Vegan Four Cheese Pizza 0
Next time someone tells you that you can't make vegan pizza, slap a slice of this in front of them and watch them change their mind in seconds.
1 pizza base, homemade or store bought. We have gluten-free pizza bases available here.
1 jar of vegetable pasta sauce (our Biona Tomato puree works great - buy here)
25 grams of Vegusto No-Moo Sauce - buy here
25 grams of Vegusto Melty Cheese, sliced - buy here
25 grams of Vegusto Mildly Aromatic Cheese, cubed - buy here
25 grams of Vegusto Piquant Cheese, grated - buy here
25 grams of Vegusto Smoked Slicing Sausage (contains gluten, leave out for gluten-free option)
...And your choice of extra pizza toppings from artichoke, capers, sweetcorn, sundried tomatoes, mushrooms, slices of red peppers, slices of red onion, pine nuts etc.
- Preheat oven to 180ºC.
- Lightly paint pizza base top with olive oil.
- Spread on 3 tablespoons of pasta sauce.
- Cut 2 slices of Vegusto Smoked Sausage and slice into strips and arrange on top of pizza.
- Arrange your selection of pizza toppings.
- Place Vegusto cheeses in separate quarters on top of the pizza. For example, top left—slices of Melty, bottom right—Cheese Sauce, bottom left—grated Piquant, top right—cubes of Aromatic.
- Place on a baking tray and bake for 10–15 minutes until cheeses look cooked.
Serve with salad.
Vegan Butternut Squash and Cheese Ravioli 0
A lovely autumnal twist to ravioli. Traditionally packed with meat and cheese, you won't miss them one bit when you taste this delicious vegan version.
- 500g/1lb 2oz butternut squash, peeled, de-seeded and cubed
- 3 tsp olive oil
- Sea salt
- Black pepper
- 1 tbsp rosemary, chopped
- 3 cloves garlic
½ packet No Moo Melty, grated (available to buy here)
For the pasta
- 300g/10½oz ‘00’ grade flour (or plain flour), plus extra for dusting
- 2 tsp ground flaxseeds, mixed with ½ cup water
- ½ tsp salt
- Preheat the oven to 200C/400F/Gas 6.
- For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season to taste. Place the pieces of butternut squash, garlic and rosemary into a roasting tray and roast in the oven for 30 minutes, or until tender.
- Remove from the oven, place in a food processor, then blend until smooth. Set aside to cool completely, before stirring in half the No Moo Melty or No Moo Soft.
- Meanwhile, for the pasta, blend the flour and flaxseed mixture in a food processor until the ingredients come together to form a dough. Add a little more water if needed.
- Turn the dough out onto a lightly floured surface and knead well for 10 minutes.
- Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes.
- When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness, dusting with flour if it starts to stick. You need to roll it into a rectangle, from which 9-10 shapes can be cut (using a ravioli cutter if you have one). Gently mark shapes in the pasta where each ravioli will be cut.
- Repeat the rolling-out process with the second portion of pasta dough. Set aside.
- Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked ravioli.
- Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips.
- Cut out your ravioli and place them on a floured surface ready to cook. Now make the second batch. You should end up with around 18 ravioli.
- To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it. Boil for a few minutes, until the pasta is cooked to your liking.
- Drain the ravioli, then place in an oven dish. Sprinkle the remaining No Moo Cheese onto the ravioli, drizzle with some oil and bake in the oven for 10 minutes so the top melts and crisps.
- Serve immediately.
Vegan BBQ Skewers 0
Makes 9 skewers
Ah, barbecues. The typical BBQ doesn't seem like a very vegan friendly experience. However, with Vegusto meats, you can make a vegan BBQ look far more appetising than its meat-centric counterpart. We have burgers and sausages, of course. But this recipe is for delicious and meaty vegan skewers. Here's how it's done...
- 1 pack Vegusto Pepper ‘Schnitzel’ Steak (available here)
- 1 red bell pepper, cut in to 1-inch cubes
- 1 yellow bell pepper, cut in to 1-inch cubes
- 6 medium size mushrooms, cut in quarters
- ½ zucchini, cut in to 1-inch cubes
- ½ jar of a vegan Smokey BBQ sauce
- Pack of 8 inch BBQ skewers
- Chop the Vegusto Pepper ‘Schnitzel’ Steak cut into 1½-inch squares.
- Place all ingredients onto the BBQ skewers, using 3 of each ingredient item on the skewer.
- Spoon or brush the Smokey BBQ marinade covering the entire skewer. (Optional: Can add a little smoked paprika for a touch of spice)
- You can either eat these uncooked, grill them, or place them on the BBQ (a bit of foil can help stop them from sticking too)
Big Vegan Full English Breakfast 1
Breakfast is the most important meal of the day and inspired by the great B&Bs of Great Britain we bring you this stonking great Vegusto Full Monty Breakfast as an antidote to the heart challenging traditional ‘Full English’ breakfast that often has more portions of saturated animal fat in than the UK government would recommend you eat in a week. Full of protein and complex carbohydrates the Vegusto version has a better mix of essential fats and full of enough potential sustainable energy to see you through until Sunday lunch.
- 2 packs of Vegusto Farmhouse-Style Sausages (available here)
- 4 slices of Vegusto Majestic Luncheon Roll (available here)
- 2 medium potatoes, cubed
- 1 small red onion, finely chopped
- 4 mushrooms
- 4 slices of Vegusto No-Moo Melty Cheese (available here)
- 2 tomatoes, halved
- 1 teaspoon of fresh parsley, finely chopped
- 2 teaspoons of Braggs Aminos or soy sauce
- 2 tablespoons of cold pressed virgin rapeseed oil
- 4 potato cakes
- 1 tin of baked beans (available here)
- 40 grams of favourite Vegusto No-Moo Cheese, cubed (available here)
For the fritter:
- 1 carrot, grated
- ½ cup of wholemeal flour
- ½ cup of coconut milk
- 1 tablespoon of frozen peas or frozen sweetcorn
- 40 grams of favourite Vegusto No-Mo Cheese, grated (available here)
- 1 teaspoon of fresh parsley, finely chopped
- 1 teaspoon of fresh chives, finely chopped
- ½ teaspoon of Dijon mustard
- 1 clove of garlic, finely chopped
- Preheat oven to 180ºC.
- Gently fry chopped potatoes with the chopped red onions in 1 tablespoon of oil for 5–6 minutes. Toss in Braggs aminos or soy sauce and then onto a baking tray and into the oven for 30 minutes.
- Put a slice of Vegusto Melting Cheese on each mushroom. Remove plastic from, then lightly paint Vegusto Sausages and 4 slices of Vegusto Slicing Sausage with oil then add all to baking tray with the potatoes in the oven.
- In a large bowl add all the fritter ingredients and mix thoroughly.
- In a frying pan drop on tablespoonfuls of the mix and brown the fritters on both sides. Then place on a baking tray along with 4 tomato halves and bake in the oven for about 15 minutes
- Turn the potatoes and sausages so they brown evenly, paint with oil if necessary, place back in the oven with the potato scones added.
- In a small pan heat the baked beans with chunks of Vegusto Cheese.
Serve with a sprinkle of chopped fresh parsley on the potatoes, a glass of freshly squeezed juice, cup of English breakfast tea with a splash of coconut milk and some hot toast and Marmite or marmalade. Tomato ketchup and Braggs sauce should be on hand for those who indulge. Heaven!