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Homemade BBQ Chick’n Pizza

BBQ Chikn Pizza

4 serves; Prep 10 mins, Cooking 15 mins

Ingredients

  • 1 package Gardein BBQ chick’n wings
  • 1 pizza dough
  • 1/2 cup red onion, 1/4″ diced
  • 1/2 cup red pepper, 1/4″ diced
  • 1 cup Primal Kitchen mozzarella shreds
  • 1 tablespoon chopped cilantro
  • To taste – fresh ground black pepper
  • 1 lime wedge

Method

  1. Preheat oven to 200º centigrade.
  2. Thaw Gardein chick’n wings and cut into ¼” strips.
  3. Spread Gardein sweet and tangy BBQ sauce on pizza crust.
  4. Top pizza with red onion, red pepper, mozzarella and sliced gardein chick’n wings.
  5. Bake in oven for 10-15 mins until cheese is melted, and crust is golden and crispy.
  6. Garnish pizza with fresh ground black pepper, chopped cilantro and a lime wedge.

Enjoy! Recipe courtesy of Gardein.com

Please leave a comment if you like it! =)

Vegan Cheddar Style Cheeze

Cheddar Cheeze

Serves 4, Prep 10 mins, Cooking: 10 mins

Ingredients

  • 2 cups diced potatoes
  • 1 cup diced carrots
  • 1/2 cup water (preferably use the water you boiled the potatoes and carrot)
  • 1/3 cup olive oil
  • 1 1/2 teaspoons himalayan salt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup Lotus Nutritional Yeast flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt powder (optional)

Preparation

Boil the carrots and potatoes until soft.   When ready, put it in a blender and add all the ingredients.  Blend all on high until the cheeze is completely smooth and creamy.

You can use it on top of boiled potatoes, or with any pasta previously cooked.

Enjoy!

Turmeric Soup

Turmeric Soup

This detox turmeric soup will bring you back to life after a cold!

4 serves; Prep 5 mins, Cooking 15 mins

Ingredients

  • 300g sweet potatoes, chopped in chunks
  • 500g pumpkin, chopped in chunks
  • 50g turmeric, chopped in chunks
  • 100g onions, chopped in chunks
  • 25g whole garlic
  • 1 teaspoon black pepper
  • 1 ½ litres of water
  • Dash of Global Organics coconut milk
  • Salt to taste

Method

  1. Add all the ingredients to a pot and boil for as long as it needs to soften, especially the sweet potatoes.
  2. Once done, blend it until smooth.
  3. Adjust the seasoning and serve with a dash of coconut milk, a drizzle of olive oil or ghee.
  4. You can also add lemon and ginger as other options

Vegan Paella

Vegan Paella

4 serves; Prep 10 mins, Cooking 25 mins

Ingredients

  • 45ml extra virgin olive oil
  • 125gr trimmed and chopped asparagus
  • 125gr green beans
  • 3 cleaned and quartered artichokes
  • 125gr chopped mushrooms
  • 1/2 onion
  • 1 garlic clove
  • 1/2 green pepper
  • 1/2 red pepper
  • 2 tablespoons turmeric powder
  • 125gr chopped tinned tomatoes
  • 1L vegetable stock
  • pinch of salt
  • 125gr cooked white beans
  • 100gr frozen peas, defrosted
  • 300 gr Basmati rice

Method

  1. Place a paella pan (or a large frypan) over a medium heat and pour in 45ml of extra virgin olive oil.
  2. Add the asparagus, green beans, artichokes and wild mushrooms all chopped in small pieces. Stir with a wooden spoon and sauté for about 3 minutes.
  3. Add the onion and garlic chopped in small pieces and cook for a further 5 minutes.
  4. Add the green and red pepper chopped in small pieces, and turmeric powder along with the tomato and sauté for 2 minutes.
  5. Pour in the stock, bit of salt and stir.
  6. Add the white beans and peas. Finally add the rice, stir and let it cook for 15 minutes; keep cooking it without more stirring.
  7. Remove from the heat and let it rest for 5 minutes before serving.  Serve with lemon slices.

Enjoy!

