Recettes

Black Pepper Soy Curls Recipe

These vegan black pepper soy curls are bold, savory, and packed with umami. Tender soy curls are rehydrated and then sautéed until golden, coated in a rich, peppery sauce made with soy sauce, garlic, and freshly cracked black pepper. The result is a satisfying, slightly chewy plant-based dish with just the right balance of heat and depth. It is perfect served over rice for an easy, high-protein meal. Ingredients You’ll Need For the soy curls: 4 ounces Butler Soy Curls 2 cups of vegetable broth or vegan chicken broth ½ teaspoon garlic powder 2 teaspoons soy sauce ½ teaspoon freshly ground black pepper 2 tablespoons corn starch For the sauce: 3 tablespoons soy sauce or tamari for gluten-free 1 tablespoon maple syrup 2 tablespoons stir fry sauce or vegan oyster sauce 1 tablespoon Chinese cooking wine or mirin, or use rice vinegar 1 cup of broth - use the reserved broth from above and add more if needed to make 1 cup 1 teaspoon of freshly crushed black pepper or ¾ teaspoon of freshly ground black pepper 2 teaspoons corn starch For the vegetables: 2 teaspoons sesame oil 1 cup of chopped green and red bell pepper ½ cup of chopped onion, chopped into ½ to 1 inch pieces 2 tablespoons white parts of the green onion, reserve the green parts for garnish 2 cloves of garlic, minced ½ inch of ginger, minced Green onions for garnish Instructions: Soak the soy curls: Add the broth to a medium bowl and warm it in a microwave. Then add the soy curls and soak for 15 minutes. Once they are done soaking, drain the soy curls. (Reserve the soaking water) press the soy curls a little bit so that there is not too much excess moisture. Transfer the soy curls to a bowl. In another small bowl add the garlic powder, black pepper and corn starch, and mix in. Add the soy sauce to the soy curls and toss well. Then add the cornstarch mixture to coat. Transfer the soy curls to parchment paper or baking sheet. Drizzle a teaspoon of oil on the soy curls(optional). bake at 400F (205C) for 15-20 minutes or until crisp to preference. Alternatively, pan fry on a skillet over medium heat with a teaspoon of oil. Crisp each side for 3-4 minutes. Now add all the sauce/marinade ingredients to a bowl, mix well, and set aside. Start the veggie sautéing process once the soy curls are done baking because you’re not sauteing them for too long and you want soy curls to be ready to add to the skillet Heat the large nonstick skillet over medium heat, add oil. Once the oil is hot, add in the chopped vegetables and garlic and ginger. Add a pinch of salt and toss well. Cook for a minute or 2, we want the vegetables to be crunchy, but we also want the garlic to start to turn golden. As soon as the garlic is starting to turn golden, add in the sauce mixture and mix in. Bring it to a boil and continue to cook for a minute for the sauce to thicken. Once the sauce has thickened a little bit, add in the baked soy curls and toss well. Then take off heat. Taste and adjust flavor. if you want it a little bit sweeter add in a little bit more maple syrup and mix in. If you want more heat, then add in more black pepper or red pepper flakes Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy! Source: Vegan Richa

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

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™

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™

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

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.

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.

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)!

