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Hemp Burger Wrap

Serves: 1

Ingredients

Method 

  1. Heat a little oil in a frying pan over medium heat.
  2. Gently brown a hemp burger patty for approximately 3 minutes on each side.
  3. Move the cooked patty to a chopping board, and chop into 1 to 2-inch pieces. Set aside.
  4. Warm a wrap in a frying pan, a sandwich press or a microwave for a few seconds.
  5. Remove from the heat and layer the wrap with fresh rocket leaves, baby spinach, chopped red onion, chopped red capsicum and sliced avo.
  6. Place the chopped burger patty on top and drizzle with Culley’s Green Tomatillo Sauce to finish.
  7. Roll up and enjoy!
Kumara Burger Poached Egg & Avocado

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.
BBQ Bunless Veggie Burger

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

Ingredients

For the bunless burger

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!
Pulled Jackfruit Quesadillas

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

Ingredients

  • Bean Supreme Chilli and Lime Jackfruit
  • Farrah’s Chipotle Wraps
  • Purple cabbage, thinly sliced
  • Alternative Dairy Co Cheddar, grated
  • Culley’s Mango and Coconut Sauce

 

Method 

  1. Preheat the jackfruit in a hot frypan with 1-2 teaspoons of olive oil.
  2. Lay out chipotle wraps on a hot dry fry pan.
  3. Lay out a layer of cheese over the whole of the wrap.
  4. Let it heat until the cheese starts to melt.
  5. Add a generous layer of jackfruit along one halfof the wrap.
  6. Place some purple cabbage on top of the jackfruit and then fold the wrap over the cabbage.
  7. Let the quesadilla cook for 1-2 minutes until crispy and then flip over to cook for 1-2 minutes on the other side.
  8. Remove from pan and cut into thirds.
  9. Serve with mango coconut sauce and enjoy!
Jackfruit Nachos

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

Ingredients

  • Bean Supreme Chilli and Lime Jackfruit
  • Culley’s Taco Salsa
  • Tin of black beans or chilli beans mix
  • Red chilli Culley’s Corn Chips
  • Guacamole
  • Ripe avocado
  • Coriander
  • Fresh lime
  • Salt and pepper

 

Method 

  1. Heat up a medium sized fry pan with 2 teaspoons of olive oil. Once pan is hot add the jackfruit.
  2. Sauté the jackfruit for 1-2 minutes until it sizzles and gets nice and hot.
  3. Add the taco salsa to the jackfruit along with a drained tin of black beans or a tin of chilli bean mix.
  4. Cook for about 4 minutes until hot and the mix reduces until it is nice and thick.
  5. For an extra twist you can add some Culley’s BBQ Sauce for a smokey tex mex flavour!
  6. Next make the guacamole. Chop the coriander roughly and mash up the avocado with a fork.
  7. Add the coriander and lots of fresh lime juice to the avocados then add salt and pepper to taste. Mix together until creamy.
  8. To serve pour the jackfruit nacho mix over the top of the corn chips.
  9. Add fresh sliced chilli as a garnish if you want to dial up the heat factor!
  10. Serve the guacamole on top or in a dish on the side. If you have extra taco salsa left over you can pour this on top.
Pulled Jackfruit BBQ Burger

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

Ingredients

  • Bean Supreme Chilli and Lime Jackfruit
  • Culley’s BBQ Sauce
  • Lettuce
  • Fresh tomato
  • Sandwich pickles
  • Gluten free burger buns (if you’re not gluten free, use brioche buns)
  • Culley’s Tangy
  • Tomato Sauce

 

Method 

  1. Heat up a medium sized fry pan with 2 teaspoons of olive oil. Once pan is hot add the jackfruit.
  2. Sauté the jackfruit for 1-2 minutes until it sizzles and gets nice and hot.
  3. Add 50g BBQ sauce.
  4. Heat through for another 1-2 minutes.
  5. Toast your sliced burger buns in the oven or in a hot dry fry pan.
  6. Now build the burger. Place a generous portion of the jackfruit on the base, followed by pickles, lettuce, tomato and finish off with tangy tomato sauce and some extra BBQ sauce if needed!
Vegetarian Hot Dogs

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

Ingredients

Parmesan & Red Onion 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.
Veggie Sausage, Burnt Aubergine & Chilli Pizza

