Recettes
Vegan Pavlova Recipe
Looking for the perfect show-stopping vegan dessert that’s light, luscious, and guaranteed to impress? This vegan pavlova recipe made with Nature’s Charm Coconut Whipping Cream is your answer. Crisp on the outside, marshmallowy on the inside, and piled high with creamy coconut whip and fresh seasonal fruit, it’s pure plant-based perfection. Unlike traditional pavlova recipes made with egg whites and dairy, this version is completely vegan, gluten-free, and cruelty-free, yet just as decadent. The secret to its rich, fluffy topping lies in Nature’s Charm Coconut Whipping Cream, a ready-to-use, silky-smooth alternative that whips beautifully every time. Whether you’re making this dessert for a special occasion, the holidays, or simply to satisfy your sweet tooth, this easy vegan pavlova will become a go-to favourite. Get ready to discover how to make a dairy-free pavlova that’s every bit as dreamy as the classic with just a few simple ingredients and the magic of coconut cream. Ingredients You'll Need: 1 can chickpeas 1 cup organic caster sugar 1 teaspoon almond or vanilla extract 1 teaspoon apple cider vinegar 1 tablespoon cornstarch 1 can Nature’s Charm Coconut Whipping Cream Seasonal Fruits for topping Instructions: The night before, place chickpeas and coconut whipping cream in the fridge. The next day, preheat oven to 100 C, and draw a large circle (1 did 20cm) on baking paper. Place on baking tray (pencil side down) and set aside. Drain chickpea water (this is called the aquafaba) through a fine sieve into a very clean, large mixing bowl (reserve chickpeas for other meals). Using an electric beater, beat aquafaba on low until foamy. Add apple cider vinegar and continue to beat on medium until soft peaks form (and the beaters leave ribbons through the mix). Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it becomes very glossy. At this point, add 1 tablespoon of sugar at a time, raining it in. Beat for 30s between each addition. Once all sugar has been added, beat, beat, beat! You cannot overbeat aquafaba. You want the mix VERY thick, and very glossy. Once you’ve reached this point, sift in corn flour and almond extract. Gentle fold through. Dollop the pavlova mix around the prepared baking paper circle, creating a wreath. Bake for 1.5-2.5 hours, then turn off the oven and let cool completely. The pavlova should easily peel of the paper when ready. Top with Nature’s Charm Coconut Whipping Cream and seasonal fruits! Source: Nature's Charm
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Juicy Marbles Korean-Inspired Sloppy-ish Joes Recipe
This quick and simple plant-based recipe is our zingy Asian twist on a comfort food classic. Juicy vegan meat is drenched in a tangy, spicy homemade BBQ sauce and tucked between two pillowy brioche buns, alongside crunchy, refreshing cucumber and punchy coriander. It comes together in no time and can be prepared ahead to make your next BBQ experience as stress-free as possible. Ingredients You'll Need: Korean-Inspired BBQ sauce 1 cup / 200 ml soy sauce ⅕ cup / 50 ml water 2 tbsp gochujang (alternatively, you can use Sriracha or other hot sauce) 3 tbsp brown sugar 1 tsp garlic powder 1 tsp ground or fresh ginger (optional—but recommended) 2 tsp rice vinegar or white wine vinegar 2 tsp toasted sesame oil (optional—but recommended for a more toasty aroma) 1 tbsp cornstarch mixed with 2 tbsp water Quick Pickled Cucumbers 1 large cucumber 4 tbsp rice vinegar or white wine vinegar 2 tsp white sugar 2 tsp fine sea salt Pulled Marbles Juicy Marbles Whole-Cut Loin Korean-inspired BBQ sauce To Assemble 8-10 brioche buns 8-10 tbsp vegan mayonnaise 1 cup coriander (de-stemed) 3 tbsp neutral oil or plant-based butter for toasting buns Instructions: Korean-Inspired BBQ Sauce Combine soy sauce, water, gochujang, brown sugar, garlic powder, and ginger in a saucepan and whisk until combined. Bring to a boil, and lower