Tag Archives: Dee’s

Dee’s Spicy Bean Burger Mini Sliders for National Burger Day. Yum!

27 Aug Close up of Dee's Mini Spicy Bean Sliders

1 pack of Dee’s Organic Spicy Bean Burgers
1(6) pack of mini slider buns

Topping
Sauces
BBQ sauce
Sweet chilli sauce
Red pepper and chilli relish
Sliced tomato
Lettuce/spinach
Onion
Avocado
Spring onion

Method
Cook Dee’s burgers according to instruction. I cooked mine in a frying pan and finished them in the oven.
When cooked I cut each one in 4.
You can assemble then how you wish but this is what I did:- (picture)

1) BBQ sauce, tomato and spinach
2) Red pepper and chili relish with blackened avocado.
3) Sweet chilli with spring onions

To fry the avocado. Heat a frying pan (no oil) on high, and put big slices or wedges on the pan and blacken slightly on both sides and season with a little salt.

Tip
If you can’t find mini slider (mini hamburger buns) you can always just cut buns to size or uses small bread rolls.

Other flavours/topping
– mushroom and onion
– vegan cheese burger
– Mexican salsa burger
– Batter ones etc

These are great for dinner specially if you have small kids. They can “build” their own tasty burger and it’s healthy too!

These sliders are also great as appetisers, finger food at a party or a snack for lunch.
You can make they as simple or as fancy as you wish.

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Violet Queen’ Superfood Vegan Salad

24 Aug

‘Violet Queen’ Superfood Salad in Apple Cider Vinegar and Maple Dressing, Served with Dee’s Spicy Bean Burger’s.

Violet queen’ aka purple cauliflower, is a stunningly vibrant ingredient and perfect in this tasty superfood salad, made with a delicious mild sweet dressing.

You will need:
¼ purple cauliflower
1 bulb of fennel
90g broccoli
1-2 packs of Dee’s Spicy Bean Burger’s
Horseradish sauce (1 tsp per burger)
Salt/pepper
Oil to cook with
For the dressing –
2 tbsp Apple cider vinegar
2 tbsp maple syrup
2 tbsp olive oil
Pinch of sea salt
Some pepper

Method:
Thinly slice all the vegetables to the same thickness.
Mix all the dressing ingredients in a bowl and pour some over the vegetables with a dash of salt and pepper and leave aside for a few minutes.
Cook the burgers in a hot pan with some oil. Spread a little horseradish on the burger add a pinch of salt and pepper cook on both sides, as per packet instructions.
Serve with the crunchy salad and enjoy!
A superb healthy gluten free lunch or snack.

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Vegan Chickpea Flour Pancake stuffed with Dee’s Quinoa Pot hot Mexican Peppers

17 Aug

Chickpea Flour pancake stuffed with Dee’s Quinoa Pot with Mexican Peppers

serve with sauce and salad

serve with sauce and salad

You will need

1 Dee’s Quinoa Pot with Mexican Peppers
200g gram flour/chickpea flour
250ml cold water
Coconut oil / vegetable oil
Chilli flakes
Fresh mint (chopped)
100g Soya yogurt
5ml vinegar
25g diced cucumber
Salt/pepper

Method

Blend gram flour, water,chilli and half of the mint until smooth like a pancake batter add a little salt to taste.

Heat a small pancake with a little oil and put enough batter on the pan to make a thin layer on the bottom cook until light brown, turn and repeat until all the batter is used up

Sauce

Add the vinegar, the rest of the mint and cucumber and mix well. This should be runny. Add a little water if needed

Heat hot pot according to instruction

Divide between the pancakes, roll see picture. Drizzle some sauce on top and service with a side salad

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Vegan warm summer potato salad with a lemon and roasted garlic dressing.

25 Jun

I just adore having a lush potato salad at a summer BBQ, but it can be hard to find one that is Vegan and egg free! Thankfully this is a delicious vegan version you can make and bring to your next BBQ and it’s one everyone will love.

You will need:
1 kg baby waxy potatoes
Sea salt
Black pepper

For the dressing
2 lemons, juiced, plus zest of 1
10g fresh chives, chopped
10g fresh mint, chopped
200mls soya yoghurt
1 bulb of garlic

Method:

Heat the oven to 170c.

Cut the bulb of garlic in half, brush with some olive oil, sprinkle on a pinch of salt and wrap in tinfoil. Bake in the oven for 20 minutes.

