PLANT-BASED PLATES
12RecipesfortheModernChef
ROASTED RED PEPPER AND CHICKPEA VEGAN TOASTIE
Elevateyourvegansandwichofferingswiththis bold,flavour-packedtoastie BlendersVegan MayonnaiseandSrirachacombinewithroastedred peppers,spicedchickpeas,andcreamyvegan mozzarellaforacost-effective,protein-richlunch option
Method Ingredients
1canchickpeas
1largeredpepper
1tspcumin
1tsppaprika
1tspblackpepper
1tspturmeric
1tspsalt
1tbspoliveoil
Pickledredonions
Veganmozzarella(eg, Notzarella“SonsofButchers”)
BlendersVeganMayonnaise
BlendersSriracha
Vegancaramelsauce
Sourdoughbread
1
Preheattheovento180°C Slicetheredpepper into1-inchstrips,tosswitholiveoil,androastfor15 minutes.
3.
2. Slicesourdoughbreadintoequalpiecesand spreadBlendersVeganMayonnaiseononesideof eachslice
4
Drainthechickpeasandmixwitholiveoil,cumin, paprika,blackpepper,turmeric,andsalt.Toastina hot,non-stickpanfor3minutesuntilcrunchy.
Addroastedredpeppers,veganmozzarella,and toastedchickpeastooneslice Topwithpickledred onionsandclosethesandwich.
5.
SpreadBlendersVeganMayonnaiseontheouter sidesofthebread.Placeinasandwichpressand toastuntilgoldenandsizzling.
6.
MixBlendersSrirachawithvegancaramelsauce. Drizzleoverthehottoastie
7Servewithvegancheeseandonioncrisps
TOFU STIR-FRY WITH VEGETABLES AND KATSU CURRY SAUCE
Tofupiecescoatedinpankobreadcrumbs,served withstirfriedvegetablesandfinishedinaKatsu Currysauce.
Method Ingredients
500gfirmtofu,cutintoslices
250mlsalmondmilk
2garliccloves,crushed 2limes
1tspZa’atarspice
100gveganbreadcrumbs
2chillies,finelychopped
1redpepper,sliced 1greenpepper,sliced 80gbabycorn
4springonions,finelysliced 80gFrenchbeans
300gBlendersKatsuCurry
2.
Pourthealmondmilkintoabowlandaddthe crushedgarlic,choppedchillies,thejuiceandzest ofthetwolimes,theza’atarspiceandmixwell.
1 Slicethetofuintofingersandlayonsomekitchen rolltoremovetheexcesswater.Putthetofuinto thealmondmilkmixandcoverforabout20 minutes.
3Heatafryingpanandaddtheoil Removethetofufromthealmondmilkandplace intheveganbreadcrumbs Gentlyplacethe breadedtofuintothehotoilandcookoneachside for3to4minutesuntilgoldenbrown.
5.
4 Inawok,stir-frytheredandgreenpeppers,baby corn,springonionsandFrenchbeansfor3 minutes.
6.
AddtheKatsuCurrySauceandcookuntilthe sauceisheatedthrough
Toplate,putthetofuonabedofriceornoodles Gentlypourthecurryandvegetablesontopand serve
FALAFELBURGERS WITHPICKLED ONION,REDCABBAGE, CUCUMBERRIBBONS, SRIRACHA&HERB YOGHURT
Ahealthybutfillingburgerpackedfullofflavourto satisfyvegansandnonvegansalike!
Method Ingredients
2x400gcansofchickpeas, rinsed&drained
1bunchofscallions,roughly chopped
2clovesofgarlic,peeled 20gflatleafparsley
2tspgroundcumin
2tspgroundcoriander
1tspchilliflakes
3tbsofgramflour
saltandgroundblackpepper 4briochebunsorroundpittas
Toppings
60gredcabbage
20gpickledredonion
40gcucumberribbons
SrirachaHerbyogurt
60gplainyogurt,dairyfree 1tbsflatparsley,finelychopped 1tspdill,finelychopped 1tbsapplecidervinegar
60gBlendersSriracha
60gBlendersVeganMayo Allergens
2.
