Vegan Black Bean Burgers

Nothing beats a great black bean burger and we think this fab creation from laura_hobby_baker is bliss. Makes 6-8 Burgers

Top Tips

Rinse your canned Black Beans well, then place on a lined tray  in a pre-heated oven at 160 degree. Allow them to gently dry  for 15 minutes  turning over half way through. This ensures no soggy burger patties.

Making your own Vegan Worcestershire sauce is simple and so tasty! In a small bowl add 1.5 teaspoons each of apple cider vinegar, soy sauce & hoisin sauce, then give mixture a good mix.

In this vegan recipe chickpea water  is used as the 'binder' instead of egg that is used in traditional black bean burger vegetarian recipes.

 

 

Nuttelex Guinness Braised Short Ribs

The best ribs - ever.

Recipe Prep time is approx. 30 minutes and allow 3-4 hours slow cooking time. (Dairy Free)

 

Boo-Nanas in Blankets

A super fast and easy last minute treat when spending Halloween at home. Note you can use so many things to create the eyes and mouth. We suggest  black icing, Ice Magic or baking drops as they stick easily, however, by all  means be creative - just keep in mind options like sultanas can be tricky to make them stay-put. For extra scary and hairy Boo-Nanas you can also carefully dip the banana tips in orange juice and then roll the tips in shredded or desiccated coconut before adding the faces.

 

Vegan Sausage Rolls

These sausage rolls are so tasty they will be a constant go-to. If opting for a large size sausage roll this recipes will make approx. 10 rolls or,  if making bite-size portions you will get about 20 cocktail size rolls from this mixture.  Freezer-friendly too, pop them straight into the oven from the freezer to create a super speedy mid-afternoon snack.

 

 

Pumpkin, Spinach & Goat Cheese Pie

This vege packed pie is the perfect all-rounder. Great for lunch, brunch or supper.

Created for Nuttelex By @laura_hobby_baker

 

Apple Tart

A terrific treat you will make over and over again that is totally dairy and egg free.

Veggie Pasties with Homemade Chutney

Everyone loves a good home-made pastie as there's  something truly comforting about steaming veggies encased in golden pastry. Serve these for supper, snacks  or a cold lunch box treat. This vegetarian & vegan friendly recipe will be enjoyed by all especially when matched with the tomato chutney. Thanks to our fave baker @laura-hobby-baker for this creation.

Coffee & Salted Caramel Mexican Bun

Known as Mexican Coffee Buns, Roti Boy Buns or Papparoti Buns this version is made with plant based Nuttelex butter. It's a super soft bun filled  sweet salty caramel and topped with a deliciously buttery, coffee crust topping. Now who could possibly resist that? This recipe is also vegetarian. It makes 8 big buns.

Top Tips:

It’s best not to over knead the dough. How do you know if your dough is ready? Do a windowpane test by pull off a golf - sized piece of dough. Flatten it lightly, hold it between both your thumbs & the first two fingers and gently spread the dough apart into a thin sheet; if the gluten is well-developed, the dough will stretch into a thin sheet (like a window) without breaking.

 

The Tastiest Homemade Curry Puffs

Curry Puff are always a family fave and this recipe works equally well with and without the mince (for a vegetarian version). If pressed for time you can use ready made frozen puff pastry- but the home made version described below is sensational.

Top Tips:

Cold tools & ingredients

If your kitchen is on the warm side try to make sure all ingredients and tools (rolling pin, fork, pastry cutter etc) are cold.  This is so the plant based Nuttelex doesn’t melt into the dough.
Why? Because  this will ensure a lovely ‘flakiness’ feel to the pastry.

Cold dough

A warm surface or weather will not be your friend. Try to work fast and in between steps. Refrigerate dough if  it becomes too soft to handle. When you can feel the plant based butter melting in your hands that’s too warm. They will firm up again after being chilled. For example, after pinching the edges shut, if the dough  is getting too soft simply pop the puffs in the freezer to chill till and they will firm up again before you crimp/flute the edges. If it is a hot day, best to work in batches while the rest sits in the refrigerator or freezer.

 

Peanut Pancake | Apam Balik

A street food fave in Malaysia and Singapore, the apam balik is a sweet peanut pancake filled with sugary, buttery peanut filling that is  utterly delicious! They can be thick, crispy or anything in-between- and we think this version is just perfect. Like all great pancake batters, make at least 3 hours before cooking, or you can let the batter set overnight in fridge.