You're sure to make lots of friends with these recipes!
Do you love vegan or vegetarian dishes but can't be bothered to stand in the kitchen for hours on end? Then Garden Gourmet is perfect for you!
Try out our range of delicious plant-based products: great meat alternatives such as filet stripes, nuggets, mince or burgers, or our vegan tuna alternative, Vuna, as well as original plant-based pizzas. Your friends will be queueing up for your delicious meals.
Ingredients (3 portions)
- 1 jar of Garden Gourmet Vuna
- 200 g penne (wholegrain or spelt)
- 1 small red onion
- 1/2 cucumber
- 125 g cherry tomatoes
- 1 small can of sweetcorn (140 g drained weight)
- 1 organic lemon
- Salt and pepper
Preparation
- Boil the penne until al dente in plenty of water with a little salt, in accordance with the instructions on the packet. Drain and rinse with cold water.
- In the meantime, finely chop the onion, cut the cucumber into slices and quarter the tomatoes. Drain the sweetcorn.
- Then mix the penne in with the vegetables and Garden Gourmet Vuna. Season the pasta salad with lemon juice, finely grated lemon zest (cleaned), salt and pepper.
Ingredients (2 portions)
- 1 pack of Garden Gourmet Sensational Burger
- 2 vegan sesame and poppyseed burger buns
- 1 small red onion
- 2 roasted peppers
- 2 tbsp guacamole (store-bought or homemade)
- A few salad leaves
- 2 slices of vegan processed cheese
- 2 tbsp tomato sauce
- 1 green and 1 red chilli
Preparation
- Cut the onion into rings and the peppers into strips. Briefly grill the onion and set aside.
- Cut the burger buns lengthways and grill both sides.
- Cook the burgers on the BBQ in line with the instructions on the packet and place a slice of vegan cheese on them while they're still hot.
- Spread the guacamole on the bottom half of the bun. Add the salad, onion and pepper strips, and place the cheeseburger on top.
- Add the tomato sauce. If you like it hot, throw in a few pieces of chilli. Then place the other half of the bun on top.
Ingredients (2 portions)
- 1 pack of Garden Gourmet vegan filet stripes
- 150 g rice
- ½ red and ½ yellow pepper
- 1 avocado
- 1 lime
- 1 lettuce
- 2 tomatoes
- 1 small red onion
- 1 fresh jalapeno (red or green)
- 140 g sweetcorn (can)
- 200 g red kidney beans (can)
- A few coriander leaves
- Smoked paprika powder
- Salt and pepper
Preparation
- Cook the rice, drain, and allow to cool a little. Tear up the salad leaves and place in cold water. Halve the avocado, remove the stone and skin, slice thinly and drizzle with lime juice.
- Slice the tomatoes and drain the beans and sweetcorn. Peel the onion and cut into very thin rings.
- Slice the pepper into thin strips and fry briefly in a pan with a little oil, salt and pepper.
- Fry the vegan filet stripes from Garden Gourmet in a little oil in accordance with the packet instructions.
- Place the salad leaves in the bowls and place the rice on top. Then scatter over the vegetables and place the vegan filet stripes on top. Dust with paprika seasoning and garnish with fresh coriander, jalapeno and lime. Serve with tortilla chips and crème fraîche (vegan).
TIP: Freshly sliced jalapeno lasts longer when mixed with a little vinegar, salt and a teaspoon of sugar. Simply leave to marinate for one hour.
Ingredients (3 portions)
- 1 pack of Garden Gourmet Sensational Bratwurst
- 1 fresh or pre-sliced pineapple
- ½ courgette
- 1 red pepper
- 1 red onion
- 4 jalapenos (for the sauce)
- 1 tomato (for the sauce)
- 1 onion (for the sauce)
- One bunch of coriander
- 1 lime
- A pinch of salt
Preparation
- Cut the pineapple, courgette, red onion and pepper into chunks. Cut each Sensational Bratwurst into 3 pieces.
- Thread the pieces of sausage, vegetable and pineapple alternately onto the skewers. Cover the kebabs with cling film and store in the fridge.
- To make the green salsa: Cut the jalapenos in half and remove the seeds. Roughly chop the tomato and onion and blend into a fine salsa, together with the coriander, using a food processor. Season with salt and lime juice again.
- Cook the kebabs on the barbecue, serve with salsa and garnish with coriander (optional).
