BBQ Jackfruit



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

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



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


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




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

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


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
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.


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:


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)


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.

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!


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
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




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

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




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)


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.


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


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


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


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



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




Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery, leek and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.

Stir in the rosemary sprig, tomatoes, stock, beans and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated ch*ese.


Serve it hot!


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




Over medium heat, in a oven proof cast iron pan shallow fry the jackfruit, shallot, garlic, herbs, salt in olive oil for 5 minutes.  

Preheat oven to 180 degrees. Transfer cast iron pan to the oven with the lid on, bake it for 25 minutes. You can store the mock turkey in a airtight container in the fridge for 3 days. Or freeze until you are ready to use for a month. 


Cut open the panini and lightly toast it. Spread cranberry sauce in one the halves, then top it up with mock turkey, a lettuce leaf and the other panini half. 




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




Lightly toast the toast the bread and then cut into squares. 

In a bowl, add all the ingredients and toss gently but thoroughly, so everything's well combined. 


Serve with your favourite cold drink! 


Roasted Vegetable Bruschetta




  • 4 thick slices of your favourite Incredible loaf
  • 1 aubergine cut in cubes

  • 1 pepper cut in cubes

  • 1  handful olives
  • 1/2 tsp rosemary
  • 4 tbsp olive oil
  • 1 pinch of salt
  • 1 tbsp balsamic vinegar
  • 1 crush clove of garlic



In a large bowl, mix the aubergine, peppers, olive, garlic and olive oil. 

Over medium heat or gas mark 4, roast the vegetables until they are golden brown.  


Toast the bread until they are light brown. Serve the mixture on top of warm slices of bread. 


Enjoy it!

Summer Sub




  • 1 sub roll cut in half
  • half cucumber thinly sliced

  • 2 carrots chopped in long sticks

  • 1  handful coriander
  • 1/2 firm smoked tofu 
  • 1 tbsp gluten free soya sauce
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion granules
  • 1 tbsp vegetable oil
  • mayo
  • siracha sauce 




Prepare marinate with soya sauce, paprika, garlic powder, and onion granules. For the best results, slice smoked tofu and marinate it overnight. If not possible, marinate sliced tofu for at least 15 minutes. 

Over medium heat or gas mark 4, place a cast iron skillet or greaseproof frying pan. Add the oil and shallow fry the tofu slices until golden brown. 


Assemble the summer sub by spreading mayo, siracha and topping it up with tofu, cucumber, carrots, and coriander. 


Enjoy it!


Caramelized Toast





  • 2 slices of your favourite Incredible loaf
  • spread

  • 2 tsp sugar




Heat a cast iron skillet or greaseproof frying pan at gas mark 5.

Using a table knife spread the spread evenly in both sides of bread slices. sprinkle 1/2 tsp of sugar on each side of the slices.


Place bread slices in the pan and fry both sides until the sugar is caramelized but not burnt. 


This may become your number one toast in no time!


Bean Burger




  • 1 tin of borlotti beans
  • 1 cup of self-raising gluten free flour

  • 1/2 cup of gram flour

  • 1 chopped onion

  • 2 chopped garlic cloves

  • 1 handful of coriander
  • 1 tbsp nutritional yeast

  • 1 tbsp onion granules

  • 1 tsp salt

  • 1 tsp garlic granules

  • 1 tbsp olive oil + extra to drizzle

  • 4 burger roll
  • lettuce or spinach leaves
  • your favourite sauce




Preheat the oven to gas 6, 200 C, fan 180C.

In a food mixer, combine all the ingredients a part from the flour. 


Add the flour and mix it until combined. 


Shape the burgers by hand and place them in a tray lined with greaseproof paper, drizzle the olive oil. 


Baked it for 30 minutes or until golden brown. 


Slice the burger roll, add the burger bap, your favourite sauce and enjoy it. 


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. 




