Nuttelex Plant Based

ORANGE MARMALADE PUD (Vegan & Gluten Free) #BudgetBakes This sweet n' tangy #PerfectPuddingRecipe hits the spot when you crave a doting dose of comfort food. Note: for more tang use a bittersweet marmalade i.e. those with a thick-cut rind inside or for those who like it sweet, choose a thin-cut marmalade. If you don't need gluten-free free, simply substitute the gluten-free flour for self-raising flour. THE INGREDIENTS 3 Tablespoons orange marmalade 1 Tablespoon boiling water 1 cup gluten free self-raising flour 1/2 teaspoon baking powder 1/2 cup castor sugar 1/2 teaspoon ground cardamom Zest of 2 small oranges 85 grams plant based Nuttelex melted 100ml coconut milk (carton style not canned) 1 teaspoon egg replacer powder 1 teaspoon vanilla bean paste 1 1/2 Tablespoons Nuttelex for greasing ramekins 8 Dehydrated or fresh orange slices for decorating --Tools--- Whisk 4 x 1 cup capacity ramekins Rectangle tray METHOD 1. Preheat oven to 160 C. Grease each ramekin with Nuttelex 2. In a small bowl place 3 Tablespoons marmalade with 1 Tablespoon boiling water and mix well to loosen. Then place a Tablespoon of the marmalade mix in each ramekin & set aside. 3. In a medium-sized bowl place flour, baking powder, sugar, vanilla bean paste, ground cardamom & orange zest. 4. Place Nuttelex in a cup and microwave for 20 seconds to melt. Then add the coconut milk and the egg replacer powder and whisk to combine. Add this mixture to the batter above. 5. Divide the batter mixture between the 4 ramekins, place on a tray and bake for 30 minutes or until centres spring back. When ready to serve run a knife around the edges of each ramekin to loosen and gently unmould/release onto a plate. Then decorate with dehydrated or fresh orange slices. Serve with vegan cream (or melted vegan ice cream) #BakeItWithNuttelex

STAR SHORTBREADS FOR NZ's MATARIKI DAY (Vegan) Why not whip up a batch of these these #vegan star shaped Matariki shortbreads in celebration of the up and coming Matariki Day that kicks off 28th June. This special occasion in the New Zealand calendar marks the start of the Māori New Year. It's signified by the Matariki cluster of stars reappearing in the night sky. See the super-simple recipe here: /recipes/star-shortbread-biscuits/

BROCCOLI CRUST PIZZA Use the freshest mozzarella and basil leaves you can find. #GlutenFreePizza #BroccoliBasePizza . Makes 2 pizzas. See the recipe here: .au/recipes/broccoli-crust-margarita-pizza-gluten-free-vegetarian/

GINGER KISSED BROWNIES (Gluten Free) Give your brownie repertoire a re-fresh, with this warming sweet ginger & spice #GlutenFree & #DairyFree recipe. See it at /recipes/gingerbread-kissed-brownies-gluten-free/

BANANA MUFFINS (Gluten-Free, Dairy-Free & Egg Free) Easy, quick and tasty! If you love a good home-made muffin, these sugar crunch topped banana muffins with a sprinkling of walnuts will not disappoint. You won't even notice they are #GlutenFree #DairyFree or #EggFree full recipe on nuttelex.com.au

BUTTERY LEMON GRILLED ARTICHOKES Ahhhhhhhh artichokes. If you love them, or have been unsure how to properly prepare them, this recipe is for you. Full artichoke prep steps with pictures here: /recipes/buttery-lemon-grilled-artichokes/ #DairyFree #Vegan #NutFree #SoyFree

ALLERGEN FREE GOODNESS #NoNuts #NoDairy #NoGluten #NoSoy #NoCornOils #NoLactose #NoGMO #NoSugar #NoCarbs #NaturalColour #NaturalFlavour #CholesterolFreePlantOils #Vegan #Vegetarian

BUTTERY CORN, CHILLI & CORIANDER (#DairyFree ) Make it with your fave Nuttelex butter 😍 the allergen free alternative. #NoNuts #NoDairy #NoGluten #NoSoy #NoCornOils #NoLactose #NoGMO #NoSugar #NoCarbs #NaturalColour #NaturalFlavour #CholesterolFreePlantOils #Vegan #Vegetarian

WEEKEND BAKING These tasty golden veggie bites with homemade tomato chutney are an easy weekend bake. #DairyFree For those avoiding egg, simply sub the egg wash with aquafaba mixed with a little corn syrup to get that golden crispy touch. #NuttelexPlantBasedButters Ingredients 1 tbsp Nuttelex plant based butter 1 medium onion finely chopped 2 medium potatoes diced small 1 carrot diced small 1 parsnip diced small 100 g small cubed pumpkin 1 tsp vegetable stock powder with 3/4 cup water 1/2 tsp teaspoon white pepper 1/3 cup frozen peas 1 handful of chopped fresh parsley 3 sheets frozen puff pastry 1 egg with a splash of water beat for brushing the tops of pasties THE TOMATO CHUTNEY 1 tbsp Nuttelex plant based butter 1 small onion finely diced 2 grated garlic cloves 2 large chopped tomatoes 1/4 cup red wine 1/2 tsp powdered vegetable stock with 1/4 cup water 2 tbsp tomato paste a few basil leaves torn or 1/2 teaspoon dry basil 1/2 tsp dry oregano Directions 1. On medium heat fry a heaped tablespoon of Nuttelex with the onion until tender then add potatoes, carrot, parsnip, pumpkin. Once lightly fried add the pepper, stock powder and water and simmer on low for 10 minutes until tender. Remove from heat and let mixture cool completely. Then mix in the chopped parsley and peas. 2. Take your puff pastry sheets and using a bowl or plate that measures approx. 12 centimetres press down and cut-out circles. 3. To each circle add 1 heaped tablespoon of the cooled vegetable mixture mixture. 4. Next, bring circle sides together into a half moon shape, light pressing out the air, and crimp it together to seal. (a fork can be used to make the crimp to seal too) 5. Place sealed pasties on a lined tray and brush tops with egg wash and bake for 20-25 minutes until medium golden & flaky. MAKING THE CHUTNEY 1. In a small saucepan place the diced onions & garlic with the Nuttelex on a medium heat let soften. 2. Add tomato paste and saute, next add the wine cook for a couple of minutes then add the tomatoes, stock powder, water, basil, oregano, and pepper. 3. Reduce heat & simmer for 15 minutes. When cooked let cool completely and serve.

