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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serves

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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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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Chicken Style Creamy nut korma

Chicken Style Creamy nut korma

Chicken Style Creamy Nut Korma

Delicious recipes from The Pioneers of Plant-Based Food

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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 Tikka Masala

Chicken Style Tikka Masala

Chicken Style Tikka Masala

Delicious recipes from The Pioneers of Plant-Based Food

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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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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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Chicken Style Asian Soup

Chicken Style Asian Soup

Chicken Style Asian Soup

Delicious recipes from The Pioneers of Plant-Based Food

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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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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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Korean Fried Chicken-Style Pieces

Korean Fried Chicken-Style Pieces

Korean Fried Chicken-Style Pieces

Delicious recipes from The Pioneers of Plant-Based Food
Crispy VBites Chicken style pieces glazed in a sticky sweet and savory sauce with a strong kick of smoky ‘gochujang’ chilli paste.

mins

serves

Ingredients

  • One pack of VBites chicken style pieces
  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 2 tbsp Gochujang hot pepper paste
  • 1 tbsp agave syrup
  • 1 tbsp cider vinegar
  • 1 tsp of vegan Worcestershire sauce (GranoVita)
  • 2 tbsp Tonkatsu Sauce
  • 40ml water
  • Sliced ginger, chilli and spring onion to garnish

Method

  1. In a small pan heat the sesame oil and add the minced garlic. Fry for 30-40 seconds on a medium heat.
  2. Add the pepper sauce, agave syrup, tonkatsu sauce, Worcestershire sauce, cider vinegar and water bring to the boil.
  3. Cook for 2-3 minutes on a low heat.
  4. Deep fry the VBites chicken style pieces for 2 minutes until golden brown. If you do not have a deep fat fryer then the pieces can be pan fried, turned regularly to ensure they are evenly cooked.
  5. Stir the fried chicken style pieces into the sauce and serve with sliced spring onion, ginger and chilli’s.

A great starter or delicious served with sticky jasmine rice.

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Hoisin Duck-Style Stir-Fry with Sesame Noodles

Hoisin Duck-Style Stir-Fry with Sesame Noodles

Hoisin Duck-Style Stir-Fry with Sesame Noodles

Delicious recipes from The Pioneers of Plant-Based Food

 

mins

serves

Ingredients

Sesame Noodles

  • 120g wheat noodles
  • 80g shitake mushrooms (Chopped)
  • 2 tbsp toasted sesame oil
  • 2 tbsp light soya sauce
  • Cucumber strips
  • Spring onion strips

Stir Fry

 

Method

Sesame Noodles

  1. Heat water in a pan, once boiling add the noodles and simmer for 5-7 minutes or until cooked.
  2. Once cooked, drain the noodles and leave to cool for a few minutes.
  3. In a separate pan heat the sesame oil and add the chopped shitake mushrooms. Cook on a low heat for 4-5 minutes, add the noodles and soya sauce then mix through thoroughly.

Stir-Fry

  1. Chop or shred the VBites duck pieces into long thing strips.
  2. Heat sesame oil in a heavy frying pan and once the oil is very hot add the VBites duck pieces. Turn regularly until slightly crispy.
  3. Add hoisin sauce, mix through and serve with the sesame noodles.
  4. Garnish with thin slices of cucumber and fresh spring onions.

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Chicken Style Apricot Tagine

Chicken Style Apricot Tagine

Chicken Style Apricot Tagine

Delicious recipes from The Pioneers of Plant-Based Food

A classic Moroccan dish with a combination of sweet and savoury flavours.

mins

serves

Ingredients

  • 1 tbsp olive oil
  • 300g VBites Chicken style pieces
  • 1 small onion
  • 1 clove of garlic
  • 5 fresh apricots
  • ½ tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp cumin
  • Handful of coriander
  • 1 tbsp of maple syrup
  • 1 tbsp lime juice
  • 1 tbsp of flaked almonds
  • 500ml vegetable stock
  • 1 tbsp plain white flour

Method

  1. Heat oil in a medium-sized pan and fry the onion until they start to brown.
  2. Add the VBites chicken style pieces and cook for 4-5 minutes turning regularly.
  3. Mix in the ground spices, garlic, and flour and cook for 1 minute before adding the vegetable stock.
  4. Stir regularly until the sauce starts to thicken and then cover and simmer on a low heat for 10 minutes.
  5. Remove the stones from the apricots and roughly chop.
  6. Add to the pan with the chopped coriander and lime juice and cook for a further 5 minutes.
  7. In a small frying pan dry toast the flaked almonds as a garnish.
  8. Serve with couscous and sprinkle with toasted almonds.

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