the heat to a simmer. Cook for 5 minutes. Mix cornstarch and water to make a slurry and whisk it into the sauce. Cook for another 1-2 minutes, until thickened. Remove from heat and whisk in rice vinegar and toasted sesame oil. Quick Pickled Cucumbers Thinly slice cucumber, using a sharp knife or a mandoline. Combine sliced cucumbers, rice vinegar, sugar, and salt in a bowl. Mix well to coat and place in the refrigerator while you prepare the rest. Pulled Marbles Cut the Loin into 3 equal pieces. Then cut each piece into 3 slices lengthwise. Brush the pieces with Korean-inspired BBQ sauce. Let it sit in the refrigerator while you build the fire. Once you are ready to cook, carefully arrange the Loin pieces on the grill and cook for 8-10 minutes, until nicely browned on all sides. Remove from the grill and tear apart using two forks. We are looking for a pulled texture. Add the pulled vegan meat into a bowl with the rest of the BBQ sauce and mix to coat evenly. Assemble the Sliders Slice the buns in half, lightly brush with oil or plant-based butter, and toast on the grill for a minute to warm up. Remove the buns from the grill and build your sliders. Spread vegan mayonnaise on the bottom bun and layer with pulled vegan meat, quick pickled cucumbers, and coriander. Spread another layer of mayonnaise on the top bun and close. Repeat with all the buns and serve immediately. Source: Juicy Marbles
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Breaded SWAP Chicken Sandwich Recipe
Upgrade your next sandwich by swapping animal protein for SWAP’s tender, juicy plant-based filets. Ingredients You'll Need: 4 SWAP™ Chicken Breasts 1 cup flour ½ cup vegan egg 1 cup Panko breadcrumbs 1 lime 2 Chipotle peppers in Adobo sauce 1 cup vegan mayo 4 buns Shredded lettuce (to taste) Shaved red onion (to taste) Pinch of salt Pinch of pepper Instructions: Set up a 3-step breading station with the flour, the vegan egg and the breadcrumbs. Season each SWAP™ Chicken breasts with salt and pepper. Dredge each filet in flour and shake off the excess, then dip in the vegan egg, and then cover in Panko breadcrumbs. Deep fry the filets at 350°F for 5 to 8 minutes or until golden brown. Finely mince the Chipotle peppers and whisk into the vegan mayo and lime juice. Set aside. Toast the buns. Spread Chipotle mayo on each bun, place a SWAP™ Chicken breast on the bottom bun and top with lettuce and red onion. Credit: SWAP™
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Juicy Marbles Lamb on Creamy Bean Puree with Herby Marinated Tomatoes Recipe
As the leaves transform into a tapestry of autumn hues and the air turns crisp, this comforting yet refreshing dish is the perfect way to welcome the season. Creamy, velvety bean purée meets tender, juicy Meaty Meat Lamb, balanced beautifully with a cool burst of herby, tangy tomatoes. It’s a beautiful bridge between seasons, where summer’s vibrancy meets fall’s comforting embrace.Ingredients You'll Need:Herby Marinated Tomatoes 1 cup / 200 g tomatoes of your choice (cut into smaller pieces) 1 cup / 20 g mixed soft herbs (parsley, basil, dill, chives or mint, destemmed and tightly packed) 1 small garlic clove (finely minced or grated) 2 tbsp olive oil 3 tbsp vinegar of your choice 1 tsp salt ¼ tsp cracked black pepper Warm White Bean Puree 2 tbsp olive oil 1 medium-sized shallot 1 garlic clove 1 can white beans (Cannellini, Navy, Butter, or Great Northern) 1/4 cup / 60 ml water 3/4 tsp salt ¼ tsp cracked black pepper Pan-fried Meaty Meat 1 Meaty Meat Lamb-ish 1 tbsp olive oil ¼ tsp salt ¼ tsp cracked black pepper Optional Olive oil and flaky salt (to finish) Instructions: Herby Marinated Tomatoes Finely chop herbs, and cut tomatoes into bite-sized pieces. To a bowl, add crushed garlic clove, salt, cracked black pepper, vinegar, and olive oil. Let it sit for 5 minutes, so that the garlic slightly loses its pungency. Stir in tomatoes and chopped herbs. Cover