Vegetarian BBQ Recipes

Britain may not have the prefect summer weather but on those rare sunny days it is perfect weather for a BBQ! If you are stuck for some inspiration why not try some of these vegetarian recipes that are perfect for a British BBQ. From Grilled Watermelon to Quinoa Burgers you can find quick and easy recipes or if you fancy something a bit more challenging. So why not have #MeatFreeMondays all Summer long!

Download all the recipes here – Vegetarian BBQ Recipes

Let us know how your recipes turn out!

 

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Milk Alternatives

 

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You may be trying to cut down your dairy intake, be intolerant to milk or be vegan – but what dairy alternatives can you use?

Soya Milk

Soya milk is made from “soaking, grinding and boiling soy beans with water” (6 Health Benefits of Soy Milk) and is great in coffee as it has a creamy flavour, whilst being low in fat. Soy milk is a source of protein, but only contains soy protein, rather than whey and casein found in cows milk, both of which are good for building muscle. Soy protein has been found to reduce LDL (bad) cholesterol and increase ‘good’ HDL cholesterol (Skim Milk vs. Soy Milk: The Greatist Debate).

Almond Milk

“Almond milk is made from ground almonds and is lower in calories than other milks as long as it is unsweetened” (Almond Milk vs Cow Milk vs Soy Milk vs Rice Milk). Almond milk has a light and subtle texture however it is not a good source of protein. “While a glass of cow milk or soy milk has 8 grams of protein, a glass of almond milk has a single measly gram” (Should I Drink Almond Milk?). Unless fortified, almond milk is also low in calcium.

Rice Milk

“Rice milk is the most hypoallergenic of any of the milk alternatives and is often free of soy, gluten and nuts. It is made from boiled rice, brown rice syrup and brown rice starch. Rice milk is high in carbohydrates and low in protein compared to dairy milk. As it is quite thin and watery, rice milk is not especially well suited for use in cooking or baking. Rice milks is not naturally rich in calcium, so it is sensible to choose a variety that is fortified with this mineral if it is intended to replace cow’s milk” (What are the alternatives to drinking dairy milk?)

Coconut Milk

Coconut is the milk alternative with the texture closest to whole cow’s milk . Coconut is high in saturated fats, however “the saturated fats found in coconut milk are mainly short and medium chain fatty acids, which are usually not stored by the body as fats. Instead, such short and medium chain fatty acids have been found to provide instant energy to the body” (Coconut Milk: Benefits, Side Effects, Nutrition and Facts). Like some of the other milks discussed here, coconut milk is low in protein and calcium.

The Verdict

All the milk alternatives have pros and cons, however which one is ‘best’ is all down to personal preference and what you are using the milk alternative for. Personally, we love coconut milk in curries and love almond milk in milkshakes… But are pretty partial to a glass of ‘moo juice’ on our cereal!

Palm Oil

We use palm oil as a processing aid in order to help the breadcrumbs and seasoning in our Meat Free Lincolnshire Sausage Mix and Falafel Mix bind together.

Palm oil has become a popularly used vegetable oil in not only foods but also in soaps, cosmetics and fuels.  One of the many reasons it is widely used is that it produces at between 4 -10 times more oil than other vegetables.

Removing palm oil from products would be a very short term solution to improving the social and ethical issues associated with its use. The palm oil would be replaced by other vegetable oils that would require much larger amounts land to grow the same quantity. This would create similar issues but potentially of a greater magnitude than seen with the use of palm oil.

As a responsible manufacturer we recognise this and by choosing this Granose product you are sure that it contains RSPO certified palm oil. The use of certified sustainable palm oil through the RSPO will help support their global aim of making sustainable palm oil the norm.

Vegan Hot Cross Buns

With Easter fast approaching, the delicious smell of spicy hot cross buns are hard to resist. So why not try making your own vegan version?

This recipe makes 15 medium or 12 large hot cross buns and seems like it takes a long time, but really most of the time is taken up resting the dough!

We have taken this recipe from Bit of the Good Stuff. Visit the original link for more yummy photos and vegan recipes!

