Ways to use Marigold Bouillon
Interesting options using Marigold bouillon, the invaluable vegetable stock that soups up everything
Recipes
Using Savoury Yeast Flakes
Engevita Savoury Yeast Flakes can be used in either savoury or sweet dishes.
Using Pomegranate Molasses
Marigold Pomegranate Molasses have a versatile and ‘ambidextrous’ sweet and sour taste, making them useful in both savoury and sweet dishes.
Split pea and lentil soup with pomegranate swirl
The swirl of pomegranate molasses through this rich winter soup will be sure to impress!
Pumpkin, coconut and chickpea curry
Warming spices provide fragrance, while the pumpkin and chickpeas make this a hearty, nutritious vegetarian meal. Serves 4.
Sweet Potato and Lentil Cottage Pie
This is a simple but hearty and budget-friendly recipe. Feel free to try seasonal changes, such as different root vegetables. The tasty lentils make it a filling meal.
Serves 4. Dairy free. Gluten free. Vegan.
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.
Paella with Prawns and Chorizo
A simple version of the traditional Spanish rice dish, studded with prawns, spicy chorizo sausage and sweet, red peppers. If you have ham or cooked chicken in the fridge, add that, too.
Seafood gazpacho
A chilled gazpacho soup, enlivened with seafood and herbs
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.
Saffron Spiced Lamb
Cleverly utilising Marigold vegetable bouillon in a spicy lamb dish, a recipe from Mark Kern
Cherry tomato salad with barbecued prawns
A fresh summer tomato and prawn salad, spiked with chilli.
Agave-Ginger Tofu Wings
The pressed tofu soaks up the marinade making it crispy on the outside, and tender and tasty inside.
Chicken with potatoes, prunes and pomegranate molasses
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!
Orange and pomegranate glazed ham
A spicy way to serve a Christmas ham, using pomegranate molasses and orange, from Australian celebrity chef, Adam Liaw
Blood Oranges with Pomegranate Molasses
A perfect ending to a heavy meal, this blood orange and pomegranate molasses combination creates “an explosion of flavours” – and stunning colours
Almond milk and cardamom rice pudding with citrus fruit and pomegranate molasses
Rice pudding spiced with pomegranate molasses and cardamon
Pomegranate Molasses Butter Cake
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear. This innovative recipe from The New York Times utilises an otherwise fairly exotic ingredient in a delicious everyday cake.