Gluten Free / Side Dishes / Technique of the Week / Vegan

Chilli and Ginger Bok Choi En Papilotte: Technique of the Week!


Build the flavours within your en papilotte parcel

A while a go as part of my technique of the week feature I had a go at making New Potato, Fennel and Spring Onion en papilotte. It was so delicious and a really healthy way to cook your vegetables, so I thought of some other interesting dishes that could be cooked this way.

When you google en papilotte the main recipes that come up are fish based, with a variety of ideas ranging from mediterranean tomato sauces to pesto and spring vegetables. I also kept seeing asian inspired recipes usually involving ginger, citrus, honey and white fish.

I decided to take this idea but make it vegan by using big chunky veg like peppers and bok choi as the base.


This would be a great side dish to go along side some stir fried tofu and noodles or topped with an egg and crushed toasted peanuts. You could even pour over some sticky coconut rice for a delicious fragrant light dinner. I am personally trying to remember to add protein to dishes like this because I’d be quite happy to dig into a bowl of this and noodles! By adding an egg, tofu or nuts you increase the nutritional value of the dish and it will keep you full for much longer 🙂

You can easily vary the ingredients to match your favourites or to use up ingredients from the fridge. Bean Sprouts, pak choi/ other varieties of asian style greens, mushrooms, baby corn, mange tout etc would all suit this style of cooking!


Here is the recipe I created but feel free to vary to your own personal taste. This is the great thing about cooking en papilotte, you can experiment by trying putting different combinations in the bag and see how it turns out!

Serves 2 as a side dish

Vegan, Gluten Free, Low Carb, Super Healthy

1 Large Bok Choi
1 Carrot
1 Red Pepper (or colour of your choice)
1 Clove Garlic
1 Thumb sized Piece of Ginger
2 tspn Tamari Sauce (Or soya sauce if not needing to be gluten free)
1 tspn Rice Vinegar
1 tspn Agave Syrup (Or runny honey if not needing to be vegan)
3 Spring Onions
Bunch Coriander

Cut some baking paper into a large rectangle roughly 30cm long. Preheat the oven to 200c.

Thinly slice the carrot and pepper and half the bok choi leaves and place in the middle of the baking paper. Then scrunch up the edges of the paper to form a parcel/ bowl.

Crush the garlic and grate or slice the ginger and add to the parcel along with the remaining ingredients.

Seal the parcel at the top making sure there are no gaps and then place in the oven for 15-20 minutes.

When done, open the parcel slightly to let out some steam and then serve along with your choice of main!

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