Virtuously Vegan

...the Values of Veganism

Springtime with a quenelle of our Mint Sauce & Koko Cheese

Being part of the food industry, we see a growth in people adopting a Vegan Diet, if not in whole, then at least as part of the values of a mixed diet.

A Vegan diet is recognised generally as a healthy diet. By avoiding meats, eggs and dairy you may reduce the risk of heart disease, adverse blood pressure, high cholesterol and type 2 diabetes. Meal planning is essential though to maintain balance.

If you are embarking on a Vegan diet in whole or as part of your food lifestyle, please take a look at The Vegan Society's nutritional overview. Their advice explains the importance of including beans, pulses, nuts and seeds. They show sources of calcium from plant-based foods and the need to take on sufficient vitamin B12, vitamin D, omega-3 fats and iodine - all essential to good health.

You can access The Vegan Society's website - here.

Stokes - Virtuously Vegan

...adding great taste sensations to your vegan diet

Spicy Vegan Aubergines

Aubergines are not only yummy, they are an excellent source of dietary fibre - perfect in a vegan diet.

Here's how:

Slice your aubergines into thick 'chunks' and boil them rapidly in water for 5 minutes to tenderise them. Run them under cold water, drain and set aside.

In rapeseed oil, soften 1 diced onion or 2 diced banana shallots, an inch of grated ginger and 2 grated cloves of garlic.

Add the drained aubergine slices, 3 chopped tomatoes, 1 (or 2 if you like it hotter) tbsp of Stokes Chilli Ketchup and 2 tbsp of Stokes Tomato Ketchup (both Vegan) and cook through until the aubergine is tender (about 6 or 7 minutes should do, as you have softened them in the boiling water). Chop and add fresh green chilli as a garnish and serve with udon noodles (vegan).

Tofu with Hoisin & Orange 

Stokes Hoisin Sauce is vegan and helps to quickly flavour, dress and gather the flavours of this simple bowl of goodness.

Here's how:

Roughly chop and assemble an onion, fresh ginger, green beans, a red and a yellow pepper. Manges touts, broad beans and asparagus tips work well here also. Put them all in a hot wok with sesame oil, moving constantly for 7 or 8 minutes then remove the vegetables and set aside.

In the same wok (with a little more oil) fry 400 g of firm tofu cut into cubes until it browns on each side. Whisk together 125 ml of orange juice with 2 tbsp of Stokes Hoisin Sauce, 2 tsp of Stokes Chilli Jam, 1 tsp of cornflour and 125 ml of vegetable stock.

Add the vegetables back to the wok with a scattering of sesame seeds and the orange & hoisin mixture. Cook through for 2 or 3 minutes more, serve and enjoy.

Vegan Halloumi Kebab

There are some really good vegan (dairy free / lactose free) cheeses readily available these days and if you haven't discovered them yet, this kebab is a very tasty way to give them a go.

Here though, we make a halloumi alternative using tofu.

Here's an idea:

Cut a collection of Spring vegetables into skewer-threadable slices and cubes. For the halloumi equivalent we use extra firm tofu cut into 'halloumi-shaped' rectangles.

Pop these in a flat tray and brush with a marinade of yeast flakes, lemon juice, olive oil, Stokes Classic English Mustard (VE) and sea salt. Put the tray in the fridge for a couple of hours before threading the skewers with all your favourite components for a grilled kebab.

Brush each skewer with Stokes Tomato Ketchup (VE) and grill until the vegetables start to char and caramelise. 

Stokes - Virtuously Vegan

Order your 'delicious' today - here

More foodie thoughts for the week:




Spring Weekend Grills & Roasts - 
stunning weekend recipes to enjoy whatever the weather - here.











'Dinner' Made Better -  
meet the Roast 'Dinner' Collection, delicious with your Sunday Roast  - here.

 







New Arrivals - 
'Little ones enjoying their new life' and other social sharing - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150