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12 May, 2020

Veggie Poke

Poke is a Hawaiian dish typically served with raw fish, this is our vegan version. A signature dish on our deli menus, this dish is perfectly balanced with saltiness from the tamari dressing, sweetness from the onion jam and sharpness from the pink, lime-soaked onions. It is a great way to enjoy raw vegetables and this dish is bursting with a powerfully nutritious rainbow of them.

Recipes

Ingredients

  • 1 red onion
  • 1 lime
  • 150g brown rice
  • 1 carrot
  • 1/2 yellow pepper
  • 100g radishes
  • 100g edamame
  • 2 spring onions
  • 100g baby spinach
  • 50g tamari seeds
  • 10g white sesame seeds.

For the onion jam

  • 45g finely sliced red onion
  • 10ml lemon juice
  • 6g fresh finely grated ginger
  • 5ml/g maple syrup
  • 75ml water
  • Pinch of salt

For the poke dressing

  • 20ml tamari sauce/soy sauce
  • 10ml sesame oil
  • 5ml lemon juice
  • 5ml cold-pressed rapeseed oil

For the tamari seeds (makes 200g)

  • 100g sunflower seeds
  • 100g pumpkin seeds
  • Splash sesame oil
  • 10ml tamari sauce/soy sauce

Method

  1. First, make your tamari seeds. Preheat the oven to 170 degrees fan. Mix the liquid ingredients together and combine with the seeds. Spread out on a lined baking sheet and roast for 30 minutes, removing halfway through to give the seeds a good mix. When ready, remove from the oven and leave to cool.
  2. Meanwhile, make your pink onions. Finely slice your red onion. Add a little oil to a pan and on a medium heat saute the onion gently for around 5 minutes until it is softened, making sure not to let them brown. Tip them into a small mixing bowl and cover with the juice of the lime. Set them aside and over the next 15 minutes they should turn a vibrant pink.
  3. Next make your onion jam. Fry the onions in oil until translucent. Then add salt, water and bring to a boil. When the water has reduced to half, add the maple syrup, lemon juice and ginger - simmer and cook until sticky. Remove from the heat.
  4. Wash your rice in cold water until it runs clear. Then fill a pan with cold water and cook the rice for 15-20 minutes until tender.
  5. While the rice is cooking, prepare all of your raw ingredients. Peel the carrot and slice into matchsticks, or grate it. Finely slice the yellow pepper, radishes, spring onions and baby spinach.
  6. Make your dressing by blitzing or mixing all the dressing ingredients together in a pot.
  7. Drain the rice and assemble the dish. Place the rice into serving bowls and add the carrot, radishes, edamame, spring onions and baby spinach. Add the pink onions and the onion jam. Pour over the poke dressing and sprinkle with some of the tamari and sesame seeds (keeping any remainders in an air-tight jar to enjoy sprinkled on other dishes).


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