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Chickpea, Tomato & Red Onion Salad

This is a delicious versatile salad it’s full of fresh flavour and really satisfying we love it served with other bits and bobs like falafel, raw carrots or a pile of roasted veggies!

 

Serves 4:

 

1 red onion

1 cos lettuce

3 or 4 handfuls of cherry tomatoes or a couple of big tomatoes

1 jar of chickpeas, drained and rinsed

2 avocados

1 clove of garlic

Dried oregano

Olive oil

Sea salt

Freshly ground black pepper

The juice of 1 lemon

Packed Pitta Pockets

Crispy veggies, crispy tofu and full of scrumptious mouth watering flavour!

Makes 6

1 packed of 6 pitta breads of your choice

2 blocks of smoked tofu

3 carrots, grated

1 red onion, finely sliced

1 chilli, deseeded and chopped

2 big handfuls of spinach leaves

1 big handful of parsley, leaves only, finely chopped

2 limes

Sea salt

Freshly ground black pepper

Olive oil

 

Optional Extras:

Schiracha

Vegan Mayo 

"No Egg" Fried Rice

This is our super tasty, plant based version of egg fried rice! It’s full of delicious flavour and really quick to prepare. We love it by itself or topped with toasted nuts, shredded carrots, a tangle of watercress and sliced avocado!

Ingredients for 4:

About 2 cups / 500g Cooked Rice

1 block of firm tofu

1 bunch spring onions, finely sliced

1 clove of garlic, peeled and grated

Chinese 5 spice

Tamari Sauce

Toasted sesame oil

Black or white sesame seeds

Coconut or olive oil 

 

Spring Packed Potato Salad

Comforting, fresh & satisfying all at the same time - this is a zippy, veg-packed version of potato salad which is delicious by itself or served as a side to a plant powered BBQ or Garden Picnic!

Ingredietns to serves 4:

6 to 8 / approx. 400g new potatoes

1 bunch / 300g of asparagus

6 spring onions

1 bag of rocket

The juice of 1 lemon

3 tbsp plant based mayo - we used Rubies In The Rubble Mayo

Olive oil 

Sea salt

 

Method:

Veggie Breakfast Scramble

This is a delicious, savoury, plant based breakfast packed full of the good stuff to kick start your day! Use any veggies you fancy or have to hand from chopped courgettes, to shredded kale, spinach or sliced cauliflower. You can make this the night before and simply warm it through the next morning when you ready to eat!

 

Feeds 4:

1 block of firm tofu, drained

6 - 8 mushrooms, finely sliced

1 handful (about 200g) of Tenderstem broccoli, roughly chopped

2 handfuls of tomatoes

Boxxfresh Ragu

This Ragu base is perfect for lasagne, pasta bakes, tacos, nachos, stuffed spuds & more!!

Double this recipe and pop in the freezer - batch cooking saves time, money and helps to use any left overs… it’s all about planning ahead. 

 

Serves at least 6-8 portions 

 

Ingredients:

2 x onions finely chopped 

6 x garlic cloves, peeled and finely chopped or grated 

500g or 2 x big handfuls of mushrooms, super finely chopped (you can do this easily by blitzing them in a food processor)

Bangers & Veg Tray Bake

This is a really simple one tray bake. Just a simple bit of chopping is all the work that is involved to rustle up complete, tasty dish full of flavour, and full of veg! 

REAL FOOD FOR REAL LIFE  - Chop, Roast and Ta-da dinner is served! 

 

Serves 3 - 4 

1 pack of your favourite plant based sausages (we used Linda McCartneys for this recipe)

1 aubergine

1/2 a butternut squash

2 red onions

8-10 cherry vine tomatoes

1 teaspoon of mixed dried herbs or a couple of sprigs of rosemary or thyme

Celeriac & Potato Mash

Comforting, quick and simple to prep - our take on a regular mash is yummy way to enjoy one of our favourite winter roots!

 

Serves 4-6 people:

750g potatoes (approx. 4/5) 

1/2 a large celeriac

2 cloves of garlic

Sea salt 

Freshly ground black pepper

Plant based butter of your choice or Olive oil

 

Method:

Veg Packed Cauli Cheeze!

Cauliflower cheeze has to be one of the all time comfort food dishes - full of flavour, gooey and perfect for the colder days. We’ve added garlic and Tenderstem broccoli into the sauce mix for extra punchy flavour and veg count! Serve it as the main event with wilted greens and some crusty bread or as a side dish to a veg packed Sunday roast! 

Ingredients to serve 4:

2 cloves of garlic

1 tbsp vegan butter

2 tbsp plain flour

3/4 litre of plant based milk

Whole Roast Cauliflower

This is a brilliant centre piece for a Sunday roast or served with a selection of tasty salads and dips for a delicious dinner!

Ingredients:

1 Cauliflower

2 cloves of garlic

8 sprigs of thyme or 2 tsp of dried thyme

Olive oil

Sea salt

Freshly ground Black Pepper

 

Method:

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

2. Pick off all the outer leaves from the cauliflower and trim the stalk on the base to make sure it can lay flat.