Hands on time: 30 minutes

Resting time: 1¾ hours

Cooking time: 20 minutes

Ingredients

For the dough…
250ml / 9 oz / 1 cup fortified soya milk (or other non dairy milk)
1 tsp fast action / easy bake yeast
2 tbsp sugar
2 tbsp neutral flavoured vegetable oil, such as rapeseed (canola)
500g / 17½ oz / 3½ cups plain (all purpose) flour
1 tsp salt
4 tsp mixed spice
100g / 3½ oz / ½ packed cup sultanas or raisins
100g / 3½ oz / ½ cup Italian mixed peel
Finely grated zest of 1 organic/unwaxed orange
85ml / 3 fl oz / ¼ cup freshly squeezed orange juice (or other fruit juice)

For the crosses…
3 tbsp plain (all purpose) flour
2 tbsp water

For the glaze…
2 tbsp sugar
2 tbsp freshly squeezed orange juice (or other fruit juice)

Method

  1. Gently heat the milk until it is lukewarm.  Remove from the heat and whisk in the yeast and sugar.  After a couple of minutes the yeast will start to froth.
  2. In a large bowl, mix together the flour, salt, spices.  Stir in the sultanas, citrus peel and orange zest.  Make a well in the centre of the dry ingredients and stir in the oil, yeast milk mixture, and orange juice.  Bring together the ingredients using your hands.  The dough should be soft and sticky.  Depending on the type of flour used, you may need to add a little more liquid.
  3. Turn out the dough onto a lightly floured surface and knead for 5 minutes or so, until the dough is smooth.  Place the dough in an oiled bowl, cover with a damp tea towel or oiled cling film (plastic wrap) and leave in a warm place for an hour or so until it has doubled in size.  If your house is cool, cover with oiled foil and place in the oven at 40C / 100F for an hour.
  4. When the dough has risen, knead for a further 10 minutes then divide into 12 or 15 equal size balls. Roll the dough into smooth balls and evenly space out on a large baking tray (28 x 40cm / 10 x 15”) lined with non stick baking paper.  Cover with the damp tea towel, oiled cling film (plastic wrap) or foil and leave in a warm place for 45 minutes or so, until they have risen.
  5. Heat the oven to 210C (190C fan) / 410F.
  6. To make the crosses, mix 3 tbsp plain (all purpose) flour with 2 tbsp water to form a thick paste.  Spoon into an icing bag with a thin nozzle (or a plastic freezer bag and snip the corner).  Slowly pipe along each row of buns, then repeat in the other direction.  Place in the oven and bake for 20 minutes on the middle shelf, until golden brown.
  7. To make the glaze, gently boil the sugar and fruit juice in a small pan for about 5 minutes until it starts to thicken into a syrup.  Brush over the buns while they’re still hot.  Allow to set before serving. These buns are most delicious served warm or toasted.

The buns will last 2-3 days in an airtight container.  They also freeze well.  Tip: slice them in half before freezing them so that they can be toasted without the need to defrost first.

 

Let’s Celebrate Chilli Day!

 

In most households, the humble chilli is a family favourite. Whether you like it hot and spicy or more mellow and mild, chilli is great for a quick midweek meal. Serve this recipe for 2 with rice, on top of a jacket potato (remember you’ll have to cook these first though, or get the convenient microwavable ones!) or with pittas.

You will need…

  • ½ tbsp oil
  • 1 sachet Granose Soya Mince
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 400g can of chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tsp chilli powder
  • ¼ tsp cumin
  • ¼ tsp coriander
  • 1 red pepper, chopped
  • 100g mushrooms, sliced
  • 1 small can of kidney beans
  • black pepper, freshly ground

To serve:

  • 150g basmati rice, 2 baked potatoes or 2 pitta breads
  • vegetarian cheese or sour cream (optional)

What to do…

1. Rehydrate the Granose Soya Mince as directed.

2. Heat the  oil in a pan. Add the onion and garlic and fry gently for 5 minutes until softened.

3. Add the soya mince, mushrooms, peppers, chopped tomatoes, tomato puree and spices. Bring the sauce to the boil, then lower the heat and simmer gently for 10-15 minutes.

4. Meanwhile, cook the rice according to the packet instructions, prep your pitta pockets or pop your jackets in the microwave (or check they’re not burning in the oven!)

6. Add the drained kidney beans and simmer for another five minutes.

7. Add the black pepper to taste and serve with your choice of accompaniment.

8. Top with sour cream, cheese and tuck in!

For extra heat, try adding extra chilli powder or chilli flakes and topping with jalapeños. We also love to sprinkle crushed tortilla chips on top of our chilli for extra texture.

