Blogs

Bubble & Squeak Cake Recipe

Bubble cakes, bubble brunch, bubble on toast, cold bubble spooned straight out of the fridge with a dollop of chutney, bubble in a sandwich… how do you love your bubble!?

These bubble cakes are so versatile - from delicious brunches to late night suppers - you know its all good!

The ingredients are all down to you and what you have left over from your Sunday roast- start with a base of leftover potatoes then use anything that you have available - we would suggest a combo of the following:

The Club Sarnie Recipe

Arguably the best sandwich of the year is the one you lovingly and creatively assemble using the glorious, delicious leftovers from your Sunday roast! This triple decker tower of deliciousness is a sandwich to top them all!

 

Ingredients per sandwich:

3 slices of bread, we love using Vegbred Sweet Potato Bloomer or Tin

2 leftover roast potatoes, sliced

A handful of leaves

1-2 spoonfuls of leftover red cabbage

1-2 tomatoes, slices

Roast Potato Recipe!

Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!  

This is the best method we know to cook to perfect roast spud - the key is to let the potatoes go completely cold after part boiling. We won't bore you with the science of why it works - just trust us and see for yourself!

Ingredients:

Nut Roast Recipe

Our Nut Roast is absolutely delicious! Loved by all it takes centre stage on the table scattered dried cranberries, fresh pomegranate seeds or sprigs of herbs!

Ingredients for 1 large nut roast: (feel free to adapt this recipe to suit you to make it your own)

2 onions, finely chopped

4 garlic, finely chopped

1 parsnip, peeled and diced or grated

4 carrots roughly blitzed, finely chopped or grated

1 1/2 cups of cooked chestnuts chopped

1 1/2 cups chopped nuts

Butternut Bake With Sage & Chilli Recipe

Deliciously comforting, this vegpacked bake is perfect for those chilly days. 

Ingredients to serve 4-6 people:

2 butternut squash
1 chilli, deseeded and finely diced
8 cloves of garlic
1 bag of spinach
1 big handful of vegan cheese of your choice
Sea salt
Freshly ground black pepper
Olive oil
6 - 8 sage leaves
1 handful of seeds or chopped nuts of your choice

Method:

1. Pre heat the oven to 180c /350f/ gas mark 4.

Veggie Marmite Gravy Recipe

Marmite lovers - you know its all good! Marmite haters - don’t hate until you’ve tried it, we’ve got your back

The Marmite in this gravy gives it a bold savoury punch, perfect for pouring over any bowl of Sausage & Mash, Sunday Roast, Seasonal Feast, or just to have as back up in the freezer when only gravy can save the day!

 

Ingredients:

1 carrot, roughly chopped

1 leek, trimmed and roughly chopped

2 sticks of celery, roughly chopped

Red Cabbage Slaw Recipe

This is a fresh, zippy slaw - perfect for serving with a winter feast of hot, loaded baked potatoes or a even a zesty side to a curry!

Serves 6

1/2 a red cabbage
6 carrots
2 red onions
1 pomegranate
2 handfuls of rocket leaves
3 tablespoons of olive oil
The zest and juice of 1 lime
The zest and juice of 2 clementines
Sea salt
Freshly ground black pepper

Herby Roast Carrots & Parsnips With Clems Recipe

Clementines are everyones fruit bowl snack but they create a whole new experience when you cook with them! Using the juice in dressings, juicy segments mixed into Winter salads roasted with root veggies like we have done here, are really delicious ways of using them!

This tray of roast parsnips & carrots couldn’t be simpler to put together or cook and is delicious served with a Sunday Roast, comforting favourite like a delicious, hot pie or jumble into a funky warm salad!

 

Veggie Spagetti Bolognese Recipe

This is our deliciously, rich, vegtastic, meat-free version of a classic Bolognese sauce… simply scrumptious served with pasta, rice or crunchy, fluffy baked potatoes. 

 

Serves 8-10

 

2 red or white onions, finely diced

6 cloves of garlic, finely minced

4 carrots, finely diced

3 big handfuls of mushrooms, finely diced

2 tsp of oregano or mixed herbs

6 Bay leaves

2 cans of lentils, drained and rinsed

3 tins of tomatoes

2 tbsp of tomato puree

Sweet Potato & Red Onion Pasties Recipe

These pasties are packed with flavour that the whole family will love.

Recipe to make 4 - 6 pasties, depending on size

2 medium sweet potatoes, peeled and sliced into 1cm cubes

3 whole cloves of garlic, skins left on

2 red onions, diced

1 sprig of rosemary, stalks removed and roughly chopped

2 fresh bay leaves

1 handful of crumbled or grated vegan cheese of your choice

1 tbsp olive oil

Sea salt & freshly ground black pepper

1 pack of ready made vegan puff pastry