Embracing Veganism: How to Replace Meat in Your Favourite Meals with Delicious Vegan Substitutes

In recent years, the rise of veganism has captured the hearts and palates of many people. Whether driven by concerns for animal welfare, environmental sustainability, or personal health, more people are exploring plant-based diets. 

For those new to veganism or looking to reduce their meat consumption, substituting meat in favourite meals with vegan alternatives can be a delightful and rewarding experience. Here’s a guide to making those swaps seamlessly.

Why Go Vegan?

Before diving into the how-tos, let’s touch on the why. A vegan diet can significantly reduce your carbon footprint, as livestock farming is a major contributor to greenhouse gas emissions. Moreover, it’s a compassionate choice that spares animals from the cruelties of factory farming. Health benefits include a lower risk of heart disease, hypertension, type 2 diabetes, and certain cancers. Plus, a well-balanced vegan diet can be rich in essential nutrients and fibre.

Essential Vegan Substitutes

Tofu: This versatile ingredient, made from soybeans, is a fantastic substitute for meat in many dishes. Its neutral flavour means it readily absorbs marinades and spices. Use firm tofu for stir-fries and grilling, and silken tofu for smoothies and desserts.

Tempeh: Also made from soybeans, tempeh has a firmer texture and a nutty flavour. It’s perfect for sandwiches, salads, and as a bacon substitute when sliced thin and smoked.

Seitan: Often referred to as “wheat meat”, seitan has a chewy texture that closely mimics meat. It’s high in protein and works well in stews, sandwiches, and kebabs.

Lentils: These legumes are a powerhouse of nutrition. Use green or brown lentils in shepherd’s pie, red lentils for a creamy curry, and black lentils in salads for a meat-free boost of protein and fibre.

Jackfruit: This tropical fruit, when young and unripe, has a stringy texture similar to pulled pork. It’s ideal for BBQ sandwiches, tacos, and wraps.

Chickpeas: Chickpeas, or garbanzo beans, are incredibly versatile. Mash them for a tuna-like salad, roast them for crunchy snacks, or use chickpea flour to make vegan omelettes.

Replacing Meat in Classic Dishes

Spaghetti Bolognese

Swap out: Minced beef.

Use instead: A mix of finely chopped mushrooms and lentils. Sauté mushrooms with onions, garlic, and Italian herbs until soft, then add cooked lentils and tomato sauce. This combination provides a rich, meaty texture and flavour.

Shepherd’s Pie

Swap out: Lamb mince.

Use instead: Lentils and vegetables. Cook brown lentils with onions, carrots, peas, and vegetable stock until tender. Top with creamy mashed potatoes and bake until golden.

Tacos

Swap out: Ground beef.

Use instead: Crumbled tofu or tempeh. Sauté with taco seasoning, onions, and peppers. The result is a spicy, flavourful filling perfect for soft or hard shell tacos.

Burgers

Swap out: Beef patties.

Use instead: Black bean or chickpea patties. Blend cooked beans with breadcrumbs, onions, garlic, and spices, then form into patties and grill. Top with your favourite vegan cheese, lettuce, and tomato.

Chicken Curry

Swap out: Chicken pieces.

Use instead: Tofu or chickpeas. Simmer tofu cubes or chickpeas in a fragrant curry sauce made from coconut milk, tomatoes, and spices. Serve with basmati rice and naan bread.

Tips for Success

Season Generously: Plant-based proteins often have a neutral flavour, so seasoning is key. Don’t be afraid to use herbs, spices, and marinades to enhance the taste.

Experiment with Textures: Combining different textures can make a meal more satisfying. Mix crunchy, chewy, and creamy elements to keep your taste buds entertained.

Nutritional Balance: Ensure your meals are balanced with a variety of proteins, fats, and carbohydrates. Include plenty of fresh vegetables, whole grains, and legumes to meet your nutritional needs.

Explore Vegan Products: The market is brimming with innovative vegan products like plant-based sausages, burgers, and deli slices. These can be great for convenience and adding variety to your diet.

