Serves: 2
Prep time: 20 mins
Cooking time: 20 mins

Ingredients

• 1 packet Kumara Burgers
• Extra Virgin Avocado Oil (we love Olivado)
• 4 free range eggs (we love Woodland)
• A drop of white vinegar
• 2 cups baby spinach (we love The Fresh Grower)
• Garlic
• Portobello mushrooms
• Thyme
• 2 avocados (we love NZ Avocado)
• Juice of 1 lemon
• 1 tsp smoked paprika
• Salt
• Pepper

To garnish

• Fresh thyme, cress (we love Superb Herb)
• A handful of Wild Garlic /Garlic chives
• Extra Virgin Avocado Oil (we love Olivado)

Method

1. Heat oven to 180C and line a baking tray with parchment.
2. Lay the portobello mushrooms on the tray and top with garlic, thyme, avocado oil, salt and pepper. Bake for 20-30 minutes.
3. Cook the kumara burgers in a frypan or barbeque with a drizzle of extra virgin avocado oil. Keep warm.
4. Wilt spinach in slightly salted water and refresh. Drain and squeeze excess water out.
5. In a bowl, smash the avocado flesh with a fork with lemon juice, salt, black pepper and paprika.
6. Poach eggs. One at a time. In a saucepan, bring at least 5 cm deep water to a simmer. Add a drop of vinegar. Stir the water to create a gentle whirlpool to help the egg white to wrap around the yolk. Break the egg in a small bowl then gently tip it in the centre. Cook for 3-4 minutes or until the egg white is set.  Lift the egg out with a slotted spoon and drain on kitchen paper. Repeat.
7. Place a kumara burger on a serving plate. Top with spinach, mushroom, avo smash and poached egg. Season with salt and freshly ground black pepper, garnish with garlic chives and thyme –  drizzle of extra virgin avocado oil.

Serves: 4
Prep time: 15 mins
Cooking time: 15 mins

Ingredients

For the bunless burger

• 8 Supreme Burgers
• Avocado cooking oil (we love Olivado)
• 1 avocado (we love NZ Avocado) sliced
• 4 large portobello mushrooms (we love Meadows)
• 1 small onion sliced into rings
• 4 slices cheddar cheese
• Tomato sauce (we love Chantal Organics)
• mayonnaise

For the Beetroot & Apple Slaw

• 2 medium beetroots, peeled and grated
• 2 apples, grated (we love JAZZ apples )
• 1 cup shredded red cabbage,
• 3 tbsp apple cider vinegar
• 2 tsp raw organic sugar
• 1 tbsp whole grain mustard
• 4 tbsp extra-virgin olive oil
• ½ cup fresh parsley, finely chopped (we love Superb Herb)
• ½ tsp sea salt
• ½ tsp fresh ground black peppercorns
• Sliced Gherkins to garnish

Method

1. In a large bowl, place beetroot, apple and red cabbage. Add, vinegar, sugar, mustard, olive oil and parsley. Combine well. Season to taste. Set aside until the burgers are ready. You can make the slaw in advance and keep in the fridge.
2. Heat a barbecue. Cook the veggie gourmet burgers, mushrooms and onion rings with drizzle of avocado cooking oil.
3. Combine tomato sauce and mayo. Set aside.
4. To assemble the burgers. First place a slice of cheese on a veggie burger. Melt the cheese by placing it under the grill or heat in the microwave until melted. Smear some tomato mayo sauce, then layer with a mushroom, avocado slices,beetroot & apple slaw.  Spread some more tomato mayo sauce on another veggie burger then place it on top of the burger stack sauce side down to complete the sandwich.
5. Decorate with cooked onion slices and gherkins on top of the burger. Insert a skewer to keep it intact.
6. Enjoy!

Serves: 4
Prep time: 20 mins
Cooking time: 10 mins

Ingredients

• 1 x pack Bean Supreme Kumara Burgers (you could also use our Masala Burgers too!)
• 1 x carrot (finely grated)
• 1 x courgette (finely grated)
• 1 x piece of bread (to use as fresh bread crumbs)
• 4 x button mushrooms (diced into small cubes)
• ½  x tin black beans
• Fresh rosemary, thyme or parsley (diced fine)
• Salt and Pepper
• Vegetable oil such as sunflower oil

