BBQ Jackfruit

Ingredients:

2 cans of young green jackfruit in water or brine
1 cup of your favourite BBQ sauce (make sure it's vegan and gluten-free)
1/4 cup olive oil
1 cup of water
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Incredible Bakery Company Sub Rolls (gluten-free and vegan)
Optional toppings: coleslaw, pickles, sliced onions
Instructions:

Prepare the Jackfruit:

Drain and rinse the jackfruit thoroughly. Pat dry with paper towels and remove any seeds or tough core parts.
In a bowl, shred the jackfruit using your fingers or a fork to achieve a pulled pork-like texture.
Season the Jackfruit:

In a separate bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well.
Add the shredded jackfruit to the seasoning mixture and toss until evenly coated.
Cook the Jackfruit:

In a large skillet, heat the olive oil over medium heat. Add the seasoned jackfruit to the skillet.
Cook for 5-7 minutes, stirring occasionally, until the jackfruit begins to soften.
Pour in the water and BBQ sauce, and stir to combine. Reduce heat to low and simmer for an additional 15-20 minutes, until the jackfruit is tender and infused with BBQ flavour. Add more water if needed to prevent sticking.
Assemble the Sandwich:

Slice the Incredible Bakery Company Sub Rolls in half and lightly toast them.
Spoon the BBQ jackfruit onto the bottom half of each roll.
Add your favourite toppings such as coleslaw, pickles, and sliced onions.
Place the top half of the roll over the filling to complete the sandwich.
Serve and Enjoy:

Serve your BBQ jackfruit sandwiches with a side of sweet potato fries or a fresh salad for a complete meal.
Enjoy the deliciousness of this vegan and gluten-free masterpiece from the Incredible Bakery Company!

 

Meatless Meatballs

Ingredients:

4 thick slices of Incredible Bakery Golden Linseed loaf, soaked in 40ml of water
1 can of borlotti beans, drained (reserve the liquid)
1 onion, finely chopped
1 teaspoon of salt
1/2 teaspoon of dried rosemary
1/2 teaspoon of fresh thyme leaves
1 garlic clove, minced
1 tablespoon of gram flour
100g of self-raising gluten-free flour
Oil for deep frying

Instructions:

Place the 4 thick slices of Golden Linseed loaf in a bowl and soak them in 40ml of water. Allow the slices to absorb the water and then crush it with your fingers. 

In a food processor, combine the soaked Incredible Bakery loaf slices, drained borlotti beans, chopped onion, salt, rosemary, thyme leaves, minced garlic, gram flour, and self-raising gluten-free flour.

Pulse the mixture until well combined and it forms a thick, cohesive dough. You may need to scrape down the sides of the food processor bowl a few times to ensure everything is evenly mixed and add some of the drained water from the beans.

With clean hands, take small portions of the dough and roll them into small balls, approximately 1 inch in diameter. Place the shaped meatballs on a plate or baking sheet lined with parchment paper.

Heat oil in a deep fryer or a large frying pan over medium-high heat.

Carefully drop the meatballs into the hot oil, a few at a time, and fry until they are golden brown and crispy on the outside, about 3-4 minutes.
Use a slotted spoon to transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.

Repeat the frying process with the remaining meatballs.

For a healthier option, bake the meatballs. 

Preheat your oven to 180°C (350°F).

Place the shaped meatballs on a baking sheet lined with parchment paper.

Lightly brush the tops of the meatballs with oil.

Bake in the preheated oven for 20-25 minutes, or until the meatballs are firm and golden brown, turning them halfway through the baking time for even cooking.

Serve and Enjoy:

Once cooked, serve the meatless meatballs hot with your favourite sauce, pasta, or as part of a tasty meatball sub. These versatile meatballs are sure to be a hit with vegans and meat-lovers alike!

 

 

 

 

 

Maple and Pecan Bread Pudding

 

Ingredients:

For the bread pudding:

8 thick slices of your favourite Incredible Loaf preferably slightly stale
2 cups unsweetened almond milk (or any other plant-based milk of your choice)
1/2 cup maple syrup
1/4 cup coconut sugar (or any other granulated sugar)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans
For the maple pecan topping:

1/4 cup chopped pecans
2 tablespoons maple syrup
1 tablespoon vegan butter, melted
Instructions:

Preheat your oven to 350°F (175°C). Grease a baking dish with vegan butter or coconut oil.