Conclusion

Replacing meat in your favourite meals with vegan substitutes is not only possible but can be an exciting culinary adventure. With a bit of creativity and an open mind, you can enjoy delicious, satisfying dishes that are kinder to the planet, your body, and animals. So why not give it a try? You might just discover a new favourite dish along the way. Happy cooking!

Will You Dare to Compare With Squeaky Bean's Plant-Based Picnic Food?

NEW Dinky pastries to sandwich slices are on offer at Tesco; same taste, same texture, now better value than ever!

While 70% of us Brits are looking to enjoy going on more picnics this year, a whopping three quarters (76%) of us are interested in adding plant-based snacks to our alfresco dining experiences. 

If you want plant-based foods for your picnicking, the sensible choice is Squeaky Bean as their proud and justified claim is that "they have you covered," making the switch over to plant-based nosh this picnic season, tastier and more convenient than you'd have thought possible.

There's a handy NEW Dinky pastry range, including BBQ Pork Style Rolls, Southern Fried Straws and Duck and Hoisin Style Bites, to delicious sandwich slices featuring  Beechwood Smoked Salmon, NYC Deli Pastrami and Applewood Ham Style Slices. (The NYC Deli Pastrami is my favourite!)

Everything's ready to eat, so it's now easier than even to cater for everyone on the next picnic. Even meat eaters will be happy with Squeaky Bean's offerings.

Squeaky Bean is challenging everyone to compare its tasty picnic offerings, as part of their new 'Dare to Compare' campaign.

NEW Squeaky Bean Dinky range, including BBQ Pork Style Rolls (180g), Southern Fried Straws (180g) and Duck and Hoisin Style Bites (180g): RRP £3.00 each, are available in selected Tesco stores and also online.

NEW BBQ Pork Style Rolls are a real crowd pleaser to pack for any picnic. Deliciously light puff pastry stuffed with Squeaky Bean pork-style filling, then baked to utter perfection. Duck and Hoisin Bites are the ultimate savoury and sweet combination and Southern Fried Straws are coated in finger-lickingly good fried breadcrumbs.

The Dinky range is suitable for whoever's tucking in; meat-eaters, meat reducers, vegetarians and those following a plant-based diet. Squeaky Bean Dinkys provide a source of fibre and are delicious either hot or cold, plus each Dinky comes in a handy, transportable yet cunningly recyclable container.

However, what about the While, 70% of us say sandwiches remain our picnic food of choice, Squeaky Bean has a range of plant based slices, perfect as sandwich-fillers or open sandwich toppers. (Or eating direct from the packet, or is that just me?)

Squeaky Bean Beechwood Smoked Salmon Style Slices (80g) are as sophisticated as smoked salmon; with the same silky-smooth texture and smokiness of flavour yet 100% plant based ingredients. Enjoy them on a Scandi-style open sandwich or in a bagel with cream cheese and pickles. 

A source of fibre, naturally low in saturated fat and only 68 kcals per 100g, these slices are perfect for all picnic goers.

Applewood Smoked Ham Style Slices (80g) are ready-to-eat ham style slices made with wheat and pea protein and coated with an Applewood Smoked Ham flavour seasoning. Smokey and savoury, a great alternative to deli ham for your next ham sandwich creation. Or on rye bread. Delicious!

NYC Deli Pastrami Style Sandwich Slices (90g). These moorish slices are so good you'll want to tuck in, straight from the pack. (See! It's NOT just me!) Perfect in a classic Reuben style sandwich with vegan cheese and tart pickles. High in protein and low in fat, a sandwich filler that won't disappoint.

Squeaky Bean has plant-based picnics all sorted for you. Pack a delicious plant-based picnic with Squeaky Bean, on offer now: Tesco, Clubcard 3 for 2 until 15th July.

For more information visit Squeakybean.co.uk #DareToCompare

Sizzling Summer: A Guide to Meat-Free BBQing

As the warm summer days stretch out before us, the allure of a BBQ is irresistible. The smoky scent, the charred flavours, and the joy of al fresco dining are all part of the quintessential British summer experience. 

