Welcome to our Plant Based World Show Recipe Section

We've enlisted plant-based chef Richard Fox to inspire you with some of the tastiest, easiest vegan recipes to get you excited for our Plant Based World Europe event in Spring 2021.

Featuring fresh, natural ingredients and some of our exhibitor's products, you can get a first hand look at how they can be prepared for your customers.

We would love for you to try them out at home, make sure you tag #PlantBasedWorldKitchen so we can see them too!

 

 

 

EGGLESS SPANISH TORTILLA

eggless spanish tortilla vegan

Serves 4

Ingredients

650g potatoes (Maris Piper or similar)
½ tbsp garlic granules
½ tbsp onion powder
2 tbsp extra virgin olive oil
1 medium onion, finely sliced
3 ½ tbsp chickpea flour
125ml water
1/4 tsp Kala namak (optional)
½ tsp sea salt
½ tsp freshly ground black pepper

How to make:

  • Pre-heat the oven to 200°C. Peel and slice the potatoes to the thickness of a fifty pence piece. Mix the sliced potatoes with 1 tbsp of the olive oil, onion powder and garlic granules until evenly coated. Spread the potatoes out in a thin even layer over a large baking tray and cook in the oven for about twenty five minutes - or until just cooked and a few are starting to brown around the edges.
  • In the meantime, heat the remaining 1 tbsp olive oil in a heavy based frying pan over a medium heat. add the sliced onions and cook gently for fifteen to twenty minutes, stirring regularly until they are soft and slightly caramelised.
  • Whisk the water and chickpea flour, Kala namak (Indian Black Salt) until smooth. Mix the potatoes, onions, chickpea paste and seasoning until thoroughly and evenly combined. Line the oven-proof dish (approx 25cm x 9cm x 4cm completely with baking parchment. Pour the mixture into the dish and spread until even. Place in the oven and bake for twenty minutes.
  • Remove from the oven and when cool enough to handle, turn out carefully by upturning onto a plate, and then turn back again onto a chopping board so the golden brown side is uppermost.
  • Allow to cool to room temperature before serving or refrigerating. serve at room temperature or slightly warmed.

 

 

SEITAN BLACK BEAN STIR FRY

Seitan Black Bean Stirfry

Serves 4

To make the sauce:
400g can black beans rinsed
75g brown sugar
3 cloves of garlic
2 tbsp soy sauce 
1 tsp Chinese five-spice 
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 red chilli finely chopped
 
To make the stir fry:
275g LoveSeitan (we recommend Classic or Chilli and Garlic for an extra kick) 
1 tbsp cornflour
2-3 tbsp vegetable or sunflower oil
1 red pepper sliced into strips
300g pak choi chopped
2 spring onions sliced
 
Cooked plant-based noodles or rice to serve
 
How to make:
  • To create the sauce, use a food processor to blitz the beans with the rest of the ingredients and add 50ml water. Add the seasoning then blend it on high until you have a smooth sauce consistency. Next, pour the sauce into a saucepan and heat gently for about 5 mins or until thick and glossy.
  • Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan – you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
  • If the wok is dry at this stage, add 1 tsp vegetable oil. Add the shallots and stir-fry until soft. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min.
  • Serve with cooked rice or noodles.

 

 

CREAMY VEGAN GARLIC MUSHROOMS ON SOURDOUGH

Serves 2
Creamy Vegan Garlic Mushrooms
Ingredients:
1 tbsp olive oil
25g vegan butter
350g chestnut mushrooms, chopped into wedges
1 clove garlic, chopped
150ml Nooj cashew paste diluted to single cream consistency
salt & pepper to taste
1 tbsp fresh parsley, chopped
4 slices Sourdough bread, toasted
 
How to make:
  • Heat the oil and the butter in a saucepan until bubbling over a gentle heat.
  • Add the mushrooms and sautee for a few minutes until lightly coloured and tender.
  • Add the garlic, the Nooj cream and season with salt and pepper to taste.
  • Simmer to reduce the cream until thickened and coating the mushrooms. remove from the heat.
  • Sprinkle on a generous helping of chopped parsley and serve immediately on hot toasted sourdough.

 

 

 

 

TUNA-STYLE JACKFRUIT FISHCAKES

Serves 2
Tuna Style Jackfruit Fishcake
Ingredients:
160g new potatoes
225g prepared jackfruit 
2 spring onions, finely chopped
1 tbsp vegan mayonnaise
1 tsp lemon juice
1 tbsp chopped capers
2 tsp fresh parsley, chopped
2 tsp fresh chives, chopped
2 tsp kombu seaweed, powdered
2 tbsp buckwheat flour
salt & pepper to taste
1 tbsp cold pressed rapeseed oil
1 tbsp vegan aioli (or extra mayonnaise)
1 handful pea shoots
 
How to make:
  • Boil the potatoes until tender and lightly crush with a fork.
  • Combine the potato with the jackfruit, spring onions, mayo, lemon juice, herbs, kombu seaweed and season to taste. Mix well and shape into two equal size patties.
  • Coat each patty in seasoned buckwheat flour and pat off any excess.
  • Heat the oil on a frying pan and cook for a couple of minutes on each side until golden brown.
  • Place in a 180-degree Celsius oven for twenty minutes.
  • Top each patty with a little aioli and garnish with the pea shoots.

 

 

 

 

RUSTIC BEYOND BURGER

Serves 2
Rustic Beyond Burger Recipe
Ingredients:
2 Beyond Burger patties
2 seeded burger buns
2 slices vegan cheese
1/4 small onion, thinly sliced
4 small little gem lettuce leaves
4 slices pickled cucumber
 
Tomato ketchup
American style yellow mustard
Vegan mayonnaise
 
3 medium potatoes
Cold pressed rapeseed oil
Flaked sea salt
 
How to make:
  • Pre-heat the oven to 200 degrees Celsius and place a large, shallow baking tray in the oven.
  • Peel and cut the potatoes into wedges and place in a pan of cold, salted water. Bring to the boil and simmer for 7 minutes then drain well, getting rid of all excess water.
  • Drizzle a little oil in thee heated baking tray and add the drained potato wedges in a single layer. Drizzle with a little more oil and season with flaked sea salt to taste.
  • Bake for about 40 minutes, turning once half way through cooking time.
  • To make the burgers, heat a cast iron griddle pan until very hot.
  • Lightly brush the burgers with oil and griddle for a couple of minutes on each side until dark brown. Set aside.
  • To serve, place the burgers in the oven for ten minutes, top with the cheese and cook for a further minute.
  • Lightly toast the burger buns and spread a little ketchup and mustard on the bottom halves. Spread a mayo on the top halves. Add the sliced onion. Place a burger, topped with cheese on the sliced onions, on the bottom half. Place the pickled cucumber slices on the cheese. Add the Little Gem leaves and top with the mayo half of the bun.
  • Serve immediately with the potato wedges.