Cut the Incredible Loaf slices into cubes and place them in the greased baking dish. Sprinkle the chopped pecans over the bread cubes.

In a mixing bowl, combine almond milk, maple syrup, coconut sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well combined.

Pour the almond milk mixture over the bread cubes and pecans, ensuring all the bread is soaked. Press down gently to help the bread absorb the liquid.

Let the bread pudding sit for about 10-15 minutes to allow the bread to absorb the liquid.

While the bread pudding is soaking, prepare the maple pecan topping. In a small bowl, mix together chopped pecans, maple syrup, and melted vegan butter until well combined.

Spread the maple pecan topping evenly over the soaked bread pudding.

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the pudding is set and golden brown on top.

Once the bread pudding is baked, remove it from the oven and let it cool slightly.

Serve the gluten-free and vegan maple pecan bread pudding warm, optionally with a dollop of dairy-free whipped cream or a scoop of dairy-free ice cream.

This indulgent dessert is rich in maple and pecan flavour, making it a perfect treat for any occasion, whether it's a cosy night in or a special gathering with loved ones.

 

Gluten-Free Vegan Rabanada Bread

Ingredients:
1 Incredible loaf
1 ½ cups almond milk (or any other plant-based milk)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
Coconut oil, for frying
Optional toppings: powdered sugar, cinnamon-sugar mixture, fresh fruit, maple syrup
Instructions:
Prepare Bread: Slice your Incredible Loaf into thick slices, about 1 inch thick. If the bread is fresh, it might be too soft for rabanadas. You can leave it out overnight to dry slightly or toast the slices lightly to remove excess moisture.

Prepare Batter: In a shallow bowl or dish, whisk together almond milk, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. This will be your batter for dipping the bread.

Dip Bread: Heat a skillet over medium heat and add enough coconut oil to coat the bottom of the skillet. Dip each slice of bread into the batter, ensuring it's well coated on both sides but not overly soaked.

Fry: Place the battered slices of bread into the skillet and fry until golden brown on each side, about 2-3 minutes per side. Be careful not to overcrowd the skillet; you may need to work in batches.

Drain and Serve: Once the rabanadas are cooked to your desired level of crispiness, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve: Serve the gluten-free vegan rabanada bread warm with your choice of toppings. Sprinkle with powdered sugar, cinnamon-sugar mixture, or serve with fresh fruit and maple syrup.

Enjoy!

Tips:
You can customize the batter by adding a splash of your favourite plant-based milk, a dash of almond extract, or a sprinkle of other spices like cardamom or ginger for extra flavour.
Make sure the skillet is not too hot; otherwise, the bread may burn before it cooks through.
Leftover rabanadas can be stored in an airtight container in the refrigerator for a day or two. Reheat them in a toaster oven or microwave before serving.
This recipe provides a delicious gluten-free and vegan twist on the traditional rabanada bread, perfect for enjoying during the holiday season or any time you're craving a sweet and comforting treat.

 

Incredible Scramble Tofu

Scrambled tofu is a delicious and versatile dish, perfect for vegans, vegetarians, or anyone looking for a nutritious and flavourful alternative to scrambled eggs. Here's a simple recipe for you:

Ingredients:
1 block (about 400-450 grams) extra-firm tofu

2 tablespoons olive oil or vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced (any colour you prefer)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons nutritional yeast (optional, for added flavour)
2 tablespoons soy sauce or tamari
Fresh herbs like parsley or cilantro for garnish (optional)

 

Instructions:
Prepare the tofu:

Drain the tofu and press it to remove excess water. You can do this by wrapping the tofu block in a clean kitchen towel or paper towels and placing something heavy on top (like a skillet or a few books) for about 15-20 minutes. This will help the tofu absorb more flavour and achieve a better texture.
Sauté the aromatics:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and diced bell pepper, and cook for another 2-3 minutes until the vegetables are softened.
Prepare the tofu mixture:

Crumble the pressed tofu into the skillet using your hands or a fork. Break it up into small pieces resembling scrambled eggs.
Sprinkle turmeric, cumin, paprika, salt, and black pepper over the tofu. Stir well to evenly distribute the spices and coat the tofu.
Cook the tofu:

Cook the tofu mixture for about 5-7 minutes, stirring occasionally, until it's heated through and slightly browned.
If you're using nutritional yeast, sprinkle it over the tofu and stir to incorporate.
Season and finish:

Pour the soy sauce or tamari over the tofu and stir well to combine. This will add depth of flavour and a hint of saltiness.
Taste and adjust seasoning if needed, adding more salt or pepper according to your preference.
Serve:

Once the tofu is heated through and well seasoned, remove the skillet from the heat.
Garnish with fresh herbs like parsley or cilantro if desired.
Serve hot as a standalone dish, or alongside toast, potatoes, or your favourite breakfast sides.
Enjoy your delicious and protein-packed scrambled tofu! Feel free to customize it with your favourite vegetables, herbs, or spices to make it your own.

 

Hearty Butternut Squash and Tomato Soup Recipe 

Warm greetings, fellow food enthusiasts! Today, we're diving into the heart-warming realm of soups with a soul-nourishing recipe that perfectly captures the essence of winter. Our Butternut Squash and Tomato Soup is a symphony of comforting flavours, marrying the sweetness of butternut squash with the tanginess of tomatoes and a hint of spice. Let's get cooking!

Ingredients:
1 medium-sized butternut squash, peeled and diced
4 ripe tomatoes, chopped
1 large onion, finely chopped
3 cloves of garlic, minced
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 can (400g) chopped tomatoes
400ml vegan cream
1/2 teaspoon chilli flakes (adjust to taste)
1 teaspoon mixed spices (cumin, coriander, paprika)
1 teaspoon fresh ginger, grated
Salt and pepper to taste
Instructions:
Preheat the Oven:

Place the diced butternut squash on a baking tray.
Drizzle with olive oil, sprinkle with salt and pepper, and roast in a preheated oven at 200°C (180°C fan) for about 25-30 minutes, or until the squash is tender and slightly caramelized.
Sauté the Aromatics:

In a large pot, heat olive oil over medium heat.
Add chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent and aromatic.
Add Tomatoes and Spices:

Stir in the fresh tomatoes and cook until they begin to soften.
Sprinkle in the mixed spices, chilli flakes, and a pinch of salt. Continue stirring to combine the flavours.
Simmer with Canned Tomatoes:

Pour in the canned chopped tomatoes, including the juice. Stir well and let it simmer for 5-7 minutes to allow the flavours to meld.
Blend and Creamify:

Add the roasted butternut squash to the pot.
Using a hand blender, blend the mixture until smooth and velvety.
Pour in the vegan cream, stirring continuously to achieve a creamy consistency.
Adjust Seasoning:

Taste the soup and adjust the seasoning, adding more salt, pepper, or chilli flakes as desired.
Finishing Touch:

Sprinkle in the fresh parsley and give it a final stir.
Serve and Enjoy:

Ladle the soup into bowls, garnish with a swirl of vegan cream and a sprinkle of fresh parsley.
Toast up some crusty bread on the side for a perfect accompaniment.
There you have it – a bowlful of warmth, goodness, and flavour! This Butternut Squash and Tomato Soup is bound to bring joy to your winter table. Cheers to cosy evenings and delicious homemade soups!

 

Gluten-Free Vegan Walnut Loaf

 

Ingredients:

1 cup cooked quinoa
1 cup gluten-free breadcrumbs
1 cup finely chopped walnuts
1 cup grated carrots
1 cup finely chopped mushrooms
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup ground flaxseeds mixed with 1/2 cup water (flax egg)
3 tablespoons tomato paste
2 tablespoons soy sauce or tamari
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil for sautéing
Instructions:

Preheat your oven to 350°F (180°C).