However, if you're looking to embrace a meat-free lifestyle or simply want to explore some vegetarian and vegan options, you might be wondering how to make your BBQ just as delicious and satisfying without the meat.

Fear not! Here’s a guide to help you create a mouth-watering meat-free BBQ feast that everyone will love.

1. The Foundation: Grilled Vegetables

Vegetables are the stars of a meat-free BBQ. They’re vibrant, full of flavour, and lend themselves beautifully to grilling. Here are some favourites:

Bell Peppers: Sweet and colourful, these are perfect for skewers.

Courgettes (Zucchini): Slice them lengthwise and grill until tender.

Aubergine (Eggplant): Thick slices or rounds, brushed with olive oil and herbs.

Mushrooms: Portobello mushrooms make a fantastic, hearty burger substitute.

Corn on the Cob: Simply grill with a bit of butter or plant-based spread.

2. Innovative Plant-Based Proteins

There’s a wide array of plant-based proteins that can hold their own on the BBQ:

Veggie Burgers: Available in a variety of flavours, from black bean to beetroot. Look for ones that can withstand the grill.

Tofu: Firm tofu, marinated and grilled, can be incredibly flavourful.

Tempeh: This fermented soy product has a firm texture and a nutty taste, perfect for grilling.

Seitan: Made from wheat gluten, seitan has a chewy texture that mimics meat well.

3. Skewers and Kebabs

Skewers are a BBQ staple and are incredibly versatile. Mix and match your favourite veggies, plant-based proteins, and fruits for a colourful and tasty treat. Here’s a simple combination to get you started:

Cherry tomatoes

Bell peppers

Red onions

Pineapple chunks

Marinated tofu or halloumi (for a vegetarian option)

Brush with olive oil and sprinkle with salt, pepper, and your favourite herbs before grilling.

4. Sauces and Marinades

A good marinade can elevate your BBQ game. Here are a few ideas:

Lemon and Herb: Perfect for veggies and tofu. Combine lemon juice, olive oil, garlic, and mixed herbs.

Spicy BBQ: A smoky, spicy BBQ sauce works wonders with veggie burgers and grilled mushrooms.

Soy-Ginger: Ideal for tofu and tempeh. Mix soy sauce, ginger, garlic, and a touch of maple syrup.

5. Sides and Salads

No BBQ is complete without a selection of sides:

Potato Salad: A classic, which can be made with vegan mayo.

Coleslaw: Crunchy and refreshing, again opt for a vegan mayo if needed.

Grilled Bread: Brushed with olive oil and garlic, perfect for mopping up sauces.

Mixed Green Salad: Light and refreshing, with a tangy vinaigrette.

6. Sweet Endings

Finish your BBQ with a sweet treat:

Grilled Fruit: Pineapple, peaches, and bananas caramelise beautifully on the grill.

Vegan Ice Cream: Serve with grilled fruit for a delightful contrast of hot and cold.

Tips for a Successful Meat-Free BBQ

Preheat the Grill: Ensure your grill is hot before adding your food to get those perfect char marks.

Use Foil or Grill Baskets: For smaller veggies or delicate items, to prevent them from falling through the grates.

Keep an Eye on Cooking Times: Veggies and plant-based proteins often cook quicker than meat.

Hosting a meat-free BBQ doesn’t mean sacrificing flavour or enjoyment. With a little creativity and some fresh ingredients, you can create a spread that’s both delicious and satisfying. So, fire up the grill, invite your friends and family, and enjoy a sumptuous meat-free BBQ this summer!

Happy grilling and happy meat free chomping!

Elevate Your Sunday Roast: Exploring Meats and Vegan Alternatives

Ah, the quintessential Sunday roast, a cherished tradition deeply embedded in British culture. The tantalising aroma wafting from the kitchen, the sizzle of meat as it roasts to perfection, and the warmth of gathering with loved ones around the dinner table. 

It's a culinary ritual that brings comfort and joy to many households across the UK. But in this age of dietary diversity and ethical considerations, the Sunday roast is evolving to embrace a variety of meats and vegan alternatives, catering to a spectrum of tastes and values.