and place in the fridge to marinate. Warm White Bean Puree Add olive oil, and roughly chopped garlic and shallot to a non-stick pan or pot. Slowly bring up the meat to medium-high, and cook for 4-5 minutes, until slightly caramelised. Add beans, salt, pepper, and water. Bring up the heat slightly, and cook for 3-4 minutes, until warmed through. Transfer to a high-speed blender or kitchen processor and blend until smooth. Transfer back to the pan/pot to keep warm while you prepare Meaty Meat. Pan-fried Meaty Meat Season Meaty Meat on all sides with salt and cracked black pepper. Add olive oil to a non-stick pan and bring to medium heat. Add Lamb-ish, and cook it on all sides until nicely browned, for around 8-9 minutes. Remove Meaty Meat from the pan, and let it rest for a few minutes. Slice into desired pieces. Serving Spoon bean puree on a plate, and spread it around nicely. Add slices of Meaty Meat on top of the puree. Spoon over marinated tomatoes. Add a drizzle of olive oil and a sprinkle of flaky salt to finish. Source: Juicy Marbles
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Marinated SWAP Chicken Recipe
This marinade unlocks the full, mouthwatering potential of SWAP Chicken filets. A bold blend of zesty mustard, herbs and spices that transform your SWAP filet into a center-of-the-plate star. Ingredients You'll Need: 10 SWAP™ Chicken Breasts Marinade: 2 cups olive oil 1 tbsp Dijon mustard 1 tbsp lemon juice ½ shallot, minced 1 tsp salt ¼ tsp pepper 8 sprigs fresh thyme, stems removed 2 tablespoons minced parsley 1 tsp vegan honey Instructions: Whisk the marinade ingredients well to combine. Marinate for a minimum of 30 minutes and up to 24 hours in the fridge. Remove the SWAP chicken filets from the marinade and wipe off any excess. Grill or griddle the filets for 4 minutes on each side. We recommend serving marinated SWAP™ Chicken with your favorite French fries or on a toasted bun with herb mayo, oven dried tomatoes, and baby arugula. Credit: SWAP™
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15-Minute Momofuku Creamy Peanut Noodle Soup Recipe
This soup is designed to come together in about 15 minutes (or less!) and is packed with flavor from the Momofuku Noodle sauce packets. We recommend using either the Sweet and Spicy Chili or Tingly Chili Noodles—the coconut milk tones down the spice—but you can sub in any flavor you like. Ingredients You'll Need 4 cups vegetable broth 1 can coconut milk ¼ cup creamy peanut butter 2 tablespoons Momofuku Chili Crunch or agave 2 tablespoons fresh lime juice (1–2 limes) 2 tablespoons soy sauce 2 packs Momofuku Noodles (recommended: Sweet and Spicy or Tingly Chili) To garnish: 1 cup baby spinach Cilantro (optional) Scallions, sliced Momofuku Chili Crunch (optional) Instructions: Warm all the ingredients but the noodles in a large saucepan over medium heat. Stir in the sauce packets from the Momofuku Noodles, and bring the entire mixture to a simmer, stirring until everything is dissolved and the mixture is smooth. Taste your broth, and adjust the seasoning with more soy sauce or Momofuku Chili Crunch. When you are ready to serve, increase the heat and bring the mixture to a boil. Add the noodles and cook for 2 minutes. Remove from heat and ladle into bowls. Top with baby spinach, allowing it to wilt into the hot broth, plus cilantro and sliced scallions. Drizzle with Momofuku Chili Crunch, if desired. Source: Momofuku
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Irresistibly Gooey Vegan Caramel Stuffed Cookies Recipe
