VBites Pepperoni Pizza Nachos

VBites Pepperoni Pizza Nachos

We love to see how creative people get with our #VBites food. Bethany’s Vegan Kitchen made this creative nachos pizza using our VBites ham pieces.

Bethany said:

Why choose between pizza and nachos when you can have both! Sort of. Really easy and quick to whip up, this would be perfect served with a cold beer. I’ll include my easy recipe for pizza sauce, or you could choose to buy it if preferred. For the “pepperoni” I just used some meat free ham slices by Vbites, but pretty much any sliced mock meat will work. I just used a small cookie cutter to cut them into smaller circles. Then just top with whatever else you fancy, I went with peppers, spring onion, mushrooms, olives and cheese of course

For the pizza sauce, you’ll need;

  1. One tablespoon of oil
  2. One small brown onion, chopped
  3. Two cloves of garlic, minced
  4. Two tablespoons of tomato puree
  5. One 400g/14oz tin of chopped tomatoes
  6. Half a teaspoon of both dried oregano and dried basil
  7. Salt, black pepper and sugar to taste (sugar can help if the tomatoes are acidic)

Method;

  • Add the oil and garlic into a small saucepan over a medium heat, cook for a minute and then add the onion
  • Give the onion about five minutes to soften, then add the tomato puree, give another minute to cook then add the tomatoes. Blend with a blender/immersion blender for a smoother sauce
  • Season with herbs, salt, pepper and sugar (if needed) then leave the sauce to simmer and reduce by about a third
  • Once the sauce has thickened, set aside

Then you’re ready to assemble the nachos, you’ll need;

  1. 200g/7oz of tortilla chips
  2. Half the pizza sauce you made earlier.
  3. 100g/3.5oz dairy free cheese, grated.
  4. Toppings, as mentioned I used Vbites meat free ham and vegetables, but feel free to use whatever you like

Method;

  • Line a baking tray with baking paper and arrange the tortillas in one even layer. Spoon over the pizza sauce, cheese, and toppings of choice
  • Place under a warm grill for a few minutes, or until the cheese melts. Non-dairy cheese doesn’t handle heat very well, so you won’t need the grill to be too hot, a medium heat is ideal
  • Once the cheese has melted it’s ready to serve. You can use up the leftover pizza sauce for more pizza nachos, pizza, or as a pasta sauce
VBites Chicken Leek and Ham Pie

VBites Chicken Leek and Ham Pie

Ingredients

Filling:

250 ml vegetable stock

3 packs chicken style pieces

75g/3oz vegan margarine

• 2 leeks trimmed and cut into slices

• 2 garlic cloves crushed

• 50g/2oz plain flour

• 200ml/7fl oz diary free milk

• 2–3 tbs white wine (optional)

• 150ml/3fl oz soya cream

• 150g rashers diced

For the pastry : vegan just roll puff pastry

Teaspoon mustard mixed with dairy free milk for pie wash

Method

  1. Mix vegetable stock cube with 16oz of boiling water & set aside
  2. Melt 25g/1oz of the vegan butter in a large, heavy-based saucepan over a low heat.
  3. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened.
  4. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
  5. Slowly pour the diary free milk into the pan with leeks , just a little at a time, stirring well between each adding. Then Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
  6. Bring to a gentle simmer and cook for 3 minutes.
  7. Season the mixture, to taste, with salt and pepper.
  8. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film & Set aside to cool.
  9. Pan seal chicken style pieces & add to sauce adding the chopped non cooked 150g rashers. Pour in your filling to desired oven dish.
  10. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in oven

Flour your surfaces & roll out pastry to required sizes

  1. Roll the pastry on rolling pin & slide over to Cover the pie
  2. filling with the pastry lid pressing the edges together firmly to
  3. seal. Trim any excess pastry.
  4. Make a small hole in the centre of the pie with the tip of a knife.
  5. In a small bowl whisk the mustard & milk & Glaze the top of the pie with dairy free milk and teaspoon mustard
  6. Bake on the preheated tray in the centre of the oven for 35–40
  7. minutes, or until the pie is golden-brown all over and the filling
  8. is piping hot.
New VBites melting cheese on pizza

New VBites melting cheese on pizza

Ingredients

• 50g VBites melting mozzarella cheese
• 30g VBites melting red cheese
• 200 g fine ground semolina flour or strong white bread flour
• 1 level tablespoon fine sea salt
• 2×7 g sachets of dried yeast
• 1 tablespoon golden caster sugar
• Tomato sauce
• 1 clove of garlic
• 1 bunch of fresh basil
• Olive oil
• 1 x 400 g tin of quality plum tomatoes
• Topping (4 pizzas) 800 g strong white bread flour