1 MixallSrirachaHerbYogurtingredientstogether andseasontotaste.
3
4
Inafoodprocessoraddthechickpeas,scallions, parsley,garlic,cumin,groundcoriander,chilli flakes,gramflourandseasoning.Blendtogetherto formastiffpaste.Divideintofourburgers,1.5cm thick.Chillfor4-6hours.
Pan-frytheburgersfor3-4minsoneachsideuntil crispy
Lightlytoastthebriochebunsandspreadsriracha herbyoghurtontheinsideofeach Fillwithred cabbage,cucumberribbons,pickledredonionand topwiththefalafelpatty.
5DrizzlewiththeSrirachaHerbyogurtandserve. .
PORTOBELLO MUSHROOM BURGER WITH CAJUN JACKFRUIT & VEGAN SLAW
Method Ingredients
3fennelbulbs(about500g), halvedandsliced 4veganbriochebuns 4flatPortobellomushrooms 40giceberglettuce 1beeftomato,sliced 1redonion,cutintorings 400goftinnedJackfruit,drained 80gredcabbage,shredded 20gcarrot,shredded 80gBlendersCajunSauce 140gBlendersVeganMayo
Allergens
1 DrainthetinofJackfruitandheatinapotwiththe Cajunsaucefor5minsuntilfullyheatedthrough.
Tomaketheslaw,inabowlplacetheshreddedred cabbageandcarrotandgentlyfoldin100gofthe BlendersVeganMayo.Setasideinthefridge.
2. Heatafryingpanwithalittleoilandcookthe mushroomsfor3-4mins.Toastthebuns.
3. Toassembletheburger;spreadthebaseofthe toastedbunswithVeganMayo,addthechopped lettuce,redonionrings,andslicedbeeftomato Placethecookedmushroomontopandgently spoononthecookedCajunjackfruit.Finally,top withtheslawandenjoy! 4
SPICY SCRAMBLED TOFU BREAKFAST BAP
Aheartyveganbreakfastbapthatisfilledwith allofthebreakfastessentials.
Method Ingredients
400gfirmtofu,pressedand drained
60gBlendersSriracha 15gtahini
20mlfullfatoatmilk
20gveganbutter
4veganbaps
2tomatoes,sliced
8slicesofveganbacon
8vegansausages
60gBlendersSweetTomato Relish
Allergens
3.
Cooksausagesandbaconaccordingtopack instructionsandkeepwarm 1 2Usingafork,breakupthedrainedtofuinabowl. . CombinetheSriracha,tahiniandoatmilkina bowl.
5
4. Addthesrirachamixtureandcombinewiththe tofufor2minutesuntilitreachesthedesired consistency
7.
Heatafryingpan,addtheveganbutterandgently heatthetofu,ensuringthesidespickupcolour.
6Slicethebapsinhalfandplaceinthetoaster Toassemble:Onthebottomhalfofthebap,add2 slicesofbaconand2sausages.Spoononaportion ofthescrambledtofuandtopwithasliceof tomato.Spreadthesweettomatorelishonthetop halfofthebunandserve.
KOREAN BBQ BUDDHATEMPEH BOWL
Atastyveganoptionwithon-trendKorean flavours
Method Ingredients
400gfirmtofu,pressedand drained
60gBlendersSriracha 15gtahini
20mlfullfatoatmilk
20gveganbutter
280gbrownrice
20mllightsoyasauce 2avocados,peeled&sliced 100gkimchi
40gpickledradish
200gtempeh
280gredcabbage,sliced 120gbabyspinach
120gBlendersKoreanBBQ
2carrotspeeledandthinlysliced 1cucumberthinlysliced 10gfreshcoriander,chopped 2tomatoes,sliced 8slicesofveganbacon
8vegansausages
60gBlendersSweetTomato
Relish
2.
