This month’s recipes
Brilliant Base: Roast Root Vegetable Stock
In past editions we’ve created an Elevated Bone Marrow Broth as one of our Brilliant Bases, this month we’ve come up with its vegan cousin. Roasting down root vegetables until they caramelise, then flooding with water and allowing to cook low ’n’ slow, this stock will offer a great flavour-packed punch to many dishes.
Our vegan protein
It’s quite exciting to see the increasing number of vegan and vegetarian products on supermarket aisles. When it comes to some of the meat replacements though, we look at the ingredients and can’t help notice that many of them are highly processed. To counteract this, Jason has developed this fantastic protein from store cupboard ingredients that you can shape to look like anything from a chicken breast to a Sunday roast. It’s super delicious and we’re super-excited about this one. We hope you love it as much as we do.
Tofu and noodle ramen
This is an amazing dish that can be put together in minutes using our Aromatic Nage Brilliant Base. Reminiscent of the kind of quick noodle soup in a bowl you get in many eateries in Japan, it’s both flavour and nutrition packed.
Jason headed off (spiritually at least, we were in lockdown at the time!) to the Toulouse region of France to come up with another use for our Tomato Fondue Brilliant Base and our vegetable stock in this warming vegan cassoulet. Here we have used some store-bought vegan sausages, but they were the best we could find with minimal processing. It’s a dish you can prepare in five minutes while showering the kids or relaxing after work, stick in the oven and pull it out done and ready 45 minutes later.
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Iron from meat is said to be more bioavailable – meaning the body can use it easier than iron from veg. It’s one of the reasons, some vegans may have low iron levels that can lead to anaemia. Here we’ve used iron-rich water cress and spinach that also contain vitamin C to increase that bioavailability. The result is this deliciously vibrant light soup that Jason has honed from his time working in some of the country’s top restaurants. Quick and delicious, it’s also incredibly Instagrammable.