If you’re looking for the ultimate indulgent vegan treat, these Vegan Caramel Stuffed Cookies are about to become your new obsession. Imagine warm, soft, chewy cookies with golden edges and a luscious, gooey caramel center... all completely dairy-free! The secret? Nature’s Charm Salted Coconut Caramel Sauce, a rich and creamy vegan caramel made from premium coconut milk that delivers the perfect balance of sweetness and salt. Whether you’re baking for a cozy weekend treat, a holiday dessert, or simply to satisfy your sweet tooth, these vegan caramel cookies are guaranteed to impress. They’re easy to make, melt-in-your-mouth delicious, and made with simple plant-based ingredients. No dairy, no eggs, no compromise on flavor. In this recipe, we’ll show you how to create soft vegan cookies stuffed with gooey salted caramel, plus tips on how to get that perfect molten center every time. Get ready to experience vegan baking bliss with Nature’s Charm Salted Coconut Caramel Sauce, the ultimate vegan caramel upgrade for all your desserts. Makes 8-10 cookies. Ingredients You'll Need: 110g vegan butter/margarine 55g of golden caster sugar 62g of light brown sugar 1 teaspoon of vanilla bean paste (or extract) 1/2 teaspoon of baking soda 1/2 teaspoon of baking powder 3 tablespoons of aquafaba (chickpea brine) 180g of plain flour Nature’s Charm Salted Coconut Caramel Sauce Instructions: Preheat your oven to 180c and line a baking tray with greaseproof paper. In a large mixing bowl, cream together the butter and sugars. Add in the vanilla paste/extract, bicarbonate of soda, baking powder and aquafaba. Mix together until combined. Lastly, sift in the flour and mix until a dough if formed. Roll around 50g of mixture into balls, flatten the middle, add in some caramel sauce and pinch the cookie dough together to seal it in, then place onto the lined baking tray. Repeat for all of the cookies. Pop the cookie into the fridge for around 35 minutes. After 40 minutes, immediately place them into the oven and bake for 14 minutes or until golden in colour. Once baked, remove them from the oven and allow them to cool. As they cool, they will crisp off. Feel free to drizzle more caramel sauce and add a pinch of sea salt when serving. Store in a sealed container and enjoy within a few days. Source: Nature's Charm
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Cajun-Style Fettuccine Alfredo with Blackened Soy Curls Recipe
Get ready to turn up the heat on your next pasta night with this bold and comforting Cajun-Style Fettuccine Alfredo with Blackened Soy Curls. Creamy, smoky, and packed with Southern flair, this dish combines a rich, dairy-free Alfredo sauce with perfectly spiced, pan-seared soy curls that mimic blackened chicken — but completely plant-based. Whether you're craving something cozy or want to impress with a flavorful twist on a classic, this recipe delivers all the indulgence of comfort food with a spicy kick and a cruelty-free edge. Ideal for weeknight dinners or sharing with guests, this is one vegan pasta you’ll want to make again and again. Ingredients You'll Need: Blackened Chick’n: 1/2 (8 oz) bag Butler soy curls (about 2 1/2 cups) (Bulk option of Butler soy curls are also available) 1 teaspoon kosher salt 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1/2 teaspoon ground black pepper Fettuccine and Vegetables 1 pound fettuccine 2 tablespoons extra-virgin olive oil 1 pint cherry tomatoes 1 1/2 cups chopped red bell peppers (about 2 medium peppers) 1 1/2 cups chopped orange bell peppers (about 2 medium peppers) Cajun-Style Alfredo Sauce 1 1/4 cups raw cashews, soaked in hot water for 15 minutes 2 cups unflavored and unsweetened non-dairy milk 1/2 cup nutritional yeast 5 cloves garlic, peeled 2 teaspoons Cajun seasoning, plus more if desired For Garnish: Shredded or grated vegan parmesan Thinly sliced green onions Minced fresh parsley Instructions: Soak the soy curls in hot water for 8 to 10 minutes. Drain and thoroughly squeeze out the excess water through a fine-mesh sieve or cheesecloth. Meanwhile, cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Cook the fettuccine according to the package directions until al dente. Before draining, reserve one cup of the starchy cooking water. Drain the pasta, but do not rinse. To make the sauce, drain and rinse the