info_254's blog

Boxxfresh Super Noodles

This is a serious delicious, quick, fresh pan of noodles - ideal for a speedy mid week meal or when you're craving a delicious home made 'fake-away'!

Ingredients to feed approx 2:

1/2 tablespoon miso paste

1 tbsp tamari

2 tsp maple syrup

The juice of 1 lime

2 cloves of garlic, peeled and grated

A big thumb sized piece of ginger, peeled and grated

1 pack of firm tofu, diced into chunks (we used the marinated Dragonfly tofu that we stock on our shop) 

1 romano pepper, deseeded and sliced

Winter Root Rosti Traybake

This is a brilliant all-in-one recipe for a time savvy mid-week meal. Simply shred the veg, jumble it all together with some seasoning and let the oven do the work - leaving you free to do other things!

We love a pile of this Rosti tray bake with a munchy salad, or served as part of a weekend brunch with homemade baked beans and garlic mushrooms!


Recipe to serve 4:

2 potatoes

4 or 5 carrots

2 white onions

4 sprigs of thyme

2 tsp smoked paprika

Olive oil

Sea salt and black pepper


Gooey Cheeze Toasty!

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!



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

Bettina's Chickpea Scramble


'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

The Ultimate Loved-Overs Sandwich!

Lucky enough to have a few leftovers from your Sunday roast?! Check out this whopper of a leftover sandwich! Not so much a recipe but more of a super delicious way of using up the last of your leftovers!

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 or whatever bits from your roast

1 tbsp chutney of your choice

Salt and pepper


Our Super Picky Cheeze & Pickle Board

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.



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


Veggie Savoury Rice 

A bowl of tasty, wholesome rice and veggies - is there anything more delish!? This dish is ideal for using up the last few veggies in the fridge before stocking up on more of the good stuff, so grab a bowl and get stuck in!

Serves approx 4:

2 small / 1 large onion finely chopped

2 garlic cloves crushed or finely chopped 

4 carrots 

1 leek 

200g Tenderstem Broccoli 

A few mushrooms 

1 tsp Mixed Herbs

2 tbsp Tamari 

1 veggie stock cube 

250g of brown rice 

1 tbsp of olive or coconut oil


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

Shallot Bake

Searching for a simple but scrumptious plant-based midweek meal? Our Shallot Bake is a 35 minute sensation of creamy-crunchy gratin gorgeousness!

Shallots are a chef’s secret ingredient: sweeter, smoother and more tender than onions. They dial up the flavour and combine especially with Thyme.

Serves 4-6 


6-8 shallots cut into halves or quarters 

1 tbsp of plant-based butter

A handful of fresh thyme leaves removed (or 1 tsp of dried) 

Boxxfresh Bourguignon

Insanely delish and packed full of plant-based goodness…A Bourguignon is just a fancy word for a casserole with a generous glug of wine to bring out the flavours of the roots. 

Kick back and enjoy the simplicity of our recipe from the Boxxfresh Kitchen - it will become one of your staples.

Ingredients to serve approx. 6: 

4-5 shallots - peeled and cut into quarters

4 cloves of garlic crunched or finely chopped

2 tbsp olive oil