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Recipe provided by Anna Jones

Serves 4



1 small red chilli, roughly chopped

1clove of garlic, roughly chopped

125g almond butter


2 tablespoons tamari or soy sauce

the juice of 1 lime

2 tablespoons runny honey or agave nectar

100ml full fat coconut milk

400g new potatoes 

2 tablespoons coconut oil, plus a little extra

4 carrots (about 260g), peeled into strips

a small head of spring greens, shredded

160g mung bean sprouts a bunch of coriander,

roughly chopped

2 shallots, sliced into rings 

200g tempeh, sliced into long 1cm-thick slices

2 tablespoons maple syrup 

2 tablespoons tamari or soy sauce

lime wedges, to serve 

cooked brown rice, to serve (optional)


This dressing is so good I could spoon it straight from the jar. It perks up some humble vegetables and elevates this to a seriously flavourful bowl. I use tempeh here, a fermented soy bean cake, which is as good for you as it is delicious. It can be hard to get hold of, however, which is why I hold off from using it too much.

You can use other seasonal vegetables here: purple sprouting broccoli and asparagus when spring kicks in, tomatoes and corn in summer. Perhaps roasted roots in the winter. It’s a pretty versatile bowlful. Other nut butters like peanut could be used instead of almond too.

First make the dressing. Put all the ingredients into a food processor

and blend on a high speed. If you are not a fan of chilli, add less or deseed yours. Add a little water until the sauce is thin enough to pour, but not watery. Taste and adjust the seasoning as needed.

Have all your vegetables ready. Put a steamer over boiling water and place the potatoes inside first; cover and set a timer for 12 minutes. Once tender, remove them from the steamer, toss with a teaspoon of the coconut oil, then cover to keep warm.

Fill the steamer with the carrots and greens and cook for 2-4 minutes until tender-crisp, then toss with the remaining coconut oil. In a large bowl combine all the steamed veggies with the sprouts and coriander. Sprinkle with salt and toss.

Heat a frying pan on a medium heat, add a little coconut oil and

fry the shallots until crisp and golden but not burned, then drain on kitchen paper. Put the pan back on the heat and add the tempeh. Cook until crisp on each side, add the maple and tamari, then take off the heat.

To serve, layer everything in a bowl and top with the dressing. Serve with the lime wedges and brown rice if you are really hungry.

From the cookbook - The Modern Cook's Year, HarperCollins 2017