Sung choi bao is one of the most refreshing and delightful meals on a summer's day - well, any day for that matter.

This recipe is a vegan iteration that you'll want to add to your weeknight dinners rotation. Try it and you'll see what we mean.

Gluten free | Dairy Free | Vegan

Serves 2

2 teaspoons coconut oil

4 cloves garlic, peeled and sliced

400g carrot, grated

1 1/2 cups cooked quinoa

1/4 cup water

1 tablespoon sesame oil

3 tablespoons tamari or gluten free soy sauce

4 asian shallots, finely chopped

1/4-1/2 bunch coriander, leaves and stalks finely chopped

Crushed peanuts to serve, optional

Lettuce leaves – ice berg preferably, to serve

Method:

Heat coconut oil in a large frypan or wok, and sliced garlic and saute for 30sec then add carrot and quinoa and cook for 4 minutes, add water, sesame oil and tamari and cook a further 4 minutes, finally add chopped shallots and coriander and cook 3 minutes. Serve hot with lettuce leaves, extra chilli and peanuts if desired.