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Drain cashews well and put them into a high-speed blender. Add 200 ml water (at room temperature) and 10 g tapioca flour, and blend on high speed until smooth. Set aside.
Thoroughly rinse red lentils and quinoa in a mesh strainer and let it drain thoroughly. Set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks, sweet potatoes, and squash and cook for about 8-10 minutes until tender. Stir in the garlic and then cook, stirring everything around the pot, for 30 seconds.
Pour in 1300 ml water and add red lentils, quinoa, and bay leaves. Bring the stew to a boil. Season with a little salt, add turmeric, ginger, and cardamom powder. Cover, reduce to a simmer, and cook for about 15 minutes.
After 15 minutes, add cashew cream, 2 tablespoons of nutritional yeast, and 3 handfuls of roughly chopped kale.
Bring the stew to a boil again and let it simmer on low heat for another 10 minutes until the lentils and quinoa are tender and the stew thickens.
Note: Feel free to add more water if the stew is too thick for your liking. Season accordingly.
Heat olive oil in a large pan over medium heat. Add tofu and chickpeas, and season with salt and turmeric.
Fry the tofu and chickpeas until golden and crispy while stirring constantly. Just before it’s done, add 1 teaspoon of sesame seeds and stir well.
Serve in a bowl, top with fried chickpeas and tofu, and garnish with thyme and sesame seeds.