Truffleupagus News

MAY / JUNE/JULY

Hi ,welcome to the page. This is going to be full of all things biz and news of what is happening with Truffleupagus Vegan Yums over the next few weeks 

I will update it regularly to keep you all informed of everything that’s happening, any offers available and of course, any special events and menu plans

 

MARKETS 

Get these dates in your diary 

Promotion code TRUFFS1234 gets you 20pc off any order at the markets!!!

 

Bangor  1/3pm 10th April..sold out

Greenisland 12/4pm 18th April..sold out

JUNCTION 1  10/2pm  24th April…sold out

Carrickfergus 10/2pm 1 May…sold out

Connswater (tbc) 2nd May ..sold out

Cs Lewis sq ..sadly cancelled

Junction 1 10/2pm 29th May

Carrickfergus 10/2 5th June

 Bangor..possibly 12th June

Cs Lewis Sq 19th June

Derry Vegan Festival 26th June

BIG CHARITY WALK 3/4 JULY 

17th/18th TBC

Crumlin 12/4 25th July

Junction 1 31st July

Randlestown twilight market 6th August

VEGAN CAMP OUT HOLIDAY WOO HOO

1st October Randlestown twilight harvest market

 

Keep an eye on the facebook page for more details as each market approaches. 

WEEKLY MENU

The weekly delivery menu goes upon my facebook page every Saturday , currently with delivery on the following Friday (this will change to Saturday on market days)

 There will be arange of pies, sosage rolls, pastries ,cupcakes, truffle bars and more to choose from, and from the 1st February, there will be a heat at home healthy food range too !!

 

 

RECIPE

MISO GINGER TOFU WITH RICE NOODLES

serves 2

marinade 

1 tsp dark soy

1 tsp miso paste

1tsp tomato puree

1/4 inch grated ginger

1 clove finely chopped garlic

Mix all together in a bowl and place 200g cubed , pressed and dried tofu into the marinade for 15 minutes

 

3 folds of rice noodles cooked

 

Place the tofu on a baking sheet and drizzle with the remains of the marinade , which you have added 1 tblsp of sesame oil to. Mix gently and place in the oven for 15/20 minutes at 200/400/6

 

Meanwhile prep your stir fry veg, long stem broccoli, sliced onion,mushrooms, red peppers, sugar snap peas, baby corn, You can use some , or all of the suggestions, or simply your favourite shredded veggies. Stir fry ina hot wok or fry pan with a tiny bit of oil until cooked to your bite ( I like mine crunchy) Season and srve over ready cooked rice noodles ( I always use wholewheat)

Top with the baked tofu and add a drizzle of soy sauce, siracha, or sesame oil