Chickpea and Chorizo Style Soup

Chickpea and Chorizo Style Soup

Chickpea and Chorizo Style Soup

Delicious recipes from The Pioneers of Plant-Based Food

mins

serves

Ingredients

  • 1 tbsp Coconut oil
  • 2 tomatoes, chopped
  • 1 pack of VBites Chorizo Style Chunks
  • 1 onion (peeled/finely chopped)
  • 1 clove of garlic (peeled/finely chopped)
  • 2 sticks of celery (finely chopped)
  • 500g fresh spinach, washed and chopped
  • 1 tin of good quality cooked chickpeas, drained
  • 1.3 litres vegetable stock
  • Sea salt and freshly ground black pepper

Method

1. In a large pan, fry the chopped onion, garlic and celery in
coconut oil on a low heat till softened.
2. Add washed spinach, tomatoes, chickpeas and vegetable
stock. Bring to the boil, then lower the heat and simmer
for around 45 minutes.
3. Blend half of the mixture, then add back to pan.
4. Remove from the heat and stir in 2-3 tbsp of coconut oil.
5. Add the chorizo, salt and pepper and warm through.
6. Serve hot.

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Meat-free Tacos

Meat-free Tacos

Meat-free Tacos

Delicious recipes from The Pioneers of Plant-Based Food

Meat-free mince tacos, topped with spicy salsa, fresh avocado guacamole, chopped coriander and lime juice.

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serves

Ingredients

  • One 300g pack of VBites Meat-free Mince
  • 6 Mince tacos
  • 1 tbsp coconut oil
  • ½ tsp hot smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp chilli powder
  • ¼ tsp of powdered garlic
  • ¼ of powdered onion
  • 1 tbsp of tomato puree
To garnish
  • ½ red onion, finely diced
  • ½ Avocado
  • Handful of coriander
  • Mexican salsa
  • ½ lime for juicing

Method

Heating the shells
  • Preheat oven to 180 °C
  • Place the tacos on a tray and bake in the oven for 2-3 minutes
Making the filling
  • Melt the coconut oil in a large pan over a high heat
  • Add the mince and stir constantly for 2-3 minutes until the mince starts to seal
  • Mix in the spices, onion and garlic powder and cook for another 2 minutes, stirring constantly
  • Add the tomato puree, allow to heat while mixing it through and then add the filling to the tacos
To Garnish
  • Roughly mash the avocado with the back of a fork and add in little piles on top of the tacos
  • Sprinkle the chopped red onion on top

Garnish with chopped coriander and a squeeze of lime juice

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Cheezly and Pepperoni Style Melt

Cheezly and Pepperoni Style Melt

Cheezly and Pepperoni Style Melt

Delicious recipes from The Pioneers of Plant-Based Food

A quick and easy panini recipe, packed with melted VBites Red Cheddar Style Cheezly and spicy Pepperoni Style Slices.

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serves

Ingredients

  • 1 small panini
  • 4-5 slices of VBites Pepperoni style slices
  • 50g grated VBites red cheddar style Cheezly
  • 2 tsp of vegan pesto
  • Fresh basil leaves

Method

  1. Preheat oven to gas mark 6 (200c).
  2. Prick the sweet potatoes with a fork and place on a baking tray.
  3. Bake in the oven for 40 minutes until soft.
  4. Grate the Cheezly Mozzarella into a bowl and mix with the Chorizo.
  5. Carefully open the potatoes with a knife and fill them with the mix.
  6. Place back in the oven for another 5 minutes, or until the Cheezly has melted.

Serve with salad.

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Fish-Free Tuna Mayo Baked Potatoes

Fish-Free Tuna Mayo Baked Potatoes

Fish-Free Tuna Mayo Baked Potatoes

Delicious recipes from The Pioneers of Plant-Based Food

A quick and easy recipe with delicious tuna style pate mixed with mayo, cucumber, and onion served with fluffy baked potatoes.

