Main Meals
Oumph! Chunky Stew
Serves 4 This hearty stew proves that there is no need for meat in your meal. The rich, thick gravy is satisfying and comforting and will warm you up on those chilly evenings. We’ve added some delicous Oumph! ‘The Chunk’ pieces to give this dish added bite. Ingredients 1 small white onion, chopped…
Read MorePomodoro Pasta Shells
Ingredients 500g pasta shells Olive oil spray 4 cloves garlic 700ml passata 2 tbsp. Sacla’ Reduced Fat Basil Pesto Black pepper Handful of basil, roughly chopped Handful of parsley, roughly chopped 3 tsp. Marigold Engevita Yeast Flakes Method Cook the pasta according to pack instructions and drain. Drain, keeping a cupful of the liquid to…
Read MoreMediterranean Roasted Vegetables with Tomato Pesto
Ingredients 2 courgettes 1 aubergine 2 red onions, peeled 1 bulb fennel, top removed 1 red pepper, deseeded 1 green pepper, deseeded 3 cloves garlic, peeled and crushed 1 tbsp. olive oil 1 tsp dried oregano 1 tbsp. Sacla’ Reduced Fat Tomato Pesto 1 tsp. reduced salt bouillon Black pepper Method Heat the…
Read MoreSpinach, Apple and Pomegranate Salad
Serves 4 For the salad: 250g (1 generous cup) baby spinach 2 spring onions 1 Pink Lady apple 1 beetroot 80g (1/2 cup) pomegranate seeds Handful fresh parsley For the dressing: 2 tbsp cider vinegar 2 tbsp chilli oil 1 tbsp wholegrain mustard Juice half a lemon Juice half a lime Salt and pepper to…
Read More‘Chick’n’ Nuggets
Makes 10-15 nuggets Ingredients For the nuggets 100g (2/3 cup) cashew nuts 50g (1/2 cup) oat flakes 6–10 tbsp water 30g (3/8 cup) vital wheat gluten ½ tsp garlic powder ½ tsp onion powder ½ tsp sea salt 2 tbsp sunflower oil A pinch of freshly ground black pepper For the coating 100g (2 cups)…
Read MoreUltimate Fifteen-Minute ‘Burger’
Makes 3 Burgers Ingredients 1 x 400g tin kidney/black beans 1 red onion • 2 cloves garlic 150g (1 cup) oyster mushrooms (or any other mushrooms) 3 tbsp oil 3 tbsp tamari/soy sauce 100g (2 cups) breadcrumbs 2 tbsp nutritional yeast To serve Houmous/vegan mayo Sweet chilli ketchup/pesto A couple slices vegan cheese (optional) Lettuce…
Read MoreBreakfast Burritos
Makes 4 Burritos Ingredients For the guacamole 2 ripe avocados • Juice 1 lime ½ tsp sea salt Pinch freshly ground black pepper 10 cherry tomatoes 1 tsp ground cumin ½ tsp chilli flakes Small bunch fresh coriander For the mushrooms with spinach 2 cloves garlic 150g (1 cup) oyster mushrooms, or other mushrooms 1–2…
Read MoreQuinoa Mushroom Tabbouleh
Serves 4 as a side dish or 2 as a main meal Ingredients 200g (1 cup) quinoa 25g (1 packed cup) chopped fresh parsley 150g (1 cup) finely diced cucumber 3 tbsp chopped fresh mint 6 sun dried tomatoes 75g (¾ cup) sliced closed cup mushrooms 85ml (1/3 cup) extra virgin olive oil, plus…
Read MoreItalian Quinoa Bakes
Makes 8-10 Ingredients 330g (2 cups) cooked quinoa 2 tbsp chia seed mixed with 5 tbsp water 1 small white onion 2 stalks celery 2 cloves garlic 225g (1 cup) kale – stems removed, finely chopped 1 small courgette 75g (½ cup) grated sweet potato Handful flatleaf parsley chopped Handful fresh basil chopped 50g (½…
Read MoreBOSH! X Tesco Bangers in Blankets
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 dish ‘Bangers in Blankets’ for the occasion so we…
Read MoreBOSH! X Tesco King Oyster Mushroom ‘Scallops’ with Creamed Maple Parsnips, Toasted Hazelnuts and Watercress
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 dish King Oyster Mushroom ‘Scallops’ for the occasion so…
Read MoreBOSH! X Tesco Christmas Cauliflower Wings with Ginger and Clementine Sweet Sticky Sauce
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 cauliflower wings for the occasion so we thought we…
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