Main Meals
Baked Sweet Potato Salad with Chilli, Coriander and Tamari
Preparation time: 5 minutes, plus cooling Cooking time: 40 minutes Total time: 45 minutes, plus cooling Serves: 10 Ingredients 10 small sweet potatoes (about 200g each) 100g unsalted peanuts 4 limes 4 tbsp tamari 4 red chillies, finely chopped Bunch coriander, leaves picked Bunch mint, leaves picked Method Preheat the oven to 200˚C, gas mark 6.…
Read MoreNutty Pithivier with Watercress & Pistachio Pesto
An excellent vegetarian or vegan alternative to the Christmas roast that works well with all the trimmings. Preparation time:1 hour, plus chilling Cooking time:1 hour 30 minutes Total time:2 hours 30 minutes, plus chilling Serves: 8-10 Ingredients 2 x 320g sheets puff pastry (use non-dairy pastry if vegan) 200g (about 8) savoy cabbage leaves 250g mixed…
Read MoreSweet Potato with Curried Lentils and Pomegranate
Serves 3-4 Ingredients 3-4 sweet potatoes 400g (2 cups) red lentils 940ml (4 cups) water 2cm piece ginger, finely sliced 1 large onion, finely chopped 1 clove garlic, finely sliced ½ tsp cumin seeds 2 large tomatoes, finely sliced ½ tsp turmeric ¼ tsp curry powder 2 handfuls fresh spinach, chopped 1 large carrot, finely…
Read MoreBOSH! x Tesco Mushroom Wellington
This December, Vegan Life Magazine were invited to the Tesco’s event Vegmas – a Plant-based Christmas Feast. The event was hosted by vegan chef and Tesco’s very own Director of Plant-Based Innovation and the Wicked Kitchen founder, Derek Sarno. The cooking duo BOSH! created this delicious mushroom wellington for the occasion so we thought we…
Read MoreRaw Chinese Cauliflower Rice
Serves 2-4 1 medium cauliflower, leaves and stalk removed 100g (1 cup) chestnut mushrooms, sliced 6 spring onions, trimmed and sliced 1 medium courgette, diced Chopped fresh coriander, to serve Lime wedges, to serve For the dressing: 60ml (¼ cup) tamari 1 clove garlic, peeled and grated 1 inch fresh ginger, peeled and grated 1…
Read MorePesto Courgetti & Chilli
Serves: 2 Ingredients: 4 courgettes Half a 190g jar Sacla’ Free From Basil Pesto A sprinkle of chilli flakes 100g cherry tomatoes Method: Use a spiraliser & courgettes to create your “courgetti” Boil the courgetti for 20 seconds, drain and stir-in the Pesto Add the cherry tomatoes & serve sprinkled with chilli flakes
Read MoreRoasted Tomato Soup with Pesto Croutons
Serves 4 Ingredients: 1kg ripe tomatoes 2 Carrots, peeled and roughly chopped 2 large Red onions, roughly chopped 2 Garlic cloves 4 tbsp Olive oil 750ml Stock Salt Black pepper A pinch of sugar 3-4 slices Gluten-Free Bread 2 tbsp Sacla’ Free From Basil Pesto 2tbsp Olive oil Flaked sea salt A few Basil leaves,…
Read MoreSalt and Pepper Tofu with Singapore Noodles
Serves 2-3 Ingredients For the Tofu: 1x 400g block extra firm tofu, drained well and pressed 4 tbsp cornflour 2 tsp garlic powder 2 tsp onion powder 2 tsp sea salt flakes 1 tsp black pepper ½ tsp chilli flakes (optional) 4 spring onions, thinly sliced 1 large, mild red chilli, finely sliced 3 cloves…
Read MoreMushroom Stroganoff
Serves 4 Ingredients 2 tbsp olive oil 1 yellow onion, diced 2 garlic cloves, finely chopped 450g (4 cups) baby portobello mushrooms, sliced 350ml (1½ cups) vegetable stock 2 tsp soy sauce or tamari 1 tsp dried thyme 2 tsp smoked paprika 120ml (½ cup) soya cream 3 tbsp flour mixed with water to form…
Read MorePotato Cakes Stuffed with Mushrooms
Makes 9 Cakes Ingredients 2 tsp garlic powder 2 tbsp nutritional yeast 1 small onion, finely chopped Handful dill, finely chopped 140g (1/2 cup) rice flour (can sub with white flour for non-gluten free option) Salt and pepper Method Wash, peel and dice potatoes. Boil the potatoes with bay leaves until fully cooked. While potatoes…
Read MorePosh Mushrooms on Toast
Serves 4 Ingredients 1 tbsp olive oil 200g (2 cups) chestnut mushrooms, halved or quartered 1 large brown onion, peeled and sliced 3 cloves garlic, peeled and sliced 1 tbsp tomato puree 1 tbsp plain flour 1 tbsp soy sauce 1 tbsp vegan Worcestershire sauce 1 tsp dried tarragon 2 bay leaves 1 tbsp wholegrain…
Read MoreChickpea and Sacla’ Pesto Veggie Burger with Quick Salsa Rossa
Ingredients 2 cloves Garlic 1 x 400g can Chickpeas, drained 5 tbsp Sacla’ Char-Grilled Aubergine Pesto 100g Breadcrumbs 1 large handful of fresh Basil 1 large handful of flat-leaf parsley, fresh 1 Lemon, grated zest plus 1 tbsp juice 1 tbsp of whisked liquid from chickpeas (aqua faba) 1 fresh and mild Chilli, halved lengthways…
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