Method

  1. For the dough, add flours and 1 level teaspoon of sea salt
    onto a bowl and make a well in the centre and set aside.
  2. Add the yeast and sugar to 650ml lukewarm water, mix
    together and leave for a few minutes, then pour into the
    well of flour
  3. Using a fork and a circular movement, slowly bring in the
    flour from the inner edge of the well and mix into the water.
    Continue to mix, bringing in all the flour – when the dough
    comes together and becomes too hard to mix with your
    fork, flour your hands and begin to pat it into a ball.
  4. Knead the dough by rolling it backwards and forwards,
    using your hands to stretch, pull and push the dough. Keep
    kneading for 10 minutes, or until you have a smooth,
    springy, soft dough.
  5. Place the dough in a lightly greased bowl, cover with
    clingfilm and leave in a warm place to to prove for 45
    minutes, or until doubled in size.
  6. For the sauce, peel and finely slice the garlic, then pick the
    basil leaves and finely chop the stalks.
  7. Heat 1 tablespoon of oil in a pan on a medium-low heat,
    add the garlic and basil stalks, then cook gently for a
    couple of minutes, or until the garlic is lightly golden, then
    add most of the basil leaves, the tomatoes, and a pinch of
    salt and pepper.
  8. Leave the sauce to tick away for around 20 minutes, or
    until smooth, breaking up the tomatoes up with a wooden
    spoon. When the time’s up, taste, and season to
    perfection.
  9. To assemble the pizzas, divide the dough in half. Wrap one
    half in clingfilm and freeze for another day. With the
    remaining half, divide the dough into 4 equal balls.
    10.Flour each dough ball, then cover with clingfilm, and leave
    to rest for about 15 minutes – this will make them easier to
    roll it thinly.
  10. Dust a clean surface and the dough with a little flour or I
    prefer to use semolina, gives the dough a crunch when
    cooked and roll it out into a rough circle, about 1⁄2cm thick.
  11. Tear off an appropriately sized piece of tin foil, rub it with
    olive oil, dust well with flour or semolina and place the
    pizza base on top. Continue doing the same with the
    remaining dough, dust with a little flour so you can pile
    them up. Cover with clingfilm and place in the fridge.
  12. When you’re ready to cook them, preheat the oven to
    250°C/500°F/gas 9.
  13. At this stage you can apply your topping: spread the
    tomato sauce over the base, spreading it out to the edges.
    Grate over the mozzarella and scatter with the remaining
    basil leaves. Drizzle with a tiny bit of olive oil and add a
    pinch of salt and pepper.
  14. If you can, cook the pizzas on a stone pizza pan even
    better results from your conventional oven – if not, cook
    them one by one on pieces of tin foil or greaseproof paper
    Cook for 7 to 10 minutes, until the pizzas are golden and
    crispy.
Cajan VBites duck with Mediterranean veg and cous cous

Cajan VBites duck with Mediterranean veg and cous cous

Instructions

• 300g VBites Duck Pieces
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes and 1/2 teaspoon salt (optional)

Method

  1. Place the duck pieces in a plastic bag & add all the herbs, for best results, leave to marinade for 30 minutes so the spices absorb into the duck pieces, longer the better.
  2. Place a griddle pan or frying pan onto a high heat and add a
    little oil. When the pan is starting to smoke, lay the duck
    pieces in the pan.
  3. Cook for one minute and then turn them
    over to cook for a further minute.
  4. Delicious served with a salad, add some vegan mayonnaise
    for a tasty sandwich or serve with a dipping sauc

Chicken Tikka Slice

Chicken Tikka Slice

Ingredients

▪ 300g vBites chicken
▪ for marinade
▪ 1/2cup yogurt I used alpro coconut
▪ 2 tbsp ginger paste
▪ 2 tbsp garlic paste
▪ 1/2 tsp white pepper powder
▪ 1/2 tsp cumin powder
▪ 1/2 tsp red chilli powder
▪ 1/2 tsp turmeric powder
▪ 4 tbsp lemon juice
▪ salt, to taste
▪ 5 tbsp oil
▪ 1/2 tsp garam masala
▪ 1/2 tsp coriander powder
▪ 1 green or red bell pepper, cut into small cubes
milk wash /glaze
▪ Pinch tumeric & 1oz plant based milk.
▪ Black cracked pepper