Traditionally, the star of the show has been roast beef, with its rich, succulent flavour and tender texture. A perfectly cooked joint of beef, served with Yorkshire pudding, roast potatoes, and lashings of gravy, is a feast fit for royalty. But for those seeking something different, there's a plethora of alternatives to explore.

Lamb, with its melt-in-your-mouth tenderness and delicate flavour, offers a luxurious twist on the classic roast. Whether you opt for a leg, shoulder, or rack, lamb pairs beautifully with traditional mint sauce or a tangy redcurrant jelly. It's a choice that never fails to impress, especially when accompanied by seasonal vegetables and crispy roast parsnips.

For those with a taste for something gamier, venison is a sophisticated option that adds depth and complexity to the Sunday roast. With its robust flavour and lean, tender meat, venison pairs wonderfully with fruity sauces like cranberry or blackberry. Serve it alongside roasted root vegetables and a glass of full-bodied red wine for a truly indulgent dining experience.

Of course, no exploration of meats would be complete without mentioning poultry, and roast chicken remains a perennial favourite for many families. With its crisp, golden skin and juicy meat, a well-seasoned roast chicken is a timeless classic that never fails to please. Enhance the experience with traditional accompaniments such as bread sauce, stuffing, and cranberry relish, for a meal that epitomises comfort and satisfaction.

Or what about a hearty, homemade meat pie, instead of a traditional roast? Or a Beef Wellington?

But what about those who prefer to eschew meat altogether? Fear not, for the world of vegan alternatives is vast and varied, offering a multitude of options to satisfy every palate. From hearty nut roasts packed with protein and flavour, to innovative plant-based substitutes that mimic the texture and taste of meat, there's no shortage of delicious alternatives for the conscientious diner.

One popular choice is the classic nut roast, a hearty blend of nuts, grains, and vegetables bound together with herbs and spices. Nut roasts offer a satisfyingly dense texture and a rich, savoury flavour that pairs beautifully with all the trimmings of a traditional Sunday roast. Top it off with a generous drizzle of vegan gravy, and you have a meal that's as comforting as it is wholesome.

For those craving the taste and texture of meat without the ethical concerns, there are now a plethora of plant-based alternatives that rival the real thing. From succulent seitan roasts to flavourful tofu-based dishes, vegan chefs are pushing the boundaries of culinary innovation to create meat-free options that are indistinguishable from the originals. Whether you opt for a plant-based Wellington stuffed with mushrooms and lentils or a vegan "chicken" roast made from textured vegetable protein, you're sure to be impressed by the depth of flavour and authenticity of these meat-free marvels.

So, as you gather with friends and family this Sunday, why not shake things up and explore the diverse world of meats and vegan alternatives for your roast dinner? Whether you're a traditionalist at heart or an adventurous epicurean, there's something to delight and inspire everyone at the Sunday roast table. After all, food has a remarkable ability to bring us together, regardless of our dietary preferences or culinary persuasions. So let's raise a glass (or a fork) to the joys of good company and great food, and savour every delicious moment of this beloved British tradition.

The Rise of Plant-Based Cuisine: Exploring Delicious Vegan Recipes

In recent years, there has been a remarkable surge in the popularity of plant-based cuisine, with veganism transcending its niche status to become a mainstream lifestyle choice. This culinary revolution is not merely a passing trend but a reflection of a growing consciousness about health, environmental sustainability, and animal welfare. 

Embracing plant-based eating isn't just about restriction; it's about celebrating the abundance and diversity of ingredients nature has to offer. In this blog post, we delve into the world of delicious vegan recipes, highlighting their creativity, flavour, and nutritional benefits.

1. The Versatility of Vegetables

One of the most appealing aspects of plant-based cuisine is its versatility. Vegetables, legumes, grains, fruits, nuts, and seeds form the foundation of vegan cooking, offering a canvas for endless culinary exploration. From vibrant salads bursting with colour and flavour to hearty stews brimming with wholesome goodness, vegetables take centre stage, proving that plant-based meals are anything but boring.

