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.
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
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 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

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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

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Meat-free Ragu

Meat-free Ragu

Meat-free Ragu

Delicious recipes from The Pioneers of Plant-Based Food
Meat-free mince cooked into a rich sauce with tomatoes and red wine and stirred into spaghetti before serving.

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Ingredients

  • 2 packs of VBites Meat-free Mince
  • 2 white onions, finely chopped
  • 2 cloves of garlic, minced
  • 2 tins of chopped tomatoes
  • 1 tbsp of tomato puree
  • 150ml red wine
  • 1 level tbsp of vegetable bouillon stock
  • 400g spaghetti
  • 1 tsp cracked black pepper

Fresh basil leaves, to garnish

Method

  1. In a large pan heat the oil and add the onion. Sauté until the onions reach a golden-brown colour.
  2. Add the garlic and VBites meat-free mince and cook for a further 3-4 minutes to seal the mince and soften the garlic.
  3. Add the chopped tomatoes, tomato puree, vegetable stock and wine and simmer for 10 minutes on a low heat to cook off the alcohol.
  4. Bring water to the boil in a large pan and cook the spaghetti following the packets instructions.
  5. Once cooked drain the spaghetti and mix into the ragu.
  6. Sprinkle with black pepper and serve with fresh basil leaves

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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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Aubergine Parmigiana

Aubergine Parmigiana

Aubergine Parmigiana

Delicious recipes from The Pioneers of Plant-Based Food

Roasted aubergine and beefstake tomato layered with mozzarella style Cheezly. Served on a bed of red sauce and topped with homemade pesto.

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Ingredients

Parmigiana
  • 1 large aubergine
  • 2 Beefsteak tomatoes
  • 100g VBites Mozzarella style Cheezly
  • 2 tbsp olive oil
  • 1 tsp salt
Red Sauce
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 2 cloves of garlic, minced
  • One tin of chopped tomatoes
  • 2 tsp balsamic vinegar
  • 1 tsp of brown sugar
  • Salt (to taste)
Pesto
  • 1 bunch of fresh basil
  • 1 tbsp of olive oil
  • 1 tbsp of pine nuts
  • Salt (to taste)

Method

Parmigiana
  • Cut the Aubergine into thick 1.5-2cm slices
  • Sprinkle with salt and allow to sit for 20 minutes before squeezing out the water.
  • In a large frying pan heat the olive oil and fry the aubergine slices on a low heat until tender.
  • Remove from heat and dab with kitchen roll to absorb excess oil
  • Slice the beefsteak tomatoes into pieces of the same thickness
  • Start building the two parmigiana by placing a layer of aubergine sprinkled with Cheezly, followed by a layer of tomato and Cheezly. Repeat until all the slices are used.
  • Once the red sauce is prepared, place the parmigiana in the oven at 180c for 5 minutes until the Cheezly has melted.
Red Sauce
  • Heat the olive oil in a medium pan
  • Add the red onion and sauté until soft, stir in the garlic and cook for another minute
  • Add the balsamic vinegar and stir into the onions and garlic
  • Mix in the chopped tomatoes and simmer on a low heat.
  • Add the sugar and cook for a further 5 minutes to reduce.
Pesto
  • Add the fresh basil leaves, oil, and salt into a blender and blend for 15-20 seconds.
  • Roughly chop pine nuts and mix into the pesto.
To serve
  • Place the parmigiana into a shallow bowl
  • Pour the red sauce around the edges
  • Sprinkle with pesto and fresh basil leaves (Optional)

 

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Winter Beef-Style Stew

Winter Beef-Style Stew

Winter Beef-Style Stew

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Ingredients

  • (1 pack) VBites Beef style pieces
  • 3 tbsp sunflower oil
  • 1 large white onion, chopped
  • 2 Red potatoes
  • 2-3 medium-sized carrots
  • 6-8 Chestnut mushrooms
  • 2 tbsp VBites gravy powder
  • 1 tbsp of vegetable stock
  • 2 sprigs of sage
  • Black pepper
  • Water

Method

  1. Heat 1 tbsp of oil in a large pan and saute the onions.
  2. Add the carrots, potato and vegetable stock and bring to the boil. Then crisp the potatoes in the pan separately.
  3. Simmer for 15-20 minutes Adding the sprigs of sage whole, without removing any leaves.
  4. Dry fry the VBites Beef style pieces searing them on a high heat, carefully sealing each side. Set to one side.
  5. Slice the chestnut mushrooms and fry for 5-6 minutes.
  6. Parboil the potatoes and steam the carrots until cooked through, remove the sprigs of sage and mix in the beef style pieces and mushrooms.
  7. In a cup mix the gravy powder with a dash of cold water to make a paste and stir into the stew. Bring to the boil again stirring constantly to prevent lumps and thicken the stew.

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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

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Meat-Free Turkey, Ham and Leek Pie

Meat-Free Turkey, Ham and Leek Pie

Meat-Free Turkey, Ham and Leek Pie

Delicious recipes from The Pioneers of Plant-Based Food
Chunks of meat-free turkey and gammon cooked with creamed leeks, flavoured with tarragon and topped with golden puffed pastry. A great for using up the Sunday roast leftovers.

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Ingredients

  • One VBites Meat-free ‘Turkey’ Roast (390g), cubed
  • One VBites Meat-free ‘Gammon’ Roast (390g), cubed
  • 3 tbsp of sunflower oil
  • 3 tbsp of margarine
  • 3 trimmed leeks, diced
  • 200g of button mushrooms, diced
  • 300ml of vegetable stock
  • 2 tbsp of plain flour
  • 250ml dairy-free cream (Oatly or Provamel)
  • 2 tbsp of chopped tarragon
  • 1 tsp of cracked black pepper
  • 1 tbsp of nutritional yeast flakes
  • 225g of vegan puff pastry (Jus-Rol)
  • 2  tbsp of soya milk

Method

  1. Preheat the oven to 200c – Gas mark 6
  2. Heat oil in a large frying pan and lightly fry the cubed turkey and gammon style pieces until sealed on each side.
  3. In a large saucepan melt the margarine and add the leeks and mushrooms, cook for 4-5 minutes until soft and the liquid has mostly evaporated.
  4. Sprinkle the plain flour over the mix and stir through. Add the vegetable stock and yeast flakes and simmer for 4-5 minutes.
  5. Once the sauce has started to thicken add the turkey and gammon style pieces and stir through.
  6. Lastly add the tarragon, dairy-free cream and black pepper. Season to taste with salt if needed.
  7. Pour pie filling into a pie dish. Roll out the puff pastry and cover the top. Brush with a little soya milk and bake for 20-30 minutes until the pastry is fully risen and golden brown.

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VBites Chicken Leek and Ham Pie

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New VBites melting cheese on pizza

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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...

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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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