Vegan Shepherd’s Pie

Vegan Sheperd's Pie

4 serves; Prep 10 mins, Cooking 25 mins

Ingredients 
Shepherd’s pie mix

  • 1 package beefless ground
  • 1 tablespoon vegetable oil
  • 1/2 cup diced carrots
  • 1/2 cup diced yellow onions
  • 1 tablespoon tomato paste
  • 1/8 cup flour
  • 1/8 cup soy sauce
  • 1 cup vegetable stock
  • 1 bay leaf
  • 1/3 cup peas
  • 1/3 cup corn kernels
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • To taste salt and pepper

Cauliflower puree

  • 1 head cauliflower
  • 1/8 cup vegan margarine
  • 1/2 cup vegetable stock
  • To taste salt and pepper

Method

For Shepherd’s Pie mix

  1. Heat the oil in a large saucepan. Add carrots and onions and sweat over medium heat for 5 minutes.
  2. Add the tomato paste and cook for 2 minutes more. Sprinkle the flour into the pan and stir to combine. Add the soy sauce to the pan and stir well to avoid lumps.
  3. Add the vegetable stock, bay leaf and Gardein beefless ground.
  4. Bring the mixture to the boil, reduce heat and simmer for 20 minutes.
  5. Remove from the heat and add the peas, corn, parsley, thyme, salt and pepper. Pour into a deep baking dish.

For the Cauliflower Puree

  1. Remove the leaves from the cauliflower and discard. Rough chop the cauliflower and combine in a saucepan with the margarine. Place over medium heat and begin to sweat being careful not to brown the cauliflower.
  2. After 5-7 minutes, add ½ cup of vegetable stock. Bring to a boil. Cover and reduce the heat to a simmer. Cook until the cauliflower is tender, approximately 15 minutes.
  3. Place the entire contents of the pan into a food processor or blender. Puree until smooth, adding the remaining vegetable stock to adjust the consistency. Season with the salt and pepper. Place into a piping bag.

To finish

Pipe the cauliflower puree on top of the hot shepherd’s pie mix in which ever pattern you desire. Place under a hot grill for 5 minutes until the top is lightly browned. Serve immediately.

 

Enjoy! Recipe courtesy of Gardein.com

Mini Porkless Kebabs

Mini Porkless Kebab

5-6 serves; Prep 5 mins, Cooking 10 mins

Ingredients

  • 1 package Gardein porkless bites
  • 1 red pepper, cut into 1″ squares
  • 1 green pepper, cut into 1″ squares
  • 1 cup pineapple, cut into cubes
  • 1 teaspoon olive oil
  • Garnish toasted sesame seeds

Method

  1. Heat up the grill. Lightly brush peppers and pineapple with olive oil, then grill for 5-8 minutes until hot throughout.
  2. Meanwhile, prepare sweet and sour porkless bites according to package instructions.
  3. For each mini kebab, use the small appetizer size wooden skewers and thread on 1 porkless bite, 1 piece of pineapple, 1 piece of red or green pepper and finish off with 1 more porkless bite. Garnish with toasted sesame seeds and serve!

Enjoy! Recipe courtesy of Gardein.com

Chick’n Tenders with Pesto Dipping Sauce

Chikn Tenders with Pesto Sauce

4-6 serves; Prep 20 mins, Cooking 20 mins

Ingredients

  • 1 package Gardein crispy tenders
  • 1 cup basil leaves
  • 1/4 cup cilantro
  • 2 cloves garlic
  • 1/4 cup pecans
  • 2/3 cup olive oil
  • 1/4 teaspoon salt
  • Aragula leaves (optional)

Method

For Crispy Tenders: 
Preheat oven to 230ºC.  Cook tenders for 10 minutes, flip and cook for another 10 minutes or until crispy.

For Dipping Sauce: 
Place basil, cilantro, garlic, pecans, olive oil and salt into your food processor and blend until smooth. Pour sauce into bowl.

Serve tenders over a bed of arugula your preferred green leaves (baby spinach, basil, etc.) and dip away to your heart’s content.