Juicy Marbles Meaty Meat Crunchy Rice Noodle Salad Recipe

This quick and crunchy masterpiece will obliterate every crisp, crackle, and snap craving that’s been festering inside you like a long-repressed desire to run away to a five-star resort. Not only is this salad an absolute green machine, brimming with fresh veggies and punchy herbs (society, it’s time we put some respect on coriander’s name), but it’s also a full-blown textural thrill ride. We’re talking chewy noodles tangled up with crisp snap peas and refreshing cucumber, laying the foundation for the tender, juicy glory of Meaty Meat slices, that shamelessly guzzle a tangy, toasty, umami-packed dressing. And if you, like the rest of us, are wistfully refreshing flight deals to Thailand in the hopes of manifesting your White Lotus fantasy, let this bowl hold you over until your bank account (or questionable life choices) catch up. Until then, grab your chopsticks and pretend you’re dining poolside. Passport not required. Ingredients You'll Need: Dressing 6 tbsp soy sauce 4 tbsp sesame oil 4 tbsp fresh lime juice 2 tsp maple syrup Noodle Salad 100 g noodles of your choice (dry weight) - rice noodles or mung bean noodles work great 100 g snap peas 3-4 baby or Persian cucumbers 1 spring onion 1 red or green chili ½ cup fresh coriander and mint Meaty Meat Slices 2 Meaty Meat Pork 2-3 tbsp neutral oil (sunflower, canola or vegetable oil) ½ tsp salt ¼ tsp cracked pepper Instructions: Mise en place Cook rice noodles according to the package instructions. Slice snow peas into matchsticks. Cut cucumber into 5 mm thick slices. Thinly slice spring onion and chili. Destem coriander and mint leaves. Dressing In a jar mix together soy sauce, sesame oil, fresh lime juice and maple syrup. Shake the jar to emulsify the dressing. Meaty Meat Slices 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 completely defrosted, as it is slightly easier to cut when partially frozen. Remove Meaty Meat from its packaging. Cut each hunk of meat in half vertically, then slice each half into thin strips. Season the strips with salt and pepper. Heat neutral oil in a pan over medium heat. When hot, place the strips into the pan and cook for 7-9 minutes, until nicely browned on all sides. Do not overcrowd the pan to ensure even cooking—you may need to do this in batches. Once you are happy with the browning, remove from heat. Serve Divide the rice noodles between two bowls. Add snap peas and cucumbers. Nestle in the Meaty Meat slices. Sprinkle the salad with coriander and mint. Pour over the dressing and enjoy!

Lentil Wellington Recipe

Let’s make this fabulous puff pastry-wrapped lentil Wellington! The lentil-mushroom-walnut mixture is fantastic on its own, and you can use it to make burgers or as a loaf topped with Vegan Richa's amazing gravy. For this vegan Wellington, we are wrapping the lentil loaf in buttery, crisp puff pastry for a crowd-pleasing holiday entree. Onion, garlic, and walnuts get toasted in a skillet and then cooked down with mushrooms. Add in lentils, veggies, and herbs, and you have got a flavor explosion wrapped in golden puff pastry. Ingredients You'll Need: Lentil Wellington: 1 teaspoon oil 1/2 medium onion, chopped (see step 1) 5 cloves of garlic, finely chopped 3/4 cup walnuts, finely chopped 6 to 8 ounces mushrooms such as white, cremini or baby portabella , chopped small 1/2 cup chopped carrots 1/4 cup peas 3/4 to 1 teaspoon sage, ground sage 1/2 teaspoon each dried thyme, oregano 1/4 teaspoon nutmeg or pumpkin pie spice 1/4 teaspoon cayenne 1.5 cups cooked lentils, (I use brown lentils), canned or cooked from dried. 3/4 teaspoon salt or to taste, divided 1 chia egg, (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened) 1 or 2 vegan puff pastry sheets Gravy: 1 tablespoon olive oil 1/2 medium onion, finely chopped 3 tablespoons all purpose flour, use rice flour for gluten-free 1 tablespoon cornstarch, or more flour for corn-free 2 teaspoons vegan worchestershire sauce, or use soy sauce or chickpea miso 1/2 teaspoon prepared stone ground mustard, or use 1/4 tsp ground mustard + 1/2 tsp vinegar 1/2  teaspoon onion powder 1/2  teaspoon garlic powder 1/4  teaspoon black pepper, or white pepper Pinch nutmeg, or cinnamon 2 tablespoons nutritional yeast Generous dash fresh or dried thyme and sage 1 cup non dairy milk, such as soy or cashew milk or use stock. 1 1/4 cup water, or stock 1/2 teaspoon salt, or more, to taste Instructions: Lentil Wellington: Prep the veggies. I use a small chopper or food processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you haven't already. Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden. 4 minutes. Add walnuts and cook for 2 to 3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. cook for 5 to 7 minutes. Add peas, spices and herbs, and cook for a minute. Add the salt and lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone ground mustard for extra flavor or variation. Add the chia egg and mix in. Add a few tablespoons breadcrumbs or flour, if the mixture is too moist. Or Add another chia egg or some broth if it's too dry, and mash lightly to moisten. (This mixture can be refrigerated for up to 4 days or frozen for up to 3 months.) Roll out the pastry sheets until they're 1" to 2" larger than they started, place the filling. Shape the lentil mixture 1 or 2 well-pressed logs, depending on the pastry sheet design pattern you are using and thickness preferred. Then cut the pastry sheet as desired, use non dairy milk on the side you want to seal, fold over and seal. Brush oil or non-dairy milk on top. (These unbaked loafs can be stored frozen and baked when needed). Bake at 400° F (205° C) for 30 to 35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for up to 3 days. Reheat in the oven for 5 to 10 minutes.) Cool for 15 minutes then slice with a sharp knife. Meanwhile, make the gravy. Heat oil in a skillet over medium heat. Add onion and cook until golden. 4 minutes. Add the flour and cornstarch and mix in and toast for 2 to 3 minutes. Add the sauces and spices and mix in. Add the milk and whisk it in. Then add 1/2 cup water and the salt and keep whisking and add more water. Mix and bring to a boil. Keep whisking frequently. It will take 4 to 6 minutes to thicken. Taste and adjust flavor. Add some soy sauce for additional saltiness. Add some poultry seasoning for additional flavor, if you like. Add more water if too thick. Serve over mashed potatoes or biscuits. Source: Recipe and Photos from Vegan Richa

