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Quick & Simple fried noodles with vegan ‘Steak’

Quick & Simple fried noodles with vegan ‘Steak’ 66

Enjoy Vegusto Veggie 'Steaks' (Vegan), Asian style!

Prep Time
5 minutes

Cooking Time
8 minutes

Skill required



  • 2 Tbs roasted sesame oil
  • 1 small-medium onion, finely chopped
  • 1/2 pack Vegusto Schnitzel Steak 80g cut into strips
  • 1 pack mixed stir-fried vegetables (from supermarket)
  • 2 packs ready boiled rice noodles (from supermarket)
  • For the Seasoning:
  • 2 Tbs roasted sesame oil
  • 1/2 tsp garlic powder
  • 1 tsp soya sauce
  • salt & pepper
  • Garnish: 2 tablespoon sesame seeds


  1. Heat a large non-stick wok or frying pan and add the oil.
  2. Add the chopped onion and fry until golden. Add the sliced Schnitzel Steak and stir-fry for 1 minute.
  3. Then add the mixed stir-fried vegetables and cook for 1 minute.
  4. Add the pre-boiled rice noodles, and stir-fry for 3 minutes.
  5. Add the seasoning and stir in well.

To serve the stylish way: Garnish with sesame seeds and serve in warm bowls.

Filo Vegan Roast with Glazed Carrots

Filo Vegan Roast with Glazed Carrots 72

Sunday lunch is always a great family gathering and this recipe makes a tasty option for your vegan and vegetarian guests. This brings out an extra level of flair to a Vegusto roast.

Prep Time
20 minutes

Cooking Time
25 minutes

Skill required


A great centrepiece to a vegan or vegetarian roast dinner. Make the most of Sundays by putting together this Filo Roast.


For the bed:

  • 4 large carrots - peeled and sliced on an angle
  • 1 tablespoon olive oil
  • 3 cloves garlic - peeled and crushed
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200 C/400 F/Gas mark 6.
  2. Line a tray with baking parchment paper.
  3. Cut all the pastry sheets in half so that you have 12 sheets.
  4. Add the oil to the melted margarine. Brush this mixture onto each of the pastry sheets and sprinkle with toasted almonds. Use three sheets to make each parcel.
  5. Position a Vegusto Roast quarter in the centre of each filo pastry rectangle.
  6. Fold in the short sides, followed by the longer sides so that you have a parcel.
  7. Brush with more melted margarine, sprinkle the top with sesame seeds.
  8. Bake for 25-30 minutes or until golden.
  9. Mix the carrots with about a tablespoon of water, garlic, brown sugar, olive oil and salt and freshly ground black pepper. Add a lid and cook until just soft. Drain.

To serve the stylish way: Place a generous helping of glazed carrots on a warm plate and top with an individual filo roast parcel. Drizzle the top with a little extra virgin olive oil if desired.

How to make the best vegan sandwich

How to make the best vegan sandwich 72

Tony Bishop-Weston guides us through how to make the best vegan sandwich, using a few vegan ingredients.

Who doesn't love sandwiches? What is it about putting things between two slices of bread that makes them infinitely better? We had Tony Bishop-Weston in the kitchen showing us how to make the best vegan sandwiches:

Grab yourself some of the Deli Slices and Piquant Cheese featured in the video, and get started!


Vegusto Deluxe Cheezy Pizza

Vegusto Deluxe Cheezy Pizza 67

Delight your family and friends with our healthy vegan version of everyone's favorite food choice....classic, cheezy & zesty pizza.

