The best plant-based recipes to come out of Veganuary that you must try

Jan 22, 2023

The best plant-based recipes to come out of Veganuary that you must try

With Veganuary nearly completed, we thought we'd continue the fun by compiling a recipe book of our favourite plant-based recipes we've discovered this month. Whether it be for a DIY pub feed, to help convince your friends to hop on the vegan train or for an easy midweek meal, there’s something for everyone! See below for some of Nestle professionals' best recipes. 

Looking for a healthy mid-week lunch? Try this chargrilled pieces poke bowl. Easy to cook and of course full of flavour, you’ll have all your colleagues’ mouths watering with jealousy. 
Time: 20 mins
Level: Easy
Servings: 10 

Ingredients:

  • 800g HARVEST GOURMET® Vegetarian Chargrilled Pieces
  • 60g CHEF® Fermented Pepper Paste
  • 40ml CHEF® Demi-Glace Liquid Concentrate
  • 500g black sushi rice
  • 1 ltr water (for rice)
  • 1 tsp salt
  • 500g carrots
  • 3 avocados
  • 3 green apples
  • 50ml lemon juice
  • 150ml water (for edamame beans)
  • 100ml vegetable oil
  • 100g baby salad leaves
  • 500g edamame beans

 

Preparation:

  1. Rinse the rice in a sieve under cold running water. Bring rice, water and salt to a boil in a saucepan, uncovered and over medium-high heat. Cover and reduce the heat to low.
  2. Cook the rice for approx. 35 mins or until it is tender. Remove from heat and let stand covered for approx. 10 mins. Fluff with a fork.
  3. Peel and julienne the carrots. Cut the avocados and apples into small wedges. Blanche the edamame beans for a few minutes in boiling water. Sprinkle with lemon juice, salt and pepper, set aside.
  4. Mix CHEF® Fermented Pepper Paste, CHEF® Demi-Glace Liquid Concentrate and water in a large bowl for the marinade, set aside.
  5. Heat a tbsp of oil in a large pan and fry the HARVEST GOURMET® Vegetarian Chargrilled Pieces for 3-4 min and then add to the marinade and mix well.
  6. Arrange 10 Poke bowls with all the ingredients separately or set up a "build yourself a Poke bowl station”. Perfect for takeaway or dine in.

 

Craving a pub feed? Try the plant-based chicken parma (or parmi? Idk i’m not up for a debate, whatever you prefer). This plant-based twist on the iconic pub dish encompasses everything you love about the Aussie classic, the juicy interior, the crisp coating, it's simply unbeatable. 
Time: 45 mins
Level: Easy
Servings: 10 

Ingredients: 

  • 10 HARVEST GOURMET® Plant-Based Schnitzels
  • 5 Tbsp olive oil
  • 1Lt BUITONI® Sugo Per Pasta (warmed)
  • 1Kg pre prepared thick cut chips 
  • 500g vegan cheese, sliced
  • salt and pepper
  • 500g vine ripened baby tomatoes
  • 500g Mesclun lettuce
  • 300g red onion, thinly sliced
  • 50gm grain mustard
  • 100ml Extra Virgin olive oil
  • 100 ml red wine vinegar

 

Preparation:

  1. Heat olive oil in a pan over medium heat; then gently fry HARVEST GOURMET® Plant-Based Schnitzels for 2 minutes. on either side or until golden brown, rest on absorbent paper for 1 min then Season to taste.
  2. Pre heat the oven to 200°C. Arrange the HARVEST GOURMET® Plant-Based Schnitzels on a baking tray. Spoon 100ml per portion of BUITONI® Sugo Per Pasta over the schnitzels then generously top each one with vegan cheese slices, bake in the oven for 5 minutes or until cheese is fully melted.
  3. Deep fry Chips until golden brown then season.
  4. For the salad dressing combine Grain mustard, red wine vinegar & extra virgin olive oil till emulsified, combine all salad ingredients in bowl then toss through the Salad Dressing.
  5. To serve, serve the vegan parmigiana each with a healthy portion of the salad Mix & finish with a side of crispy chips – delicious!

 

In a mood where you’d rather starve than cook but can’t afford takeaway? The super easy (and not to mention delicious) chargrilled pieces satay salad is one to try. 
Time: 20 mins
Level: Easy
Servings: 10 

Ingredients:

  • 550g HARVEST GOURMET® Vegetarian Chargrilled Pieces
  • 12ml MAGGI soy sauce
  • 2 cloves garlic
  • 4g brown sugar
  • 30ml olive oil

Dressing

  • 50g MAGGI Coconut Milk Powder
  • 180ml warm water
  • 225g peanut butter
  • 175g lime juice
  • 16ml soy sauce
  • 2.5 teaspoons sesame oil
  • 3g brown sugar
  • 8g grated ginger

Salad

  • 5 long red chilli, deseeded, sliced
  • 5 carrots, halved, sliced
  • 2.5 Lebanese cucumbers, deseeded, sliced at an angle
  • 1 pineapple, peeled, cut into batons
  • 375g beansprouts
  • 1 bch mint leaves, chopped
  • 1 bch coriander leaves, chopped
  • 200g raw peanuts, roasted, chopped

 

Preparation: 

  1. Mix the soy sauce, garlic, brown sugar with the HARVEST GOURMET® Vegetarian Chargrilled Pieces and set aside.
  2. Mix the MAGGI Coconut Milk Powder with the warm water, whisk until smooth. Add the rest of the dressing ingredients, mix well and set aside.
  3. Heat the olive oil and cook the chicken strips for 3-4 minutes.
  4. In a bowl mix the chilli, carrot, cucumbers, pineapple, beansprouts with the herbs and the peanuts.
  5. Add the dressing and mix well. Sprinkle the chicken strips on top and serve.

 

Throwing a dinner party with your mates and want to share the vegan love? Try these grilled sensational burgers with eggplant, zaalouk and pickled chillies. Filled with flavour, protein and fibre, this is perfect to pair with a salad of your choice for a great at home meal with your mates. 
Time: 20 mins
Level: Intermediate
Servings: 10 

Ingredients: 

  • 10 HARVEST GOURMET® Sensational™ Burger patties
  • 1 tbsp CHEF® Demi-Glace Liquid Concentrate
  • 4 pc eggplant
  • 4 tbsp olive oil
  • 4 pc tomatoes
  • 100ml olive oil
  • 4 pc garlic cloves
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 bch flat leaf parsley
  • ½ tsp chilli powder
  • 2 tbsp vegetable oil
  • 2 pc lemon
  • Pickled green chilies to garnish (or any sliced chilli)

 

Preparation:

  1. Cut the eggplant in halves and brush them with olive oil. Grill until dark brown for approx. 10 mins until they become soft.
  2. Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin and paprika.
  3. Chop the parsley finely and add it to the tomatoes. Dice the eggplant (with or without their skin) and add them to the tomatoes.
  4. Keep stirring and cook for approx. 15-20 mins until the eggplant is tender.
  5. Drizzle with olive oil and add a pinch of chilli powder. Season with salt and pepper.
  6. Brush the Sensational™ Burgers with CHEF® Demi-Glace Liquid and grill them on a very hot heat for 3-4 mins on each side. Serve the burger with zaalouk, lemons, parsley and pickled chillies.

 

Want to have a look at some more of Nestle Professional’s plant-based recipes? See here for the full list. 


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