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

Ingredients

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!
Smokey Huevos Rancheros

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!
Tofu Summer Rolls

Serves: 4
Prep time: 15 mins
Cooking time: 8 mins

Ingredients

  • 1 packet Hoisin & Sesame marinated Tofu, sliced (Bean Supreme)
  • 50g Vermicelli noodles
  • 1 cup fresh coriander (we love Superb Herb)
  • 4 baby carrots, julienned (we love Wilcox)
  • 1 cucumber, julienned
  • 2 spring onions, thinly sliced
  • 8 Rice paper sheets
  • 1 tbsp black sesame seeds
  • Mint (we love Superb Herb)
  • Peanuts – toasted and chopped
  • 1 avocado (we love NZ Avocado)

Method 

  1. Cook sliced tofu on a non stick frypan over medium high heat. 1-2 minutes each side or until heated through and slightly brown. Pour over the packet marinade last minute. Remove tofu from pan and set aside. Pour the marinade into a pottle as dipping sauce – set aside.
  2. Prepare the vermicelli according to the packet instructions. Cut into shorter manageable length.
  3. Dampen a clean kitchen towel and put on a clean surface. Prepare the rice paper sheets according to the instructions on the packet. Keep the hydrated rice paper on the damp towel.
  4. Roll the summer rolls. On a rice paper, place vegetables, tofu, peanuts and a small clump of noodles then fold the sides over the filling and roll tightly. Repeat.
  5. Cut rolls in half and enjoy them fresh with a bowl of the dipping sauce and Sprinkle a little black sesame seeds over.
Gado Gado

Serves: 2

Ingredients

For the Salad:

  • 1 pack of Organic Tofu – sliced (we love Bean Supreme)
  • 2 eggs – soft boiled (we love Woodland)
  • A handful spinach leaves (we love The Fresh Grower)
  • 1 carrot – julienned
  • A handful bean sprouts
  • A handful green beans, sliced
  • ½ cucumber – sliced
  • 6 potatoes – boiled and cubed (we love Wilcox)

For the peanut sauce:

  • 1 tbsp peanut butter (we love Chantal Organics)
  • 1 tbsp soy sauce (we love Lee Kum Kee)
  • 1 tsp honey (we love Airborne)
  • 1 clove garlic – minced
  • 1 red chilli – chopped finely
  • 1 lime – juiced and zest grated
  • ½ can coconut milk (we love Chantal Organics)

Method 

  1. Deep fry the tofu in medium hot vegetable oil until golden and crispy.
  2. In a bowl, mix together all of the peanut sauce ingredients
  3. In a large bowl, combine spinach, potatoes, bean sprouts, carrot, green beans, cucumber and drizzle with peanut sauce and fold to combine. Arrange the tofu, boiled egg and some extra vegetables attractively on top. Serve with some more sauce.
  4. Devour.
Vietnamese Tofu Turmeric Pancakes

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

Ingredients

For the pancakes:

  • 1 cup rice flour
  • ¾ can coconut milk (we love Chantal Organics)
  • 1/4 cup iced water
  • ½ tsp turmeric
  • A pinch of salt
  • sesame oil for frying (we love Olivado)
  • 1 block organic tofu, sliced (we love Bean Supreme)

For the toppings:

  • 1 head cos lettuce, shredded (we love The Fresh Grower)
  • 1 carrot, julienned
  • 2 spring onions, thinly sliced
  • A handful bean sprouts
  • 1 red chili, thinly sliced
  • A handful of fresh mint & coriander (we love Superb Herb)
  • A handful roasted peanuts (we love Alison’s Pantry)
  • Dumpling sauce (we love Lee Kum Kee)

 

Method 

  1. Combine all of the pancake ingredients and whisk until smooth. Set aside.
  2. In a large fry pan over a high heat, fry the tofu. 2 or 3 slices at a time in a little sesame oil until golden on both sides.
  3. Pour a ladle of batter around the tofu and continue to cook until the batter is cooked through.No flipping necessary. Transfer to a plate.
  4. On one half of the pancake, top with all of the toppings and a drizzle of sriracha and dumpling sauce. Fold in half and serve warm!
Tofu Sushi Sandwich

Serves: 2
Prep time: 30 mins
Cooking time: 40 mins

Ingredients

For the tofu

  • 1 block Firm Tofu, cut in 1cm slices
  • 1 cup rice flour
  • 1 egg
  • ½ packet Coat ‘n’ Crumb (we love Diamond)
  • Extra virgin peanut oil for shallow frying (we love Olivado)