  • 2 tbsp vegetable oil
  • 2 stale bread rolls thinly sliced

  • 1 small sweet potato sliced 

  • 4 cups of water

  • 1 cup of gram flour 

  • 1 cup of self raising gluten free flour
  • 3 tbsp nutritional yeast

  • 1 tbsp onion granules

  • 1 tsp salt

  • 1 tsp garlic granules

  • 1 cup of grated ch*ese

  • 1 cup of pitted olive
  • 1 handful of chopped fresh parsley
  • 2 tbsp parmesan style grated ch*ese
  • olive oil to drizzle




Preheat the oven to gas 6, 200 C, fan 180C.

Use the vegetable oil to cover the bottom of a round 10'' tray or cast iron skillet. Place slices of bread at the bottom of the tray to form the base for your strata. Remember to cover the side as well. 


Layer the sweet potato, olives and parsley on the top of the bread. Sprinkle the grated cheese. 


In a mixing bowl, add 2 cups of water, gram flour and self raising flour. Mix until you have a smooth batter. Add the remaining water, salt, onion and garlic granules. 


Pour the batter into your tray, then sprinkle the parmesan style ch*ese. 


Baked it for 45 minutes or until the bread is crispy and golden brown. 


Enjoy it! 

Scrambled Tofu Panini






  • 2 tbsp vegetable oil

  • 200g firm tofu

  • 1/2 tsp ground turmeric

  • 1 tbsp nutritional yeast

  • 1 tsp onion granules
  • 1 tsp mustard

  • 1 panini cut in half

  • half avocado sliced

  • 1 tomato sliced

  • vegan mayo or your favourite sauce




Heat the oil in a medium frying pan. Mash the tofu with the back of a fork or a potato masher in a large bowl, until broken into small pieces, then add it to the frying pan.

Stir the salt and all the condiments.  


Fry for 4-5 minutes, stirring constantly until the tofu starts to stick to the pan. 


Spread mayo or your favourite sauce at one side a half panini. Add the scrambled tofu, topped with avocado and tomato.


Enjoy it! 


Cauliflower, ch*ese and potato burger





  • 1 shallot or ½ onion, chopped

  • 1 stick of celery, or ¼ red pepper, chopped

  • 1 tsp dried rosemary

  • half cauliflower

  • 4 medium potatoes grated
  • 1 tsp salt

  • 1 cup of grated ch*ese 

  • 1/2 cup self raising gluten free flour

  • Oil, for frying

  • 4 Incredible burger buns, lettuce, tomato, and sauces to serve



Whizz the shallot, celery, dried rosemary and cauliflower coarse breadcrumbs. Fold the grated potatoes, ch*ese, self raising flour and salt. 

Shape the mixture into four patties – you can leave them overnight in the fridge if you like. 

Heat a little oil in a non-stick frying pan and cook the patties until they’re brown and crisp on each side.  Slide into Incredible Burger buns with the accompaniments that you’d like.


Cashew Nut  Pate





  • 1 cup of cashew nut washed and soaked in 2 cups of water overnight in the fridge


  • 2 tablespoons of cold pressed olive oil

  • 1/8 cup nutritional yeast

  • salt and pepper to taste



  1. Drain the cashews, put them in food processor and mix until finely ground. Add the olive oil, nutritional yeast, salt and pepper.
  2. Mix until you have a smooth paste.
  3. Serve over your favourite toast with or without your favourite toppings. 
  4. It can be kept in a airtight container for 5 days. 



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




  • Sift the flour, salt and granulated sugar into a large bowl. In a separate bowl or jug, lightly whisk together the m*lk, oil, vanilla and cider vinegar

    Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

    Heat a non-stick frying pan over a medium heat and add a knob of spread. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.

    Wait for about 3 minutes until the top of the pancake begins to bubble, and the edges begin to set. Flip it over and cook for another two minutes until both sides are golden brown and the pancake has risen to about 1cm/½in thick. If the pancake is too dark, reduce the heat slightly for the next round.

    Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

    Serve with lashings of syrup and fresh fruit. 


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





    In a food mixer, mix tofu and all spices, until you have a homogeneous paste. 

    Add flour and mix until fully combined. 

    Wet your hands and shape the patty to size you like. 

    Warm up a skillet on a medium to low heat. 

    Fry the patties until golden brown.

    Using some paper towels dry the excess oil. 

