Vegetarian

If you aren't a meat lover then you've landed in the right place. If you are reaping the benefits of a plant based diet, or don't like injuring animals, the recipes below are sure to get the most out of your meals. 

Vegetarian Burger

1 h 40 min

6 Servings

For Peach Sauce 

  • 1 tsp rapeseed oil

  • 1 shallot, chopped very small

  • 1 garlic clove, crushed

  • 213g can peaches in juice, drained

  • 1 tsp brown sugar

  • 1 tbsp cider vinegar

  • 1 tsp salt

  • 1 tsp soy sauce

  • ¼ tsp cinnamon

  • ½ tsp milld curry powder

For Burger

  • 1 tablespoon dried porcini mushrooms

  • 1 tablespoon oil

  • 200g button mushrooms, chopped small

  • 215g can butter beans, drained

  • 1 garlic clove, crushed

  • 2 ciabatta rolls

  • 150g cherry tomatoes, halved

  • 1 tablespoon capers

  • Small bunch basil, chopped

  • 6 sundried tomatoes in oil, chopped plus 1 tbsp of the oil

  • 1 avocado, sliced

  • juice ½ lemon

  • A few chives, chopped

  • Handful pea shoots

  • 50g mature cheddar sliced (Use your Osti Slicer)

Salad-Stuffed Blackened Peppers

55 min

6 Servings

  • 120g buckwheat

  • 4 tablespoons olive oil

  • 2 medium red onions, sliced

  • 1 small garlic clove, crushed

  • 1 ½ teaspoon cumin and coriander

  • 1 tablespoon light brown soft sugar

  • 2 tablespoon red wine vinegar

  • 20g pistachios, toasted

  • 20g hazelnuts, toasted and roughly chopped

  • 3 plump medjool dates, finely chopped

  • ½ small pack flat-leaf parsley, chopped

  • 3 large red peppers

Indian Chickpeas With Poached Eggs

15 min

2 Servings

  • 1 tablespoon rapeseed oil

  • 2 garlic cloves, chopped

  • 1 yellow pepper, deseeded and diced

  • ½ - 1 red chilli, deseeded and chopped

  • ½ bunch spring onions (about 5), tops and whites sliced but kept separate

  • 1 teaspoon cumin, plus a little extra to serve (optional)

  • 1 teaspoon coriander

  • ½ teaspoon turmeric

  • 3 tomatoes, cut into wedges

  • ⅓ pack coriander, chopped

  • 400g can chickpeas in water, drained but liquid reserved

  • ½ teaspoon reduced-salt bouillon powder (we used Marigold)

  • 4 large eggs

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