Vegan Noodle (serves 4)

Ingredients:

Celery 50g
Mushrooms 250g
Carrots 70g
Beans 100g
Courgettes 140g
Sweet corn 120g
Soya beans 150g
Coconut oil or Ghee 20g
1/2 teaspoons
Mudra/pinch Salt and Pepper
Veg stock 10g
Water 300ml
Mung bean Vermicelli style bean noodles 100g
1 x small Green chili (finely chopped)
Parsley 5g
1 x Lime

Instructions:

Heat coconut oil
Add mushrooms

Medium heat
Add celery

Veg stock
Add 300ml hot water

Cook mushrooms for 2 minutes
Add sweetcorn, Courgettes and carrots

After 5 mins add veg stock mix

Plus soya beans

Stir
Add vermicelli
Turn heat to low
Cover pot with lid
Cook for 5 mins
Turn off heat

Add 2 x teaspoons of tamari sauce

Finish the Dish:
Just before serving, add chilli, parsley and  a squeeze of lime juice,

Serve hot and enjoy the symphony of flavors in your nourishing bowl.