To assemble

  • 2 cups of cooked sushi rice (we love Sunrice)
  • 1 orange kumara, cooked and sliced thinly
  • 1 ripe avocado, sliced (we love NZ Avocado)
  • A handful coriander, roughly chopped (we love Superb Herb)
  • 1 cup finely shredded red cabbage

For the Tahini sauce

  • 2 tbsp tahini (we love Chantal Organics)
  • 1 tbsp black sesame oil (we love Lee Kum Kee)
  • 1 tbsp Manuka honey (we love Airborne)
  • 1 tsp soy sauce(we love Lee Kum Kee)
  • 1 clove garlic, minced
  • 1-2 tsp sriracha sauce
  • 1-2 tsp lime juice
  • 4 Nori sheets

Method 

  1. Place rice flour in a bowl, set aside. In another bowl whisk the egg with a little water. In a third bowl, place the coat’n’cook.
  2. Slice the tofu into 1 cm slices and panne in the rice flour, egg and coat & cook.
  3. Heat a large heavy based pan over a medium heat.Shallow fry the tofu in the peanut oil over a medium to hot heat until golden. Shake off excess oil and transfer onto paper towels. Set aside.
  4. Mix all ingredients of the tahini sauce in a small bowl.
  5. Place a large piece of cling film on a dry flat surface.Lay a large sheet Nori sheet diagonally on the middle of the plastic wrap.
  6. Spread about 1/4 cup of the seasoned rice in the center of the nori in a square shape.
  7. Lay red cabbage,tofu katsu,avocado slices, kumara, tahini sauce and coriander fillings over the layer of rice.
  8. Lay the top layer of cooked rice, about 1/4 cup, on top of the fillings. Maintain the shape of the bottom layer of rice.
  9. Using the plastic wrap, pull one edge of the nori sheet towards the center of the square rice. Press down to seal the nori to the rice, then peel back the plastic wrap. Again using the plastic wrap, pull the opposite corner (from the corner just sealed) of the nori sheet and press securely onto the rice. Close the remaining corners of the onigirazu by folding in the nori sheet, and again peeling back the plastic wrap.
  10. When all corners are folded closed, seal the onigirazu with the plastic wrap.Keep the onigirazu in the plastic wrap for at least 5 minutes.The finished onigirazu looks like a square rice sandwich covered in Nori.
  11. Cut in half, peel the plastic film and serve.
Kumara Burger Poached Egg & Avocado
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 ... Read More
BBQ Bunless Veggie Burger
Serves: 4 Prep time: 15 mins Cooking time: 15 mins Ingredients For the bunless burger 8 Gourmet Burgers... Read More
Pulled Jackfruit Quesadillas
Serves: 4 Prep time: 10 mins Cooking time: 15 mins Ingredients Bean Supreme Chilli and Lime Jackfruit Farrah’s Chipotle Wraps Purple cabbage, thinly sliced Alternative Dair... Read More
Jackfruit Nachos
Serves: 4 Prep time: 15 mins Cooking time: 15 mins Ingredients Bean Supreme Chilli and Lime Jackfruit Culley’s Taco Salsa Tin of black beans or chilli beans mix Red chilli ... Read More
Pulled Jackfruit BBQ Burger
Serves: 4 Prep time: 10 mins Cooking time: 10 mins Ingredients Bean Supreme Chilli and Lime Jackfruit Culley’s BBQ Sauce Lettuce Fresh tomato Sandwich pickles... Read More
Vegetarian Hot Dogs
Serves: 4 Prep time: 10 mins Cooking time: 10 mins Ingredients 4 Parmesan & Red Onion sausages 1 cup rocket ½ sau... Read More
Veggie Sausage, Burnt Aubergine & Chilli Pizza
Serves: 4 Prep time: 20 mins Cooking time: 20 mins Ingredients 4 pizza bases (we love Giannis) ½ cup plain yoghurt (we love ... Read More
Smokey Huevos Rancheros
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... Read More
Tofu Summer Rolls
Serves: 4 Prep time: 15 mins Cooking time: 8 mins Ingredients 1 packet Hoisin & Sesame marinated Tofu, sliced (Bean Supreme) 50g Vermicelli noodles 1 cup fresh coriander (we love?... Read More
Vietnamese Tofu Turmeric Pancakes
Serves: 4 Prep time: 10 mins Cooking time: 15 mins Ingredients For the pancakes: 1 cup rice flour ¾ can coconut milk (we love ... Read More
Tofu Sushi Sandwich
Serves: 2 Prep time: 30 mins Cooking time: 40 mins Ingredients For the tofu 1 block Firm Tofu, cut in 1cm... Read More