HAPPY VEGGIE BURGER DAY Simple and super tasty, try these bite-sized sliders for a lighter take on the traditional fried veggie burger. Included below is a great home-made bun recipe but if you are short on time pre-bought buns work fine. Recipe makes 12 sliders Ingredients HERB CHICKPEA FILLING 1 420g can chickpeas (reserve some chickpea water for the bun glazing) 2 celery stalks about 15 cm in size, finely diced 1/2 large red onion finely diced 1 large garlic clove finely grated 2 tbsp capers finely chopped 1 small bunch fresh flat-leaf parsley finely chopped 1 small bunch fresh dill finely chopped 1/3 cup vegan mayo 1 tbsp fresh lemon juice 1 tbsp wholegrain mustard 1/2 teaspoon freshly ground pepper pinch of salt GARNISH 1 cup fresh rocket leaves 12 cornichons (dilled mini gherkins) 12 small skewers HOMEMADE SLIDER BUNS 1 tbsp melted & cooled plant-based Nuttelex 2 cups sifted self-raising flour plus a little extra for rolling 2 tsp baking powder 1 cup plain unsweetened coconut yoghurt 1/4 teaspoon salt 1 tablespoon apple cider vinegar THE BUN TOPPING & GLAZE 1 tsp aquafaba (chickpea water) 1 tsp 1 teaspoon glucose 1 tsp plant-based Nuttelex 1 1/2 tsp everything bagel seasoning Directions THE FILLING 1. In a large bowl place, all of the above salad ingredients mix to combine. Use ice-cream scoop to layer a generous dollop onto prepared slider buns then top with rocket and close with bun top. Skewer with a cornichon. THE BUNS 1. Preheat over to 180C fan forced 2. In a large bowl, add all bun ingredients and mix until you have a dough. Then set aside for 10-15 minutes. 3. After dough is rested, scoop out a portion with an ice-cream scoop and weigh (so they are all the same) then dip the dough ball in flour and roll into ball. 4. Place each ball of dough on a lined tray, leaving room between buns. 5. Place the bun glaze ingredients (except the bagel seasoning) in a small ramekin melt for 10 seconds in the microwave mix then brush tops of buns. 6. Sprinkle tops with seasoning & bake for 25-30 minutes until golden. 7. Allow buns to cool completely before slicing & lightly butter the bases with Nuttelex. #VeggieBurgerDay

Try Australia's Fave Butter Alternative #Nuttelex

VEGETABLE LASAGNE WITH ZESTY DRESSING #OnePotWonderRecipe This veg packed lasagne is delicious hot or just warm. The zesty dressing packs a refreshing punch taking this traditional veggie bake to another level. Sub/ add any ingredient below with any faves like carrot, sweet potato, parsnips or leeks. INGREDIENTS 500 g ricotta or veagn sub 2 cups grated parmesan or vegan sub 1/2 tsp chilly powder or chilly flakes 1/2 bunch fresh parsley handful fresh basil leaves 700 g butternut pumpkin thinly sliced (3 mm) 1 lemon finely grated 2 large yellow squash or 4 small ones 4 small zucchinis 3/4 cup flaked almonds toasted golden in the oven 200 g frozen peas blanched & refreshed in a colander under cold running tap water THE DRESSING- Place all the following ingredients in a jar with lid and shake well 2 tbsp plant based Nuttelex olive spread (melted) 1 tbsp olive oil 2 tbsp honey/ or maple syrup juice of the zested lemon 1 tbsp apple cider vinegar DIRECTIONS 1. Preheat oven to 180°C fan forced. 2. Place ricotta, grated parmesan, blanched peas, parsley & basil, lemon zest plus chilly powder/flakes in a food processor blitz until roughly combined. 3. Transfer mixture to a bowl & add 1/2 cup of toasted almonds then cover set aside in the refrigerator until ready to assemble. 4. In a microwave safe dish place the thinly sliced 3mm slices of pumpkin & cook for 4-5 minutes (alternatively steam pumpkin for 2 minutes) 5. Place a layer of pumpkin in the base of the baking dish and lightly drizzle with dressing then place a layer of the ricotta mixture and repeat process until you have a pumpkin layer on top. Then place 2 x zucchinis thinly sliced on top again drizzle with more dressing. 6. Bake for 35 minutes or until the top is golden & caramelised. 7. Use a mandolin to thinly slice more squash & zucchini to top. Sprinkle remaining toasted almonds & drizzle the top with more dressing. 9. Serve hot or warm with a salad.