Meat Free Character

Meat Free Monday & More

What is it that stops the sweet potato being my go to 'filler' instead of potatoes, pasta and rice? I honestly don't know - because they are delicious, however they're cooked and they are so good for you too.

Stuffed Sweet Potatoes

This fibrous source of vitamins and minerals is so easy to bake and a fantastic carrier of tasty fillings.

This is a tasty, pretty looking filling combining crumbly feta cheese, sweetcorn, cooked puy lentils, avocado and, adding a very different dimension, using pickled red cabbage for colour and kick. Mix the ingredients in a bowl with 2 tbsp of Stokes Olive & Balsamic Dressing, spoon into your baked sweet potatoes and dress with Chipotle Dressing - the result of combining Stokes Real Mayonnaise with our Chipotle Ketchup ... so tasty.

Vegetarian Paella

Almost anything goes as far as the vegetables are concerned here.

Try this: get a tin of green beans, a jar of roast red peppers, a deli counter tub of roast artichokes and olives. That's lots of flavour, colour and texture to add to the rice base.

Heat some rapeseed oil in a large pan to fry 1 finely diced onion, 2 chopped sticks of celery and half a sliced fennel bulb. After 5 minutes, add 2 grated cloves of garlic, 1 tbsp of Stokes Cider & Horseradish Mustard and a good dollop or three of our Tomato Ketchup.

Coat 150g of paella rice in the oil and vegetables before pouring a glass of white wine and 600ml of vegetable stock into the pan with a little saffron and a couple of bay leaves. Stir everything together, bring to the boil and simmer for 12 minutes.

Drain and slice your tinned, jar and deli ingredients, adding them to the rice base (with a drop of water if it looks too dry), season, lid on and let it steam through for 5 minutes more.

Meat Free Moussaka

Pre-heat the oven to 180°C/gas mark 4. Finely slice 2 onions, grate 3 cloves of garlic and 1 carrot. Fry these in oil for 5 minutes with 1 tsp of Italian dried herbs and 1 tsp of dried oregano. Add 150g of green lentils to the pan with 600ml of vegetable stock and 1 tin of chopped tomatoes. Boil, cover, simmer for 10 minutes or so.

While this is simmering, slice 200g of sweet potatoes and 1 large or 2 small aubergines, drizzle with oil and roast them in the oven for 25 minutes until they are tender. Stir 4 tbsp of Stokes Tomato Ketchup into the lentils then begin to layer the ingredients into an ovenproof dish - potatoes, lentils, aubergine, potatoes, lentils, aubergine etc.

Finally mix 150g of crème fraîche, an egg, grated cheddar cheese and 1 tsp of Stokes Classic English Mustard, beating everything together before spooning it over the moussaka, finished with more grated cheese on the top. After 25 minutes in the oven you'll have a wonderful meat free moussaka to enjoy - yammas. 

Ketchup - Great Taste for all Occasions.

More foodie thoughts for the week:

 


Burns Night Venison - 
Celebrate Burns Night with Scottish Venison and one (or more) of these amazing gravies - here.








Magical Mustard - 
If you are left with only one condiment in the kitchen, make sure it's mustard-based and find out whys - here.
 






Breakfast Muffin: the Video - 
Enjoy this sizzling video, building 'the ultimate' English Breakfast Muffin. This and more - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150