cashews and place them in a high-powered blender along with the milk, nutritional yeast, garlic, and Cajun seasoning. Blend until very smooth. Set aside. For the salt and spices for the blackened chick’n into a large bowl. Using a fork or west, mix the seasonings well. Toss the soy curls in the seasonings and coat generously using your hands. To cook the vegetables, heat the olive oil and a sauté pan over high heat. You’ll know the oil is hot enough when it is shimmering and slides easily around the bottom of the pan. When the oil is hot, carefully add the tomatoes and cook for one minute without disturbing them. Stir gently and cook until the tomatoes begin to blister, 2 to 3 more minutes. Add the bell peppers and sauté until they’re softened, 5 to 7 minutes. Carefully remove the tomatoes and peppers from the pan with a slotted spoon and lower the heat to medium-high. Place the season soy curls in the pan and an even layer. Cook, giving them a good stir every 2 to 3 minutes until they look slightly crisped around the edges, 8 to 10 minutes. Reduced to low heat. Add the fettuccine, sauce, and tomatoes, and peppers to the pan with the soy curls, tossing to combine all the ingredients well. If the sauce seems too thick, add the reserved pasta water 1/4 cup at a time until the sauce reaches the desired consistency. Taste and add salt or more Cajun seasoning if needed. Serve immediately garnished with Parmesan, green onions, and parsley. Source: Sweet Simple Vegan
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Juicy Marbles Sweet and Sour Stir-Fry Recipe
Attention all fruit-curious adventurers and pineapple skeptics rolling their eyes from the safety of their kitchen corners—yeah, we see you. Here’s the deal: this ain’t your grandma’s stir-fry. This one’s a juicy dance party where sweet pineapple high-fives savory sauce on a reliable rice dance floor. It’s got the vitamins, the fiber, and the swagger to shimmy right into the hearts of those who think fruit in dinner is some kind of edible treason. Still not convinced? Imagine this: in the time it takes for your rice to transform from crunchy potential to fluffy perfection, this dish is done. Boom. Weeknight sorcery. So grab that pineapple, channel your inner rebel, and make a meal that’s as bold as your New Year’s resolutions (even the ones you’ve already ditched). Ingredients You'll Need: 2 Juicy Marbles Thick-Cut Filets 3 tbsp neutral oil 1 red onion 2 cloves of garlic 2 cm of ginger 250 g fresh pineapple 130 g snap peas (other vegetables like cabbage or broccoli work as well) 4 tbsp soy sauce 2 tbsp lime juice Zest of 1/2 lime 2 tbsp ketchup 4 tbsp pineapple juice Rice to serve Fresh coriander for garnish Instructions: Start by cooking the rice of your choice according to the package instructions. Slice the onion into half-moons, peel and grate or press the garlic cloves, and grate the ginger. Clean the snap peas, and chop the pineapple into bite-sized pieces (removing the core for a better eating experience). Cut two Marbles filets into chunks. Make the sauce by mixing 4 tbsp of soy sauce, 2 tbsp of lime juice, the zest of ½ lime, 2 tbsp of ketchup, and 4 tbsp of pineapple juice. Heat 1 tbsp of neutral oil in a pan. Add the Marbles chunks and cook for 5–7 minutes, until browned on all sides. Heat 2 tbsp of neutral oil over medium-high heat, and add the sliced onion. Fry for 1-2 minutes, until it starts to brown. Add the grated or pressed garlic and grated ginger. Cook for 30 seconds, stirring continuously to prevent burning. Turn the heat to high. Add the pineapple chunks and fry for 3 minutes, until they start to caramelize but still hold their shape. Add the snap peas and continue mixing, aiming for a bit of char on them. After 2 minutes, add the sauce mixture and cook for another 1–2 minutes, until it starts to thicken. Add Marbles chunks and mix. Serve over rice, and garnish with fresh coriander and sesame seeds.
