Serves 4 for the sauce: 150 g pineapple chunks, 1.5 tbsp tamari, juice of ½ lemon, 1 to 2 tbsp maple syrup, 250 ml unsweetened vegan milk (oat milk or rice milk), 1 tbsp arrowroot or other thickener 1 pack of De Hobbit lupin strips (diced), olive oil, 2 large carrots (sliced), 1 red onion (finely sliced into rings), 1 sweet pointed red pepper (finely chopped), 3 cm ginger (finely chopped or grated), 150 g fresh or canned pineapple chunks (no added sugar), black pepper
Mix all the sauce ingredients with a blender or food processor. Put to one side. Dissolve the arrowroot in the milk. Put to one side. Fry the lupin strips in olive oil in a deep pan. After a few minutes add the carrots, onion, peppers, ginger and garlic. Stir-fry for another few minutes on a low heat. Add the pineapple chunks. Mix in the vegetable sauce and the arrowroot blended with the milk. Stir until the sauce has thickened. Serving tip: Serve with basmati rice, topped with finely chopped coriander or parsley and slices of lemon.