Vegetarian Summer Surprises - great food without meat

Summer treats without the meats

The markets and supermarkets are teaming with wonderful, mouthwatering local produce, all in season and at the top of their form...

...from asparagus to watercress, cauliflower to cucumber and peas to peppers.

Each tastes great on its own, are delicious in clever combinations, and sublime in recipes that lift them further still with Stokes Mayonnaise variations and Summer dressings.

There is so much amazing fruit and vegetables that it's hard managing to involve it all in the kitchen. Whether you pop it in a Pimms, blend a vegan burger, or sensationalise a summer salad - we hope you'll enjoy these ideas.


Vegetarian vibes

Cauliflower Steaks

This uses the core qualities of cauliflower to deliver a tasty, nutritional, texturally interesting and attractive plate of summer food.

You'll need: 

• 1 cauliflower
• 1 red pepper, diced
• 1 yellow pepper, diced 
• 1 medium tomato, deseeded and diced
• 1 tsp of Stokes Chilli Jam
• 1 tbsp of Stokes Chipotle Ketchup
• 1 tbsp of Stokes Burger Relish
• 1 tbsp of chopped olives
• 2 tbsp of toasted flaked almonds, chopped
• 2 tbsp of flat parsley, chopped leaves

Here's how:

Pre-heat the oven to 220°C/gas mark 7.

Depending on its size, you should be able to slice 3 'steaks' through the middle of the cauliflower each about 2 cm thick.

Paint each with the chipotle ketchup, place them in an oiled baking tray, then into the oven for 20 minutes.

For the accompanying salsa, holding back the almonds, combine the remaining ingredients with a drizzle of olive oil and season to taste.

When the steaks are cooked, plate them with another drizzle of olive oil and dress with the salsa - enjoy. 

 Huevos Rancheros 
   - all day breakfast, Mexican style

A classic Mexican dish that provides a hearty meal at any time of the day ... Ándale arriba !

You'll need:

• Olive oil
• 1 white onion, diced
• 1 red onion, halved and sliced (for the salsa)
• 2 garlic cloves, grated
• 1 x 400 g of black beans
• 1 x 400g of kidney beans
• 1 tbsp of Stokes Chilli Jam
• 1 tbsp of Stokes Burger Relish
• 2 tbsp of Stokes Chipotle Ketchup
• 1 tsp of ground cumin
• 4 eggs
• 4 flour tortillas
• 2 tomatoes, diced
• 1 tbsp of jalapeño peppers, chopped
• 1 avocado, peeled, stoned and sliced
• 1 lime
• 50 g of Cheddar cheese, grated
• 2 tbsp of chopped coriander 

Here's how:

For the re-fried beans: Soften the onions in a frying pan with a little oil. Add the chipotle ketchup, cumin, garlic and the beans (rinsed and drained). Pour half a tin of water into the beans and gently simmer until all the liquid has evaporated. Mash the beans, season and set aside.

The salsa: Create a salsa with the red onion, tomatoes, burger relish and chilli jam. Tip your beans into a little hot oil and fry them for 5 minutes, moving them about the pan to stop them sticking. At the same time, in another pan, fry your eggs. 

Now, dress your plate with a warmed tortilla, beans, fried egg, salsa, peppers, slices of avocado a wedge of lime, some cheese and a scattering of coriander.

Vegan Mushroom Burger

This comes from the great foodie blogger, Hannah,  The Domestic Gothess who has been trying Stokes BBQ sauces range - and enjoying her new discoveries.


You'll need:

• 1 tbsp of ground flaxseed
• 2 1/2 tbsp of water
• 250 g (9 oz) of chestnut mushrooms
• 1 tbsp of olive oil
• 1 medium red onion peeled and diced
• 4 cloves of garlic peeled and crushed
• 75 g (3 oz) of walnuts
• 50 g (1/2 cup) of rolled porridge oats
• 250 g (1 2/3 cup) of cooked puy lentils
• 2 tbsp of cornflour (cornstarch)
• 35 g (4 tbsp) of dry breadcrumbs
• 1 tbsp of soy sauce
• 2 tsp of miso paste
• 1 tbsp of fresh thyme leaves
• 1/4 tsp of smoked paprika
• 1/2 tsp of salt
• a good grinding of black pepper
• 6 burger buns and your favourite Stokes ketchup, relish or mayonnaise.

Here's how:

Pre-heat the oven to 190°C/gas mark 5. Line a baking tray with baking parchment. Mix the ground flaxseed and the water together in a small bowl and set aside.

Place the mushrooms in a food processor and pulse until they are finely chopped. Heat the olive oil in a wide frying pan over a medium-low heat. Add the diced red onion and cook gently, stirring often, until soft.

Add the chopped mushrooms and cook, stirring regularly, until all of the excess water has evaporated and the mushrooms are beginning to colour a little. Add the garlic and cook for another minute.

Place the walnuts and oats in the food processor and blend until finely chopped. Add the cooked mushroom mixture, the lentils, breadcrumbs, cornflour, soy sauce, miso paste, thyme, paprika, salt and pepper. Pulse until the mixture is fairly finely chopped but still retains a bit of texture.

Give it a good mix, then divide into six and shape each portion into a patty using your hands. Bake the burgers for about 30-35 minutes, flipping them over halfway through, until firm to the touch and crispy.

Serve with buns and your favourite Stokes relish. We're using Stokes Burger Relish here, with some of Stokes Real Mayonnaise on the side.

Thank you Domestic Gothess.





Special offer

This tasty bundle of Stokes BBQ Sauces tick all the boxes when it comes to making BBQs taste better. Click here (or the image above) and save 5% OFF the bundle - and receive a free gift as well.



More foodie thoughts for the week:






Sensational Summer BBQ recipes here.











Vodkamelon salad and other Summer delights here.









LAST CHANCE - Competition closes on Saturday here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150