Method

  1. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.
  2. Mix in the Vbites chicken pieces, bell peppers and keep aside for ideally 1-2
    hours or even better overnight
    When Ready to Make the pasties:
  3. Preheat oven to 350 F.
  4. Roll pastry out to be able to cut 4 to 5 7inch circles 1/4-inch thick
  5. On one half of each circle place equal amounts of marinated mix ( no pre
    cooking is required )
  6. filling mixture with even amounts of chicken pieces and sauce.
  7. Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush. Crimp VERY firmly with a fork (fold them and crimp again — so none of the liquid seeps out)
  8. Transfer each pasty to a large baking sheet (I used two).
  9. With milk or water and bring up sides to meet over the filling.
  10. Brush with tumric & milk mix and repeat with all remaining pasties
  11. Bake for 15 minutes or until pastry is cooked and golden brown
Smokey Cheese & Onion Chorizo Bake

Smokey Cheese & Onion Chorizo Bake

Ingredients
• 150g VBites chorizo
• 250g/9oz floury potatoes, peeled
• 1 tsp plant based butter , plus extra for greasing
• dash of soya milk
• 190g Vbites Edam super melting (150g grated)
• 1 tsp English mustard
• 2 spring onions, finely chopped
• 1tsp of smoked paprika
• salt and freshly ground black pepper
40g grated VBites Edam cheese for topping.

Method

  1. Bring a saucepan of water to the boil and add the potatoes.
    Cover and cook on a simmering boil for about 15 minutes, or
    until the potatoes are tender. Mash the potatoes with the butter
    and milk and season to taste with salt and pepper. Leave the
    potato to completely cool.
  2. Preheat the oven to 200C/180C Fan/Gas 6.
  3. Lightly grease a oven proof dish
  4. Place the mashed potato, cheese, mustard, smoked paprika
    and spring onions & VBites chorizo chunks in a mixing bowl.
    Stir to thoroughly combine. Season with salt and pepper to
    taste.
  5. Place into the lightly oiled oven proof dish sprinkle with cheese
    and bake in over for 25 minutes until bubbling and golden.
    Serving suggestion
    serve with garlic green beans.
Shepherd’s Pie

Shepherd’s Pie

Shepherd’s Pie

Delicious recipes from The Pioneers of Plant-Based Food

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Ingredients

  • 1 pint of Vegetable stock
  • 1 packet of Vbites soya mince
  • 1 cup of vegan gravy
  • 1 tsp vegan Worcestershire sauce
  • Salt, pepper
  • 1 pack of Vbites cheddar style melting cheezly
  • 1 ½ -2 lbs/1kg potatoes (3 big ones)
  • 8 tbsp vegan butter
  • 1 tsp mustard
  • 3 tbsp soya milk
  • 3 tbsp soya cream
  • 1 white onion chopped
  • 8oz/200g vegetables – chopped into small chunks, such as carrots, corn, peas

Method

1. Peel and quarter potatoes, boil in water until tender (about 10 minutes).
2. Drain and mash the potatoes adding a chunk of butter, mustard, soya milk & cream to desired consistency. Add salt to taste.
3. Melt 4 tablespoons butter in large frying pan.
4. Sauté onions in butter over a medium heat until translucent. If you are adding vegetables, add them according to cooking
time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the mince has
initially cooked.
5. Add pepper and Worcestershire sauce. Add the vegetable stock slowly, stirring continuously & then add the soya mince.
6. Then add the vegan gravy to thicken. Wait for the mixture to become a nice texture & simmer for 5 minutes. Make sure the
vegetables are cooked before transferring to a dish.
7. Place the mixture into a deep bottom baking dish.
8. Distribute mashed potatoes on top. Rough the potato with a fork so that there are peaks that will brown nicely. You can use the
fork to make some designs in the potatoes as well.
9. Cook in 220°C/400°F/gas mark 4 oven until bubbling and brown (about 30 minutes).
10. For the last 5 minutes of cooking add the melting cheddar style cheese & grill until really crispy.
11. Remove from oven and leave to stand for 5 minutes before serving.1. Cook the VBites rashers in coconut oil with the onion until brown on all sides. (Just cook the rashers for 1 min for soft texture or a little longer if you like a crispy texture)

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Carbonara Style Spaghetti

Carbonara Style Spaghetti

Carbonara Style Spaghetti

Delicious recipes from The Pioneers of Plant-Based Food

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Ingredients

  • One pack of VBites bacon style rashers
  • 1 red or white onion, chopped
  • 200g dried spaghetti
  • 1 tbsp olive oil
  • 1 tsp coconut oil
  • 6 fl oz/360 ml soya milk
  • 35g/1.5 oz VBites Cheddar Style Cheezly
  • 4 tbsp soya cream
  • Salt and pepper
  • 2 tbsp parsley (chopped)