Juicy Marbles Meaty Mushroom Phyllo Pie Recipe

Thanks to the delightful contrast of textures in the dish - lush, crispy, and chewy, this pie is a crowd-pleaser, a harbinger of culinary ovations, a palate charmer, or even a recipe for rapture, as one might say casually. Chunks of Marbles and mushrooms get doused in a rich gravy-like, rich sauce, made with a secret ingredient (okay, it’s coffee), then topped with delicate wavy lace of crispy phyllo pastry. This dish pairs wonderfully with a spoonful of cold, creamy yogurt or a leafy side salad. It’s all about contrast (creamy vs. crispy, hot vs. cold), you get what I mean?  Serves: 4-6Preparation time: 60-70 minutes Ingredients You'll Need: Pie 1 Juicy Marbles Loin 350 ml Vegetable stock 150 ml red wine 100 ml Coffee 7 tbsp soy sauce 3 tbsp balsamic vinegar 1 tbsp mustard 4 tbsp olive oil 4-6 shallots (100 g) 4 cloves of garlic 350 g mixed mushrooms (I used button and oyster mushrooms) 2 carrots (125 g) 1 celery stalk (80 g) 1 tsp salt ¼ tsp black pepper ¼ tsp cinnamon ½ tsp rosemary (fresh or dried, finely chopped) ½ tsp sage (fresh or dried, finely chopped) 1 tsp thyme (fresh or dried) 2 bay leaves 2 tbsp tomato paste 2 tsp soy 1 tsp balsamic 6 tbsp water 3 tbsp flour 6 sheets of Phyllo pastry ‘Egg wash’ 6 tbsp vegan milk 6 tbsp neutral oil Instructions  Chop Juicy Marbles Loin into 2,5 x 2,5 cm chunks. In a jug, mix together 350 ml vegetable stock, 150 ml red wine, 100 ml coffee, 3 tbsp soy sauce, 1 tbsp balsamic vinegar, and 1 tbsp mustard. Prepare your mise en place. Halve 4-6 shallots, finely slice 4 garlic cloves, tear apart/slice 350 g mushrooms, chop 2 carrots and 1 celery stalk. Heat 2 tbsp olive oil in a pan and fry Marbles chunks in batches. Season each batch with salt and pepper, and pan-fry until golden brown before removing it from the pan. Heat 2 tbsp olive oil in a pan. Add shallots and fry for 5-7 minutes until they start to caramelize. Add sliced garlic and fry for 1-2 minutes before adding chopped carrots, celery and mushrooms. Season with 1 tsp salt, ¼ tsp black pepper, ¼ tsp cinnamon, ½ tsp rosemary, ½ tsp sage, 1 tsp thyme and 2 bay leaves. Cook for 5 minutes. Add 2 tbsp tomato paste and fry for 5 minutes until it starts to caramelize and turns dark red. Season it with 3 tbsp soy sauce, and 1 tbsp balsamic vinegar. Use the liquid mixture to deglaze the pan. Mix 3 tbsp flour/cornstarch and 6 tbsp water to make a slurry. Add to the pan, mix well, and cook until thickened. Add your Marbles chunks to the pan, and mix well to coat them in the sauce. Preheat the oven to 200 degrees Celsius. Prepare the ‘egg wash’ by mixing 6 tbsp plant milk and 6 tbsp neutral oil. Spread a sheet of phyllo dough on your counter and brush it with the ‘egg wash’. Crumple it with your hands and place it on top of the sauce. Repeat the same process with another 5 sheets to cover the whole surface of the pan. Bake in the oven for 30-35 minutes, until the top is golden brown and the sauce bubbles.

