Blogs

One simple batch of mushrooms... so many delicious opportunities! These gorgeous garlic mushrooms are a brilliant starting point for so many scumptious eating possibilities - simply served on crunchy toast, stuffed into a jacked spud, tossed through pasta or piled into pies... that is if they last long enough (we dare you not to eat them all straight out of the pan)!

Ingredients for 2 - 3 portions:

250g chestnut or portabello mushrooms, sliced

2-3 cloves of garlic, peeled and finely sliced

3 sprigs of thyme

Sea salt

Rich, delicious, and totally satisfying -  these beans are super simple to bung together and won’t fail to impress! Serve them on toasted Vegbred for a power packed brunch, cook a batch and portion them up to freeze for a speedy meal when you need it the most or rustle up a big pan to pile into hot baked potatoes to feed the troupes.

Make these beans with any bean or pulse you have in the cupboard - we’ve made them with anything from cannelloni, butterbeans, black beans, chickpeas or lentils and even mixed mixed together - they’re all delicious!

Whether you're stuffing it into a baked spud, scooping it up with a leafy salad or making a plant based 'toona' melt - this Chickpea 'Toona' mix hits the spot! Chickpeas are great for soaking up flavour and we've turned the volume up on the tasty ingredients to make this a lip smaking, delicious filling everyone will love!

Ingredients to make 4 portion: 

1 jar of cooked chickpeas

1 small red onion, peeled and finely diced or grated

1 lemon

8-10 cornichons, chopped into tiny pieces

There is something hugely comforting about a jacket potato - hot, humble, budget and time friendly - the ultimate 'eat well for less meal'! They take minutes to prep leaving the oven to do all the hard work then you can pile in your favourite filling for a delicious hug of a meal.

Ingredients:

1 big potato per person

Olive oil

Sea salt

Naturli butter

Method:

1. Pre-heat the oven to 180c / 360f / gas mark 4.

Never before has there been a need for delicious Lockdown lunches to keeps inspired and motivated! Hot toasties are a delicious fix for adults and children alike - Whether you make these in an old school Brevil toastie maker, a griddle, pannini press or even in a frying pan - it’s very difficult to find a reason NOT to make these toasties!

Ingredients:

4 slices of sweet potato bloomer or tin loaf

4 slices of your favourite vegan cheese 

Optional extras:

Slices of red onion

Slices of tomato

CHICKPEA SCRAMBLE FROM '7 DAY VEGAN CHALLENGE' BY BETTINA CAMPOLUCCI BORDI 

'Such a brilliant, filling meal – with plenty of delicious veggies and made in no time! You can serve it for breakfast, lunch or dinner – whatever floats your boat. ' - Bettina x

Makes 2 / Ingredients:

2 tablespoons olive oil

1 small or ½ leek, green and chopped

½ red bell pepper, finely diced

240g tinned chickpeas, drained 

1 tablespoon sweet paprika

Lucky enough to still have a few leftovers for Christmas Day?! Check out this whopper of a Crimbo sandwich! Not so much a recipe but more of a super delicious way of using up the last of your flavour packed nutroast!

Ingredients per sandwich:

2 slices of bread, we love using Vegbred Sweet Potato Sourdough

2 tsp plant based mayo

A handfull of watercress

A few slices of red onion

Leftover nutroast

1 tbsp chutney of your choice

Salt and pepper

Assembly:

1. Toast the bread until it's golden and crunchy.

This is a really hearty salad, tasty, filling, totally satisfying and great to feed a crowd for a spring picnic or to batch up and pack for mid-week lunches.

Ingredients to serve 8:

1 butternut squash, deseeded and cut into equal side chunks

3 red onions, peeled, halved then cut into slim wedges

1 cup cooked quinoa or wild rice

2 cloves of garlic, peeled and finely grated

1 red chilli, deseeded and finely diced

1 big handful of coriander leaves, roughly chopped

Hasselback Garlic Bread

Once you’ve made garlic bread like this - you’ll never go back! This is a gorgeous feature on any dinner table and is delicious served with anything from a chunky soup, weekend brunch or tangled bowl of saucy pasta.