In a small bowl, mix the ground flaxseeds with water and set aside to thicken. This will be your flax egg.

In a skillet over medium heat, add the olive oil. Sauté the onions and garlic until softened.

Add the mushrooms and cook until they release their moisture and become golden brown.

In a large mixing bowl, combine the cooked quinoa, gluten-free breadcrumbs, chopped walnuts, grated carrots, sautéed vegetables, and flax egg.

Add the tomato paste, soy sauce, dried thyme, dried rosemary, dried oregano, salt, and pepper. Mix everything thoroughly until well combined.

Line a loaf pan with parchment paper or lightly grease it.

Transfer the mixture into the loaf pan, pressing it down firmly to create an even layer.

Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the loaf is firm to the touch.

Allow the walnut loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, slice and serve. You can enjoy it on its own or with your favorite vegan gravy or sauce.

This gluten-free vegan walnut loaf is a hearty and flavorful option for a meatless meal. Adjust the seasonings to your liking and feel free to experiment with different vegetables for added variety. Enjoy!

 

 

 

Scrambled Tofu with Garlic Mushroom and Olive Topping

 

Ingredients:

1 block (about 14 ounces) of firm tofu
1 tablespoon vegan spread (like vegan butter or coconut oil)
1 tablespoon fajita mix (store-bought or homemade)
1 teaspoon turmeric
1 teaspoon salt (adjust to taste)
2 cups sliced mushrooms (button or cremini)
2 cloves garlic, minced
1/4 cup chopped green olives
Fresh parsley, for garnish
4 slices of your favourite incredible bakery loaf (toasted is always best)

Instructions:

Prepare the Tofu:

Start by pressing the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel or using a tofu press. Place something heavy on top and let it sit for 15-30 minutes.
Once pressed, crumble the tofu into small, scrambled egg-like pieces with your hands.

Cook the Tofu:

Heat a large skillet over medium heat and add the vegan spread.
When the spread has melted, add the crumbled tofu to the skillet.
Sprinkle the fajita mix, turmeric, and salt over the tofu. Gently stir to evenly distribute the seasonings. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and starts to turn golden brown.

Prepare the Topping:

In a separate pan, heat a little vegan spread or oil over medium heat.
Add the sliced mushrooms and sauté for about 5 minutes until they release their moisture and start to brown.
Add the minced garlic and continue to sauté for another 2-3 minutes until the garlic is fragrant and the mushrooms are nicely browned.
Stir in the chopped olives and cook for an additional 2 minutes. Remove from heat.

Assemble:

To serve, place a slice of your favourite incredible bakery loaf on each plate.
Spoon the scrambled tofu on top of the bread slices.

Topping:

Generously spoon the garlic mushroom and olive mixture over the scrambled tofu on each slice of bread.

Garnish:

Sprinkle fresh parsley over the top for a burst of fresh flavour and colour.

Serve:

Serve your scrambled tofu with garlic mushroom and olive topping hot, and enjoy your delicious and vegan breakfast or brunch!

 

Ribollita

Tuscan style vegetable stew

 

 

• 2 tbsp olive oil, plus extra for drizzling
• 1 shallot thinly sliced
• 2 crushed garlic clove
• 2 celery sticks chopped
• 1 leek stick chopped
• 1 carrot peeled and chopped
• 1 pinch of chilli flakes
• 1 rosemary sprig
• 400g can chopped tomatoes
• 500ml vegetable stock
• 400g can cannellini beans, drained and rinsed
• 1 handful of grated ch*eze
• 250g cavolo nero or kale, chopped
• 2 slices of your favourite Incredible loaf chopped into chunks, lightly fried in olive oil
• 1 splash cyder vinegar to taste
• salt to taste

 

Mock Turkey Sandwich

served in a rosemary panini with cranberry sauce

 

• 1 tin of chopped jackfruit 400g drained
• 1 shallot thinly sliced
• 1 crushed garlic clove
• 1/2 teaspoon dried thyme
• 1/4 teaspoon mustard powder
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 3 tbsp extra-virgin olive oil
• Cranberry sauce
• Lettuce - optional
• Rosemary panini

 

