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Delicious plant-based meals

If you’re living a plant-based lifestyle, here are some delicious recipes by The Fry Family Food Co. for you to try!

 

Ginger, coconut and lemongrass Soup 

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Serves 2-4

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

INGREDIENTS

1 pack Fry’s Tempura Battered Prawn-Style Pieces

1 tsp coconut oil

1 can coconut milk, full fat

3 cups water

2 tbsp vegetable stock

1 onion, diced

1/2 bunch spring onions

4 cloves garlic, minced

1 large thumb of ginger, peeled and finely diced

¼ cup tamari

2 carrots, peeled and chopped into coins

10 mushrooms, sliced

2 red bell peppers, sliced

1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour

Handful of diced coriander

1 lime

METHOD

Heat coconut oil in a pot over a medium heat. Dice the onion, garlic and spring onion then add to pot. Add the lemongrass stalk, diced ginger and chopped carrots and cook until soft. Once fragrant add the water, coconut milk, tamari, vegetable stock, red peppers and mushrooms then bring to a boil. Once boiling reduce to simmer for 15-20 minutes. Cook Fry’s Prawn Style pieces according to the pack instructions and either add to the soup when serving or serve on the side for dipping. Remember to remove your lemongrass stalk before serving. Add more Tamari or salt as desired and serve with a wedge of lime, diced spring onion, diced coriander and shredded carrot.

Sausage & Apple Bake

Serves 4 / Prep time 5 mins / cooking time 25-30mins / total time 35 mins

INGREDIENTS

1 pack Fry’s Wood Smoked Breakfast Bangers
2 apples, cut into eighths
1 red onion, cut into eighths
1 Tbsp whole grain mustard
2 Tbsp maple syrup
1 Tbsp Apple juice
Salt & Pepper to taste

METHOD
Preheat the oven to 180 degrees. Spread the sausages, apple & onion evenly in a baking tray and set aside. In a small bowl mix together the mustard, maple syrup, apple juice and season well. Pour over the sausage mixture and bake for 25-30 mins, turning halfway through cooking time. Serve with mashed potato.

Soy and quinoa country roast with cranberry compote and crushed pistachio crust

Makes: 4-6 servings

Cooking time: 1 hour

 

For the cranberry compote

200g dried cranberries

100ml orange juice

30g caster sugar

Simmer the cranberries, orange juice and caster sugar in a small pan until the sugar dissolves. Add a little water- around 100ml- and continue to heat until the cranberries soften and begin to break down into a compote.

When you have a sticky, thick consistency, take the cranberries off the heat and set aside.

For the pistachio crust

50g breadcrumbs

100g shelled pistachios, chopped down into crumb-size

1 tbsp fennel seeds

1 tbsp herbs de Provence

Salt and pepper

In a mixing bowl, combine the ingredients to form a crumbly mixture and set aside.

Assembling the roast

  1. Preheat the oven to 180°C and grease and line a baking tray.
  2. Remove all the packaging, including the foil container, from the Fry’s Soy & Quinoa Country Roast, and place in the middle of the baking tray.
  3. Slowly pour the cranberry compote over the roast so it covers all three exposed sides (as well as tasting great, this will provide a glue for the pistachio crust to stick to).
  4. Now gently pat the pistachio crust mixture onto the country roast, making sure it sticks to the sides as well as the top. You can really compress it to get as much of the crust on as possible.
  5. With any extra crust, pat it onto the base of the roast so any juices from the cranberries will bake into the crust and make even more good stuff to share.
  6. Roast for thirty minutes and then check on the roast. The nuts will burn quite easily so you’ll need to keep an eye on it after this time. If it’s getting too dark, just cover in foil, then roast for a further 15-20 minutes until it’s really crisp (but not burnt!).
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