When you think of green pesto, traditional Italian pasta or garlic bread probably comes to mind. But who says pesto has to stay in Western cooking?
If you’re looking for quick, high-protein, and gut-healthy plant-based lunch ideas in Hong Kong, it’s time to rethink this kitchen staple. Rich in healthy fats from extra virgin olive oil and sprouted nuts, our Raw Sprouted Vegan Walnut Pesto makes an exceptional savory sauce, marinade, and dressing for traditional Asian ingredients like natto, tempeh, and tofu.
To help you upgrade your meal prep, we’re sharing 3 unconventional, gut-friendly Asian plant-based protein recipes featuring our signature Raw Sprouted Vegan Walnut Pesto (200g)—all ready in under 10 minutes!
1. Organic Fermented Black Soya Bean (Natto) with Walnut Pesto
Natto is a powerhouse of probiotics, enzyme nattokinase, and plant-based protein, but many people are turned off by the artificial, high-sugar sauce packets included in conventional store-bought packs. Swap those out for raw pesto for a cleaner, nutrient-dense spin.
Prep time: 5 minutes | Yield: 1 serving
Ingredients
- 50g Organic Fermented Black Soya Bean (Natto)
- 1 heaping tbsp Raw Sprouted Vegan Walnut Pesto
- 2 raw okras, finely sliced
- 1 bowl cooked organic brown rice (or your favorite grain)
Instructions
- Ditch the packets: If you are using a store bought conventional natto, discard the flavoring packets loaded with hidden sugars and preservatives.
- Mix: In a small bowl, combine the natto with 1 heaping tablespoon of Raw Sprouted Vegan Walnut Pesto and the sliced raw okra. Mix vigorously until well incorporated and stringy!
- Serve: Scoop the pesto-natto mixture over a warm bowl of cooked organic brown rice.
Nutritional Tip — Why Natto + Healthy Oils is a Winning Combo: Natto is one of nature's richest sources of Vitamin K2 (MK-7), a vital fat-soluble nutrient for bone density and cardiovascular health. Because fat-soluble vitamins require dietary lipids to be absorbed, pairing natto with the cold-pressed Extra Virgin Olive Oil and activated sprouted walnuts in our pesto acts as an absorption catalyst—ensuring your body fully unlocks every milligram of Vitamin K2 and Vitamin E! Plus, adding raw okra boosts your meal with extra digestive fiber and hydration.
Crispy Chickpea Tempeh Pesto Salad
Tempeh is a gut-health champion packed with prebiotics and probiotics. Using chickpea tempeh gives this dish a hearty, grain-free texture that holds up beautifully against a warm pesto coating.
Prep time: 10 minutes | Yield: 1 serving
Ingredients
- 125g (half a block) Organic Chickpea Tempeh Patty (250g)
- 2 heaping tbsp Raw Sprouted Vegan Walnut Pesto
- 1 tbsp Extra virgin olive oil (for sautéing)
- 50g fresh Mesclun Salad Mix
Instructions
- Chop & Sauté: Chop half of the Chickpea Tempeh Patty into bite-sized, irregular pieces. Heat olive oil in a skillet over medium heat and sauté the tempeh until crisp and golden brown.
- Toss with Pesto: Remove the pan from the heat. Add 2 heaping tablespoons of pesto directly to the warm tempeh and toss until evenly coated.
- Assemble: Arrange your mesclun greens on a plate, top with the warm pesto-coated tempeh, and serve immediately.
Why it works: The warm pesto coats the crispy tempeh and doubles as a rich, savory salad dressing. Packed with pre-, pro-, and post-biotics, this low-carb, grain-free lunch will keep your energy stable for a productive afternoon without the mid-day sugar crash.
3. Chilled Buckwheat Soba & Silken Tofu with Living Sauerkraut
Soba noodles and silken tofu provide a clean, refreshing base for rich green herbs and active cultures.
Prep time: 10 minutes | Yield: 1 serving
Ingredients
- 80g of 100% Buckwheat Soba Noodles (Check labels carefully if gluten-free, as many commercial brands blend wheat flour)
- 1 block Silken Tofu, drained
- 3 tbsp Raw Sprouted Vegan Walnut Pesto
- 1 tbsp Living Red Cabbage Sauerkraut
Instructions
- Boil & Chill: Cook the 100% buckwheat soba noodles in boiling water for about 4 minutes. Drain immediately and rinse under cold running water to stop the cooking process and create an al dente texture.
- Plate: Transfer the chilled soba to a plate. Slice the silken tofu and arrange it alongside the noodles.
- Dress & Serve: Spoon 3 tablespoons of pesto over the silken tofu. Add a tablespoon of Living Red Cabbage Sauerkraut on the side for a vibrant pop of color and fermented zing.
Why it works: Mixing the walnut pesto into the soft silken tofu creates an instant creamy sauce for the buckwheat soba, while the raw red cabbage sauerkraut cuts through the richness with a bright, refreshing acidity while boosting your gut microbiome.
Elevate Your Daily Meals Effortlessly
Healthy, flavorful cooking doesn't require hours of prep or synthetic seasonings. Our Raw Sprouted Vegan Walnut Pesto (200g) is raw, unpasteurized, and packed with flavonoid-rich herbs, cold-pressed oils, and activated walnuts—ready to use straight from the jar.
Which of these 5-to-10-minute plant-protein dishes will you try first?
Order your jar of Raw Sprouted Vegan Walnut Pesto online at our Hong Kong store today and enjoy fast local delivery straight to your door!