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Banoffee Salted Caramel Parfait Recipe
Indulge in the decadent layers of this Vegan Banoffee Salted Caramel Parfait—a dreamy, plant-based twist on the classic British dessert. With luscious dairy-free cream, sweet ripe bananas, and a rich date-based salted caramel, this parfait is the perfect balance of creamy, sweet, and salty. Whether you're treating guests or satisfying your own sweet tooth, this no-bake dessert is easy to assemble and irresistibly delicious. Every spoonful delivers a comforting yet elegant flavor that proves you don’t need dairy to create something truly indulgent. Ingredients You'll Need: Salted Date Caramel Sauce (recipe follows) or Nature's Charm Salted Coconut Caramel Sauce 1/2 cup Tofutti Better Than Sour Cream 1 cup Violife Heavy Whipping Cream Optional: 1 to 2 tablespoons powdered sugar 2 bananas, sliced about 1/4-inch thick or less Garnish: non-dairy chocolate chips or chocolate curls Instructions: Make caramel sauce and set aside. In medium bowl, make crème fraiche by whisking together Tofutti Better Than Sour Cream, 1/2 cup non-dairy whipped topping, and optional powdered sugar. Divide caramel among bottoms of 4 glasses. Top with 1/4 banana slices, 1/4 crème fraiche, and 1/4 remaining non-dairy whipped topping. Sprinkle with chocolate chips and serve immediately or reserve garnish, cover and refrigerate, and garnish just before serving. Note: if your glass is narrow, you may be able to make two layers of caramel, bananas, and crème fraiche before topping and garnishing. Salted Date Caramel Sauce Ingredients You'll Need: 1 cup large dates (about 12), covered with water, and simmered or microwaved for 1 to 2 minutes and then allowed to soak until very soft Approximately 2/3 cup non-dairy milk (we used regular soymilk) 2 tablespoons brown sugar Optional: 2 teaspoons coconut oil 1 teaspoon vanilla extract 1/2 teaspoon sea salt, or more to taste Instructions: Process all ingredients together in food processor, scraping down sides as necessary, until very thick and creamy. Adjust amount of soymilk to create the consistency you desire. Credit: Tofutti and The Blooming Platter.
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No Bake Vegan Cheesecake Recipe
There’s something magical about a dessert that feels indulgent yet comes together with total ease and this vegan no-bake cheesecake is exactly that kind of treat. Silky, creamy, and lightly sweetened, it sits on a soft crust and gets finished with a vibrant crown of fresh berries. No oven, no fuss, just simple whole-food ingredients coming together in a dessert that tastes as beautiful as it looks. Whether you’re hosting a summer gathering, craving a mid-week pick-me-up, or looking for a crowd-pleasing plant-based treat, this cheesecake is guaranteed to impress without ever turning on the oven. Enjoy! Ingredients You'll Need: Crust 160 g (5.64 oz) vegan cookies digestives or ginger nuts work well ½ teaspoon sea salt 60 g (4 ⅓ tablespoons) vegan butter Filling 200 g (1 ½ cups) cashews soaked *see recipe notes 300 g (10.58 oz) vegan cream cheese *see recipe notes 120 g (½ cup) vegan Greek-style yogurt or thick coconut yogurt 118 ml (½ cup) pure maple syrup 50 g (¼ cup) coconut oil solid 2 tablespoons vanilla extract 1 tablespoon fresh lemon juice Garnish (optional) Fresh berries Instructions: Crust Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling. Filling Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the fridge to set for a minimum of 5 hours (or overnight if preferred). Serving and Storage Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Top with fresh berries such as strawberries and raspberries or fresh fruit of your choice. Use a hot wet sharp knife to slice the cheesecake into portions before serving. Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving. Notes Soaked Cashews: soak the cashews in water for 4 hours, rinse and drain. You can also quick soak your cashews by soaking them in boiling water for one hour. Swap the vegan cream cheese for chilled coconut milk. Refrigerate the cans of coconut milk overnight, then use only the thick cream from the top of the cans. Source: Addicted to Dates
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Vinker Korean Crispy Chicken Burger Recipe
This Korean Crispy Chicken Burger is stacked with Vinker’s Crispy Korean Chick’n, their signature spicy Gochujang sauce, a vegan sunny-side-up egg, melty vegan cheddar, and a fresh slaw. It’s crispy, saucy, spicy 🤩🍳 Vinker is all about real-deal, crave-worthy plant-based comfort food you NEED to try to believe!Ingredients You'll Need: 8 pieces Vinker Crispy Korean Chick'n 2 Yo Egg The Sunny One 2 Pretzilla Soft Pretzel Burger Buns ½ cup red cabbage, finely shredded ½ cup carrots, finely shredded 2 slices vegan cheddar cheese 2 tbsp red wine vinegar 1 tbsp extra virgin olive oil 2 tsp vegetable oil 1 clove garlic, minced Vinker Gochujang sauce Toasted sesame seeds (for garnish) Chopped green onions (for garnish) Instructions1. Prep the Veggie SlawIn a bowl, mix shredded red cabbage and carrots. Add 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil, toasted sesame seeds, and chopped green onion. Season with salt and pepper. Toss well and set aside. 2. Cook the ChickenPreheat the air fryer to 200°C (400°F) for 2 minutes. Place the Vinker crispy Korean chicken pieces evenly in the air fryer basket. Cook for 16 minutes, turning halfway through.3. Prepare the Egg & CheeseIn a large skillet, heat a drizzle of olive oil over medium heat. Cook the Yo Egg sunny-side-up. In the same pan, add a little olive oil or vegan butter and place the bottom halves of the burger buns cut-side down. Place the vegan cheddar slice on top of the buns and let it melt slightly. 4. Make the SauceHeat 2 teaspoons of vegetable oil in the same pan over medium-high heat. Add minced garlic and sauté until lightly golden (about 30 seconds). Stir in the Vinker Gochujang sauce until warmed through. 5. Assemble the Burgers and Sprinkle with extra sesame seeds and green onion.
