Pumpkin, coconut and chickpea curry
Warming spices provide fragrance, while the pumpkin and chickpeas make this a hearty, nutritious vegetarian meal. Serves 4.
Vegetarian
Shanto’s Nut Loaf
A tasty and nourishing vegetarian nutloaf recipe
Carrot and artichoke soup
Healthy and interesting winter soup using celery, Jerusalem artichokes and carrots, taste augmented with Marigold Bouillon.
Moroccan Vegetable Tagine
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.
Cucumber, coconut and lime soup
A tasty chilled and spicy summer soup, enhanced with Marigold Swiss Vegetable Bouillon powder
Chilled beetroot soup with yoghurt
A dramatic vegetarian chilled beetroot soup: spicy, earthy, sweet and sharp
Avocado Vichyssoise
A cool and nutritious summer soup featuring avocados, potatoes and leeks
Malaysian-spiced noodles with tofu
Aromatic, rich and spicy – proof, if you ever needed it, that vegetarian food is anything but bland.
Lemon Risotto
“This is comfort food on so many levels”
Raw wraps with cashew cheese and pear
An unusual recipe for fresh, raw vegetarian entrees. Delicious mouth-fulls of yummy-ness.
Mediterranean Chickpea Latkes
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.
Yummy scrambled tofu
An innovative scrambled tofu recipe that will have your guests queuing up for more.
Braised Tofu with Eggplant, Ginger & Pecans
Belinda Jeffery’s interesting recipe using Marigold Braised Tofu, with Eggplant, Ginger and Pecans
Roast Tofu
A tantalising way to roast tofu that’s both full of flavour and very ‘more-ish’!
Tofu Burgers
Tasty Tofu Burger recipe using both Marigold Swiss Vegetable Bouillon Powder AND Marigold Engevita Savoury Yeast Flakes
Carrots and leeks, Turkish style
Yotam Ottolenghi’s carrots and leeks, Turkish style: add goat’s cheese and serve with bread, and it’s a meal in itself.
Almond milk and cardamom rice pudding with citrus fruit and pomegranate molasses
Rice pudding spiced with pomegranate molasses and cardamon