2. The Art of Substitution

The art of substitution lies at the heart of vegan cooking, where traditional animal-based ingredients are replaced with plant-derived alternatives. Discover the magic of creamy cashew cheese, velvety coconut milk, and protein-rich tofu as they transform familiar dishes into vegan delights. Whether it's swapping eggs for flaxseed meal in baking or using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites in meringues, the possibilities are endless.

3. Global Flavours, Plant-Based Twist

Plant-based cuisine knows no boundaries when it comes to flavour exploration. From fragrant Indian curries infused with spices to zesty Mexican tacos bursting with freshness, vegan recipes draw inspiration from cuisines around the globe. Explore new ingredients, experiment with bold flavours, and embark on a culinary journey that transcends borders—all while staying true to the principles of plant-based eating.

4. Nutritional Powerhouses

Contrary to popular belief, plant-based meals can provide all the essential nutrients your body needs for optimal health. Packed with vitamins, minerals, antioxidants, and fibre, vegan recipes offer a plethora of health benefits, including improved heart health, weight management, and reduced risk of chronic diseases. Embrace the rainbow of fruits and vegetables, indulge in protein-rich legumes and grains, and nourish your body with the goodness of plant-based ingredients.

5. Sustainable Dining

Beyond the realm of personal health, plant-based cuisine plays a crucial role in promoting environmental sustainability. The production of plant-based foods requires fewer resources and generates lower greenhouse gas emissions compared to animal agriculture. By choosing plant-based options, you're not only nourishing your body but also contributing to the preservation of our planet for future generations.

In conclusion, the rise of plant-based cuisine heralds a new era of culinary creativity, sustainability, and compassion. Whether you're a seasoned vegan or a curious omnivore, there's never been a better time to explore the delicious world of vegan recipes. So roll up your sleeves, sharpen your knives, and embark on a culinary adventure that celebrates the beauty and bounty of plant-based eating.

Previous only available on restaurant menus, now you can Redefine Meat, too!

Because they have just launched into UK retail for the first time with Ocado.com.

Redefine Meat are the plant-based meat brand pioneering new-meat product for meat lovers, veggies and vegans alike. Previously, only available on restaurant menus, their first ever retail launch now makes it possible for shoppers to recreate their favourite meaty dishes, at home.

And what makes it even more tempting is the fact that throughout most of Veganuary (until 23rd January to be precise) Redefine Meat products will be 50% off on Ocado!

What do you do with Redefine Meat products? Redefine Meat have very kindly asked That's Food and Drink to share their Veganuary feasting recipes with our readers.

This January, take on Veganuary with a meatless twist. Redefine Meat’s New-Meat range from Ocado makes it even easier to eat plant-based meals without sacrificing on either flavour and texture. 

Try the warming chilli con carne, an easy one pan recipe that will have the whole family looking for seconds or the lamb kebabs that are perfect for your Friday nights in this January. The classic premium burger will have you salivating with a combination of melting cheese, pickles and red onion to make the perfect vegan burger, and there’s the showstopping steak and ale pie that makes for the ultimate winter warmer. 

Give Veganuary a go with a little helping hand from Redefine Meat’s step by step recipes.

Chilli Con Carne

Ingredients

1 package Redefine Beef Mince (250 g), defrosted

2 tbsps. (30 ml) oil

½ (60 g) medium onion, diced

1 (6 g) clove of garlic, chopped

1 (20 g) red chili, diced

1/2 tbsp. (8 g) tomato paste

1 cup (200 g) of chunky tomatoes

A pinch (1 g) of cayenne pepper

A pinch (1 g) of paprika powder

A pinch (½ g) of chili powder

Salt and pepper to taste

A pinch (3 g) of sugar

Tabasco

2/3 cup (120 g) kidney beans (canned)

1/4 cup (50 g) corn (fresh or canned) 

Method

    1. Heat oil in a large skillet or frying pan over medium-high heat. Sauté the onion and garlic until translucent. Add the Redefine Beef Mince and stir well, separating any clumps of mince. Cook for 9 minutes. You may refer to the cooking instructions found on the product packaging as a guide. 