Method

1. Prepare your ingredients. Finely grate the courgette and the carrots. Tear up the piece of bread into small pieces in order to make chunky fresh breadcrumbs. Finely chop up the mushrooms into a small dice. Drain and rinse your tinned black beans. Finely chop up the fresh herbs and take the Bean Supreme Kumara Burgers out of their pack.
2. Firstly take a small fry pan and 1 tsp of oil and bring to a medium heat. Then add in your diced mushrooms and give them a quick sauté for 3-4 minutes. Remove from heat and put on a small plate, put to the side and let cool.
3. Then crumble up the Bean Supreme Kumara Burgers and put into a large mixing bowl. You want to crumble the patties into small even bits. The Kumara Burgers are going to form the body of the bean balls and allow all the other yummy ingredients to stick together.
4. Add in your other ingredients – the grated courgette and carrot followed by the black beans, bread crumbs, diced herbs and the cooled cooked mushrooms. Also add a pinch of salt and cracked pepper.
5. Now with clean hands or a large spoon give the ingredients and really good mix in the bowl and press everything together until it is well mixed and all binds together.
6. Now you are ready to form the bean balls. Take a table spoon measure and portion out one table spoon scoop of mix at a time rolling it in your hands to form nice and even round shape. Make sure you squish each ball together firmly so they hold their shape. This recipe should make approx. 20 bean balls.
7. Now heat up a large fry pan and add 1 Table spoon of vegetable oil and bring to a medium heat. When fry pan is hot add the bean balls and let them cook for 6-7 minutes. Turn and roll them around frequently while they cook so they go an even golden and crispy colour all over.
8. From here you can add your bean balls to any favourite dish. In this example we made up a nice basic plant based tomato pasta sauce with onions, diced tomatoes, grated carrot, mushrooms, balsamic vinegar and herbs. We also added in the other half of the tin of black beans. When the sauce was nice and hot we added in the cooked bean balls for the last 3-4 minutes turning them in the sauce until nicely coated. Then added it to some yummy fresh pasta!

Note: you can also use our Masala Burgers in this recipe instead of the Kumara Burgers. You can also make these bean balls in a larger rissole size just cook for 1-2 minutes longer.

Serves: 4
Prep time: 10 mins
Cooking time: 10 mins

Ingredients

4 Parsley, Sage & Rosemary sausages
1 cup rocket
½ sauerkraut
Pickles – sliced (we love McClure’s)
1 brown onion – sliced thinly
2 tbsp Dijon mustard
3 tbsp tomato sauce (we love Chantal Organics)
4 Hot dog buns
Butter (optional)

Method

1. Cook the veggie sausages with a drizzle of Avocado oil in a frypan or on barbeque.
2. Fry the onions until soft and golden. Set aside.
3. Make a slit on each hot dog buns and grill in the oven for 5 minutes until golden and warmed through.
4. Place a cooked sausage in the slit of the buns with some rocket, topped with sauerkraut, pickle, fried onion, mustard and tomato sauce. Serve immediately.

Serves: 4
Prep time: 20 mins
Cooking time: 20 mins

Ingredients

• 4 pizza bases (we love Giannis)
• ½ cup plain yoghurt (we love Anchor)
• 1 large aubergine, cubed
• ½ tsp chilli flakes
• A drizzle of Avocado Oil with Chilli (we love Olivado)
• 4 Bean Supreme vegetarian sausages – chopped into long rounds (we love Bean Supreme)
• 1 lemon – zest
• A handful kale, torn into small pieces (we love The Fresh Grower )
• 125g mozzarella, grated (we love Perfect Italiano)
• Salt

Method

1. Heat oven to 200℃ and line a flat baking tray with baking paper.
2. In a large fry pan over a high heat, fry off the aubergine in a generous drizzle of avocado chili oil, chilli flakes and salt until dark, golden brown and soft. Remove from heat and mash with a fork.
3. Place the pizza base on the tray. Top with a layer of plain yoghurt, the aubergine mash, veggie sausages, kale, mozzarella, lemon zest, chilli oil and chili flakes.
4. Bake for approximately 20 minutes until golden and crispy.
5. Devour!