Panzanella

Tuscan style salad

 

• 1 sliced small red onion
• 1 chargrilled red pepper cut in squares
• 4 ripe tomatoes chopped
• Salt and black pepper
• 2 slices of your favourite Incredible loaf
• 2 tbsp white-wine vinegar 
• 1 tbsp capers
• 1 small garlic clove crushed
• 6 tbsp extra-virgin olive oil
• 1 small bunch fresh basil chopped

 

Roasted Vegetable Bruschetta

 

 

Summer Sub

 

 

 

 

Bean Burger

 

Sweet Potato + Olive + Ch*ese Strata

 A strata is a crustless quiche. It is also my favourite recipe for stale bread. Easy to make. Perfect for breakfast, lunch or dinner. Instead of the sweet potato and olives, you can use any vegetables you like. It is perfect with mushrooms, onions, courgettes. Just replace the sweet potato and olives with your favourite fillings. 

 

  

Scrambled Tofu Panini

 

 

 

 

Cauliflower, ch*ese and potato burger

 

 

 

 

 

 

Incredible Fluffy Pancakes

 

• 2 cups m*lk
• 2 1/4 cups gluten free self raising flour
• 1/4 cup granulated sugar
• 1/8 cup rapeseed oil (coconut if you like a coconut after taste)
• 1 tbsp cider vinegar
• 1 tsp vanilla extract
• 1 pinch of salt
• spread for cooking
• syrup to serve
• fresh fruit to serve

 

Method

 

Ch*cken Burger

You can also use this recipe to make meatballs or nuggets. Deliciously simple. 

 

• 1 pack of firm tofu drained
  
• 1 tsp of mustard powder
• 1/2 tsp of dried rosemary
• 1/2 tsp of dried thyme
• 1 tsp onion granules
• 1 tbsp inactive yeast
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tbsp salt
• 1/2 chilly flakes (optional)
• 1/2 cup gluten free self raising flour
• 1/8 cup gram flour
• oil to fry

 

Method

 

 

Sweet Potato & Ch*rizo Bruscetta

A Mediterranean inspired recipe full of flavours and textures.  

 

• 2 slices of your favourite Incredible bread lightly toasted
  
• 4 slices of cooked (steamed or microwaved) sweet potato
• salt to taste
• 1 handful of ch*ese
• 1 cooked ch*rizo sliced
• Fresh herbs chopped (optional)

 

Method

 

Ultimate Sandwich

This is will be the most indulging sandwich you ever had. Perfect for a weekend treat. 

Ingredients

• 6 mushroom on toast (see recipe below)
  
• 3 slices of beef tomato
• 6 slices of avocado
• Mayo or your favourite sauce

 

Method

 

Mushroom on Toast

 

 Ingredients

• 6 thick crustless slices of your favourite Incredible Loaf cut in squares or rectangles 
  
• 1 cups of water
• 1/2 cup of gluten free self raising flour
• 1/2 cup of sesame seeds
• 3 tbsp gram flour
• 1/2 tsp salt
• 1/2 tsp garlic or onion granules (optional)
• 3 chestnut mushrooms sliced
• 1 tbsp sesame seed oil 
• oil to fry 
• Soya sauce or Sweet Chilly sauce for dipping. 

 

Method

 

Ch*esy bites + Macaroni Ch*se

calling all the ch*ese lovers out there!

Ingredients

Ch*sy bites

• 1 block of your favourite ch*ese cut in slices or 2 packs of mini ch*ese (usually five in a pack)
• 1 cup of water
• 1/2 cup of gluten free self raising flour
• 1 cup breadcrumbs (easily made by using two stale Incredible bakery bread rolls grated using the food mixer)
• 1 tbsp rosemary
• 1 tbsp smoked paprika
• oil to fry

Macaroni Ch*se

• 1 pack of gluten free pasta
• 1 litre of your favourite m*lk
• 2 onions finely chopped
• 1/4 cup of gluten free self raising flour
• 1 cup of grated ch*ese
• 1 pinch of ground nutmeg (optional)
• 2 tbsp cooking oil
• 1 tbsp mustard
• olive oil to drizzle
• 1 handful of chopped parsley

