Interesting options using Marigold bouillon, the invaluable vegetable stock that soups up everything
Engevita Savoury Yeast Flakes can be used in either savoury or sweet dishes.
Marigold Pomegranate Molasses have a versatile and ‘ambidextrous’ sweet and sour taste, making them useful in both savoury and sweet dishes.
Healthy and interesting winter soup using celery, Jerusalem artichokes and carrots, taste augmented with Marigold Bouillon.
A chilled gazpacho soup, enlivened with seafood and herbs
A tasty chilled and spicy summer soup, enhanced with Marigold Swiss Vegetable Bouillon powder
A dramatic vegetarian chilled beetroot soup: spicy, earthy, sweet and sharp
A cool and nutritious summer soup featuring avocados, potatoes and leeks
Aromatic, rich and spicy – proof, if you ever needed it, that vegetarian food is anything but bland.
“This is comfort food on so many levels”
An unusual recipe for fresh, raw vegetarian entrees. Delicious mouth-fulls of yummy-ness.
An innovative scrambled tofu recipe that will have your guests queuing up for more.
Belinda Jeffery’s interesting recipe using Marigold Braised Tofu, with Eggplant, Ginger and Pecans
A tantalising way to roast tofu that’s both full of flavour and very ‘more-ish’!
Yotam Ottolenghi’s carrots and leeks, Turkish style: add goat’s cheese and serve with bread, and it’s a meal in itself.
Cleverly utilising Marigold vegetable bouillon in a spicy lamb dish, a recipe from Mark Kern
The pressed tofu soaks up the marinade making it crispy on the outside, and tender and tasty inside. From Dawn Hutchins, Florida Coastal Cooking & Wellness
Yotam Ottolenghi is such an expert in using Middle Eastern condiments in fresh and delightful ways. Prunes, potatoes and Pomegranate Molasses? Who would have thought!
A spicy way to serve a Christmas ham, using pomegranate molasses and orange, from Australian celebrity chef, Adam Liaw
Rice pudding spiced with pomegranate molasses and cardamon
Tropical and Asian inspired dessert teams Lady Finger bananas with coconut milk, sweetened with palm sugar, topped with yeast flakes