    2. Add paprika, tabasco, cayenne, chili, salt, and pepper. Mix well 

    3. Add peppers and tomato paste to the pan. Stir for 3-5 min.  

    4. Add tomatoes to the pan and season with sugar to balance the acidity of tomatoes. 

    5. Shortly before the end of the cooking time, remove the beans and corn from the can, rinse thoroughly and add to the meat mixture. Cook them for just a few minutes.  

    6. Correct seasoning to taste.  

    7. Serve the Chili sin carne in a deep plate or bowl, with a crusty baguette, tortillas or nachos. 

    8. Bon Appetite! 

Lamb Kabab

Ingredients 

1 pack of Redefine Meat Lamb Kofta mix

1 Skillet Pita bread (see recipe below)

Tahini-Yogurt

70g (1/4 cup) tahini

40g *yogurt (1 1/3 fluid oz)

10 ml (2 tsps.) lemon juice

20 ml (1 tbsp plus 1 tsp) water

1 g (1/16 tsp) citric acid

Salt and pepper, to taste

Onions in Sumac

50g (1/2 medium) red onion

5g (1 tsp) sumac

20 ml (1 ½ tbsp) vinegar

Salt and pepper, to taste

Charred Tomatoes

2 ripe medium tomatoes

Olive oil, to taste

Salt, to taste

Skillet Pita Bread

280g (2 1/3 cups) all-purpose flour

3g (1/2 tsp) instant yeast

6g (1 tsp) sugar

240 ml (1 cup) hot water

4 ½ g (3/4 tsp) salt

15 ml (1 tbsp) olive oil 

Method

    • Mix all the ingredients for the tahini-yogurt in a small bowl. Taste and adjust the seasoning to your liking. Transfer the prepared sauce to a squeeze bottle and set aside.

    • Prepare the sumac onions. Finely slice the onions and in a small bowl mix with the sumac and vinegar. Taste and adjust the seasoning to your liking. Put aside for later. (The sumac onions can be prepared ahead of time and stored under refrigeration).

    • Charred Tomatoes: Core the tomatoes and cut into 6 pieces. Place the tomatoes on a flameproof dish or surface.  Using a blow torch, char till brown, but not burnt.

    • Grill or broil the kebabs over medium heat for 4 ½ minutes on each side.

    • Place the skillet pita on a serving dish and spread with a generous amount of tahini-yogurt. Place the cooked kebabs on top. Garnish with sumac onions, and charred tomatoes. Serve.

For Skillet Pita Bread (Laffa)

    • In a stand mixer fitted with a dough hook, knead all the ingredients at low speed for 10 minutes.

    • Place the dough in a clean, dry bowl, cover with a towel, and let rise for an hour.

    • Quarter the dough and form into four balls.  Let the dough balls rest for 10 minutes, covered and on a lightly floured surface.

    • Roll each ball into a circle 3 mm (1/10 of an inch) thick.

    • Heat a skillet or griddle on high until the pan smokes. Cook the pita on the red-hot pan one minute per side.

    • When ready, remove each pita from the skillet, and immediately place in a plastic bag until ready to use.

Premium burger 

Ingredients

1 package Redefine Premium Burger (2 burgers, 120 g each), frozen

2 hamburger buns

2 tbsps. (30 ml) neutral oil

1 cup (200 g) red onion, sliced

1/2 cup (100 ml) cider vinegar

2 dill pickles, sliced

1/2 cup (100 g) cheddar sauce (any commercially available)

1/2 tsp. (3 g) coarsely grounded black pepper

Preparation

    1. Mix the sliced red onions and vinegar in a small bowl. Cover and set aside for 30 minutes. 

    2. Mix the coarsely ground black pepper with the cheddar sauce in a small bowl and set aside. 

    3. Heat the oil in a frying pan over medium-high heat. Cook the burgers for 10 min in a covered pan, flipping them from time to time, until they are nicely browned and cooked through. You may refer to the cooking instructions found on the product packaging as a guide. 

