Ashleigh’s Vegan Adventure: Thai Red Curry Butternut Squash Soup and Sweet & Sour Tofu
This month, we’re serving up not one, but two delicious vegan recipes courtesy of our Chairman’s PA, Ashleigh Price. Ashleigh isn’t vegan herself, but she decided to embrace Veganuary as an experiment – and what an experiment it turned out to be!
For those who are wondering what exactly Vegan is, Veganism is a diet (and often a lifestyle) that excludes all animal products, including meat, fish, dairy, eggs, and even honey. This differs from vegetarianism, which typically excludes meat and fish but often includes dairy and eggs. The goal for many vegans is not just about diet but also about reducing harm to animals and the environment.
In any event, Ashleigh excludes milk and yogurt from her daily nutrition. “I thought I would miss cheese the most,” Ashleigh admits, “but honestly, I haven’t looked back. My skin was glowing like never before, I noticed a lot less digestive discomfort, and I discovered so many new, flavour-packed dishes!”
Her vegan journey was so positive that she’s decided to keep some plant-based meals in her regular meal rotation. And lucky for us, she’s sharing two of her favourites: a warming Thai Red Curry Butternut Squash Soup and a tangy Sweet & Sour Tofu.
Ashleigh’s verdict on her Vegan January? “It was easier than I expected – and these recipes were definite keepers!” Whether you’re vegan, vegetarian, or simply curious, give these dishes a go – who knows, you might just discover a new favourite!
Recipe 1: Thai Red Curry Butternut Squash Soup
A creamy, spicy, and utterly comforting soup – perfect for those chilly days.
Serves: 6-8
1 butternut squash, peeled and deseeded, and chopped into approx. 2cm chunks
2 carrots, chopped
1 large onion, chopped
1 vegan red curry paste pot
2 tsps. of ginger and garlic paste
2 vegan stock cubes
1 can coconut milk
Water to cover
1. Throw it all in the slow cooker and cook on high for 4 hours or low for 8 hours.
2. Blend until smooth and top with your favourite toppings!
Note from Ashleigh: “I like to add Sriracha (as I love spicy food!), peanuts or crispy onions and coriander”.
Recipe 2: Sweet & Sour Tofu
A vibrant, tangy dish that’s perfect for a quick midweek dinner.
Serves: 3-4
1/2 onion, sliced into thirds
2 garlic cloves, chopped
1 red bell pepper, thickly chopped
Vegan ketchup and soy sauce, equal quantity (about ¼ cup of each)
Sweet chili sauce, to taste
Pineapple, chopped
Firm tofu, cubed
2 tbsps. of cornflour
1. Toss the tofu in the cornflour and fry in oil in a wok until toasted and crispy.
2. Remove from the wok.
3. Stir-fry the onion and pepper until charred.
4. Add the garlic and stir-fry for one minute.
5. Add the tofu and stir.
6. Add the sauce and cook until heated.
7. Serve with rice.
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