BE INSPIRED.
Original Ramen.
Ingredients:
- 500g On The Green Side Original Tenders
- 1T turmeric
- 2t ground ginger
- Black pepper
- 2T low sodium soy sauce
- 1t maple syrup
- 3T sesame oil or extra virgin olive oil
- 4 baby bok choy
- 1 medium onion, chopped
- 3 cloves garlic, minced or grated
- 2.5 cm fresh ginger, peeled and grated
- ¼ cup fresh basil, chopped
- ¼ cup Thai red curry paste, to taste
- 2 cups full fat coconut milk
- 250g noodles of choice
Method:
Toss the tenders with turmeric, ground ginger, pinch of pepper, soy sauce, maple syrup, and 1 tablespoon oil. Let it marinade for 5 minutes.
Heat 2 tablespoons oil in a large work. Add the tenders and pan fry until slightly browned and hot, about 3 minutes whilst stirring. Add the bok choy to the wok and cook for 2 more minutes, until charred on the edges. Transfer to a plate.
In the same wok, add 2 tablespoons of oil, the onion, garlic, fresh ginger, and basil. Fry for 3 minutes, before stirring in the curry paste. Cook until fragrant, about 2 minutes. Now pour in the 2 cups of coconut milk. Slide the tender fillets and bok choy back into the sauce. Simmer over medium heat until the sauce thickens slightly, 5 – 8 minutes on medium heat.
Meanwhile, cook noodles according to package directions.
Divide the noodles between bowls and ladle the tender fillets and sauce over them. Top each bowl as desired with herbs and a squeeze of lemon juice.
Serves 4
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BBQ Buddha Bowl.
Ingredients:
- 500g BBQ Tenders
- 1T extra virgin olive oil
- 1 cup quinoa, rinsed
- Salt and pepper to taste
- ½ English cucumber, thinly sliced
- ¼ head of red cabbage, diced
- 1 cup hummus
- 1 medium red onion, thinly sliced
- ¼ cup apple cider vinegar
- 2T maple syrup
- 1t salt
- 2t mustard seeds
Method:
In a large skillet over medium high heat, add the olive oil, and fry the tenders until browned and heated throughout
In a large pot over medium high heat, combine the quinoa with 2 cups of water, along with a good amount of salt to taste. Bring to boil and then reduce to simmer. Cook the quinoa until the water is absorbed. Remove from heat and cover with a lid for 5 minutes. Fluff the quinoa gently with a fork and set aside.
Add the apple cider vinegar, maple syrup, salt, and mustard seeds in a small pot and heat gently. Placed the sliced onion in a heatproof container with an airtight lid. Pour over the warm marinade, seal the container, and leave to pickle for 10 minutes.
To assemble the buddha bowls, divide the tender fillets, quinoa, cucumber, red cabbage, hummus, and pickled onions equally in bowls. Serve & enjoy!
Serves 4
Moroccan Tagine.
Ingredients:
- 5 cloves garlic, finely chopped
- ½ teaspoon ground ginger
- 1t smoked paprika
- ½t ground cumin
- ½t turmeric
- Salt and black pepper
- 500g On The Green Side Moroccan Tenders
- 2T extra virgin olive oil
- 3 medium onions, sliced thin
- 1 cinnamon stick
- 8 calamata olives, pitted and halved
- 8 green olives, pitted and halved
- ½ lemon, cut into slices
- 1 cup chicken stock
- Juice of ½ lemon
- 1T chopped flat-leaf parsley
Method:
Heat oil in a heavy skillet. Add the tenders, and brown on all sides. Remove and set aside. Add onions to the same skillet, along with the garlic, ginger, paprika, cumin, turmeric, salt, and pepper. Cook over medium-low heat about 15 minutes, until lightly browned. Add the cinnamon stick.
Add the tenders to the onions. Scatter with olives. Add the lemon slices. Mix stock and lemon juice. Pour over tender fillets.
Simmer on low heat for 10 – 15 minutes until most of the chicken stock has absorbed. Season with chopped parsley and serve.
Serves 4
Creamy Ch*cken and Spinach Skillet Lasagne.
