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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!
Bean Balls

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.

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!
Chilli Sin Carne

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

Ingredients

  • 1 x 250g pack Bean Supreme Barbecue Jackfruit
  • 1 large white onion
  • 1 red capsicum
  • 1 garlic clove
  • 1 Tbsp olive oil
  • 1 tsp of chilli powder (can add extra if you like it extra spicy!)
  • 2 tsp smoked paprika
  • 1 tsp cumin ground
  • ½ tsp salt
  • 2 tsp marmite (mixed with 2 Tbsp hot water)
  • 400g chopped tinned tomatoes
  • 1 tsp dried oregano or mixed herbs
  • 2 Tbsp tomato paste
  • 410g can red kidney beans (drained and rinsed)
  • 2 x cubes dark chocolate (Optional)
  • Fresh chopped coriander or parsley to garnish.
  • Garlic bread, steamed rice or corn chips to serve

Method 

  1. Prepare your vegetables. Dice the onion. Cut the red capsicum in half lengthways, remove stalk and wash the seeds away, then chop into large chunks. Peel and finely chop garlic.
  2. Start cooking. Put your pan on the hob over a medium heat. Add 1 Tbl sp olive oil.
  3. Add the onion and cook for 3-5 minutes until onion is soft.
  4. Add red pepper, garlic, chilli powder, paprika, cumin. Stir together well and cook for further 5 minutes.
  5. Add the tomato paste and marmite, cook and stir for further 1 minute until well mixed
  6. Add the tin of tomatoes, red kidney beans, dried herbs and salt. Stir well and cook until it comes to a simmer
  7. Add the Bean Supreme Jackfruit and stir through the sauce. Simmer for 3 minutes.
  8. Remove from heat then add the 2 cubes of dark chocolate. Stir through the sauce until melted. The chocolate adds a rich flavour and texture to the sauce.
  9. Sprinkle with fresh coriander or parsley. Now it’s ready to serve with your favourite side of either garlic bread, steamed rice or corn chips. Enjoy!
BBQ Jackfruit Cauliflower Pizza

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

Ingredients

Pizza base

  • 1 x 500g bag frozen cauliflower florets or cauliflower rice
  • 1 x egg (pre whisked in a small bowl with a fork
  • 1 x tsp dried herbs
  • 1-2 Tbsp hemp seeds (optional)
  • ¼ tsp ground black pepper
  • 75g Mozzarella or Havarti cheese (grated)
  • 25g Parmesan grated (hand grated from a block – not pre-grated)
  • 1 ½  tsp table salt

Topping

  • ½ pack Bean Supreme Barbecue Jackfruit 250g
  • Tomato puree / tomato pizza sauce
  • 150g Mozarella cheese or pizza blend cheese
  • ½ red capsicum
  • 4 x button mushrooms
  • ¼ thinly sliced red onion

Method 

  1. Preheat oven to 180°C. Line baking sheet with baking paper
  2. Defrost the cauliflower overnight in the fridge or defrost in the microwave until fully defrosted.
  3. If using whole florets put the cauliflower in a blender and blend until a fine chopped cauliflower rice is created
  4. Lay the cauliflower onto a clean tea towel and wrap into a ball. Squeeze the cauliflower inside the tea towel to drain out all the water. Keep squeezing until all the water stops dripping out. The drier you get the cauliflower the better your pizza base will turn out.
  5. Then lay the cauliflower onto the baking tray and bake in the oven for 7 minutes. You just want to cook the cauliflower through and remove the last of the water
  6. Remove cauliflower from oven and let cauliflower cool until cold then add to a large bowl along with all the other base ingredients. Mix together well until fully incorporated.
  7. Turn oven up to 200°C.
  8. Lay a fresh piece of baking paper onto the tray and spray lightly with cooking oil spray. Then place your pizza base into the middle. Using the back of a spoon press out the pizza base to form a round pizza shape. Don’t make the base too thin. Approx. 1cm thick will be best.
  9. Then place in the oven and bake the base for 15-20 minutes. Ensure to check the edges don’t start to burn.
  10. Once the base is cooked through remove from the oven and start building the pizza. Start with the tomato base, then mozzarella, then mushrooms and strips of capsicum and onion. Lastly place generous pieces of the Bean Supreme BBQ Jackfruit all over the pizza.
  11. Place back in the oven and bake for 5-7 minutes until the cheese is nicely melted and the jackfruit has gone a little bit crispy on the edges.
  12. Remove from oven, sprinkle with fresh basil and serve!
Jamaican Jerk Jackfruit

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

Ingredients

Jamaican Jerk Jackfruit

Steamed Coconut Rice

  • 1 ½ cup jasmine rice
  • 1 can coconut milk
  • 1 ¼ cup water
  • 1 teaspoon sugar

Salsa

  • 1/2 x fresh mango or tinned if can’t get fresh – diced into cubes
  • ¼ red onion – finely diced
  • Bunch fresh coriander – rough chopped
  • 1 red chilli fresh – remove seeds, finely dice
  • 1 ripe avocado – cut into large cubes

Other extras

  • 1 x tin black beans (drained and rinsed)
  • Spring onion
  • Fresh limes

Method

  1. Cook the rice: combine all ingredients into a pot, stir together until well mixed. Bring to a boil over a medium heat. Cover, reduce heat and simmer for 18-20 minutes until the rice is tender.
  2. Heat a medium sized fry pan
  3. Add olive oil to pan and bring to medium heat
  4. Add jackfruit and 1 Tbsp jerk seasoning. Fry for 4-5 minutes until the spices become fragrant and the jackfruit caramelises, stir frequently.
  5. Mix all salsa ingredients together in a bowl
  6. Take the drained black beans and gently heat in a pot or in a bowl in the microwave
  7. To serve lay a base of steamed rice followed by the black beans and then a generous serve of the jerk jackfruit. Spoon the salsa on the side and garnish with the sliced spring onions and a wedge of lime.
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!
Caramelised Onion Bangers and Mash

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.
Sausage Rolls

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.