    4. Build the burger. Spread both sides of the buns with the cheddar sauce. Place a cooked burger on the bottom half of each bun and layer with onions and pickle slices. Top with the other halves of the buns and serve. 

    5. Bon Appetit!

Lasagne

Ingredients

1 package Redefine Beef Mince (250 g), defrosted

7 sheets of lasagna sheets (ready to use)

2.5 cups (600 g) Polpa tomatoes

1 small onion, diced small

2 cloves of garlic, minced

1/4 cup (60 ml) dry red wine / vegetable stock

1 tbsp. (15 ml) olive oil

1/6 tsp. dried thyme

1/6 tsp. dried oregano

1/3 tsp. maple syrup / brown sugar

1.5 tbsps. finely chopped parsley leaf

1/3 tsp. sea salt

1/6 tsp. coarsely ground black pepper

2 cups (200 g) grated mozzarella / vegan cheese

Bechamel Sauce:

1 L whole milk / vegan milk (unsweetened)

¾ cup (90g) all-purpose flour

1 large egg (to be 100% Vegan, substitute the egg with 4 tsp. of ground chia seeds dissolved in one cup of water. Use vegan dairy products, instead.)

1 tsp. (2 g) ground nutmeg

Preparation

    1. Prepare the new-meat sauce. Heat the olive oil in a large skillet over medium/high heat. Add the diced onion and Redefine Beef Mince. Cook for 9 minutes making sure that the new-meat does not clump, but browns evenly and the onions become soft and translucent.  You may refer to the cooking instructions found on the product packaging as a guide. 

    2. Strain off any liquid in the pan and return to the heat. Add the garlic to the new-meat and onions, sauté for one minute. 

    3. Add the red wine and cook for two minutes. Stir in the tomatoes, salt, pepper, maple syrup and chopped parsley. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Remove from heat and keep warm till ready to build your lasagna. 

    4. Prepare the bechamel. Place all the sauce ingredients in a deep sauce pan. With a whisk, constantly stir the sauce over low heat, cooking until the bechamel has thickened and is smooth. Remove from heat. Pass the sauce through a fine mesh strainer into a bowl. Reserve and keep warm. 

    5. Build your lasagna. Preheat an oven to 180° C. Prepare the lasagna sheets al dente, according to the package directions. 

    6. Prepare the lasagna. Lightly grease a 9 x 13 cm baking dish with olive oil. Line the bottom with a single layer of cooked lasagna sheets. Spread ½ a cup of the reserved new-meat sauce evenly over the sheets of lasagna. Cover with a single layer of lasagna sheets. Spread ½ a cup of new-meat sauce evenly on top. Sprinkle with grated mozzarella and top with half of the reserved bechamel, spreading evenly. Repeat this process using all the lasagna sheets and mince filling, end by topping the lasagna with the remaining half of the bechamel and mozzarella. 

    7. To prevent sticking during baking, skewer the lasagna with toothpicks. Tent the lasagna with a sheet of aluminum foil supported by the toothpicks, making sure the foil is not pressing up against the top of the lasagna. Seal the lasagna around the edges and bake in the preheated oven for 45 minutes. 

    8. Remove the foil from the lasagna and bake for an additional 3-5 minutes, or until the top is bubbling and golden brown. Serve. 

    9. Bon Appetit! 

Rendang Pulled Pork

Ingredients

1 package Redefine Pulled Pork (200 g), defrosted

2 tbsps. (30 g) oil

1.5 (225 g) onions, chopped

1 cloves of garlic (7 g), chopped

1 packet (45 g) of rendang curry paste (Boemboe)

1 tsps. (7 g) sambal (or other hot sauce)

1 3/4 cups (400 ml) coconut milk

2 kaffir lime leaves

1 slice 3.5 inch (28 g) of fresh ginger

1 lemongrass stalk (Sereh) (55 g), braised

Salt to taste

1/2 (13 g) red chili, sliced

1 lime, cut to wedges

2 tbsps. (2 g) coriander

Preparation

    1. Prepare the rice according to the instructions on the package 

    2. Heat the oil in a large skillet over medium-high heat. Sauté the onion until transparent. Add the Redefine Pulled Pork and cook, stirring until browned (about 5-9 minutes.) You may refer to use the cooking instructions found on the product packaging as a guide. Add garlic at the last minute. 