Serves: 4
Prep time: 20 mins
Cooking time: 20 mins

Ingredients

• 1 packet Bean Supreme Gluten Free Roasted Garlic sausage
• 4 corn tortillas (gluten free)
• Olive oil for brushing tortillas
• 2 Tbsp olive oil
• 3 large garlic cloves, chopped
• 1 large onion, chopped
• 1 red pepper, sliced into 1cm strips
• 1 bay leaf
• 1⁄2 tsp chilli flakes
• 1 tsp ground cumin
• 1 1⁄2 tsp smoked paprika
• 1 x 400g tin chopped tomatoes
• 1-2 tsp raw sugar
• 1⁄2 -1 tsp sea salt
• Freshly ground black pepper
• 4 free range eggs
• 1 ripe avocado, diced
• Juice of 1 lime
• Fresh coriander, roughly chopped
• Feta to serve

Method

1. Preheat oven to 200°C. Brush tortillas with olive oil and arrange on a rack over a baking tray. Bake till crisp and golden, 8-10 mins.
2. Cook sausages in a small amount of olive oil in a fry pan over a medium heat for 12 – 15 minutes (turning frequently). Slice on an angle in half.
3. Heat olive oil in a medium sized pot over a medium high heat. Add garlic, onion and red pepper and sauté until soft and starting to colour. Add bay leaf, chilli, cumin and smoked paprika. Fry for 1 minute. Add tomatoes and simmer until thick and saucy approx. 20 minutes. Add the salt, sugar and pepper. Add the 2 sliced sausages to the sauce. Adjust seasonings.
4. Make 3 gaps in the sauce and break an egg into each one. Place lid on the pot and simmer until eggs are just set.
5. Mix avocado, lime juice and part of the coriander.
6. To serve, place crisp tortilla on a plate, top with ranchero sauce, egg and avocado & sliced sausages. Crumble feta and scatter coriander on top. Enjoy!

Serves: 4
Prep time: 10 mins
Cooking time: 15 mins

Ingredients

• 1 Packet Bean Supreme Roasted Red Onion Sausages
• 1 Tbsp vegetable oil

Caramelised Red Onion

• 2 red onions – peeled and finely sliced
• 1½ Tbsp olive oil
• ½ Tbsp brown sugar
• 1 Tbsp balsamic vinegar
• ½ tsp fresh thyme, chopped (optional)
• Sea salt & freshly ground black pepper

Mash

• 500g starchy potatoes (e.g. Agria or Marabel), peeled and quartered
• 25g butter
• ½ cup milk
• 1 Tsp grated Dijon Mustard
• ¼ tsp sea salt
• Ground white or black pepper

To serve

• 25g grated Parmesan

Method

1. Preheat oven to 170°C.
2. In a bowl mix sliced onion, olive oil, sugar, balsamic, thyme (optional) and season with sea salt and pepper to taste.
3. Spread over a baking tray and bake in oven for 35-40 minutes until onions are sticky and caramelised.
4. In a medium saucepan, boil potatoes until cooked. Drain well and place back into pan. Roughly mash, then add butter, milk, mustard, salt and pepper. Mash again until smooth and creamy.
5. In a fry pan on a medium heat with a little vegetable oil fry Bean Supreme Sausages as per packet instructions
6. To serve, place a dollop of mashed potato on the plate, top with cooked Bean Supreme Roasted Red Onion Sausages and caramelised onion and sprinkle parmesan over the top.

Serves: 4
Prep time: 10 mins
Cooking time: 30 mins

Ingredients

• 1 x pack Bean Supreme Sausages (for this recipe we used the rosemary sausages)
• 2 x sheets vegetarian puff pastry
• ½ white onion
• 1 tsp vegetable oil
• 2 Tbsp tomato sauce or BBQ sauce
• Salt and pepper
• Sesame seeds (optional garnish)
• 2 Tbsp milk of your choice

Method

1. Preheat oven to 200°C on bake or fan forced setting.
2. Dice white onion and fry over medium heat fry pan with 1 tsp of oil for 3-4 minutes until the onions go pale and soft. Put to one side to cool.
3. Open sausage pack and put in a large mixing bowl
4. Add 2 Tbsp of tomato sauce or BBQ sauce, cooled cooked onion, and a pinch of salt and pepper.
5. With clean washed hands mix all the ingredients together. Get stuck in and squeeze everything together! You need to mix it well at the start and everything will come together nicely after 2-3 minutes of mixing.
6. Cut sheets of pastry in half lengthways.
7. Take 1/3 of your sausage mix and arrange it into the centre of the piece of cut pastry, then roll the pastry over the sausage mix and form it into a sausage shape.
8. Cut long sausage rolls into approximately six pieces for bite-sized sausage rolls, or three pieces for larger sized.
9. Arrange sausage rolls onto a baking paper-lined baking tray. Separate the sausages out with at least 2cm gaps.
10. Lightly brush the pastry tops with your milk of choice (this will help make them go golden when cooked). Sprinkle over the sesame seeds for garnish.
11. Put sausage rolls into the hot oven and cook for 25-30 mins or until the puff pastry is risen and golden.
12. Remove from oven and let cool for 5 mins. Serve with your favourite dipping sauce!

