DETAILSServes: 6 as a starter Prep: 25 minsINGREDIENTSFor the chestnut spread:1 pack (200g) Merchant Gourmet Chestnut Purée ½ tsp salt ½ tsp cinnamon 1tbs maple syrup ½ tsp olive oilFor the roasted grapes:300g sweet red grapes, washed A drizzle of extra virgin olive oil A pinch of salt 1/2tsp dried thymeTo serve:...
DETAILS Serves: 4 INGREDIENTS For the Wellington:2 shallots500g button mushrooms2 tbsp rapeseed oil1 sprig rosemary1 tsp coconut sugarSea saltFreshly ground black pepper275g frozen (vegan) puff pastry, thawed1 small garlic clove2 tbsp mustard2–3 tbsp vegan cream cheeseFor the chestnut cream:1 large floury potato400 g precooked chestnuts150 ml almond milk50 g dairy-free butter1 tbsp almond butter1 tsp coconut sugar METHOD Preheat the ...
DETAILS Serves: 10Time to make: 75 – 90 minutes INGREDIENTS For the beetroot filling:For the beetroot filling:140g/1/2 pack of Merchant Gourmet cooked quinoa50g breadcrumbs135g ground almonds/almond meal450g beetroots, washed well and peeled200g/1 pack Merchant Gourmet chestnut puree200g/1pack Merchant Gourmet cooked lentils 100g ground flaxseeds20 sage leaves, washed and choppeda small bunch of fresh parsley, washed and finely chopped4 ...
DETAILS Serves: 8Prep: 1 hourBake: 1.5 hours INGREDIENTS For the spicy pulled jackfruit:2 tbsp sunflower oil4 medium onions, finely sliced½ tsp brown sugar4 cloves garlic, crushed and minced1 tsp smoked paprika1 tsp ground cumin½ tsp ground allspicepinch of chilli1 tbsp tomato purée565g can jackfruit, drained and sliced2 tbsp shoyu2 tbsp maple syrupzest and juice of 1 lime1 tsp ...
DETAILS Serves: 8-10Prep: 20 minsBake: 1 hour 10 mins INGREDIENTS 100g green lentils500ml vegetable stock, or water with 1 tsp vegetable bouillon2 bay leaves50g sunflower seeds50g pumpkin seeds50g sesame seeds2 tbsp sunflower oil1 large red onion, finely sliced3 cloves garlic, finely chopped1 tsp ground ginger½ tsp turmeric1 tbsp tomato purée2 carrots, grated (200g)2 parsnips, grated (200g)100g oatmeal or ...
DETAILS Serves: 8 Prep: 15 mins plus resting Cook: 1 hr 25 mins INGREDIENTS For the pudding100g Puy lentils75g raw buckwheat2 tbsp olive oil1 large onion, chopped1 clove garlic, chopped1 large carrot, grated100g shiitake or chestnut mushrooms, finely chopped½ tsp ground allspice½ tsp grated nutmeg500ml vegetable stock1 tbsp red or brown miso paste1 tbsp tamari1 tsp fresh ...