Method

1. Cook the VBites rashers in coconut oil with the onion until brown on all sides. (Just cook the rashers for 1 min for soft texture or a little longer if you like a crispy texture)
2. Prepare a pan of boiling water and season with salt. Place the pasta into a pan and push it down with a wooden spoon so that
all the spaghetti is submerged under the water. Add olive oil and cook for roughly 7-10 minutes.
3. Beat soya milk, cream and grated Cheddar Style Cheezly in a bowl.
4. When the pasta is cooked, transfer it into a colander.
5. Once the pasta is thoroughly drained, quickly place it back into the pan and add the bacon and stir well to coat the pasta. Then
add the soya milk and cheese mixture. Heat through very slowly & serve.
6. Top with extra cheese if desired.

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Chicken Style Green Curry with Mushrooms & Baby Sweetcorn

Chicken Style Green Curry with Mushrooms & Baby Sweetcorn

Chicken Style Green Curry with Mushrooms & Baby Sweetcorn

Delicious recipes from The Pioneers of Plant-Based Food

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Ingredients

      Curry Paste

  • Green curry paste:
  • 2 stalks lemongrass, cut into ½ inch pieces
  • 1 tbsp sliced galangal
  • 1 tsp cumin
  • ½ cup chopped fresh coriander (cilantro) root
  • 8 garlic cloves, chopped
  • 10 green Thai chilli peppers
  • 10 green jalapeño peppers
  • 1 tbsp chopped shallot
  • ¼ teaspoon minced lime peel/skinVegetable Dumplings
  • 6 baby sweetcorns, halved
  • 5 mushrooms, chopped
  • 2 cups of coconut milk
  • 1 packet of VBites Chicken Style Pieces
  • 60ml vegetable stock
  • 3 tbsp maple/agave syrup, or brown sugar if syrup not available.
  • ½ cup coconut cream
  • 6 fresh kaffir lime leaves
  • ¼ cup sweet basil leaves

Method

1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle
and mortar.
2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the vegetable stock and
maple/agave syrup. Simmer for 5 minutes. Add the mushrooms & baby sweetcorn and reheat to boiling, then simmer for 2
minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves.
3. Add the chicken style pieces and warm through the sauce and adjust the seasoning if necessary. Pour into a serving bowl, garnish with the
red pepper and serve.

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Chicken Style Leek Stew with Vegetable Dumplings

Chicken Style Leek Stew with Vegetable Dumplings

Chicken Style Leek Stew with Vegetable Dumplings

Delicious recipes from The Pioneers of Plant-Based Food

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Ingredients

      Stew

  • 3oz/90g wholemeal (wholewheat) bread
  • 1 large leek, sliced
  • 2 cloves of garlic, thinly sliced
  • 1 packet of VBites Chicken Style Pieces
  • 300ml of vegetable stock
  • 2 sprigs of thyme, chopped
  • ½ lemon, juice only
  • 3 tbsp flour

    Vegetable Dumplings

  • 3oz/90g wholemeal (wholewheat) bread
  • ¼ pint (140 ml) soya milk
  • 1 small white onion, finely chopped
  • 1½ tbsp vegan margarine
  • 1 small carrot, finely chopped
  • 1 oz/30g mushrooms, finely chopped
  • 3 tbsp wholemeal (wholewheat) flour
  • 1 tsp baking powder
  • Sea salt
  • Freshly ground black pepper to taste
  • A good grate of nutmeg
  • 1-2 tbsp yeast flakes
  • VBites White Cheddar Style Cheezly

Method

Stew

1. Heat the coconut oil.
2. Cook the leeks and garlic for 2-3 minutes until softened.
3. Mix vegetable stock and flour, stir in, and bring to the boil. Cover and simmer for 5 minutes and make a medium consistency sauce. Add soya milk to thicken sauce to your preferred consistency if needed
4. For the dumplings, see the method below.
5. When the dumplings are cooked add to the sauce. Add a squeeze of lemon juice.
6. Add the soya chicken and warm through the sauce and serve, adjust the seasoning if necessary and serve in warmed bowls.
7. Garnish with thyme