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.
Crispy Baked Tofu Soldiers

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

Ingredients

  • 1 x block Bean Supreme Plain Tofu Organic or Firm Style 300g

Crispy Breadcrumb coating

  • 1 ½ Cups Panko Breadcrumbs
  • 2 Tbl sp Olive Oil
  • 2 ½ tsp smoked paprika
  • 1/4 tsp turmeric (ground)
  • 2 tsp sea salt
  • ½ tsp ground black pepper
  • 1 Tbsp Nutritional yeast flakes (optional)

Separate Coating Ingredients

  • ½ Cup Corn starch
  • 1 Cup Almond Milk

Method

  1. Preheat your oven to 190°C.
  2. Cut tofu block into 5-6 slices. Lay onto a paper towel covered chopping board and place more paper towels on top of the tofu. Then lay another chopping board the same size on top and press down very firmly.
  3. Now take 3 bowls. In one bowl, combine all ingredients for the breadcrumb coating mixture and mix together really well. In another bowl, add the cornstarch. In the third bowl, the almond milk
  4. Take one tofu finger at a time, toss into the cornstarch first (make sure to knock off all extra bits of cornstarch we just want a thin even coating), then dip into the almond milk.
  5. Repeat this step (put back into the cornstarch, then into the almond milk), and finally coat with the breadcrumb mixture. Make sure to fully cover the tofu stick with the bread crumb mix and press the bread crumbs onto the tofu firmly so you get a nice and thick even coating of the crumb mix. That way when they are baked each stick will be golden and super crunchy!
  6. Repeat with all the tofu fingers, placing them on a lightly greased baking sheet in a single layer. Spray with a little cooking oil for more crispness, if desired.
  7. Bake for about 25-30 minutes or until nice and golden and crunchy, flipping them halfway through baking.
  8. Once baked serve with srirarcha mayonnaise or any other favourite dipping sauce.
Vegan Tofu Pad Thai

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

Ingredients

  • 1 x block Bean Supreme Firm or Organic Plain Tofu
  • 200g wide rice noodles
  • 2 Tbsp. Peanut Oil
  • 1 Spring onion (sliced on the angle)
  • 2 garlic cloves
  • 50g chopped peanuts
  • 1 red chilly
  • 1 pack mung bean sprouts
  • 2 Fresh limes
  • Bunch Fresh coriander to garnish

Sauce

  • 3 Tbsp. Tamarind Sauce
  • 1 Tbsp. Tamari
  • 2 Tbsp. Vegan fish sauce or Coconut Aminos
  • 2-3 Tbsp. Maple Syrup (adjust to taste)

Method

  1. Prepare rice noodles according to the instructions on the packet, but do not cook them fully as you’ll give them another minute or two in the wok after. After you immerse them in soaking water, lift the lid and give the noodles a good stir to prevent them from clumping together and sticking to the bottom of the pot. Give them another good stir half way through the soaking time.
  2. Once the time is up, drain the noodles and set aside. You may want to stir a little bit of oil through them to prevent them from sticking together.
  3. Mix all the sauce ingredients together in a small bowl.
  4. Heat up a wok or a large frying pan. Pour 1 Tbsp. of peanut oil and heat it up until almost smoking. Add garlic and chilli. 5. Stir-fry (stirring constantly) until garlic becomes fragrant. Transfer to a separate plate, leaving as much oil in the wok as you can.
  5. Take your tofu out of the packet and cut into 2cm cubes. Heat up another tablespoon of oil in the same wok. Add your tofu and all of the sauces. Sauté for 3-4 minutes on a high heat. You want to cook the tofu in the sauce until it starts to caramelize on the edges. Be careful not to let it burn.
  6. Once the tofu is nicely cooked add the noodles, sliced spring onions and the sautéed garlic and chillis back to the work. Continue to cook for another 1-2 minutes ensuring to mix everything together nicely and get the noodles coated in all the sauce.
  7. Serve into bowls and sprinkle on over the fresh coriander and place a wedge of fresh lime on the side. Enjoy!

 

Tip: If you want to add more veggies to this dish you can steam them off separately and add them at stage 6. Some great veggies to add would be sliced mushrooms, carrots cut into thin sticks, sliced capsicum, broccoli or bok choy.

Marinated Tofu Shish Kebabs

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

Ingredients

  • 1 packet of Bean Supreme Marinated Tofu Peking
  • 2 courgettes
  • 1 red capsicum
  • 1 yellow capsicum
  • Vegetable oil

 

Method 

  1. Place the tofu on a chopping board and pour remaining from packet into a small bowl.
  2. Dice tofu into 2cm cubes.
  3. Add a tablespoon of oil to the marinade and stir through.
  4. Slice the courgette into 1cm rounds and the capsicums into equal sized pieces.
  5. Thread the tofu and vegetables on to the kebabs alternating the order for visual appeal.
  6. Brush marinade on kebabs and set aside ready for the BBQ.
  7. Cook on the grill turning frequently until they have browned on all sides.
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