Showing posts with label Princes. Show all posts
Showing posts with label Princes. Show all posts

Wednesday 10 January 2024

Veganuary feasts with Napolina, Princes Fruit, Princes Plant Based and Trex

Veganuary is here and Napolina, Princes Fruit, Princes Plant Based and Trex have got you covered, with eight tasty, vegan treats to help get you through the month and beyond.

Spiced Ragu Style Vegan Lentil Lasagne

Serves 6, 1 hour 30 minutes prep

Ingredients:

1 tbsp Napolina Extra Virgin Olive Oil

Napolina lasagne sheets

2 tbsp Napolina Tomato Puree

1 can Napolina Chopped Tomatoes

1 large onion, finely chopped

1 large carrot, grated

2 sticks of celery, finely chopped

4 cloves garlic, finely chopped

1 tbsp oregano

½ tsp nutmeg

½ tsp cinnamon

½ tsp chilli flakes

3 tsp sea salt flakes

2 tsp cracked black pepper

150ml red wine

2 cans Napolina Lentils

50g plant based butter

500ml oat milk

½ tsp sea salt flakes

½ tsp black pepper

1 tsp english mustard

150g grated plant based cheddar cheese, plus more for topping

100g grated plant based parmesan cheese

Method:

In a frying pan on a medium heat, add the extra virgin olive oil, onions, garlic, carrot, celery, oregano, chilli flakes, cinnamon, nutmeg, sea salt and cracked black pepper and cook for 5 mins until the onions have turned slightly translucent.

Next deglaze your frying pan by adding the red wine then add the tomato puree, chopped tomatoes and lentils. Mix together well then leave to simmer for 30 mins.

In a separate saucepan on a medium heat, add the plant based butter until it has melted then add the plain flour and mix together until fully incorporated then add the oat milk.

Add the plant based cheddar, plant based parmesan cheese, 1 tsp cracked black pepper, 1 tsp sea salt and mustard and mix together well until the cheese has melted and the bechamel sauce is thick and creamy then set aside.

Next it is time to start layering the lasagne, begin by spreading a third of the lentil ragu out in a baking dish then place enough lasagne sheets on top to fill your baking dish then add a third of the bechamel sauce on top and top with another layer of lasagne sheets and repeat two more times so you have three layers.

Top with more plant based cheddar cheese and bake in the oven at 190°C for 45 mins until golden brown.

Remove from the oven and leave to rest for 10 mins then serve immediately with an Italian side salad.

Recipe by Napolina


Vegan Toffee Pudding

Serves 5, 40 minutes bake time

Ingredients:

100g Trex

100g Light soft brown sugar

200g Pitted dates

200ml Almond milk

1 tsp Vanilla essence

200 g Self-raising flour

1 tsp Baking soda

100g Chopped walnuts

Method:

Preheat oven to 180C/ 350F/ gas mark 4.

Prepare a grease lined tray.

Cook the dates in water for around 5 minutes, until soft.

Beat the Trex, sugar, flour, baking soda and vanilla. Add the almond milk, dates and chopped walnuts. Once mixed fully, pour in to a greased tin.

Bake at 180C for 40-45 minutes.

Meanwhile, create the sauce by simmering the Trex, brown sugar, almond milk and vanilla essence for 5 minutes.

Serve the pudding warm with the sauce poured over, and a dollop of vegan vanilla ice cream.

Recipe by Trex


Vegan Rocky Road

Serves 5, 40 minutes bake time

Ingredients:

140g Trex

5 tbsp Golden syrup

650g Dark chocolate

200g Apricots

150g Brazil nuts

125g Raisins

300g Malted biscuits

Method:

Grease an 18-20cm square brownie tin with grease proof paper.

In a large pan, melt the Trex, chocolate and golden syrup over a gentle heat until smooth. Remove from the heat and leave to cool.

Crush the biscuits by placing them in a food bag and bashing them with a rolling pin. Take the biscuits, apricots, nuts and raising and add to the chocolate mixture until all fully covered.

Pour the mixture in to the lined tin and leave to chill for 2-3 hours before cutting in to pieces and serving.

Recipe by Trex


Tahini Cookie

Serves 30, 15 minutes bake time

Ingredients:

260g Self raising flour

1 tsp Baking powder

1⁄2 tsp Salt

100g Trex

150g Sugar

3 tbsp Honey

120g Tahini

30g Toasted sesame seeds

Method:

Preheat oven to 350F/ 170C/ Gas Mark 4.

