October is World Vegetarian Month – and we have there delicious plant-based recipes by foodie favourite & celebrated restaurateur Ganesh Raj (owner of The Tasting Shed and co-host of Eat Well For Less NZ) shared by Life Health Foods. Each recipe is designed to be enjoyed by everyone – whether you’re vegan, vegetarian, flexitarian or a meat-lover.

With 1 in 3 Kiwis eating less meat for health, environmental, and ethical reasons; and plant-based alternatives coming in as healthier than traditional meat counterparts in most categories (including saturated fat levels, Health Star Rating, and protein) World Vegetarian Month is the perfect time to add some plant-based meals to the menu.

Potato Rosti Stack

The perfect nutritious brunch idea, the Potato Rosti Stack comes with poached egg, smashed avocado, basil and jalapeno salsa, featuring the Bean Supreme Beetroot Burger.

1 potato
1 clove garlic (grated)
Parsley (chopped)
Salt & pepper
1 tsp butter (or dairy-free spread)
1 tsp olive oil
Smashed Avocado 1 avocado
Juice of 1 lime
Salt & pepper
Basil & Jalapeno Salsa 5 pickled jalapenos
Fresh lime juice
5 basil leaves
Salt & pepper
½ tsp olive oil
Poached Egg 1 egg (optional)
Vinegar
Bean Supreme Beetroot Burger Bean Supreme Beetroot Burger
Garnish Microgreens

  1. Rosti: Peel, clean and grate the potato. Make sure to get all the liquid out by squeezing the potato mix. This is important to make sure the potato crisps up. In a bowl, add the garlic and parsley, salt & pepper. Make a 2 cm rosti with your hands. Heat the oil and butter over a medium heat. Fry the rosti until it is golden brown on both sides. Set aside.
  2. Basil & Jalapeno Salsa: Chop up the jalapeno and basil as finely as you can. In a small bowl, add mix. Add lime juice, salt and pepper to taste. Add a drop of oil if the texture is too firm.
  3. Poached Egg: Boil a pot of water. Then reduce to a bare simmer. Crack the egg into a cup first. Then lower it gently into the water. I swirl it once just to get the eggs slightly clumped. Turn off the heat, put the lid on and let it rest for 4 mins. Remove the egg with a slotted spoon and set it on a paper towel to drain.
  4. Mash the avocado, lime, salt and pepper and set it aside.
  5. Heat some oil in a medium pan. Fry the Beetroot patty for 2-3 minutes on each side, until it is slightly golden and heated through.
  6. The Stack: Lay the potato rosti on the bottom, then cover the diameter of the rosti with the smashed avocado. Top with the beetroot burger, the poached egg followed by the salsa. Garnish with micro greens and serve!

Fully Loaded Chilli Dog

Indulge with this full-flavoured, fully loaded chilli dog, featuring the Alternative Meat Co. Sausage and Vegie Delights Mince.

1 Alternative Meat Co sausage
Chilli Con Carne 1 onion (chopped)
2 garlic cloves (chopped)
½ tsp chilli powder
½ tsp smoked paprika
½ tsp cumin
1 pack Vegie Delights Mince
1 can chopped tomatoes
1 tsp mixed herbs
1 tsp sugar
1 tsp tomato puree
1 can red kidney beans
1 cup vegetable stock
1 tbl dairy-free sour cream

Dairy-free mozzarella
Red onions (finely chopped)
Parsley (finely chopped)
2 tsp dairy free spread
1 hot dog bun

  1. Chilli Con Carne: Heat some oil in a medium heated pan. Fry the onions and garlic till the onions go golden. Add the chilli, paprika, cumin and mixed herbs. Stir for 1 min.
    Add the mince and brown it. Make sure the mince is well broken up. Add the can of tomatoes and beans and mix well. Add the sugar and season with salt to taste.
    Add vegetable stock. Then boil. Once it reaches boiling point, reduce immediately to a simmer. Cook down for 20mins. Check the seasoning and adjust if necessary.
  2. Cook the alt sausage in a medium heat pan with a little oil. Make sure it is golden.
  3. Cut a hot dog bun in half. Heat a little dairy-free spread in a pan and brown the insides of the bun. Spread dairy-free spread on one side of the bun and dairy-free sour cream on the other side. Load the bun up with the chilli mix. Garnish the top of the chilli with red onion, parsley and dairy-free cheese. Serve and enjoy!

Mapo Tofu

This budget-friendly Chinese-inspired dish that oozes with flavour using Bean Supreme Plain Tofu and Vegie Delights Savoury Mince, and comes in at just $5 per serve.

120g Vegie Delights Mince
1 block Bean Supreme Tofu (chopped into 1 cm pieces)
1 tsp soy sauce
½ tsp ginger (minced)
½ tsp garlic (minced)

1 tsp oil
2 tsp Sichuan pepper corns
4 tsp spicy fermented bean paste (Doubanjiang)
½ tsp Chinese 5-Spice
1 cup vegetable stock
1 tsp sugar
1 tsp chilli oil
½ cup spring onions (chopped)
Crispy shallots
Cornstarch

Rice Cooked

  1. Marinate the tofu: In a bowl, add the Bean Supreme tofu and the marinade ingredients. Mix well and set aside.
  2. Heat the oil in a medium pan. Fry the Sichuan pepper corns. Once they are just golden, take them out and dry them on a paper towel. Then blitz them up in a dry blender or a mortar and pestle. Set aside.
  3. Heat oil in a hot pan. Fry the bean paste and the Vegie Delights mince for a minute.  Add half a cup of spring onions and toss for 30 sec. Add the marinated tofu to the pan gently. Do not break it up. Add chilli oil, 5 spice powder and sugar. Add the vegetable stock and bring to a boil. Then simmer immediately for between 10-12 mins.
  4. Mix 1 tsp of corn starch in ½ cup of water. Add a little of it to the sauce and mix until it thickens. Check that it is a silken thick sauce. Add more corn starch of necessary. Once ready, remove from the heat.
  5. Serve garnished with the Sichuan pepper corns, crispy shallots and spring onions, accompanied with rice.

 

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