Juicy Marbles Meaty Meat and Cabbage Gyoza Recipe

As a society, we can at least agree that dumplings are one of the best foods invented by humankind. These parcels of goodness and comfort are filled with Juicy Marbles Meaty Meat, cabbage, and other usual suspects (garlic, spring onions, sesame oil, soy sauce, you know the drill) to create umami-filled flavor bombs. The filling comes together very quickly. All you have left is to shape the dumplings, steam them, and dip them. To make the time between the creation and consumption as short as possible, I encourage you to use store-bought wrappers - there's no shame in that. They provide a quick solution and a perfectly chewy vessel for your filling. For an even better experience, consider hosting a ‘'dumpling folding party'’ and invite your friends. Saucy dumplings are always best enjoyed in good company.  Serves: 2-3 (makes 30 dumplings)Preparation time: 45-60 minutes Ingredients You'll Need: Gyoza 1 Juicy Marbles Meaty Meat Lamb 6 dried/fresh shiitake mushrooms 1 garlic clove 2 spring onions 200 g white cabbage ½ tsp salt ¼ tsp cracked black/white pepper 1 tsp dried/fresh ginger 3 tbsp soy sauce 1 tbsp sesame oil Dipping Sauce 1 spring onion 1 garlic clove 2 tsp sesame seeds 1 ½ tsp gochugaru ⅘ tbsp neutral oil 4 tbsp soy sauce 2 tsp rice vinegar Instructions: Gyoza If using dried, soak shiitake in 250 ml of hot water for 10 minutes. Finely chop spring onion, cabbage, and soaked shiitake mushrooms. Press or grate a garlic clove. Finely chop Meaty meat (ground meat size pieces). Mix Meaty meat, spring onion, garlic, cabbage, and shiitake in a bowl. Season with salt, pepper, soy sauce, and sesame oil. Fill and shape gyoza. Cover your wrappers with a damp cloth or a paper towel to prevent drying. Take 1 tbsp of filling and place it in the middle of the wrapper. Dip your finger in water and wet the edges of the wrapper. Carefully close the wrapper and pinch it together at the top. Pleat the wrapper in your desired shape (I am no gyoza master, but you can find tutorials on the World Wide Web). Continue doing so until you run out of wrappers or motivation. Add oil to a pan and fry the gyoza for 3-4 minutes until brown on the bottom. Then add 100 ml water and close the pan. Cook covered for another 3-4 minutes and then uncover to let the leftover liquid evaporate and the dumpling crisp up again. Enjoy your gyoza with the dipping sauce or a side of warm miso soup. You can keep dumplings in a freezer for up to one month (if they will even last that long), so this is a great recipe to batch cook. On a cold, rainy, depressing day, you will be grateful for spending two hours folding gyoza. Dipping Sauce Finely dice spring onion and grate/press a garlic clove. Add spring onion, garlic, 1 ½ tsp gochugaru, and 2 tsp sesame seeds to a bowl. Heat 5 tbsp neutral oil in a pan (it needs to be quite hot to cook out the sharpness of spring onion and garlic quickly) and pour it over the ingredients in the bowl. Add 4 tbsp soy sauce and 2 tbsp rice vinegar, mix well. Start dipping.