VEGAN RECiPES FOR A SENSATiONAL VEGANUARY

ASIAN CASHEW STIR FRY

WITH GARDEN GOURMET^® SENSATIONAL™ FILLET PIECES

From a sizzling stir fry, to stews and aromatic curries, GARDEN GOURMET® Sensational™ Fillet Pieces can be cooked in a number of ways, that deliver on taste and texture. The menu creativity continues with salads, wraps and much more.

INGREDIENTS

800 g Garden Gourmet® Sensational™ Fillet Pieces

40 ml oil

400 g spring cabbage

250 g bell peppers

150 g red onions

20 ml CHEF® Vegan Chicken Liquid Concentrate

Garnish

100 g spring onions

20 g red chilli

50 g toasted cashew nuts

Stir-fry sauce

30 ml CHEF® Vegan Roast Seasoning

30 g CHEF® Signature Black Garlic Paste

30 ml sweet soy

30 ml light soy

20 g Grated Ginger

PREPARATION METHOD

Prepare and cut all the vegetables (cabbage, bell peppers, red onions).

Cut the spring onions and chilli in julienne and place in ice water until served.

Mix CHEF® Vegan Roast, Black Garlic, soy and grated ginger together.

Stir-fry the Garden Gourmet® Sensational™ Fillet Pieces in oil and add veggies step by step to cook evenly.

Deglaze the stir-fry with the sauce and reduce to a glaze.

Sprinkle on top of the dish with the red chilli, spring onions and cashew nuts and serve.

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PENNE A LA PEPPERONCINI

WITH GARDEN GOURMET^® VEGAN MINCE

The high-protein GARDEN GOURMET® Vegan Mince means you can create a delicious variety of satisfying dishes the plant-based wat. It soaks up seasoning beautifully for maximum taste, giving you the flexibility to add signature flavours. Create a rich Pasta Bolognese or a Chilli Sin Carne that fills and thrills. You can also recreate minced meat menu favourites using our GARDEN GOURMET^® Vegan Mince.

INGREDIENTS

600 g Garden Gourmet® Vegan Mince

2 pc red Chile 2pc garlic clove

400 g grilled red bell peppers

30 ml olive oil

30 ml CHEF® Vegan Beef Liquid Concentrate

1 L Buitoni® Tomato Coulis

800 g penne pasta

40 g parsley

PREPARATION METHOD

Cut/chop garlic chilli and grilled bell peppers.

Sauté garlic and chilli in olive oil and then add Garden Gourmet® Vegan Mince, Buitoni® Tomato Coulis and CHEF® Vegan Beef Liquid Concentrate. Cook the sauce for 5-7 min.

Roughly pick parsley leaves and blanch it in salted water.

Cook the paste in salted water al dente.

Mix cooked pasta, pepperoncini sauce and blanched parsley.

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HARiSSA KOFTA MADE FROM
SENSATIONAL^™ BURGER

WiTH AROMATIC SLAW AND FLATBREAD

The GARDEN GOURMET® Sensational™ Burger creates the full burger experience with sensational taste and texture. Made with 100% plant-based protein and no GMO soy.

INGREDIENTS

10 pc Garden Gourmet® Sensational™ Burger

1 tsp Harissa spice mix

25 ml CHEF® Vegan Beef Liquid Concentrate

20 bc Bamboo sticks

300 g spring cabbage

100 g red cabbage

100 g red onions

10 g mint

20 g parsley

10 pc flatbread

75 ml Harissa paste

100 ml Vegan mayonnaise

PREPARATION METHOD

Defrost Garden Gourmet® Sensational™ Burger and mix with harissa spice mix and CHEF® Vegan Beef Liquid Concentrate.

Shape the koftas on a bamboo stick. Pre-heat the oven to 250°C with a grill tray. Grill the kofta in the oven for 5-7 min until core temp is 74°C.

Cut cabbage and onions into julienne and mix with roughly chopped parsley.

Heat the flatbread in the oven.

Plate the kofta, drizzle the harissa paste, vegan mayo and serve with the aromatic salad and flatbread.

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PESTO GARDEN GOURMET^® SENSATIONAL^™ FILLET PIECES

From a range of salads to sizzlingly stir fry, GARDEN GOURMET® Sensational™ Vegan Fillet Pieces can be cooked in a number of ways. The menu creativity continues with stews, aromatic curries, wraps and much more.

INGREDIENTS

600 g Garden Gourmet® Sensational™ Fillet Pieces

30 ml CHEF® Vegan Chicken Liquid Concentrate

50 g pesto

300 g mixed cabbage

300 g cooked lentils

100 g green olives

150 g cucumber

100 g semi dried tomatoes

100 g bell peppers

PREPARATION METHOD

Sauté defrosted Garden Gourmet® Sensational™ Fillet Pieces in pesto and season with CHEF® Vegan Chicken Liquid Concentrate and chilli.

Cut and prepare cabbage, cucumber and bell peppers.

Assemble the salad in layers or separately to have the visual overview.

