Meatless for National Vegetarian Week

Meat-free marvels

It's National Vegetarian Week 14th to 20th May and whether you tick that box or not, it's a great opportunity to try something new in the kitchen.

Vegetarian food options are becoming more widely available, both as pre-made options on the supermarket shelves and pub menus.

Pastas and risottos are still the default feature though, but there's nothing much wrong with them as long as the chef uses good ingredients, imagination and Stokes.

The majority of Stokes sauces, relishes and preserves are suitable for vegetarians and many for vegans too with the obvious exceptions.

Our non-vegetarian sauces are only so because of anchovies contained in the Worcestershire Sauce used in certain products. If this doesn't upset your personal vegetarian status, then whatever you cook with Stokes is guaranteed ... great taste.


In it, on it, with it !

Even the humble gratinated potato frittata (above right) will fly at new and dizzy culinary heights with Stokes Chilli Jam in it, a Stokes Real Mayonnaise glaze on it and Stokes Award-Winning Tomato Ketchup with it.

Meat-free, fun and flavoursome

Stir fried vegetable omelette

The omelette is a fantastic carrier for just about any vegetable combination and flavour. They can be pretty for supper, simple for tea and made in seconds - if the Saturday Kitchen's 'Omelette Challenge' is anything to go by.

Try this:

In hot oil, stir-fry sliced red pepper, mange tout and spring onions for 2 minutes. Add sliced mushrooms, water chestnuts and grated garlic. Stir-fry for 1 minute.

Add 2 tbsp of chicken stock, 2 tbsp of Stokes Sweet Chilli Sauce, 1 tbsp of Stokes Hoisin Sauce and a good tsp of Stokes Chilli Jam (more if you like it hotter). Simmer for 2 minutes, then set aside to prepare your omelettes.

Beetroot burger

Thank goodness beetroot is becoming more and more popular. From an accompaniment or a colourant to being the star feature on the plate, beetroot is a friend to vegan, vegetarian, pescatarian and carnivore alike.

You'll need:

• 1 x 400 g tin of chickpeas
• 1 tsp of ground cumin
• 1 tsp of caraway seeds
• 250 g of raw beetroot, grated
• 2 tbsp of Stokes Beetroot Relish
• 1 tbsp of chopped parsley
• 1 tbsp of chopped coriander
• 50 g of  Panko breadcrumbs
• 1 egg (free range)
• Brioche buns
• Stokes Chilli Jam

Here's how:

Rinse, drain and mash the chickpeas in a bowl with the cumin, caraway seeds (so unfortunately underused) and 2 teaspoons of chilli jam. Add the beetroot, beetroot relish, chopped herbs and the egg - season well.

Form the mixture into patties the size of your brioche buns (this will make 10 small 'sliders' or 4 or 5 full burgers).

Fry the burgers in hot oil to crisp the outside. Stack, dress and serve with more chilli jam and Stokes Garlic Mayonnaise.

Cauliflower Tabbouleh

This is packed with light, vibrant Spring flavours and colour. It's wonderful on its own with a hunk of bread or as a side salad to a simple pasta dish of tomatoes and basil.

You'll need:

• 1 x cauliflower head
• 1 tbsp of lemon juice
• 1 tbsp of lime juice
• 2 tbsp of Stokes Mango & Orange Dressing
• 1 red onion, finely sliced
• 2 baby cucumbers, sliced
• 1 sweet red pepper, diced
• Several small vine tomatoes, quartered
• 2 tbsp of chopped parsley
• 1 tbsp of torn basil leaves

Here's how:

Pulse the cauliflower florets to a rice-like consistency (or finely chop the florets with a sharp knife).

Now simply mix all the ingredients in a large bowl. Rest the mixture for a couple of hours, stirring occasionally.

Try this: this healthy tabbouleh tastes amazing with a crumble of feta cheese added just before serving.

Enjoy !

And ... on 21st May, 
you might need one of these:

More foodie thoughts for the week:






Beautiful baking for the sweeter tooth here.











Share our passion for new potatoes here.












Our facebook friends and other animals here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150