Place the sesame seeds in a small bowl and set aside.

Whisk flour, baking soda and salt in a bowl and put aside

In a separate bowl, mix Trex, sugar and honey until light and fluffy before slowly beating in the tahini. Add the dry ingredients to this bowl, beating continuously.

Roll the mixture in to balls – roughly 1 tbsp dough each. Dip the top of the balls in to the pre- prepared bowl of sesame seeds. Place sesame side up in to the baking tray and flatten. Bake cookies until golden brown for 15 minutes.

Recipe by Trex


Princes Plant Based Topped Bombay Potatoes

Serves 2

Ingredients:

360g cooked baby potatoes cut in half

4g cumin seeds

1g garam masala

2g curry powder

4g brown sugar

30g rapeseed oil

1 can Princes Plant-Based Chunky Vegetable Curry

1 naan bread cut into 4 inch pieces

salt and cracked black pepper to taste.

Method:

Boil potatoes, cool and cut into halves.

Spread the oil onto the naan bread and sprinkle with salt & pepper. Place naan bread onto a non-stick baking tray and into a preheated oven at 160c fan for 10 – 15 minutes until crispy.

Toss the potatoes in the cumin seeds, curry powder, garam masala, salt and brown sugar.

Heat the oil in a non-stick frying pan and fry the potatoes until piping hot and browned in colour.

While the potatoes are frying, heat up the Princes Plant-Based Chunky Vegetable Curry.

To serve, pile the potatoes into a serving dish, top with the vegetable curry and finish with the crispy naan breads.

Recipe by Princes Plant Based


Plant Based Mexican Mixed Bean Burrito

Serves 3

Ingredients:

225g thinly sliced red cabbage

180g grated carrot

120g red onion

9g chopped coriander

3g salt

Juice and zest of 3 small limes

6g white sugar

3 x Tortilla wrap

1 can Princes Plant-based Mexican Mixed Bean Chilli

1 pouch microwave rice

225g guacamole

Method:

Mix the cabbage, carrot, onion, coriander, salt, lime juice, lime zest, & white sugar – leave to one side.

In a saucepan, heat up the Princes Plant Based Mexican Mixed Bean Chilli, while you heat the rice in a microwave.

Pour the rice into the chilli and stir it in well.

Take a tortilla wrap, spread the guacamole onto it, followed by the chilli & rice mix.

Top the chilli & rice with some of the slaw (drain any excess liquid from it). Wrap in the tortilla wrap and serve.

Recipe by Princes Plant Based


Plant Based Lentil & Mushroom Bolognese Lasagne Serves 1

Ingredients:

405g oat milk

4g salt

1g nutritional yeast

30g cornflour

20g water

1 x can Princes Plant Based Lentil & Mushroom Bolognese

3 x lasagne sheets

25g vegan grated cheese (optional)

Method:

In a saucepan, add the oat milk, salt, white pepper and yeast and bring to a simmer.

Mix the cornflour with water then stir into the saucepan to thicken the sauce. Simmer for two minutes and then leave to cool.

In an ovenproof baking dish alternate layers of 1/3 Princes Plant Based Lentil & Mushroom Bolognese with the dried lasagne sheets. Finish with the bechemel sauce on top.

Place into a preheated oven at 180c fan for 30 minutes, until piping hot and pasta is cooked.

Recipe by Princes Plant Based


Fruit Smoothie Bowl

Serves 4, 10 minutes prep

Ingredients:

1 x 432g can Princes Mango Slices with Juice, drained

2 x 220g cans Princes Peach Chunks with Juice, drained

400g soya-based yogurt

1 x 227g can Princes Pineapple Chunks with Juice, drained

1 x 298g can Princes Mandarin Segments with Juice, drained

50g granola

Method:

Put the mango slices and half of one can of the peach chunks into a blender with the yogurt and blend until smooth. Alternatively, use a hand-held stick blender.

Share the smoothie between four wide bowls.

Arrange the remaining fruit neatly over the surface, sprinkling the granola in between. Serve immediately or cover and chill to serve within 1 hour.

Recipe by Princes Fruit

That's Food and Drink would like to thank Napolina, Princes, Trex and Adam for helping put this feature together. 

Please check out our other Veganuary features to source suitable vegan-friendly drinks to accompany these fine recipes.