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.

mins

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.

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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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Butterbean and Rasher-Wrapped-Sausage Casserole

Butterbean and Rasher-Wrapped-Sausage Casserole

Butterbean and Rasher-Wrapped-Sausage Casserole

Delicious recipes from The Pioneers of Plant-Based Food

A hearty winter stew with butter beans and meat-free bacon wrapped sausages in a rich smoky tomato sauce.

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serves

Ingredients

  • 275 (1 pack) VBites Meat-free sausage and bacon style wraps
  • 2 tbsp extra virgin olive oil
  • 1 large white onion, finely diced
  • 2 cloves of garlic, minced
  • 400 tin of butter beans, drained
  • 400 tin of chopped tomatoes
  • 400ml of vegetable stock
  • 2 tbsp of dried mixed herbs
  • 1 tsp of ground black pepper
  • 1 tbsp of nutritional yeast flakes
  • 1 tsp of paprika

Method

  1. Preheat the oven to 200c – Gas mark 6
  2. Heat oil in a non-stick saucepan over a medium heat. Add the onions and garlic and lightly fry until the onions have browned.
  3. Add the butter beans, chopped tomatoes and vegetable stock.
  4. Add mixed herbs, black pepper, yeast flakes and paprika then simmer for 4-5 minutes.
  5. Oil a casserole dish a place the VBites rasher-wrapped sausages along the bottom.
  6. Pour the casserole sauce over the sausages and bake for 30 minutes.

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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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Meat-Free Schnitzel with Jaeger Sauce

Meat-Free Schnitzel with Jaeger Sauce

Meat-Free Schnitzel with Jaeger Sauce

Delicious recipes from The Pioneers of Plant-Based Food

Meat-free Schnitzels with a delicious jaeger sauce made with woodland mushroom, chopped VBites Streaky Style Rashers and simmered in oat cream for a rich and earthy flavour.

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serves

Ingredients

  • One pack of VBites Meat-Free Schnitzels
  • Three large flat champignon mushroom, sliced
  • 1 large white onion
  • 5 VBites Cheatin’ Streaky Style Rasher slices, diced
  • 2 tbsp of sunflower oil
  • 2 tbsp of margarine (Vitalite)
  • 1 tbsp of plain flour
  • 250ml dairy-free single cream (Oatly or Provamel)
  • 60ml white wine
  • 1 tsp of ground black pepper
  • ½ tsp smoked paprika
  • 1 tsp of nutritional yeast flakes
  • 1 tsp Marigold Vegan Swiss Vegetable bouillon powder

 

Method

  1. Preheat oven to 220°C/425°F Gas Mark 7
  2. Place Schnitzels on a baking tray and cook for 15 minutes until golden brown
  3. In a medium pan sauté the chopped onion with 1tsp of oil
  4. Add the sliced champignons with 2 tbsp of margarine and cook for 2-3 minutes.
  5. Season with the vegetable bouillon powder, yeast flakes and paprika. Allow to cook for approximately minute stirring regularly.
  6. Add the white wine, cream and black pepper stirring continuously as you bring it the pan to boil.
  7. Once the sauce thickens remove from the heat.
  8. In a separate pan heat the remaining sunflower oil and lightly fry the VBites Streaky Style Rasher pieces.
  9. Mix into the sauce and serve immediately.This sauce is an ideal companion to VBites Meat-Free Schnitzels.

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Shepherd’s Pie

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Five C’s Casserole

Five C’s Casserole

Five C's Casserole

Delicious recipes from The Pioneers of Plant-Based Food

Hearty winter warming casserole made with the five C’s (Chicken Style Pieces, celery, corn, carrots and cider).

mins

serves

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp plain flour
  • 500ml vegetable stock
  • 3 Spanish onions
  • 1 bulb garlic
  • 4 large carrots
  • 5 sticks celery
  • 2 small tins sweetcorn
  • 1 pint cider or apple juice
  • 1 tsp French mustard
  • 500g VBites chicken style pieces
  • fresh or dried herbs such as basil or tarragon

Method

  1. Heat the oil in a pan and fry the VBites chicken style pieces until brown and crispy at the edges but be careful not to dry them out. Remove from pan and set aside.
  2. Fry onions in oil until soft, then season.
  3. Add carrots and celery and fry for 3 to 4 minutes.
  4. Add garlic and fry for no more than 2 minutes so as not to let the garlic burn.
  5. In a cup, mix the flour with some cold water to make a roux and add to the pan.
  6. Add vegetable stock and cider or apple juice (if using cider, cook off all the alcohol beforehand).
  7. Stir in 1 teaspoon of French mustard.
  8. Cook on a low heat for around 30 minutes or until flavours blend successfully.
  9. Add sweetcorn and check overall flavour.
  10. Add your choice of herb. Basil and tarragon work well.

Serve with fresh bread and/or potato gratin.

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Shepherd’s Pie

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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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Baked Sweet Potato with Chorizo Style Chunks and Cheezly

Baked Sweet Potato with Chorizo Style Chunks and Cheezly

Baked Sweet Potato with Chorizo and Cheezly

Delicious recipes from The Pioneers of Plant-Based Food
Let your oven do the work with this quick and simple recipe for a sweet, spicy and savoury dish that’s full of colours and flavour.

mins

serves

Ingredients

  • Two Large Sweet Potatoes
  • 1 Pack of VBites Chorizo-Style Pieces
  • 1 block of VBites Mozzarella-Style Cheezly

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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