 

 Start by making the Macaroni Cheese (always start by preparing the food that will take the longest)

• Macaroni Cheese

• Heat up an oven to 180o degrees. 
• In a deep pan over medium to low heat, add the cooking oil and chopped onions, and using a wood spoon mix it gently and cook it until brown, then stir in the flour. 
• add the flour and mix it well until all the flour is 
• Cook for 1 min more, then gradually whisk in the m*lk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the ch*ese.
• Stir the pasta and nutmeg and salt into the ch*esy sauce. Tip into a large ovenproof dish, or four individual dishes.
• bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.. 

• Ch*sy bites
• Start by preparing the no-egg wash. Whisk together the water, flour, rosemary and paprika.
• Dip the ch*ese slices into the no-egg wash, then roll it into the bread crumbles. Repeat it one more time for each  piece of ch*ese. 
• Repeat until all the ch*ese is  covered.
• Heat up the oil in a skillet over low to medium heat. 
• Fry it until golden brown. 
• Transfer to serving dish
• It can be frozen before frying. 

 

 

Incredible *BLT

 

 Ingredients

• 2 Slices of your favourite Incredible Loaf
  
• 8 chestnut mushroom sliced
• 1 tomato sliced
• 2 slices of iceberg lettuce 
• 1 tbsp of olive oil
• Hickory Bacon Salt to taste
• Vegan Mayo to spread

 

Method

 

Incredible French Toast

 

 Ingredients

• 6 thick slices of your favourite Incredible Loaf
  
• 2 cups of m*lk
• 1/2 cup of gluten free self raising flour
• 1/4 cup of granulated sugar
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 1 pinch of salt
• Spray oil 

to serve with

• vegan yoghurt
• bananas
• blueberries

 

Method

 

Frittata, Sweet Potato Cake and Black-eyed Beans salad

 Ingredients

Bread

• your favourite Incredible bread as a side morsel 

Frittata

• 4 medium potatoes washed and grated
• 1 brown onion sliced
• 1 cup of self raising gluten free flour
• 1 tbs dry rosemary
• 1 tsp salt
• 1 handful of chopped parsley
• 1 thick slice of vegan cheese (optional)
• oil to drizzle

Sweet Potato Cake

• 1 large sweet potato peeled and sliced in 1/2 inch thick slices
• 1 cup of water
• 1/2 cup of self raising gluten free flour
• 1tsp salt
• 1/2 tsp garlic granules
• 2 bread rolls that have gone hard made into breadcrumbs
• Your favourite cooking spray oil

Black-eyed beans salad

• 1/2 punnet of mushrooms sliced
• 1/2 red pepper sliced
• 1 red onion sliced
• 1 tin black eyed beans drained
• 1tsp salt
• olive oil to drizzle
• 1 handful parsley

 

• Frittata

• Heat up the oven at 180 degrees.
• Drizzle some oil at the bottom of a skillet. Reserve it. 
• Start by mixing all the ingredients a part from the flour until all the ingredients are all mixed together. 
• Add the flour and mix it until completely folded into the mix. 
• transfer mix to skillet and sprinkle some pieces of vegan cheese. 
• Drizzle some oil on top and bake it until golden brown (about 35 minutes). 

• Sweet potato cakes
• Start by preparing the no-egg wash. Whisk together the water, flour, salt and garlic granules. 
• Dip the sweet potato slices into the no-egg wash, then roll it into the bread crumbles and then spray some oil and place it in the air fryer basket. 
• Repeat until all the sweet potato slices are covered.
• Air fry it for 20 minutes or until golden brown. 
• Transfer to serving dish

 

• Black eyed beans salad
• drizzle some oil in the bottom of a medium size pan. 
• Over medium heat, fry the mushrooms until the they are soft and brown. 
• Add the pepper and onion and tossed them around. 
• Add the beans, parsley and salt. 
• Turn the heat. 
• Transfer it to a serving dish. 

 

Serve with your favourite sauce and enjoy a delicious meal. 