Chia Seeds

Chia seeds seem to be all the rage recently, or maybe we’re behind the times? Either way, we decided to investigate the superfood.

Did you know…?

Chia seeds are native to Mexico, where in the past they were highly valued for their medicinal properties and nutritional values. They were even used as currency! Aztec warriors ate them to give them high energy and endurance and said just one spoonful could keep them going for the whole day. In Mayan, Chia means “strength”- exactly what a warrior needs.

Benefits

Chia seeds are the highest plant based source of omega 3 fatty acids, which are essential for heart health and lowering cholesterol and blood pressure. They’re also very high in fibre, with two tablespoons having 10g fibre – nearly half of your daily requirement. Chia seeds have an amazing ability to absorb up to 10x their weight once eaten, meaning they keep you feeling full. They’re also a great source of iron, calcium, magnesium and zinc.

Ways to eat

Chia pudding is one of the most popular ways to eat the seeds, see a recipe from Deliciously Ella here, or if you’re more of a chocolate fan, try this one. You can also add dry chia seeds, whole or ground, to smoothies and juices, mix into yogurt or porridge, or sprinkle on top of salad. If you add the seeds to a drink or ‘wet’ dish like porridge, they’ll swell up a little but retain a slight crunch.

Things to watch out for

Since chia seeds absorb a lot of liquid, it’s important to keep well-hydrated when eating them, especially in dry form. But don’t worry, you don’t need to overdo it, your usual 8 glasses will be fine.

 

Vitality Veggie Pasta

Here’s an easy peasy healthy recipe to ease you in to that New Year eating regime. We love this ‘Vitality Veggie Pasta’ from BBC Good Food.

Vitality veggie pasta

What you’ll need…

  • 250g pack pappardelle pasta
  • 1 small butternut squash, peeled, seeded and chopped into chunks
  • 2 tbsp olive oil
  • small handful pine nuts
  • 1 plump garlic clove, finely chopped
  • 4 large field mushroom, sliced
  • 250g bag washed spinach
  • grated vegetarian cheese and chilli flakes to serve, optional

Method

  1. Pour boiling water into a large saucepan, bring to the boil, then cook the pasta according to pack instructions. When the pasta has 5 mins left to cook, tip in the squash and cook with the pasta for the remaining time.
  2. While the pasta is cooking, heat half the oil in a large frying pan. Sizzle the pine nuts in the oil until they start to colour, stir in the garlic and cook for a moment just to soften. Add remaining oil, turn up the heat, add the mushroom and cook for 2-3 mins until they start to soften. Turn the heat to maximum, add spinach to the pan and cook for 1-2 mins until completely wilted.
  3. Drain the pasta and squash, then mix in with the vegetables until everything’s nicely combined. Bring the pan to the table and let everyone help themselves. You could also pass round grated parmesan and chilli flakes if people want it.

To add more protein to the dish, try serving up the pasta with Granose Lincolnshire Sausage mix ‘meatballs’.

Recipe and images from http://www.bbcgoodfood.com/recipes/1505/vitality-veggie-pasta

Veganuary

We’ve all heard of Dry January, but 2016’s newest January diet trend to gain traction is Veganuary. The diet, of course, involves cutting out all meat and meat products – so that means no eggs, milk, fish, honey and most beer for one month. “There has been a marked increase in enthusiasm [regarding veganism] in the UK over the past 12 to 18 months, and that’s extremely exciting to see” says Clea Grady, marketing manager of Veganuary. Now in its third year, it is predicted that 50,000 people will take part  – with half of these staying vegan.

Veganuary state that the month off “aims to reduce the suffering of animals by inspiring and supporting people across the globe to go vegan for the month of January”. Benefits may include weight loss, a reduction in cholesterol, lower blood pressure, and a reduced risk of diabetes and heart disease. As well as the health benefits, veganism can help reduce cruelty to animals, the reason the vast majority of participants sign up, and make a positive impact to the planet.

There are many myths surrounding veganism, with many people believing that a vegan diet can’t provide all the nutrients needed for a healthy lifestyle. Veganuary have debunked this myth as well as some other FAQ’s in their handy guide, which you can find here.

Don’t fear, if you choose to join in, it’s not all about tofu… You don’t have to give up all of your naughty vices, Oreo’s, some Doritos and Skittles are vegan, so you can still have a treat without falling off the wagon! Oh and don’t forget, Granose is suitable for vegans too 😉

For further info visit http://www.veganuary.com/