Warming spices provide fragrance, while the pumpkin and chickpeas make this a hearty, nutritious vegetarian meal. Serves 4.
A tasty and nourishing vegetarian nutloaf recipe
Healthy and interesting winter soup using celery, Jerusalem artichokes and carrots, taste augmented with Marigold Bouillon.
Morocco’s best-known dish is named named after the conical-lidded pot. But all you need at home is a pot with a tight fitting lid. This tagine recipe allows the vegetables to absorb the essences of the spices in less than 30 minutes. Serve with cous cous. Takes 30 mins. Serves 2.
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.
Chickpea fritters laced with rosemary are common in parts of France and Italy. Use as a side dish with meat or fish, or as part of a vegetarian main. Top with pomegranate molasses or a yoghurt and mint dressing.
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’!
Tasty Tofu Burger recipe using both Marigold Swiss Vegetable Bouillon Powder AND Marigold Engevita Savoury Yeast Flakes
Yotam Ottolenghi’s carrots and leeks, Turkish style: add goat’s cheese and serve with bread, and it’s a meal in itself.
Rice pudding spiced with pomegranate molasses and cardamon