Cook the potatoes in boiling water until soft (15-20 minutes), then drain and allow them to cool slightly.

Next, start on the dressing. Add all ingredients into a blender, except the herbs, and blend until smooth.

Add half of the chopped herbs and set aside.

Arrange the potatoes on a dish or platter while they are still slightly warm. Layer them up with the rest of the herbs (see pic), until you’ve used them all up.

Then pour the dressing over the potatoes and add a few fresh chopped herbs and serve.

Enjoy, Eoin.


        

Vegan Broccoli Salad with Wholegrain Mustard, Golden Raisins & Cherry Tomatoes Topped With Toasted Flaked Almonds.

22 Jun

This scrumptious, fresh summer salad is a fantastic dish to bring to a BBQ. It’s a real crowd pleaser that goes down well every time.

You will need:
1 large head of broccoli, cut in to small pieces
1 red onion, finely sliced
½ red pepper, diced
80g golden raisins, chopped
10-15 cherry tomatoes

For the dressing –
100mls soya yoghurt
1 lemon, juiced
20mls golden syrup
2 tsp of wholegrain mustard
Salt/ pepper

For the topping –
70g flaked almonds, toasted

Method:
In a large bowl add the broccoli, peppers, onion and raisins.

Next, start on the dressing. Add all the dressing ingredients into a bowl and whisk together. Season with some salt and pepper.

Pour the dressing onto the broccoli mixture and stir until thoroughly mixed. Sprinkle on the cherry tomatoes, give it a final stir and top with the toasted flaked almonds.

It should keep for 2-3 days in the fridge.

Enjoy, Eoin.


  

Dee’s leek and onion Vegan Sausage with thyme mash and lentils cooked in red wine AKA “fancy bangers and mash”

13 Apr
Serves 2-3
What you need:
– 1 pack of Dee’s vegan sausages
– 500g potatoes
– 1-2 teaspoons fresh thyme
– 25ml olive oil/vegan butter
– a little dairy free milk
– 250g Puy lentils
– 125 ml red wine
– 50g tomato puree
– 1 stock cubs
– 2-3 garlic cloves sliced
– 1 teaspoon of thyme
salt/pepper
Method:
– Soak the lentils over night, or for about 6 hours.
– Cook sausages as per instructions.
– Cut and steam/boil potatoes, till a knife goes through the potatoes easily. Mash and season with some salt and pepper, olive oil/vegan butter and 1-2 teaspoon of thyme. Add milk if your mash is a still too dry.
– In a small pot, add the drained, soaked lentils, red wine, thyme, sliced garlic, tomato puree and stock cube. Simmer for 10-15min or until the lentils are cooked. There should still be a little liquid, if not add some water.
– When all is ready, serve with the mash in the middle of the dish, lentils dashed around, and the sausage leaning the the mash
Tips:
– Put the thyme in a lunch bag and leave it in the freezer over night. Give it a shake and most of the leaves will fall right off. This makes it easier to use. Use as normal in recipes.
– I love to leave the skin on the potatoes. Even when I plan to mash them. It add extra nutrition, and a nice texture. Try it.

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Dee’s Vegan Thai Quinoa Veg Pots in Puff Pastry with Chilli Sauce

5 Dec

I wanted a quick, tasty recipe that was easy to whip up with just a few ingredients, especially for this time of year as we can all be so busy.

You will need:
Your favourite Dee’s Veg Pot. (I used the Thai Quinoa Veg Pot)
1-2 sheets of readymade puff pastry
100ml Sweet Chilli Sauce

Method:
Depending on the time you have, you can do it the quick way or the longer way.

Quick method
Place your pastry sheet on your work surface.
Divide into 4 and place some filling on each, then roll up as if you were making a sausage roll.
Make a few small cuts on the top of the pastry and bake in the oven at 200c for about 10-12 minutes or until golden brown.

Longer method
Place the pastry on your work surface.
Using a large cookie or scone cutter cut out circles.
Place in a cup cake tray and using a fork make some indentations on the pastry so it does not rise too much.
Put some filling in the centre and bake for 10-15 minutes.
Serve with sweet chilli sauce or even glaze with the sweet chilli sauce and bake for 2-3 more minutes.
Enjoy , Eoin.

Top Tips:
Use whichever method works best for your timeframe.
Think about adding a combination of different fillings from the Dee’s “veg pot” range.
Make sure you read the ingredients listed on the puff pastry to make sure it;s 100% vegan. Tesco is normally where I get mine.

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