 

Bright and Light Supper

 

 Ingredients

Toast

• 2 Slices of your favourite Incredible Bakery Company loaf toasted to your liking

Pan Fried Cauliflower steak

• 1 crushed and chopped clove garlic
• 1 tbsp olive oil
• 2 tbsp gluten free self raising flour
• Salt to taste
• 1 handful of chopped parsley

Slaw

• 1/2 red cabbage thinly sliced 
• 1 handful of spring onion cut in long strips
• 2 tbsp vegan mayo
• 1 tsp roasted sesame seed oil (optional)
• salt to taste

 

 

• Cauliflower Steaks

• Coat the cauliflower steaks with self raising flour (that will help it get a nice crispy texture to it.)
• Over medium to low heat, using a skillet, warm up the olive oil and fry the garlic until light gold.
• Add the cauliflower steaks and fry it for 5 minutes each side or until light golden brown.
• Sprinkle some salt to taste and the chopped parsley. Served it hot, with toast and slaw.

• Slaw
• In a deep bowl, mix all the ingredients (reserve a few spring onion for decoration).
• Salt it to taste. 
• It's ready to serve. 

 

Enjoy it!

 

 

Hot Cross Pud

 

 Ingredients

Hot Cross Pud

• 1 Buckwheat Loaf – preferably stale
• 1.5 litres of your favourite m*lk
• 1 tbsp mixed spices
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp cyder vinegar
• 240g granulated sugar
• 250g gluten free self raising flour
• 250g raisins
• 250g mixed fruits
• 100ml of coconut oil

Cross

• 100g of self raising flour
• 80ml of water
• 1 tbsp of cyder vinegar

 

Method

• STEP 1

• Tear bread into a large mixing bowl and add dried fruits, sugar and spices.

• STEP 2
• Pour in 1 litre of m*lk then stir or scrunch through your fingers to mix everything well and completely break up the bread.

• STEP 3
• Add the remaining m*lk and stir well, then set aside for 30 mins to soak, for a best result soaking overnight will add lots of flavours into your bread pudding.
• STEP 4
• Heat oven to 180C/160C fan/gas 4. Brush the coconut oil and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• STEP 5
• Prepare the mixture for the cross by mixing the water, cyder vinegar and self-raising flour.
• STEP 6
• Stir the coconut oil, cyder vinegar, and gluten free flour into the pudding mixture, tip into the tin, then using a table knife make the cross grooves. Using a piping bag, pipe the mixture for the cross into the grooves.
• STEP 7
• Bake for 1 h until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

 

Happy Easter!

 

 

Breakfast, Brunch or Lunch

 

 Ingredients

Garlic Mushroom

• 1 tbsp olive oil
  
• 4 mushrooms sliced
• 1 garlic clove, crushed
• salt to taste

Herby Scrambled Tofu

• 100g of silk tofu
• 1 tbsp olive oil
• pinch of turmeric
• 1 hand full of chopped freshly parsley or basil
• salt to taste

Slaw

• 1 cup of thinly sliced red cabbage
• 1 tbsp of roasted sesame seed oil
• 1 tbsp of sesame seeds
• salt to taste

Potato cakes

• 2 medium potatoes grated
• 1 onion thinly sliced
• 1/4 cup of self raising gluten free flour
• Salt to taste
• Oil for frying

Rice

• 1/4 cup of cooked rice

Sausages

• 2 of your favourite cooked vegan sausages

Toast

• 2 slices of golden linseed loaf toasted to your liking

 

 

Method

 

Sheldon inspired Spaghetti with Hot Dogs

 

 Ingredients

• 3 tbsp olive oil
  
• 1 onion, finely chopped
• 2 large garlic clove, crushed
• 1 butternut squash roasted and mashed
• 200 ml of vegan cream
• 1 litre of vegetable stock
• 2 Moving Mountains frankfurters sliced
• 100g of grated vegan cheese
• 300g dried spaghetti
• ½ small bunch of parsley, finely chopped
• Salt to taste

For croutons

• 3 Teaspoons of Olive Oil
  
• 4 slices of Golden Linseed Loaf cut into cubes
• 3 garlic cloves crushed
• Salt to taste

 

Method