read on to find out how we make our secret sauce. Ingredients: (Serves 1-2 pax) Grilled vegetables, sliced thinly (zucchini, eggplant, mushrooms) Bechamel sauce (see below) 1/2 cup ricotta cheese or […]