If you are thinking of going Vegan, whether for Veganuary only or as a permanent change to your diet, then here's a few recipes and tips to cook up some tasty vegan dishes.
Our range of dressings, sauces and pesto are all suitable for vegan diets, and are made using award winning Extra Virgin, Cold Pressed Rapeseed Oil, the finest vinegar and lots of lovely herbs and spices.
Rapeseed Oil is know for being super healthy packed with Omega 3, 6 and 9 and Vitamin E.
Our first recipe uses our spicy Cajun Sauce. Sweet Cajun spices with a good chilli heat, it spices up any dish!
· 6-8tbsp Lincolnshire Drizzle Cajun Sauce
· 2 red onions , finely chopped
· 2 celery sticks , finely chopped
· 2 large red peppers , chopped
· 3 garlic cloves , crushed
· 2 tbsp tomato purée
· 200g tomatoes , chopped
· 400g can kidney beans , drained and rinsed
· 400g can chopped tomatoes
· 300g long-grain rice , washed
· 400ml vegetable or vegan stock
· 2 tbsp caster sugar
Heat the Cajun Sauce in a pan over a medium heat and fry the onions and celery for 10 mins until soft. Tip in the peppers and garlic, then fry for another 5 mins before adding the tomato purée. Fry for 1 min more, then add the chopped tomatoes and fry for another 2 mins.
Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
If you are into creating Buddah Bowls with lots of veggie goodness, and want to make your own Falafel, here's the perfect recipe, these are truly delicious
3-4 tbsp Moroccan Marinade
1 small onion, finely chopped
1 garlic clove, crushed
400g can chickpea, washed and drained
1stp ground coriander
handful parsley, chopped, or 1 stp dried mixer herbs
1 egg beaten
Tomatoes, cucumber, red onion all chopped and drizzled with Lincolnshire Drizzle Sweet Chilli Dressing to serve
Heat the Marinade in a large pan gently, then fry the onion and garlic over a low heat for 5 mins until softened.
Tip into a large mixing bowl with the chickpeas and coriander, then mash together with a fork or potato masher until the chickpeas are totally broken down. You can use a food processor for this if you have one.
Stir in the parsley or dried herbs, with seasoning to taste. Add the egg to bind together, but not too much so that it goes sticky.
Form into 6 balls, then flatten into patties. Heat oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm.
Serve with a salad of chopped tomatoes, red onion and cucumber drizzled generously with our Sweet Chilli Dressing. Drizzle more sweet chilli over the falafels to give them a delicious spicy kick.
And to complete the Buddah Bowl... some homemade Hummus...
400g can chickpeas, drained
50ml extra virgin olive oil
1tbs Lincolnshire Drizzle Lemon Dressing
1-2 fat garlic cloves, peeled and crushed
1 lemon, juiced then ½ zested
3 tbsp tahini
2-3 tbs Lincolnshire Drizzle Moroccan Marinade (add in to taste)
mixed crudités and toasted pitta bread, to serve (optional)
Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 50ml of the oil and blitz until almost smooth. Add the garlic, Lemon Dressing, tahini and Moroccan Marinade along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon. Serve with crunchy crudités and toasted pitta bread, if you like.
If you are looking for a healthy pasta option with a spicy tomato sauce, try this recipe;
Spicy Tomato Gnocchi
2-4 tbs Lincolnshire Drizzle Sweet Chilli Dressing
1 onion, chopped
1 red pepper, deseeded and finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
500g pack gnocchi (or cooked pasta shapes if you prefer)
handful basil leaves, torn
Grated vegan parmesan to serve
Heat the Sweet Chilli Dressing in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
Season well with sea salt & freshly ground black pepper, stir through a handful of torn basil leaves and serve with a generous topping of grated parmesan cheese.
Our Italian Sauce is packed full of aromatic Italian herbs, with garlic and lemon to cook up delicious dishes. Try coating and roasting your favourite veggies in it, and stir through pasta, or simply serve these delicious roasted veggies topped with grated parmesan and crusty bread.
Some Hints & Tips:
Sweet Chilli Dressing stirred through rice with chopped onion, chopped tomatoes and chopped cucumber, and a generous grind of rock salt and black peppercorns, makes a really quick and easy dish which is healthy and delivers just the right amount of spicy kick.
Our Orange & Ginger Dressing is delicious drizzled over any root veg before roasting - sweet potato, squash, parsnips... Serve up a plate of veggie goodness that tastes rich, sweet & delicious.
Use our Balsamic Dressing to fry onions off to make a tomato sauce as the balsamic adds a richness to the taste which is amazing.
Balsamic is also fantastic for roasting peppers, onions and aubergines - 180C for 30-45 minutes or until soft and starting to caramelise, then stir through pasta.
Coat chopped onions and halved mushrooms (depending on their size) in our Italian Sauce and roast at 180C for 25 minutes - stir through pasta, delicious!
Check out @lincolnshiredrizzleco for more foodie inspiration.