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Celebrate World Vegetarian Month

 

Want to get involved in World Vegetarian Month by eating more plant-based, but don’t know how?

Let our World Vegetarian Month ambassador Ganesh Raj (Eat Well for Less co-host and celebrated restaurateur at The Tasting Shed) help out by showing you some tasty and healthy plant based recipes that won’t break the bank.

See our budget-friendly Bean Supreme and Vegie Delights Mapo Tofu, a tasty and nutritious idea with our Bean Supreme Beetroot Potato Rosti brunch, or our flavour packed Fully Loaded Chilli Dog featuring Alternative Meat Co Sausages and Vegie Delights Savoury Mince.

 

 

 

 

 

BEETROOT POTATO ROSTI STACK


Serves 1       

INGREDIENTS

 

Rosti 1 potato
1 clove garlic (grated)
Parsley (chopped)
Salt & pepper
1 tsp butter (or dairy-free spread)
1 tsp olive oil
Smashed Avocado 1 avocado
Juice of 1 lime
Salt & pepper
Basil & Jalapeno Salsa 5 pieces of pickled jalapenos
Fresh lime juice
5 basil leaves
Salt & pepper
½ tsp olive oil
Poached Egg 1 egg
Vinegar
Bean Supreme Beetroot Burger

 

METHOD

Rosti

  1. Peel, clean and grate the potato. Make sure to get all the liquid out by squeezing the potato mix. This is important to make sure the potato crisps up.
  2. In a bowl, add the garlic and parsley, salt & pepper.
  3. Make a 2 cm rosti with your hands.
  4. Heat the oil and butter over a medium heat.
  5. Fry the rosti until it is golden brown on both sides. Set aside.

Basil & Jalapeno Salsa

  1. Chop up the jalapeno and basil. Chop as finely as you can.
  2. In a small bowl, add mix. Add lime juice, salt and pepper to taste.
  3. Add a drop of oil if the texture is too firm.

Poached Egg

  1. Boil a pot of water. Then reduce to a bare simmer.
  2. Crack the egg into a cup first. Then lower it gently into the water. I swirl it once just to get the egg slightly clumped.
  3. Turn off the heat, put the lid on and let it rest for 4 mins.
  4. Remove the egg with a slotted spoon and set it on a paper towel to drain.

Next mash the avocado, lime, salt and pepper and set it aside

Heat some oil in a medium pan. Fry the Beetroot patty for 2-3 minutes on each side, until it is slightly golden and heated through.

The Stack

  1. Lay the potato rosti on the bottom
  2. Then cover the diameter of the rosti with the smashed avocado
  3. Next is the beetroot burger
  4. The egg is next followed by the salsa on top of that.
  5. Garnish with micro greens and serve!

 

 

CHILLI DOG – FULLY LOADED!


Serves 2-4

INGREDIENTS

Alternative Meat Co. Sausage 2 sausages
Chilli Con Carne 1 onion (chopped)
2 garlic cloves (chopped)
½ tsp chilli powder
½ tsp smoked paprika
½ tsp cumin
1 pack Vegie Delights Savoury Mince
1 can chopped tomatoes
1 tsp mixed herbs
1 tsp sugar
1 tsp tomato puree
1 can red kidney beans
1 cup vegetable stock
1 tbsp dairy-free sour cream
Dairy-free mozzarella
Red onions (finely chopped)
Parsley (finely chopped)
2 tsp dairy-free spread
2 Hot Dog Buns

 

METHOD

  1. Chilli Con Carne:
    1. Heat some oil in a medium heated pan
    2. Fry the onions and garlic till the onions go golden.
    3. Add the chilli, paprika, cumin and mixed herbs. Stir for 1 min.
    4. Add the mince and brown it. Make sure the mince is well broken up.
    5. Add the can of tomatoes and beans and mix well.
    6. Add the sugar and season with salt to taste.
    7. Add vegetable stock. Then boil. Once it reaches boiling point, reduce immediately to a simmer.
    8. Cook down for 20mins
    9. Check the seasoning and adjust if necessary.
  2. Cook the Alternative Meat Co. sausages in a medium heat pan with a little oil. Make sure it is golden.
  3. Cut a hot dog bun in half. Heat a little dairy-free spread in a pan and brown the insides of the bun
  4. Spread dairy-free spread on one side of the bun and dairy-free sour cream on the other side.
  5. Load the bun up with the chilli mix
  6. Garnish the top of the chilli with red onion, parsley and dairy-free cheese
  7. Serve and enjoy!

 

MAPO TOFU


Serves 4

INGREDIENTS     

 

 

Vegie Delights Savoury Mince 120g Vegie Delights Savoury Mince
Bean Supreme Firm Tofu
(and the marinade)
1 block (chopped into 1 cm pieces)
1 tsp soy sauce
½ tsp ginger (minced)
½ tsp garlic (minced)
Mapo Ingredients 1 tsp oil
2 tsp Sichuan pepper corns
4 tsp spicy fermented bean paste (Doubanjiang)
½ tsp Chinese 5-Spice
1 cup vegetable stock
1 tsp sugar
1 tsp chilli oil
½ cup spring onions (chopped)
Crispy shallots
Cornstarch
Rice Cooked

 

METHOD

  1. Marinate the tofu:
    1. In a bowl, add the Bean Supreme tofu and the marinade ingredients.
    2. Mix well and set aside.
  2. Mapo Tofu
    1. Heat the oil in a medium pan
    2. Fry the Sichuan pepper corns. Once they are just golden, take them out and dry them on a paper towel. Then blitz them up in a dry blender or a mortar and pestle. Set aside.
    3. Heat oil in a hot pan.
    4. Fry the bean paste and the Vegie Delights mince for a minute.
    5. Add half a cup of spring onions and toss for 30 sec.
    6. Add the marinated tofu and 5 spice powder to the pan gently. Do not break it up.
    7. Add the vegetable stock and sugar, bring to a boil. Then simmer immediately for between 10-12 mins.
    8. Mix 1 tsp of corn starch in ½ cup of water.
    9. Add the chilli oil and a little of the cornstarch to the sauce, and mix until it thickens. Check that it is a silken thick sauce. Add more corn starch of necessary. Once ready, remove from the heat.
    10. Transfer the Mapo Tofu into a bowl
    11. Garnish the Mapo Tofu with the Sichuan pepper corns, crispy shallots and spring onions
    12. Serve with rice.