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serves

Ingredients

  • Two Large Baking potatoes
  • 150g of VBites Fish-free Tuna Pate
  • 3 spring onions
  • ¼ of a cucumber
  • 3 tbsp of vegan mayo (Plamil or Granovita)
  • Sprig of dill (Optional)
  • Cracked black pepper (Optional)

Method

  1. Preheat the oven to 200c and wash the baking potatoes
  2. Prick the potatoes with a fork to prevent any explosions in the oven and bake for 60-80 minutes. Turning every 20 minutes to ensure they are evenly cooked through.
  3. Finely chop the spring onion and into a mixing bowl.
  4. Cut the cumber down the centre and then slice into very thin half rings and add to the bowl.
  5. Mix in the VBites Fish-free Tuna pate with the vegan mayo.
  6. Once the potatoes are cooked, cross cut them and serve with a chopped dill and cracked black pepper (optional)This recipe is also great in sandwiches, on crackers or just as a dip!

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Roasted Broccoli Mac’n Cheezly

Roasted Broccoli Mac’n Cheezly

Roasted Broccoli Mac’n Cheezly

Delicious recipes from The Pioneers of Plant-Based Food

Creamy cheese style macaroni with roasted broccoli florets.

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serves

Ingredients

  • 300g of macaroni
  • 300g broccoli florets
  • 2 cloves of garlic, minced
  • 2 tbsp of olive oil
  • 330ml of soya milk
  • 3 tbsp of plain flour
  • 2 tbsp of margarine (Vitelite)
  • 190g (One block) VBites Mozzarella Cheezly
  • 1 tbsp nutritional yeast flakes
  • Pinch of salt

Method

  1. In a bowl mix the broccoli florets with the olive oil and minced garlic with a pinch of salt.
  2. Place on a tray lined with baking parchment and bake for 20 minutes at gas mark 8 (250c), check regularly to ensure they get crispy but not burnt. If using a fan assisted oven, reduce the temperature to gas mark 7 (230c).
  3. In a large saucepan heat water and cook the macaroni until Al dente.
  4. Melt butter in a medium-sized pan and mix in the flour, reduce to a low heat and stir until the mixture starts to lighten.
  5. Slowly add the milk while whisking and bring to the boil.
  6. Once boiling add the nutritional yeast flakes, grated cheezly and a pinch of salt to taste.
  7. Mix the broccoli, macaroni and the cheezly sauce together and serve.

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Pork Style Noodles with Sweet Ginger Sauce

Pork Style Noodles with Sweet Ginger Sauce

Pork Style Noodles with Sweet Ginger Sauce

Delicious recipes from The Pioneers of Plant-Based Food
A delicious stir fry with seared VBites Pork Style Pieces, vegetables, and noodles. All cooked in a sweet ginger sauce.

mins

serves

Ingredients

  • One pack of VBites Pork Style Pieces
  • 150g of Noodles
  • 1 tbsp of Sesame Oil
  • 1 Small Red Onion, sliced
  • 1 Red Chilli, sliced
  • 125g of Shitake mushrooms, sliced
  • 1/3 of Pointed Cabbage, finely sliced
  • Red or Green Pepper, sliced
  • Handful of Coriander
  • 1 inch of ginger, grated
  • 2 Cloves of Garlic, minced
  • 3 tbsp light soya sauce
  • 1 tbsp of coconut or brown sugar
  • 2 tsp of cornflour

Method

  1. Bring water to boil in a large pan and cook noodles to the packets instructions. Once cooked, drain and set aside.
  2. Mix the cornflour with 1 tbsp of warm water in a small bowl and add the soya sauce, sugar, and grated ginger. Set aside
  3. In a medium sized wok heat the sesame oil and add the VBites Pork Style Pieces, searing each side until a golden brown.
  4. Add red onion, garlic, chilli, mushrooms, cabbage and green pepper and cook for 3-4 minutes on a high heat, stirring constantly.
  5. Reduce the heat and add the sweet ginger sauce, stirring until the sauce thickens and the ginger starts to cook.
  6. Stir in the wheat noodles and garnish with chopped coriander before serving.