Dumplings

1. Dice the bread. Put the diced bread into a bowl and pour the soya milk over it. Turn over a few times then leave to soak.
2. Saute onion in a small saucepan in 1 tbsp of the margarine for a minute or two.
3. Add the mushrooms and carrots to the pan and sauté for another minute or two. Lower the heat, cover the pan and leave the
vegetables to cook in their own juices for 5-10 minutes.
4. Knead the milky bread well. Add flour, baking powder, seasoning and nutmeg. Mix well. Stir in the vegetables. Leave to cool
briefly. Combine all ingredients and roll into small dough balls.
5. Bring to the boil a largish saucepan of lightly salted water. Put a ball of the dumpling mixture into the water one at a time until
all are in. Boil gently, uncovered for 15 – 20 minutes.
6. Melt the remaining ½ tbsp of margarine in a pan.
7. Drain the dumplings carefully in a colander. Transfer them to a bowl or plate, pour the melted margarine over them and then
sprinkle with the yeast or vegan Parmesan.
8. Add to the stew and serve immediately.

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VBites Pepperoni Pizza Nachos

We love to see how creative people get with our #VBites food. Bethany's Vegan Kitchen made this creative nachos pizza using our VBites ham pieces. Bethany said: Why choose between pizza and nachos when you can have both! Sort of. Really easy and quick to whip up, this...

read more

VBites Chicken Leek and Ham Pie

Ingredients Filling: 250 ml vegetable stock 3 packs chicken style pieces 75g/3oz vegan margarine • 2 leeks trimmed and cut into slices • 2 garlic cloves crushed • 50g/2oz plain flour • 200ml/7fl oz diary free milk • 2–3 tbs white wine (optional) • 150ml/3fl oz soya...

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Chicken Tikka Slice

Ingredients ▪ 300g vBites chicken ▪ for marinade ▪ 1/2cup yogurt I used alpro coconut ▪ 2 tbsp ginger paste ▪ 2 tbsp garlic paste ▪ 1/2 tsp white pepper powder ▪ 1/2 tsp cumin powder ▪ 1/2 tsp red chilli powder ▪ 1/2 tsp turmeric powder ▪ 4 tbsp lemon juice ▪ salt, to...

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Shepherd’s Pie

The Shepherd’s pie, a timeless classic whatever the weather. Meat-free mince simmered with garden vegetables in gravy and topped with creamed potato, crisped to perfection.

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Beef Style Ragout

Beef Style Ragout

Beef Style Ragout

Delicious recipes from The Pioneers of Plant-Based Food

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Ingredients

  • 1 packet of VBites Beef Style Pieces
  • 1 cup chopped onions (around 3 small or 2 medium white onions)
  • 1 tbsp chopped garlic
  • 1 standard can plum tomatoes, drained and chopped, juice reserved
  • 1 large red bell pepper, diced
  • 1 large courgette/zucchini, chopped
  • ½ cup chopped carrots (about 2 small carrots)
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ¼ tsp freshly ground pepper (optional)
  • 1 tsp of oregano to taste
  • 1 tbsp coconut oil

Method

1. In a large pan cook onions until translucent then add garlic and cook for 1 min
2. Stir in juice from tomatoes; cook 1 minute. Add tomatoes, bell pepper, courgette/zucchini, carrots, tomato paste, oregano, salt and pepper.
3. Bring to the boil. Cover and simmer for 25 to 30 minutes.
4. Add the soya beef and warm through the sauce for 1 minute and serve.
5. Add more seasoning if necessary.

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Beef Style Bok Choy Stir Fry

Beef Style Bok Choy Stir Fry

Beef Style Bok Choy Stir Fry

Delicious recipes from The Pioneers of Plant-Based Food

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Ingredients

  • 1 tbsp coconut oil
  • ½ tsp garlic (minced)
  • 1 tsp ginger (finely diced)
  • ½ head of mustard greens sliced ¼ inch width
  • 2 medium or 4 small bok choy cut at the root end and leaves separated
  • 1 pack of Redwood/VBites gluten free burgers
  • ½ small head of watercress roughly chopped
  • 1 tbsp classic sake
  • 1 tbsp dry sherry
  • ½ tbsp rice wine vinegar
  • ½ tbsp soy sauce

Method

1. Gather and prep all of your ingredients and tools before cooking.
2. Melt 1 tsp of coconut oil in a wok pan.
3. Gently fry ginger and garlic for 1 min.
4. Add mustard greens, bok choy, and watercress.
5. Once wilted, add sherry, sake, rice wine vinegar and soy
sauce. Cook for 2 mins.
6. Finely slice and warm through VBites Beef Style Pieces and add to the stir-fry.
7. Serve immediately, with rice

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