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

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!

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 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!

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! =)

Avocado Salsa for a Beefless Burger

Vegan guacamole for beefless burgers

4 serves; Prep 5 mins, no cooking!

Ingredients

  • 2 avocado, pitted and smashed
  • 1 medium tomato, seeded and peeled
  • 1 finely diced small onion
  • 1 jalapeño, seeded and minced
  • 1 tablespoon chopped cilantro
  • 2 teaspoons fresh lime juice

Method

  1. Scoop avocado into a mixing bowl, using a whisk break up avocado and then whisk until creamy.
  2. Fold in diced tomato, onion, jalapeno, cilantro and lime juice.

Perfectly pairs with our Gardein Ultimate Beefless Burger.

Enjoy! Recipe courtesy of Gardein.com

Sweet & Sour Porkless Stir-Fry

Sweet & Sour Porkless Stir-Fry

4 serves; Prep 15 mins, Cooking 15 mins

Ingredients
sweet & sour sauce

  • ½ cup pineapple juice
  • ¼ cup white vinegar
  • 4 tablespoon tamari sauce
  • 3 tablespoon coconut palm sugar
  • 2 tablespoon corn starch or tapioca

stir-fry

  • 2 tablespoons rice bran oil
  • 1 cup halved cashews
  • package sweet & sour porkless bites
  • 3 cups fresh pineapple, cubed
  • 2 cups green beans, de-seeded and  long strips
  • 2 teaspoons minced garlic
  • 1 red bell pepper, de-seeded and cut into long strips
  • 1 tablespoon fresh minced ginger

Method

  1. Combine pineapple juice, vinegar, soy sauce, sugar and corn starch, and mix well. Heat in small saucepan until slightly thick, and set aside.
  2. Heat oil in large wok over medium and, when hot, add cashews, and stir-fry for 1 minute. Remove from heat and set aside.
  3. Add Pork bites, pineapple cubes and peas/ beans, and stir-fry for 1 minute.
  4. Add red bell pepper, garlic and ginger, and stir-fry for 1 minute.
  5. Add sweet-and-sour sauce, stirring to mix well, and stir-fry for 2 minutes more.
  6. Remove from heat, garnish with cashews, if using, and serve alone or over rice or noodles.

Enjoy! Recipe courtesy of Gardein.com

Cashew Sour Cream

Cashew Sour Cream

Ingredients

  • 1 cup raw cashews
  • 1 tablespoon fresh lemon juice
  • 1/2 to 3/4 cup water, or as needed
  • 1 1/2 tablespoon Bragg apple cider vinegar
  • to taste – sea salt

Method

  1. Place the cashews into a bowl and cover with water. Let soak for a few hours or overnight.
  2. Drain and rinse the cashews. In a blender or food processor, blend together the cashews, water, apple cider vinegar, sea salt and lemon juice until you reach a really smooth consistency.
  3. Add more water until you reach the desired thickness. For more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
  4. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.

*Note: If you have a food processor, the higher the power, the smoother the outcome.

Enjoy! Recipe courtesy of Gardein.com

Sweet & Sour Porkless Lettuce Cups

Porkless Lettuce Cups

4 serves; Prep 10 mins, Cooking 10 mins

Ingredients
Garlic Aioli

  • 2 tablespoons Kingland soy mayonnaise
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon garlic powder

Slaw

  • 1/4 cup julienned daikon radish
  • 1/4 cup grated carrot
  • 1/4 cup shredded red cabbage
  • 1/4 cup julienned broccoli stalk
  • 1 tablespoon price vinegar
  • Pinch salt

Filling

  • 1 1/2 teaspoon cooking oil
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red or yellow pepper
  • 1 tablespoon diced fresh jalapeño
  • 1 package Gardein porkless bites

Assembly

  • 8 leaves butter lettuce
  • 1/4 cup chopped green onions
  • Garnish – toasted sesame seeds

Method

Garlic Aioli
In a small bowl, whisk together all of the aioli ingredients until combined and very smooth. Place in refrigerator until ready to use.

Slaw
In a mixing bowl, toss radish, carrots, cabbage, broccoli stalk, rice vinegar and salt together until combined. Place in refrigerator until ready for plating.

Filling

  1. Warm oil in a sauté pan over medium heat.
  2. Place onion, bell pepper and jalapeño in pan and saute for 2 minutes.
  3. Add porkless bites to the pan and saute mixture for 6-8 minutes, stirring occasionally, or until the bites start to brown.
  4. Add sauce to pan and cook for 2 more minutes over medium-low

Assembly
Lay the 8 lettuce cups out and divide porkless mixture between them, then top with slaw, drizzle with aioli and garnish with green onions and toasted sesame seeds. Serve immediately.

Enjoy! Recipe courtesy of Gardein.com

Please let us know your comments if you cooked this one! =)

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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