Prep Time

10 minutes

Cooking Time
8-10 minutes

Skill required

1 - 2



  1. Preheat oven to 220 C
  2. In a frying pan heat up some olive oil and add the red onions & mushrooms.
  3. Lightly Fry (1 minute) Set aside
  4. Brush the pizza base with 1 tablespoon olive oil
  5. Finely chop 4 baby plum tomatoes and mix with tomato puree and spread over base of pizza
  6. Grate1/3 partially frozen No-Moo Melty barrel evenly over base
  7. Add the slightly fried onions and mushrooms and Vegusto Smoked slices
  8. Add some basil pesto
  9. Make a small hole in the end of Cheese sauce and squeeze out sauce like piping ice on a cake. Add according to your taste
  10. Slice 3 baby plum tomatoes into halves and add to top of pizza
  11. Top off with artichoke pieces (if using) and grate a little more No-Moo Melty on top
  12. Sprinkle with oregano and salt & pepper to taste
  13. Place in oven for 8-10 minutes
Vegusto’s Farmhouse Sausage Breakfast with Scrambled Tofu

Vegusto’s Farmhouse Sausage Breakfast with Scrambled Tofu 46

Looking for that all-day any-day breakfast recipe?

Prep Time

10 minutes

Cooking Time
15 minutes

Skill required



  • 1 Vegusto Farmhouse Sausage*
  • 2 medium size mushrooms (halved)
  • 1 medium tomato (halved)
  • 200g of firm tofu
  • ½ can Mr. Organic baked beans*
  • 2 slices of thick wholegrain toast
  • 5 tablespoons of sunflower/olive oil
  • ½ teaspoon turmeric, for colour
  • Salt and pepper to taste

*Items available from our website


  1. Remove tofu from packet, place on kitchen towel and pat dry removing as much liquid as possible.
  2. In a medium sized bowl mash the tofu a little with a fork, add salt and pepper to taste, and put aside. Optional: You can add chopped onion, mushroom, peppers, additional seasoning such as soya sauce etc. as you wish, for variety.
  3. Heat 3 tablespoons of oil in a medium sized frying pan, and on low heat gently fry the Vegusto Farmhouse Sausage, for approximately 6-8 minutes, turning frequently. Note: remove all plastic layers from the sausage.
  4. Add the halved mushrooms and tomato and fry for a few minutes on a medium heat, turning often, together with the Vegusto Farmhouse sausage.
  5. Heat 2 tablespoons of oil in a small frying pan, add mashed tofu and fry for 5 minutes on a medium-low heat, stirring continuously to avoid sticking, adding the turmeric, salt and pepper to taste.
  6. Heat the baked beans in a small saucepan and assemble on a plate with the other ingredients.
  7. Serve with a slice of thick wholegrain toast.
Vegan Quiche Lorraine

Vegan Quiche Lorraine 45

A quiche lorraine, filled with amazing vegan goodies to satisfy anyone.

Prep Time 

20 mins

Cooking Time
20 mins

Skill required 



A rich quiche filled with delicious vegan cheese, vegan meats, and vegetables.



  1. Grease a 9 inch flan dish. Unwrap your pastry sheet and lay it over the top, trim any excess and join it together to make the sheet fit across the whole dish, allowing enough overlap to gently push the pastry into the bottom edges. The pastry should cover all of the dish, with a little extra around the top edge, to allow for it to shrink down a bit when it cooks.
  2. Blind bake the pastry case by lining it with baking parchment, then filling with baking beans. Preheat your oven to 200C/Gas Mark 4 and bake it for 10 minutes. When the edges are lightly cooked, remove the parchment and beans and return to the oven for another 5 minutes.
  3. Meanwhile, steam your asparagus and lightly fry the spring onion and garlic in a little olive oil, so they soften.
  4. Set pastry case aside ready to be filled.
  5. Place the silken tofu into a mixing bowl and blend until smooth, using a hand blender. Add the soya milk and mustard. Now stir in the other filling ingredients; turmeric, spring onion, garlic, asparagus, tomatoes and Vegusto deli-slices. Season to taste.
  6. Spoon the filling into the pastry case and grate Vegusto No Moo Aromatic (or any other variety) onto the top. Add a few extra tomatoes too if you like.
  7. Bake in the oven for 20 minutes, or until the filling has set and the cheese is lightly golden. Allow the quiche to cool slightly before cutting and serving with seasonal potatoes and salad.