Megan May’s request to Emma Galloway of My Darling Lemon Thyme to create a dish for the Little Bird Organics Plant-Based Challenge resulted in this incredibly delicious and fragrant meal.
Make this dish at home or taste it at The Unbakery Cafe from now until October 21, with $1 from each sale going to Garden to Table. Get involved in the Little Bird Organics Plant-Based Challenge by posting your own creation to Facebook or Instagram with #PlantBasedChallengeNZ from now until November 4 for the chance to win more than $5000 in prizes. Find out more here.
Emma’s sweet and sour lemongrass tempeh
