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3 Root Veggie Mash Recipe

Everyone loves mash and this one is our full on VEG OUT - POTATOES, CARROTS, SWEDE. 

 

Serves 4-6 people:

750g potatoes (approx. 4/5) 

1 swede

1/2 a bunch of carrots (approx. 4) 

Sea salt 

Freshly ground black pepper

Plant based butter of your choice or Olive oil

 

Method:

1. Peel and roughly chop the potatoes, swede and carrots. Place them in a large saucepan and cover with fresh cold water.

Simple Garlic Mushroom Recipe

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

Tasty Herby Stuffing Ball Recipe

This is a brilliantly basic, traditional stuffing recipe full of herby flavour, ideal for any feast! So leave the box of Paxo stuffing mix and give this a go!

You can totally customise this recipe to how you like stuffing - add dried fruits, spices, different herbs or a fresh zest of orange or lemon!

 

Makes about 10 stuffing balls:

Roughly 6 slices of bread that’s a few days old blitzed into breadcrumbs in the food processor - use whichever bread you prefer - sourdough, gluten free or our delicious Vegbred - they all work!

Plant-based Cheeze & Fruit Board Recipe

The Perfect Plant Based Picky Cheeze Board

We’ve got everything you could possibly need to create a scrumptious Cheeze Board this Christmas.

We’ve broken the elements down of the collection of goodies that we love to put together on our picky platters so that you can pick and choose your favourites and tailor your board to suit you.

 

Grapes

Wash the your grapes keep them all in one big bunch to serve!

Apples

Porkless Pie Recipe

This is our delicious pork-less, plant based version of a hot water crust pastry pie that will turn the heads of even the biggest veg-dodgers. Traditionally served with pickles & chutneys but also a super addition to any picky feast complete with a bowl of roast potatoes and a crunchy slaw!

Ingredients for the hot water pastry

This makes enough pastry & filling for 1 large pie, of course your can split this to make smaller ones. 

190g Plain Flour 

65g Plant-based Butter (we used Naturli vegan block) 

75ml Water

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

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

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

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!