Whether you have been vegan for a long time, want to dip your toe into veganism, can’t eat dairy, or simply want to change up your eating habits, then here’s some inspiration for you. As a nation we generally love cheese and giving up the yellow stuff can be tricky for some. That is where Sheese comes in.
What is Sheese I hear you say? Well aside from a very cool name, this is a 100% plant based award winning cheese alternative. The collection of products is pretty impressive from over 10 Sheese blocks, creamy Sheese spread, grated Sheese and even sliced. They have thought of pretty much everything!
You can purchase this from major supermarkets, Holland and Barret and online. Each have varying different stocks and will depend on what you are after.
So without further ado here is some recipe inspiration for you, without a morsel of traditional dairy based cheese in sight.
VEGAN PROTEIN CHORIZO BURGERS
Prep. time 10 minutes | Cooking time 15 minutes | Makes 4-6 burgers
There is nothing quite like a burger! A fantastic meal to throw together in a pan using Sheese mature cheddar style slices and vegan chorizo sausage.
- 1 tbsp. olive oil
- 1 onion
- 2 cloves of garlic
- 2 cups vegan soya mince
- 200g vegan sausage (chorizo ideally)
- Salt & pepper to taste
- ½ cup wholewheat flour
- ½ cup ground almonds
- 1-2 tbsp. hemp protein
- Bute Island Mature Cheddar Slices
- Fried Onions
- Avocado slices
- Beetroot strips
- Begin the process by placing a pan at medium heat, pour the olive oil and allow it to heat, throw in the chopped onion and garlic and lightly fry until golden.
- Add the soya mince and the chunks of the vegan chorizo and lightly fry with the onions and garlic, add salt and pepper to taste.
- Transfer the mince into a powerful food processor and pulse until the ingredients are completely mushed together, pour this mixture into a mixing bowl.
- Add the flour, ground almonds and hemp protein – combine the ingredients together using your hands (at this point you may want to add more or less flour depending on the texture of the burgers, you don’t want it to mushy – also adjust seasoning if needed).
- To make the burgers you can use a burger press, but if you don’t own one, you can simply shape them into a burger by rolling them into a ball and squashing them into a burger patty.
- Now that the burger patties are formed, placed them in a baking tray lined with greaseproof paper and place in the oven and cook for 10-15 minutes.
- Remove from the oven and add some Bute Island Mature Cheddar Slices, avocado slices, fried onions and beetroot strips (you can play around with toppings)
SWEET CHILLI EDAMAME & NOODLE STIR FRY
Prep. time 05 minutes | Cooking time 20 minutes | Serves 1
Travelling those taste buds to an eastern Asian treat, this adds a bit of spice and variation to any vegan menu .
- 1 teaspoon sesame oil
- 1 teaspoon Chinese 5 Spice powder
- 1/2 teaspoon chopped garlic
- Juice of 1/2 lime
- 1 teaspoon coconut amino sauce or tamari
- Pinch of chilli flakes
- 1/2 edamame beans
- 1 large pack of stir fry vegetables
- 2 tablespoons Bute Island Sweet Chilli Creamy Sheese
- 1 portion of rice noodles
- Heat the sesame oil in a large frying pan or wok, then add in the chopped garlic, 5 Spice, lime juice, coconut amino sauce/tamari and chilli flakes.
- Gently fry for a few minutes to release the flavours. Add the edamame beans and cook for 5 minutes, then stir in the stir-fry vegetables and continue to cook for a few minutes so everything is coated in the spice mixture.
- Meanwhile prepare your rice noodles according to packet instructions, then drain. Add the noodles to the pan plus the Sweet Chilli Sheese and cook for a few minutes to allow to melt in. Now serve out in a large bowl, top with fresh parsley or coriander and dig in!
VEGAN LEMON SANDWICH COOKIES
There simply always has to be dessert or a sweet treat!
Prep. time 25 minutes | Cooking 12 minutes
Our Vegan Lemon Sandwich Cookies are completely sugar-free, so can be enjoyed without guilt!
- 100g stevia
- 180g self-raising flour
- 135g oats
- Pinch of salt
- 1 lemon
- 100g dairy-free butter (melted)
Cream Cheese Filling
- 1 tub of Bute Island Cream Sheese (room temperature)
- Zest and ¼ lemon
- 1 tbsp. lemon juice
- Begin by pre-heating the oven to 180C degrees.
- Using a large mix bowl, pour in the stevia, flour, oats and salt and stir to combine the dry ingredients together.
- Add juice and zest from one lemon and the melted butter and mix to form the zesty cookie dough. Form the cookies by rolling some of the dough into balls and squashing them into cookies.
- Place the cookies on a baking tray lined with grease proof paper and bake in the oven for approximate 12 minutes.
- Remove the cookies from the oven and place them on a wire rack to cool.
- Prepare the dairy-free cream cheese filling by placing it in a mixing bowl along with the lemon juice and zest and juice and mix together.
- Pipe some of the mixture in the centre of a cookie and sandwich the other cookie on top of the filling and gently press together.
- Sprinkle with extra zest (optional)
Enjoy! Let me know if you decide to make any of these recipes!
For more recipe ideas visit their website here.
Nibbles ‘n’ Scribbles x
*Pictures and recipes from Sheese.