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GARDEN GOURMET^® VEGAN MINCE

WITH WHITE TAHINI AND FRESH HERBS

Tahini is made of roasted sesame seeds which have been ground to a thick paste. The taste is slightly bitter & nutty with a rich, intense aftertaste of sesame. Tahini is a popular ingredient in the Middle East within the salty as well as the sweet kitchen. You can also use tahini directly from the tin as dip to raw vegetables or as a spread.

INGREDIENTS

1 kg Garden Gourmet® Vegan Mince

100 g parsley

80 g mint

3 g ground black pepper

3 g ground all spices

3 g ground cinnamon

3 g ground cumin

3 g CHEF® Vegan Beef liquid concentrate

WATERY TAHINI

400 g raw tahini

800 g cold water

10 g salt (can be reduced to taste)

1 pc lemon

PREPARATION METHOD

Chop the parsley and mint roughly and mix it with the Garden Gourmet® Vegan Mince.

Mix all the species with CHEF® Vegan Liquid concentrate and mix it with the Vegan Mince.

Mix tahini, water, lemon juice and season with sauce. Mix it all very well together.

Place the Vegan Mince in 10 small ovenproof bowls/trays and cover with tahini sauce.

Bake in the oven at 180°Cfor 8-10 mins when using small bowls or 12-15 mins for large bowls or until the tahini becomes golden brown.

Serve with flat bread, parsley, mint and lemon pieces.

GRILLED QUESADILLAS

WITH GARDEN GOURMET^® MINCE AND CORIANDER SALSA

Chipotle is smoked jalapenos chillies in tomato paste. They are used in various casseroles and chilli dishes, and they are also used in chipotle mayonnaise.

INGREDIENTS

800 g Garden Gourmet^® Vegan Mince

3 pc onions

2 pc garlic cloves

600 g pumpkin

220g chipotles/smokes jalapenos chillies in tomato paste

100 ml vegetable oil

60 ml CHEF^®Roast Liquid Seasoning

400 ml water

480 g black beans

salt

PREPARATION METHOD

Peel onions, garlic and chop them into fine dices.

Peel pumpkin and remove seeds. Grate the pumpkin and mix it in 2 tsp salt.

Chop the chipotles finely, keep the liquid.

Fry off onions and garlic in oil for 3 mins. Add Garden Gourmet^® Vegan Mince and stir together.

Add chipotles and the liquid and CHEF^® Roast Liquid Seasoning, water, black beans and simmer for 5-10 mins. Add salt if needed.

Clean the onions and avocados, chop them into fine dices.

Slice the tomatoes and chop them into fine dices.

Chop the coriander finely.

Mix it all together before service.

Season with salt and vinegar.

Divide filling on one side of tortilla, add grated pumpkin and cheese. Fold over into half moon.

Now the tortillas are ready to grill, pan fry or bake in the oven. Grill them on both sides for 2 mins until crispy and hot inside.

SPINACH RAVIOLI

WiTH GARDEN GOURMET^® SENSATiONAL^™ SAUSAGE, SAGE AND FERMENTED PEPPER

The GARDEN GOURMET® Sensational™ Sausage can be cooked in a number of ways, bringing you delicious creations that deliver on sensational taste and texture

INGREDIENTS

10 pc Garden Gourmet® Sensational™ Sausage

1 kg spinach ravioli

40 g fresh sage

100 g shallots

40 ml olive oil

40 ml CHEF® Vegan Chicken Liquid Concentrate

20 g CHEF® Signature Black Pepper Paste

100 g vegan parmesan

PREPARATION METHOD

Cut the defrosted Garden Gourmet^® Sensational™ Sausage on cubes.

Pan fry sausage in olive oil and sage.

Cook the raviolis in salted water until al dente.

Mix ravioli with sausage, shallots, CHEF® Signature Black Pepper Paste, CHEF® Vegan Chicken Liquid Concentrate and pasta water to adjust the texture of the cheese.

Grate the vegan parmesan over the pasta.

GARDEN GOURMET^® VEGAN BALL PIZZA

WITH SPICY JALAPEÑO

GARDEN GOURMET^® Vegan balls are easy to prepare and pair perfectly with rich sauces, absorbing the delicious flavours. Whether you’re creating traditional pasta mains or appetizing starters, this tasty plant-based solution means you can offer your diners more exciting options.

INGREDIENTS

40 pc Garden Gourmet® Vegan Balls

10 pc fresh pizza dough 125-150g

125 g semolina flour

500 ml Buitoni® Tomato Coulis

1 kg vegan mozzarella cheese shredded

150 g red onions

5 pc fresh jalapeños

100 g rucola salad

40 ml olive oil

PREPARATION METHOD

Defrost and cut Garden Gourmet^® Vegan Balls in ½ or ¼ to have a better coverage on the pizza.

Roll the pizza dough in semolina flour.

Slice jalapeños and onions.

Build pizza by applying tomato sauce, vegan cheese, onions, jalapeños and Garden Gourmet® Vegan Balls.

Bake the pizza at 270°C for 3-5 min in a preheated oven.

Drizzle the finished pizza with rucola salad and olive oil.