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Juicy Marbles Meaty Meat Mediterranean Salad Bowl Recipe
Banish winter despair with the culinary teleportation device known as “Mediterranean Salad Bowl.” One tiny nibble, and you’re no longer wrapped in a burrito of seasonal depression. You are basking in the Aegean sun, olive branches strategically obscuring your private parts, being whispered sweet nothings by a European lover who is most definitely not gaslighting you (..right?). At the heart of this flavor odyssey is Souvlaki, a zesty, grilled chariot of meaty flavor, arriving on your tongue alongside its more humble brother, orzo (which we call kritharaki, because here at Juicy Marbles, we’re cultured as shit). Paired with crisp cucumbers, juicy cherry tomatoes, and olives so briny they'll slap your taste buds from their winter slumber, this meal isn’t just a fleeting summer romance, it's your defining sensual awakening. And definitely not a mixed metaphor of mythological proportions. Ingredients You’ll Need: Souvlaki-Style Meaty Meat 2 Meaty Meat Pork 3 tbsp oil 2 tsp dried oregano 1 tsp garlic powder Zest of 1 lemon 3 tbsp lemon juice 1 tsp salt ¼ tsp cracked black pepper 2 tbsp olive oil for frying Mediterranean Salad Bowl ½ cup/100 g kritharaki (Orzo pasta) 3 baby cucumbers 80 g medium-sized cherry tomatoes ½ red onion 20 g kalamata olives 4 tbsp vegan greek-style yogurt A bunch of fresh oregano and mint (¼ cup of leaves) Olive oil, lemon juice and salt to taste for seasoning the salad Instructions: Souvlaki-style Meaty Meat Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be fully defrosted, as it’s easier to cut when slightly frozen. Make the marinade by mixing together olive oil, dried oregano, garlic powder, lemon zest, lemon juice, salt, and pepper. Prepare the Meaty Meat: Open the packaging using scissors (the easiest way). Chop each Meaty Meat piece into chunks by slicing it in half heightwise, then cutting each half into 2–3 cm chunks. Marinate: Place the chunks into the marinade, mix well to coat, and let them sit for 15–20 minutes. In the meantime, prepare the other components of the dish. Cook: Heat olive oil in a pan over medium heat. Place Meaty Meat chunks into the pan and cook for 7–9 minutes until browned on all sides. Do not overcrowd the pan; if necessary, cook the chunks in batches. Once nicely browned, remove from heat. Mediterranean Salad Bowl Cook kritharaki according to the package instructions. Once cooked, let it come to room temperature. Cut baby cucumbers into 5 mm slices. Cut cherry tomatoes in half. Cut Kalamata olives in half and remove the pit. Thinly slice the red onion. Destem oregano and mint. Serve Divide the cooked kritharaki between two bowls. Top with cucumber slices, cherry tomato halves, Kalamata olives, and Meaty Meat chunks. Spoon vegan Greek-style yogurt on top (it kind of acts like a dressing). Sprinkle with fresh oregano and mint. Season the salad with olive oil, lemon juice, and salt to taste. Store leftovers in the fridge and enjoy the next day (keep them separate to prevent them from becoming soggy)!
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