Chicken Style Creamy nut korma

Chicken Style Creamy nut korma

Chicken Style Creamy Nut Korma

Delicious recipes from The Pioneers of Plant-Based Food

mins

serves

Ingredients

  • 2 tbsp coconut oil
  • 1 onion (chopped)
  • 2 cloves of garlic (crushed)
  • 1 inch piece of fresh root ginger (grated)
  • 8 – 10 cardamom pods (crushed)
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander (cilantro)
  • ¼ cup creamed coconut (thinly sliced)
  • 2 cups water
  • Generous cup of ground almonds
  • ½ -1 can coconut milk
  • 1 – 2 tbsp freshly squeezed lemon juice
  • Salt and pepper to taste
  • 2 packets of VBites Chicken Style Pieces

Method

1. Heat the oil in a large saucepan.
2. Add the onion, cover and fry over a gentle heat until translucent, then add the garlic.
3. Add the ginger and cardamom to the pan with the turmeric, cumin and ground coriander.
4. Stir and leave to cook gently for 1 minute – take care not to burn the spices.
5. Add the creamed coconut to the pan with the water and bring to the boil.
6. Stir, then leave to melt completely.
7. Add the ground almonds to the pan and cook for a moment or two.
8. Add the half can of coconut milk, maybe more if needed to make it a good consistency.
9. Leave as is or purée the mixture in a food processor or blender.
10. Add the VBites Chicken Style Pieces to the sauce & heat through.
11. Add the lemon juice, salt and pepper to taste.
12. Serve on a bed of rice

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Chicken Style Garlic Salad

Chicken Style Garlic Salad

Chicken Style Garlic Salad

Delicious recipes from The Pioneers of Plant-Based Food

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serves

Ingredients

  • 1 pack of Redwood/Vbites chicken style pieces
  • 1 Romaine lettuce
  • Croutons – shop bought or 2 slices of wholemeal bread if you wish croutons to be homemade
  • 1 bulb of garlic
  • Olive oil
  • VBites White Cheddar Cheezly
  • Coarse black pepperDressing
  • 3 tsp tahini
  • 3 tsp lime juice
  • 2 tsp agave syrup
  • 1 tsp French mustard
  • Bragg sauce
  • Garlic
  • Olive oil

Method

1. Lightly grill chicken style pieces and cubed wholemeal bread if making homemade croutons for ten minutes.
2. Whilst cooking, slice the Romaine lettuce, grate the garlic as little or as much as your taste buds require. Or roast the garlic if you require it to be less pungent, then sprinkle amongst lettuce leaves.
3. Add the croutons and VBites Chicken Style Pieces into the mix.
4. Mix dressing ingredients together
5. Pour dressing over salad and toss.

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Hot Cheezy Tomato Soup

Hot Cheezy Tomato Soup

Hot Cheezy Tomato Soup

Delicious recipes from The Pioneers of Plant-Based Food

mins

serves

Ingredients

  • 2 red onions, chopped
  • 4 cloves garlic, minced
  • 3 tbsp coconut oil
  • 1-2 diced red chillies
  • 1 tsp cumin
  • ½ tsp oregano
  • 5 chopped fresh tomatoes
  • 3 cups vegetable stock
  • ⅓ cup lime juice, around 2-3 limes
  • Coarse sea salt or Bragg sauce
  • Tortilla chips, crumbled (around 1
    small packet)
  • 1 pack VBites White Cheddar Style Cheezly, grated
  • Chopped fresh coriander
    (cilantro)

Method

1. In a large pan, sauté onions and garlic in oil.
2. Add chillies, cumin and oregano and sauté for a few
minutes.
3. Add tomatoes. Sprinkle tomatoes with salt making sure
you get a light covering of salt over all the tomatoes as
this releases their juice. (Alternatively use Bragg sauce.)
4. Cover, cook gently until tomatoes begin to release juices.
5. Stir occasionally.
6. Add stock and simmer, covered, for 15 minutes.
7. Add lime juice and salt to taste.
8. Serve topped with tortilla chips.
9. Grate cheezly over the tortilla chips and grill till melted.
10. Garnish with coriander.

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Chicken Style Tikka Masala

Chicken Style Tikka Masala

Chicken Style Tikka Masala

Delicious recipes from The Pioneers of Plant-Based Food

mins

serves

Ingredients

  • 1 tsp of fresh minced ginger
  • 2 tsp garlic (minced)
  • 1 tsp cumin powder
  • 1 tsp coriander (cilantro) powder
  • ¼ tsp turmeric powder
  • 1 tsp cayenne pepper
  • 1 tbsp paprika
  • 1 tsp garam masala
  • 1 large tomato, chopped
  • 1 tsp tomato paste
  • Cinnamon stick
  • 5 cardamom pods
  • 5 fluid oz water
  • Sprinkle of salt
  • 300ml coconut milk
  • 1 packed of VBites Chicken Style Pieces
  • 1 tbsp coconut oil
  • 1 white onion, chopped

Method

1. In a large pan put a cinnamon stick in oil with the cardamom pods to flavour for 5 mins on low heat.
2. Remove cinnamon and cardamom, then use oil to fry onion until translucent, garlic and ginger.
3. Mix all the spices, in a bowl.
4. Pour spices in frying pan, add tomato, tomato paste and water.
5. Simmer for 5 minutes then add the coconut milk.
6. Simmer for another 5 minutes. Add salt to taste.
7. Add the VBites Chicken Style Pieces and warm through

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Chicken Style Asian Soup

Chicken Style Asian Soup

Chicken Style Asian Soup

Delicious recipes from The Pioneers of Plant-Based Food

mins

serves

Ingredients

  • 1 pack of VBites Chicken Style Pieces
  • 2 tbsp coconut oil
  • 1 small cup of miso
  • 1 litre of vegetable stock
  • 1 can chickpeas, drained and rinsed
  • 6 oz rice noodles
  • 1 large onion (thinly sliced)
  • 1 cup peeled carrots (around 2 large ones thinly sliced)
  • 2 cloves garlic (minced)
  • 2-3 oz bean sprouts
  • 2 oz button mushrooms, sliced
  • 1 tbsp of mixed herbs
  • ½ tsp ground black pepper
  • 2 tbsp sweet sake (optional)

Method

1. In a large pan sauté the onion and carrots in the oil for
about 7 mins.
2. Add the garlic, button mushrooms, herbs and black
pepper and sauté for another 5 mins.
3. Add the vegetable stock and the chickpeas. Bring to a boil.
4. Then add the bean sprouts.
5. Add rice noodles into the boiling stock water.
6. Cook for 10-15 min, stirring occasionally. Add miso and
stir until blended. (Add extra miso and sake if you would
like a stronger flavour.)
7. Add the VBites chicken style pieces and warm through

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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.

mins

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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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.

mins

serves

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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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.

mins

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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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.

mins

serves

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

Delicious recipes from The Pioneers of Plant-Based Food

mins

serves

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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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.

mins

serves

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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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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