Enjoy! Recipe courtesy of Gardein.com

Snag Sarnie

Snag Sarnie
There are no hard and fast rules for this recipe – nothing has to be precise
Method
Cook any desired amount of sliced brown onion on a low to medium heat with olive oil and add regular splashes of coconut aminos as you go (you could also use coconut vinegar)
Once the onion is ‘cooked down’ and is lovely and soft, remove from the pan and set aside.  Gently cook your snags using the same temperature, we recommend Field Roast Sausages Apple Sage.
Open up a bread roll or small baguette, spread with avocado (if desired), add lettuce, place one snag which has been cut in half down the middle, top with a heap of the onion, add a dollop of salsa and if you like, add a dollop of cashew cream cheese on top
This would have to be my ultimate vegan comfort food!  Enjoy
Recipe by Dena Diaz – Vegan Pantry Brisbane

Mandarin Broccoli Stir Fry

Mandarin Broccoli Stirfry

4 serves; Prep 10 mins, Cooking 15 mins                        

Ingredients

  • 1 pkg Gardein Mandarin orange crispy chick’n
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons olive oil
  • 1 red pepper into strips
  • 1 head broccoli, cut into bite size
  • 2 tablespoons of water
  • 1 tablespoon sesame seeds

Method

  1. Remove sauce pack from mandarin orange chick’n and place in a bowl of hot water for 3 minutes to defrost. Empty sauce into a bowl and stir in ginger and red pepper flakes. Set sauce aside.
  2. Preheat oil in a non stick frying pan over medium heat. Add frozen chick’n and sauté, turning frequently, until golden and crispy, about 6 to 8 minutes. Remove to a plate.
  3. In same frying pan, over medium heat, sauté red pepper and broccoli for 1 minute. Add water, cover and steam until peppers are just soft and broccoli is bright green, about 2 minutes. Remove lid and stir in reserved chick’n and sauce. Cook, stirring constantly, another minute until warmed through and well coated in sauce.
  4. Divide among serving plates and garnish with sesame seeds. Serve with steamed rice.

Tip: This stir fry works well with all types of vegetables. Try thinly sliced carrot, bok choy and snow peas.

Enjoy! Recipe courtesy of Gardein.com

Baja Fishless Tacos

Baja Fishless Tacos

4-6 serves; Prep 25 mins, Cooking 25 mins

Ingredients 
Fishless Tacos

  • 1 package Gardein Fishless Filets
  • 1/2 cup wine pickled onions
  • 1/4 cup citrus cilantro aioli
  • 1 1/2 cups shredded cabbage
  • 6 to 8 corn tortillas
  • 1 lime sliced in wedges (for garnish)
  • cilantro sprigs (for garnish)

Cilantro Aioli

  • 1/2 cup Kingland soy mayonnaise
  • 1/4 cup minced cilantro
  • 1 small minced garlic clove
  • 1 tablespoon shallot, minced
  • 1 tablespoon white wine vinegar
  • Juice 1/2 lime
  • Juice 1/2 orange
  • Pinch sea salt
  • Black pepper

Wine Pickled Onions

  • 2 red onions, peeled and sliced paper-thin
  • 1/2 cup red wine vinegar or merlot vinegar
  • 3 tablespoon liquid sweetener
  • 1/4 teaspoon sea salt

Method

Wine Pickled Onions
* need minimum of 1 hour to pickle – so make ahead of time

Add ingredients listed to a small bowl and whisk to mix thoroughly. Gently massage the onions so they absorb the liquid.

Allow them to pickle for at least one hour or for best results, let the onions pickle overnight. Store in a sealed container in the refrigerator, where they will keep for up to one week.

Fishless Filets
Prepare fishless filets according to package instructions, flipping them halfway through cooking to ensure even crispness. While the filets are baking, assemble the wine pickled onions, make the citrus cilantro aioli and shredded cabbage.

Citrus Cilantro Aioli
In a small bowl, add ingredients listed and whisk to mix thoroughly.

Assembling the Tacos
To soften the tortillas, lightly steam them or put them in the oven for one minute.
Assemble the tacos by first cutting each filet in half. Next, add a couple spoonfuls of the aioli and then top with shredded cabbage and wine pickled onions. Garnish with fresh cilantro and serve immediately.

Serve the tacos with extra aioli, lime wedges and your favourite hot sauce.

Enjoy! Recipe courtesy of Gardein.com

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