Ingredients:
- 2T extra virgin olive oil, divided
- ½ onion, finely diced
- 2 garlic cloves, minced
- 375g Original Tender Fillets (shredded)
- 250g baby spinach, rinsed
- 8 lasagne sheets, parboiled 3 minutes
- ½ cup vegan cheese
- handful cherry tomatoes
For the béchamel sauce:
- 4T vegan butter
- 4T all-purpose flour
- 2 cups plant-based milk
- ¼t nutmeg
- salt and pepper to taste
- 2T nutritional yeast
- ½ cup vegan cheese
Method:
Preheat oven to 190°C. Place a large skillet over medium - high heat. Add 2 tablespoons olive oil and onion and sauté for 4 - 5 minutes. Add garlic and continue to sauté for an additional minute. Season with salt and pepper. Add shredded Original Tender Fillets and baby spinach, and sauté for 3 - 4 minutes.
Place a saucepan over the stove on medium - low heat. Add your vegan butter to melt. Sprinkle flour over butter and stir together with a wooden spoon for about 3 minutes. Slowly add plant-based milk, while stirring, until all milk has been added. Continue to stir mixture together until completely smooth and mixture thickens enough to coat the back of a wooden spoon. Season with nutmeg, salt and pepper. Add the nutritional yeast and vegan cheese and stir together until melted, smooth and creamy. Remove from heat.
Lightly grease both skillets with 1 tablespoon vegan butter each. Pour a heaped spoonful of béchamel sauce into each skillet and layer with a lasagne sheet. Top lasagne sheets with a ¼ of the shredded Tender Fillets and spinach mixture. Pour 3 tablespoons béchamel sauce over this. Repeat the sequence twice with another layer of pasta, shredded Tender Fillets, spinach mixture and béchamel sauce.
To finish, top each skillet with the remaining 2 lasagne sheets as well as the remaining béchamel and ½ cup cheese. Top each skillet with cherry tomatoes and place onto a large baking sheet.
Bake both skillets for about 30 minutes or until cheese starts to bubble and slightly brown on top. Remove from heat and allow to cool for 5 - 10 minutes before serving.
Serves 4
Chipotle Ch*cken Dip.
Ingredients:
- 375g Original Tender Fillets (shredded)
- 150g cashew cheese
- 200g grated vegan cheese
- 375ml chipotle sauce
- 2T vegan mayo
- 3 thinly sliced spring onions
- 1 – 2t of water
Method:
Preheat oven to 200°C. Combine the shredded tender fillets, cashew cheese, 2/3 grated vegan cheese, chipotle sauce, vegan mayo, and 2 springs onion into a mixing bowl and stir together until fully mixed. Transfer mixture to a baking dish. Top with remaining vegan cheese and bake for 10 minutes. Add 1 - 2T water to the dish at the 10 minute mark to hydrate the vegan cheese and ensure an overall saucier finish. Bake for an additional 5 - 10 minutes until the cheese has melts and starts to bubble. Remove from oven and allow to cool slightly. Serve with nachos, fresh celery and carrots.
Serves 4 - 6
Hawaiian Teriyaki Skewers.
Ingredients:
- 2 x 250g Original Tender Fillets
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup pineapple juice
- 2 garlic cloves minced
- ¼t pepper
- ½t salt
- 1T cornstarch
- 1T water
- 1 red bell pepper cut into 2.5cm cubes
- 1 yellow bell pepper cut into 2.5cm cubes
- 1 green bell pepper cut into 2.5cm cubes
- 1 red onion cut into 2.5cm cubes
- 2 cups fresh pineapple cut into 2.5cm cubes
Method:
In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk the cornstarch slurry into the sauce mixture.
Bring the sauce to a boil for 1 - 3 minutes until the mixture starts to thicken. Remove from the heat and set aside.
Thread the Tender Fillets onto the skewers along with the peppers, red onion, and pineapple. Baste the skewers generously with the sauce.
Braai the skewers for 8 - 10 minutes whilst turning and basting regularly. Remove from the braai and serve with your favourite side salads.
Makes 10 - 12 skewers
The Easiest Vegan Stir Fry.