Added extras: This simple sausage mix can be jazzed up in many ways. Feel free to add a ½ cup of grated cheese to make cheesey sausage rolls or if you want to hide some veggies in here for the kids you can add ½ a cup of grated carrots and courgettes. Just fry off the added veggies at the start with the onions then add them to the sausage mix when cooled.

Serves: 4
Prep time: 20 mins
Cooking time: 20 mins

Ingredients

• 1 x pack Bean Supreme Wholefood Mince
• 2 tsp vegetable oil
• 1 clove garlic (crushed)
• 1 white onion, diced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground chilli
• 1 tsp dried coriander
• 1 tsp dried oregano
• 1 x tin crushed tomatoes

Method

1. Preheat medium fry pan with 2 tsp of vegetable oil
2. Sauté onion and garlic.
3. Add one packet of Wholefood Mince and sauté for 2-3 minutes stirring constantly.
4. Add herbs and spice, then sauté for another minute.
5. Add half a tin of crushed tomatoes and simmer for 3-4 minutes until the sauce thickens.
6. Season to taste with salt and pepper.

Use this Wholefood Mexican Mince in tacos along with your favourite fillings (e.g. coleslaw, fresh capsicum, cheese, refried beans, sour cream, fresh coriander).
To use this mix in nachos, simply add a tin of drained black beans or kidney beans when you add the crushed tomatoes.

Serves: 4
Prep time: 10 mins
Cooking time: 15 mins

Ingredients

• 1 x pack Bean Supreme Wholefood Mince
• 500g dried or fresh pasta
• White onion, diced
• 1 clove garlic, crushed
• Fresh or dried herbs
• Smoked paprika
• Tinned crushed tomatoes
• Fresh cherry tomatoes
• Parmesan cheese and fresh basil to serve

Method

1. Cook pasta as per instructions.
2. While pasta cooks, preheat medium fry pan with 2tsp of vegetable oil. Sauté onion and garlic.
3. Add Bean Supreme Wholefood Mince and sauté for 2-3 minutes, stirring constantly.
4. Add 1 tsp smoked paprika and your favourite dried or fresh Italian herbs (e.g. thyme, rosemary, oregano, sage). Sauté for 1 minute. Optional: add a pinch of chilli flakes or 2 tsp of basil pesto.
5. Add one tin of crushed or chopped tomatoes. Simmer for 3-4 minutes.
6. Halve cherry tomatoes and sauté in the sauce for 2 minutes.
7. Season to taste with salt and pepper.
8. Serve in a bowl with fresh basil and parmesan sprinkled on top.

Serves: 4
Prep time: 15 mins
Cooking time: 20 mins

Ingredients

• 2 large orange kūmara or sweet potatoes, halved lengthways
• Olive oil
• 1 pack Bean Supreme Wholefood Mince
• 1 Tbsp Mexican seasoning
• 1 cup cooked corn kernels
• 2 truss tomatoes, diced
• 2 Tbsp diced red onion
• Pinch of chilli flakes (as desired)
• Juice of 1 lime
• Guacamole, fresh coriander and feta to serve

Method

1. Preheat your oven to 180 degrees celsius fan bake. Place the kūmara halves on a baking tray, then drizzle with olive oil and season with salt and pepper. Use your hands to make sure the halves are evenly coated, then lay cut side down. Bake for 35-40 minutes or until tender.
2. While the kūmara are baking, bring a frying pan to a medium heat with a drizzle of olive oil. Add the Bean Supreme Wholefood Mince and Mexican seasoning to the pan, and pan fry for 4-6 minutes. Stir occasionally with a wooden spoon to break up the mince, cooking until the mince is lightly golden in colour. Set aside.
3. To make the corn salsa, combine the corn kernels, diced tomatoes, red onion, chilli flakes and lime juice in a bowl. Season to taste with salt and pepper.
4. Once the kūmara are cooked, gently lay skin side down on plates. Cut a cross into the kūmara flesh, then use a fork to lightly fluff and mash up the flesh.
5. Top each baked kūmara with the cooked Bean Supreme Wholefood Mince, followed by the corn salsa. Garnish with guacamole, coriander leaves and feta as desired, then serve immediately and enjoy.