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Chorizo Style Puttanesca

Chorizo Style Puttanesca

Chorizo Style Puttanesca

Delicious recipes from The Pioneers of Plant-Based Food

A quick easy spaghetti dish in a rich tomato sauce, infused with flavours of red wine, black olives and spicy chorizo.

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serves

Ingredients

  • 190g (1 pack) VBites Chorizo style pieces
  • 2 tbsp extra virgin olive oil
  • 1 medium white onion, finely diced
  • 2 cloves of garlic, minced
  • 100g pitted black olives, halved
  • 1 tbsp capers
  • ½ tsp flaked chilli’s
  • ½ tsp vegetable stock powder
  • 400g of chopped tomatoes
  • 75ml red wine
  • 200g spaghetti
  • Fresh flat leaf parsley and ground black pepper (to garnish)

Method

  1. Heat oil in a non-stick saucepan over a medium heat. Add the onions and garlic and lightly fry until the onions have browned slightly.
  2. Add the chopped tomatoes, capers, olives, vegetable stock, red wine and chilli flakes then allow the sauce to simmer for 15 minutes.
  3. Half fill a sauce pan with boiling water, add the spaghetti and cook until soft.
  4. While the spaghetti is cooking, pan fry the chorizo style pieces until they start to brown on the outside.
  5. Once the spaghetti is cooked combine the sauce, chorizo pieces and pasta and mix well. Garnish with flat leaf parsley and cracked black pepper.

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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...

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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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Cheezly and Spinach Stuffed Mushrooms

Cheezly and Spinach Stuffed Mushrooms

Cheezly and Spinach Stuffed Mushrooms

Delicious recipes from The Pioneers of Plant-Based Food
Creamy stuffed mushrooms packed with spinach, garlic and full of earthy flavours.

mins

serves

Ingredients

  • 4 x large Portobello mushrooms
  • 120g of VBites Mozzarella style Cheezly, grated
  • 2 cloves of garlic, minced
  • 1 tbsp of Margarine (Vitalite)
  • 200g of baby leaf spinach
  • 1 tbsp of panko breadcrumbs
  • 1tbsp of olive oil

Method

  1. Preheat oven to 200c
  2. Clean mushrooms and remove the stems by gently pulling them away from the cap. Chop the stems into small pieces.
  3. Melt the margarine in a medium pan and add the mushroom stems and minced garlic.
  4. Cook for 2-3 minutes until soft and add the spinach, stirring regularly. Once the spinach has wilted remove from the heat and add the grated Cheezly. Add salt to taste.
  5. Place the Portobello mushrooms on a baking tray and rub with olive oil.
  6. Divide the filling out into four parts and fill each mushroom then sprinkle with breadcrumbs.
  7. Bake for 10-12 minutes and serve immediately.

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Cajun Chicken-Style Quinoa

Cajun Chicken-Style Quinoa

Cajun Chicken-Style Quinoa

Delicious recipes from The Pioneers of Plant-Based Food

Chicken style pieces seasoned with cajun spices and cooked with peppers, mushrooms, and spinach and stirred into quinoa for a protein-packed meal.

mins

serves

Ingredients

  • (1 pack) VBites Chicken style pieces
  • 1 tbsp olive oil
  • 100g quinoa
  • 600ml vegetable stock
  • 1 red onion, thinly sliced
  • 1 yellow pepper thinly sliced
  • 8 button mushrooms, sliced
  • 80g spinach
  • 1tbsp Cajun seasoning

Method

  1. Rinse quinoa thoroughly and add to a medium pan with the vegetable stock. Bring to the boil, cover and simmer for 15 minutes until tender.
  2. In a small wok or frying pan heat the olive oil and add chicken pieces. Fry until golden brown and add onion, pepper and mushrooms and cook for 10 minutes until soft.
  3. Mix in Cajun seasoning and add the quinoa and spinach.
  4. Stir through for 1-2 minutes for the spinach to wilt and serve immediately with a sprinkle of smoked paprika.
  5. Great with Coleslaw and salad!

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