Ingredients:
- 1T olive oil
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 cup sugar snap peas
- 1 cup carrots sliced
- 1 punnet mushrooms (sliced)
- 1 punnet baby corn (sliced)
- 2 cups broccoli
- ½ cup bamboo shoots (drained)
- ¼ cup soy sauce
- 3 garlic cloves (minced)
- 3T brown sugar
- 1t sesame oil
- ½ cup vegetable broth
- 1T corn starch
- 1t olive oil
- 1 x 250g Original Tender Fillets
- chopped green onions and sesame seeds for garnish optional
Method:
In a wok or large skillet add 1 tablespoon olive oil over medium to high heat. Add peppers, snap peas, carrots, mushrooms, broccoli, baby corn. Sauté 2 - 3 minutes until veggies are almost tender. In a small bowl, whisk together soy sauce, garlic, brown sugar,
sesame oil, vegetable broth, and corn starch. Pour over veggies and cook until the sauce has thickened. Add bamboo shoots. In a separate pan, add 1 teaspoon olive oil & pan
fry tender fillets for 3 - 4 minutes. Add to stir-fry. Garnish with chopped spring onions and sesame seeds (optional). Serve with Jasmine rice or your favourite rice noodles.
Serves 4 - 6
Loaded No Chicken Mayo Sandwich.
Ingredients:
- 250g Flame Grilled Tender Fillets of your choice
- 50ml mayonnaise
- ¼ red onion, finely grated and drained
- ¼ cucumber, finely grated and drained
- 2 spring onions, finely chopped
- ½ cup red and green cabbage, shredded
- Salt
- 10ml dried chilli flakes
- 4 slices of sourdough or rye bread, toasted
Method:
Pan fry your tender fillets on medium to high heat with a tablespoon of olive oil for 3 - 4 minutes until heated throughout. Set aside to cool for 4 - 5 minutes. Combine the first 5 ingredients and season with salt to taste, adding a little more mayonnaise if necessary. Divide the shredded cabbage across the toast and pile over the no chicken mayo. Scatter the dried chilli flakes over the top and serve.
Serves 2
Creamy Leek and Mushroom Pie.
Ingredients:
- 1T olive oil
- 2 medium leeks, trimmed and sliced into discs
- 3 cloves garlic, minced
- 500g button mushrooms, sliced
- 1t dried mixed herbs
- 1t olive oil
- 250g On The Green Side Tender Fillets
- A pinch of salt and black pepper
For the sauce:
- 1T vegan butter
- 2T flour
- 350ml almond milk
- 1/8t ground nutmeg
- A pinch of salt and pepper
For the pastry:
- 2 rolls vegan puff pastry
- 4T aquafaba (liquid from a tin chickpeas or other legume), or 4T of dairy-free milk, for glazing
Method:
Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic
for 2 minutes, to soften. Add the mushrooms, herbs, salt and pepper and stir for a minute. Cook for 8 minutes or until most of the moisture from the mushrooms has reduced.
Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add
the flour and stir until combined. Slowly add in the milk, a tablespoon at a time
and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season
with salt and pepper. In a separate pan, add 1 teaspoon olive oil & pan fry tender
fillets for 3 - 4 minutes until hot.
Combine the cooked leeks, mushrooms & tender fillets with the sauce and leave
to cool completely. Make sure your puff pastry is at room temperature and preheat the oven to 200°C. Cut the puff pastry into 4 equal rectangular shapes.
Add the leek and mushroom mixture to the middle of 2 rectangular shapes and
top with the other puff pastry. Crimp the edges using a fork and score a crisscross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the
pie crust to the dish. Cook for 25 minutes until golden brown. Serve immediately.
Serves 4
Mushroom Stroganoff.
Ingredients:
- 1 onion diced
- 2-3 garlic cloves minced
- 1 tablespoon olive oil
- 250g button mushrooms
- 40ml white wine or ½ tablespoon balsamic vinegar
- 1 tablespoon tamari or soy sauce
- 3/4 cup (180 ml) vegetable broth or water
- 3/4 cup (180 ml) almond milk or coconut milk
- 1 tablespoon corn starch
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- A pinch of red pepper flakes
- Salt & black pepper to taste
- 1 tablespoon nutritional yeast flakes (optional)
- Fresh thyme leaves
- 1 teaspoon olive oil
- 250g OTGS Tender Fillets
- Serve with basmati rice or pasta of choice
Method:
Heat olive oil in a large deep pan, add onion and fry for about 5 minutes. Add garlic
and fry for a further 1 minute. Add the mushrooms and fry over medium heat for about 5 minutes. Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture with the optional nutritional yeast flakes.
Add corn starch to the almond milk or coconut milk and stir to dissolve.
Pour the milk mixture into the pan and cook on low-medium heat for about 10
minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
Add fresh thyme leaves. In a separate pan, add 1 teaspoon olive oil & pan fry tender fillets
for 3 - 4 minutes until heated throughout. Add to mixture and stir. Let simmer on a low heat.
