Summer Sharing Board Vegan recipe

Vegan Summer Sharing Board

Serves 2

A spicy combination of Gochujang hummus and sriracha mayo, paired with Korean Bites and fresh cucumber, makes this a sharing board you’re not going to want to share…
Perfect for summers in the garden or tasty snacks on the table!

Korean Bites Find out more

Ingredients

1 pack of Cauldron Korean Bites
2 corn on the cob (raw or partially cooked) + 1 tbsp gochujang paste
1/2 cucumber, sliced
1 pot of hummus topped with 1 tbsp sriracha, 1 tsp sesame oil, black pepper & fresh parsley, 1 block of Cauldron Quick & Tasty tofu grilled with 1/2 red chilli, 1 tbsp sesame oil, 1 tbsp chopped fresh parsley
2 tbsp vegan mayo mixed with 1 tbsp sriracha

Method

  1. Preheat the oven to 200oC
  2. Slice and coat the corn ribs in the gochujang marinade, pop in the oven for 30 minutes
  3. Slice the Quick and Tasty tofu into triangles, add to a bowl with chopped chilli, chopped parsley and the sesame oil, then grill on high heat on each side for around 5 minutes
  4. Prep the hummus by mixing the sriracha, sesame oil and parsley together with a splash of water, then drizzle over the pot of hummus, garnish with cracked black pepper
  5. Mix the mayo & sriracha together and set aside
  6. Open a pack of Cauldron’s Korean Bites & dip away! Serve as soon as the corn ribs are ready