    3. Add the curry paste, sambal, coconut milk, lime leaves, ginger and lemongrass stalk. 

    4. Let the rendang simmer gently for 15 minutes. 

    5. Season the rendang with a bit of salt. 

    6. Remove the lime leaves, lemongrass stalk, and ginger before serving. 

    7. Optionally, add more sambal to taste. 

    8. Serve the stewed new-meat rendang with rice, red chili, lime and fresh coriander. 

    9. Bon Appetit! 

Steak and ale pie

Ingredient

1 package Redefine Pulled Beef (200g), defrosted

2 tbsps. (30 ml) mild vegetable oil

1.5 cup (200 g) onion, finely chopped 

3/4 cup (85 g) carrot, finely chopped 

2.5 tbsps. (20 g) garlic, finely chopped 

1 bay leaf 

3 juniper berries, crushed  

Salt and freshly ground black pepper 

2.5 tbsps. (20 g) flour,  to thicken the sauce

2.25 tbsps. (30 g) tomato paste 

1 cup (250 ml) Guinness, stout, porter, or bitter dark beer (or beef stock for an alcohol-free alternative) 

1 slice of bread, spread with English / Dijon mustard 

1 rosemary sprig 

Pie Assembly 

1 Kg store-bought short crust pastry * 

2 egg yolk *

1 tbsp. milk *

*To make this recipe vegan, use a plant-based alternatives for the dough or milk. Substitute the egg with 4 tsps. of ground chia seeds dissolved in one cup of water.

Preparation

Making The New-meat Filling   

    • Heat the oil in a large skillet over medium-high heat. Add the Redefine Pulled Beef and cook, stirring, till browned, about 6 minutes. You may refer to use the cooking instructions found on the product packaging as a guide. Set aside. 

    • In a clean saucepan heat 2 tbsps. of oil. Add onion and carrot and cook, stirring occasionally, until they begin to soften, for 5-7 minutes. Then add the garlic, bay leaf and crushed juniper berries.   

    • Add the flour to the vegetable base oil and allow to cook through and absorb all the fats and moisture.   

    • Stir in the tomato paste. Pour in the beer and use a wooden spoon to stir and scrape up any browned bits from the bottom of the saucepan.  

    • Bring to a boil and then add the slice of bread with the mustard, and the rosemary sprig. Stir until the bread falls apart, 2-5 minutes.  

    • Reduce the temperature to a simmer and allow to cook until ¼ of the moisture has reduced.   

    • Add the cooked pulled beef and mix to combine. Cook for an additional more minutes.  

    • Remove from the heat and allow the filling to cool. 

    • Preheat the oven to 180°C and grease the pans.  

    • Set aside 1/3 of the pastry for the lids. Roll out the remaining pastry on a floured work surface until 3 mm (about 0.12 in) thick. Roughly cut the pastry into 4 or 6 pieces, depending on the size and number of pie pans you are using. Each piece should be slightly larger than the size of the pans. Gently lift each piece of pastry over a pan and let it sink into the base. Let the excess dough hang over the edge to help attach the pastry lid. Gently use your fingers to press the edges into the tins.  

    • Roll out the pastry for the lids until large enough to cover the pies and fill the pies with the cooled pie filling.  

    • Place a piece of pastry on top of each pie and use a sharp knife to cut the excess pastry from the base and top. Squeeze the edges together so that the pies don’t open during baking.  

    • In a small bowl mix together milk and egg. Brush the top of each pie with the egg wash / vegan alternative.  

    • Bake until the pies are golden brown, 45-65 minutes. You can also freeze the unbaked pies and bake them straight from the freezer. Let cool slightly before serving. serve warm. 

    • Bon Appetit! 

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