Vegetarian & Vegan Recipes

A tasty chilli recipe packed with flavours.Ingredients:1000g diced beef2 x 400g chopped tomatoes400g kidney beans - drained2 onions - diced5tbp minced garlic2tsp ground cumin2tsp ground coriander2tsp smoked paprika1tbsp dried oregano2 dried ancho chillies1tbsp peanut butter1tsp ground coffee1 beef stock pot25g dark chocolateMethod:In a pan, toast the chillies on either side to release the flavours, remove and cover with boiling water and set aside for 15 mins. In a separate bowl, mix the cumin, coriander, paprika and oregano.In a hot pan, brown the steak on all sides and set aside, in the same..

This simple sauce recipe can be made using any dried chilli peppers - how hot are you willing to go?Ingredients:50g ancho chilli pods50g guajillo chilli pods10g carolina reaper chilli pods1tbsp minced garlic1tbsp minced onion1tsp smoked brown sugar100ml white wine vinegar (any vinegar will do)Method:In a hot pan, add the dried chillies and toast for 2 minutes, assuring they don't stick.Remove the peppers from the pan and place in a large bowl, cover with boiling water, add the onion & garlic and leave to soak for 20 minutes.Strain the peppers, onion & garlic (keeping the water intact) ..

A tasty, juicy, flavourful American style brisket recipe.Ingredients:1-2kg beef brisket1tbsp oil2tbsp Tongmaster Texan bbq rub1tbsp Tongmaster smoked brown sugar2tsp ground paprika1tsp onion powder1tsp garlic powder2tsp Tongmaster hickory smoked powder1 large onion4 garlic clovesBeef stockMethod:Mix the dry ingredients together in a bowl.Rub the brisket with oil, before rubbing the dry mixture on to the meat - ensuring it is fully covered.Transfer the meat to the slow cooker along with roughly chopped onion and garlic.Add 200ml of beef stock in the bottom of the slow cooker (optional)Cook on l..

A tasty vegan Indian style curry.Ingredients:500g mushrooms (we find button mushrooms work best) – chopped1 white onion – finely diced1 tbsp fresh ginger - grated1 tbsp tomato puree1 can chopped tomatoes (400g)200g butternut squash - chopped100g frozen peassoya single cream to serve100g plant based ‘yoghurt’50g Tongmaster tikka masala spice blend½ tsp cumin seeds1 tsp brown sugar / sweetener alternativeMethod:Add the butternut squash to a baking tray, drizzle with oil, salt, pepper and roast for around 20 minutes.While the squash is roasting, heat oil in a pan and add chopped onion, cook until..

A delicious side dish, ideal for serving alongside our birria tacos or stuffing bell peppers!Ingredients:2 garlic cloves / 4 tsp minced garlic1 large onion, diced1 tin chopped tomatoes (400g)300g white or brown rice750ml vegetable broth1 guajillo chilli1 ancho chilli1 tsp tomato puree1 tsp rubbed oregano1 tbsp smoked paprikaMethod:Soak the dried chillies in boiling water for around 20 minutes until soft, transfer to a blender with tomato puree, paprika and a splash of water and blend until smooth, this will be your chilli paste, you can add chilli powder or flakes to this if you like a bit mor..

A vegan alternative to delicious authentic tacos!Ingredients:700g meat alternative (tofu, seitan & jackfruit work great for this recipe)300ml vegetable broth1 large onion1 large tomato2 guajillo chillies2 ancho chillies 1 tbsp chilli flakes / chipotle flakes1 tbsp black peppercorns1 tbsp rubbed oregano3 garlic cloves / 5 tsp minced garlic1 tbsp cumin seeds1 tsp smoked paprika6 soft tortillas Vegan cheese alternativeFresh coriander, salsa & guacamole to serve. Method:Roughly chop the onion & cook until soft in a large pan, add all of the spices and cook for a further 3 minute..

A tasty vegan BBQ treat ideal for summer.This recipe uses our honey & soy glaze – but can be substituted for any flavour – all of our glazes are vegan! Please contact us for any further information.Ingredients:200g cubed tofu20g Tongmaster honey & soy glaze1 red bell pepper1 red onion100g button mushroomsMethod:Add the tofu, glaze and a splash of water to a bowl, mix thoroughly to assure tofu is evenly coated, cover and chill for at least an hour.Roughly cube the pepper and cut the onion into wedges, sprinkle with a pinch of salt, pepper and garlic granules.Assemble skewers in you..

A tasty authentic tasting Bolognese packed with veg, hearty grains and even better – entirely plant based! Serves 4.Ingredients:175g chopped chestnut mushrooms125g chopped Portobello mushrooms25g dried porcini mushrooms175g dried green lentils20g Tongmaster Bolognese spice blend1 diced onion100g grated carrot2 x 400g chopped tomatoes300ml mushroom stock (made fromm soaking dried porcini mushrooms)1 tbsp tomato puree1tbsp marmite400g dried spaghettiMethod:Add porcini mushrooms to a bowl and cover with 400ml boiling water, soak for 10 mins, then remove from, roughly chop and set aside – keep t..

Tasty authentic fajitas – bursting with flavour and colour. These are a slimming friendly recipe. Tired of missing out on your favourite Mexican dish? Try these fajitas – less calories with ALL the flavour.Ingredients:1lb chicken breast cut into strips (or swap for beef,pork or a meat free alternative!)1 large red onion – thinly sliced1 large yellow onion – thinly sliced1 red pepper – thinly sliced20g Tongmaster fajita spice blend 4 wholemeal tortilla wraps – or low cal alternative (you can also swap the tortilla for a substitution like lettuce leaves or other veg)Method:Heat olive oil or l..

A tasty vegetarian alternative to a traditional Scottish haggis.Ingredients:680g diced vegetables of your choice (leeks, carrots, turnip, mushrooms)460g diced onion.1135g Tongmaster vegetarian haggis mix.1135ml vegetable stock/water.680g vegetarian suet OR vegetable oil OR dairy free butter/margarine.Method:Gently fry off the onion and vegetables until soft and until some of the water from the vegetables is reduced.Take off the heat and add the vegetable stock/water, along with the vegetarian haggis mix and vegetable suet.Fill into Tongmaster artificial haggis bung and tie ends.Submerge in..