    Serve in a burger roll with your favourite fillings. 

    Best enjoyed with company. 


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)





    Place two slices of cooked sweet potato on top of your toast.

    Mash it with a fork. Sprinkle some salt. 

    Add half of the ch*ese on top of each toast with sweet potato.

    Distribute the ch*rizo on top, drizzle some olive oil. 

    Air fry for 5 minutes or until the cheese is melted. 

    Sprinkle fresh herbs on top.

    Serve warm. 


Ultimate Sandwich

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



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





     Assemble your the sandwiches by adding your favourite sauce to a piece of mushroom toast, then top it up with tomato and avocado. 

    Finish it with a bit more of sauce and another piece of mushroom on toast on top.

    Indulge yourself. 



Mushroom on Toast



  • 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. 





    In a mixing bowl, make a eggless wash by mixing the water, flours, salt and garlic granules. 

    Brush one side of each piece of bread with sesame oil.

    Place one or more sliced mushroom on top.

    Brush the eggless wash carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.

    Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread for  1½ mins.

    Then carefully turn over and cook for 1-2 mins or until the sesame seeds are golden

    Serve with soy sauce or a sweet chilly sauce for dipping, if you like.

     Have a great day!

Ch*esy bites + Macaroni Ch*se

calling all the ch*ese lovers out there!



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



  • 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




    Over medium heat, place a skillet with olive oil and mushrooms. 

    Fry mushrooms until they are brown and crispy.

    Lightly toast the slices of bread for a crunchier feel. 

    Assemble the sandwich by spreading mayo on one side of each slice of bread.

    Topping on slice with tomato, lettuce, mushroom and good sprinkle of hickory bacon salt (there isn't actually any bacon in it, just the taste)

    Then Voila, a meat free *BLT


    Have a great day! 


Incredible French Toast




  • 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





    For best results use stale bread

    In a mixing bowl, mix all the ingredients.

    Pour the mix into a rectangular baking tray.

    Add the slices of bread, and let it soak for at least 30s on each side.

    Spray some oil in a skillet and cook the toast for 2 minutes on each side. 

    For a crispy finishing, you can air fry it for another 5 minutes.

    Serve with fruit and vegan yoghurt. 

    For an extra sweet taste, drizzle some maple syrup. 


    Have a great day!


Frittata, Sweet Potato Cake and Black-eyed Beans salad




  • your favourite Incredible bread as a side morsel 


  • 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





  • 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


  • 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




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


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



  • 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




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


  • 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


  • 1/4 cup of cooked rice


  • 2 of your favourite cooked vegan sausages


  • 2 slices of golden linseed loaf toasted to your liking






    Heat the oil in a cast iron skillet pan over a medium-low heat. Add the garlic and fry it gently  for 30 seconds, add the sliced mushrooms. Add salt to taste. Pan fried until golden brown.  


  • Heat the oil in a cast iron pan over a medium-low heat. Add the tofu, turmeric and salt and cook for 5 mins, or until firm. Add the chopped herbs. Turn the heat off. 

  • SLAW

    Toss the cabbage with oil, seeds and salt. 


    Heat some oil in a cast iron pan over a medium-low heat. Mix all the ingredients and gently using a tbsp scoop the portions and fry them until golden brown. 


    Assemble your place with a 2 Golden linseed Loaf toasts, a portion of rice, 2 sausages and all the other dishes. 


    Enjoy it!


Sheldon inspired Spaghetti with Hot Dogs




  • 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





    Heat the oil in a cast iron skillet pan over a medium-low heat. Add the garlic and fry it gently  for 30 seconds, add the cubed bread and toss the bread until it turn golden brown. Add salt to taste. Transfer it to serving dish.


    STEP 1

  • Heat the oil in a cast iron pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 5 mins, or until soft. Add the garlic and cook for a further minute.

  • STEP 2

    Stir the sliced frankfurters. Add the mashed roasted squash, vegetable stock, cream and gentle simmer and cook, uncovered, for 15 mins. Season to taste.

  • STEP 3

    Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce, cheese and parsley. Serve with croutons. 


    Bon appetit!