1 Cookthebrownriceaccordingtopack instructions.
3.
4
5
Combinesoysauceand60gofKoreanBBQSauce Slicethetempehintolargebitesizechunksand marinadethetempehinthemixturefor20-60 mins.
Tocookthetempeh,placeinahotpanfor4mins untillightlybrown
AddtheremainingKoreanBBQsauceandreduce toalowheatfor3mins
Toserve:Startwithalayerofbabyspinachina bowl,topwithrice.Arrangethetempeh,slicedred cabbage,kimchi,pickledradish,avocado,carrot, andcucumber.Sprinklewithchoppedcoriander andserve.
CAULIFLOWER WINGS WITH SRIRACHA MAYO DIP
TheseSrirachaCauliflowerwingsareaspicy, tastyveganalternative
Method Ingredients
2mediumcauliflower,cutinto florets
½tspofchillipowder
½tspofgroundcumin
½tspofgarlicsalt
¼tspcayennepepper
250gflour
25gcornflour
200mlssoyamilk
Oilforfrying
40gBlendersSrirachaSauce
180gBlendersVeganMayo
Cutthecauliflowerintobitesizedflorets Blanch thefloretsfor2mins Strainandplaceintoiced watertopreventanyfurthercooking.Drainand patdry.
1 Inabowlcombineflour,cornflour,chillipowder, groundcumin,garlicsaltandcayennepepper.Ina separatebowlcombinethesoyamilkand20gof Srirachasauce
3
2. Placethecauliflowerfloretsintothesrirachamilk andmarinateforabout30mins
5.
4 CombinetheVeganMayowiththeremaining Srirachaandserveasadipontheside.
Drainthecauliflower Dipthecauliflowerintothe seasonedflourandcoatwell.Dropthefloretsintoa fryerfor3to4minsuntilgoldenbrown.
BEETROOT & FENNEL CRUMBLE
AwarmingsavorycrumbleservedwithSweet TomatoRelish Greatonitsownorasaside
Method Ingredients
3fennelbulbs(about500g), halvedandsliced
3beetroots(about500g),peeled andcutintoquarters
3tablespoonsextravirginolive oil
100gveganfriendly breadcrumbs
100gcashews
25gginger,peeledandgrated
Peelofoneorange
3tbsprapeseedoil
Saltandpepper
100gBlendersSweetTomato Relish
1Preheatovento180°C
2 Blitzthebreadcrumbs,cashews,ginger,and orangepeelinamixer.Addrapeseedoil.
Putthefennelandbeetrootinabowl,mixwith oliveoil,saltandpepperandspreadonasheetof bakingpaper.Bakeintheovenfor20mins.
3. Placethebakedvegetablesinagratindish.Knead thecrumblebrieflyandspreadevenlyonthe vegetables Cookintheovenforfiveminsbefore serving
5
4. ServewithSweetTomatoRelishinaramekinon theside.
BRUSSEL SPROUT SLAW
ShreddedBrusselSproutswithShallot, Cranberry,ToastedPineNutsinourcreamy VeganMayo.
Method Ingredients
800gBrusselssprouts,gratedor finelychopped 2carrots,peeledandgrated 80gtoastedpinenuts 4smallshallots,finelychopped 4tbsBlendersCranberrySauce 120mlsBlendersVeganMayo
1Finelygratethecarrotandplaceinabowl PeeltheBrusselssproutsandcutoffthestem, placeonachoppingboardandslicefinely. 2 Choptheshallotsandmixtheingredients together.
3. InasmallbowlcombinetheCranberrysauceand VeganMayoandaddtothemixedvegetables.
5
4. Putthepinenutsontoahotpan Gentlytossfor about2to3minutesuntilthecolourturnsbrown Combinealltheingredientstogetherandchillin thefridgeforabout10minutesandserve
ROASTED RED PEPPER SOUP
Ahealthywinterwarmerthat’spackfullofroast pepperflavour!
Method Ingredients
6redpeppers,quarteredand deseeded
2mediumwhiteonions,diced
1redchilli,chopped
6garliccloves,finelychopped
100mlredwinevinegar
40gwhitesugar
500mlBlendersVegetable Bouillon
Coconutmilktogarnish
Basiltogarnish
Oliveoilforcooking
Saltandpepper
Tossthepeppersinoliveoil Placetheminadeep roastingtrayandcoververytightlywithadouble sheetoftinfoil.Cookfor40minutesat190c.Allow tocoolbeforeopeningthefoil.
1 Inalargepotcooktheonionfor15minutesona mediumheatinoliveoil.Addthechilliandgarlic andcookfor5minutes.Addthevinegarandsugar andbringtotheboil
2. Addthevegetablebouillon,roastedpeppersand liquidfromthetray Bringtoaboilandsimmerfor 25minutes
3 Blendwithanimmersionblenderorfood processortillverysmooth.Seasontotaste.
5.
4. Finishwithadrizzleofcoconutmilkandasprigof basil.
Ingredients
400mlBlenders Vegetable Bouillon
1teaspoonfinesalt 100gpolenta
2tablespoonsveganbutter, divided
80g freshlygratedvegan parmesan cheese,plusmore forgarnish
20gflatparsleyandchives choppedfine
CREAMY HERB POLENTA
Thisrichandcreamyveganpolentaisinfusedwithfresh herbsandmeltedvegancheese,creatingacomforting sidedishthat’spackedwithflavour Smooth,velvety,and entirelyplant-based,it'stheperfectaccompanimenttoa varietyofdishes,fromroastedvegetablestoheartymains.
Method
Bringbouillontoaboilinalargesaucepan. Slowlywhiskinpolentauntilsmooth
2.
1. Reduceheattolowandsimmer,whisking often,forabout5minutesuntilpolenta thickensslightly Coverandcookfor15 minutes,stirringevery5-6minutes.Switchto awoodenspoononcepolentaistoothickto whisk.It’sdonewhencreamyandgrainsare tender.
3
Turnoffheat Stirin2tablespoonsofbutter andvegancheeseuntilmelted.Coverandlet standfor5minutestothicken.
4.
Stirinherbs,adjustseasoning,andtransferto abowl.Garnishwithremainingbutterand vegancheese
Ingredients
50gcornflour
100gplainflour
1tbspblacksesameseeds
Vegetableoil,fordeep-frying
250mlice-coldsodawater
200gpurplesproutingbroccoli
10garliccloves
230gBlendersVegan
Mayonnaise
2rosemarysprigs
Lemonjuice,totaste
Saltandpepper
Oliveoil(enoughtocoverthe garlic)
A crisp and flavour-packed dish, this Purple Sprouting Broccoli Tempura is a delicious, vegan-friendly option that brings together the vibrant taste of fresh broccoli and the satisfying crunch of tempura. Paired with a rich roast garlic and rosemary mayo, it’s perfect as a starter or a side, offering a unique twist on classic tempura with the added zing of fresh herbs.
Method
Addgarlicclovesandrosemarysprigstoa smallpot,coverwitholiveoil,andsimmeron lowheatfor40minutes.Cool,thenstrain. Choprosemaryleavesfinelyandblendgarlic withBlendersVeganmayonnaise,adding lemonjuicetotaste.Foldinrosemary.
2.
1. Mixcornflour,plainflour,sesameseeds,anda largepinchofsalt.
Fillalarge,deeppanwithvegetableoil(no morethanone-thirdfull)andheatto180°C
4.
3. Whiskice-coldsodawaterintotheflour mixture.Usingtongs,dipbroccoliintothe batter,thencarefullylowerintohotoil Fryfor 2-3minutesuntilcrisp,thendrainonkitchen paper.
5.
Platebroccoliwithgarlicrosemarymayoon thesidefordipping.