Enjoy with basmati rice or pasta of choice.
Serves 2 - 4
Butter Curry.
Ingredients:
For the sauce:
- 2T vegan butter (or olive oil)
- 1 large onion, diced small
- 1T grated fresh ginger
- 2 cloves garlic, minced
- 1T garam masala
- 1t curry powder
- 1t ground coriander
- 1/4t cayenne pepper
- 1t salt
- 100g (100ml) tomato paste
- 1 can full fat coconut milk
- 1t olive oil
- 1 x 250g On The Green Side Tender Fillets
For serving:
- 4 cups cooked basmati rice
- chopped coriander
- Naan bread
Method:
Melt 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté
the onions for 3 - 4 minutes. Add the ginger and garlic and cook for 1 more
minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined. Simmer on a low heat for 5 - 10 minutes, stirring frequently.
In a separate pan add 1 tablespoon of olive oil add the tender fillets, cook on medium heat for 3 - 4 minutes. Then add to the sauce and stir to coat the pieces. Serve over
rice. Garnish with chopped coriander.
Serves 3 - 4
Sweet and sour bowls.
Ingredients:
- 250g Flame Grilled Tender Fillets of your choice
- 2 bell peppers, cubed
- 1 brown onion, thickly sliced
- ¼ pineapple, cubed
- 2T pineapple juice
- 1T rice wine vinegar
- 1T sweet chilli sauce
- Coconut oil
- 1 cup sticky rice, cooked
- 2 spring onions, finely sliced
- toasted sesame seeds, to garnish
Method:
Heat a tablespoon of coconut oil and fry the onion and peppers until just cooked. Add in the pineapple juice, soy sauce, vinegar and sweet chilli sauce and leave to reduce to a sticky sauce. Add in the plant-based protein and pineapple cubes and stir to combine. Divide the rice between two bowls and top with the sweet and sour chicken. Scatter over the spring onions and sesame seeds and serve.
Serves 2 - 3
Hawaiian pizza.
Ingredients:
- 125g Flame Grilled Tender Fillets of your choice
- a ready made pizza base
- pizza sauce
- ½ cup grated cheese of your choice
- 2T pineapple, chopped
- 2 spring onions finely chopped
Method:
Preheat the oven to 220°C. Spread the pizza sauce over the pizza base and scatter over the mozzarella cheese. Top with the pineapple, shredded plant-based protein of your choice and bake until the pizza crust is golden brown and the cheese has melted. Scatter over the spring onions, slice the pizza and serve.
Serves 2 - 4
Cajun-style tacos.
Ingredients:
- 250g Flame Grilled Tender Fillets of your choice
- Olive oil
- 1t cajun spice
- 1 cup red cabbage, shredded
- fresh coriander, chopped
- 1 red onion, finely sliced
- 2 avocados, peel and sliced
- pineapple, cubed
- 1t chill flakes
- juice and zest of 1 lime
- 4-8 flour tortillas
Method:
Combine the pineapple, red onion, coriander, chili flakes and lime zest and juice to make a salsa. Heat a little olive oil in a pan and add in the shredded plant-based protein. Sprinkle over the Cajun spice and toss to coat. Divide the shredded cabbage, coriander, red onion and sliced avocado between the tortillas and top each with a helping of cooked filling. Serve the tacos with the pineapple salsa and garnish with coriander.
Serves 4
Battered and southern fried tender fillets.
Ingredients:
- 250g Flame Grilled Tender Fillets of your choice
For the coating:
- 4 tbsp gram flour
- 200 ml plant milk
- 1 tsp cider vinegar
- ½ tsp sriracha
For the spiced flour:
- 300g plain white flour
- 3 tbsp corn flour
- 2 tsp fine sea salt
- 2 tsp old bay seasoning
- ½ tsp ground black pepper
Method:
Ready your 250g Flame Grilled Tender Fillets by thawing throughout. In one medium bowl, combine the gram flour, plant milk, cider vinegar and sriracha. Whisk well to combine. This is your egg mixture.
In another medium bowl, combine all the spiced flour mixture ingredients. Mix to combine.
Place a medium, high sided frying pan over a medium heat or turn on a deep fat fryer. Bring the oil to 170°C. Assigning your left hand to the egg mix and your right hand to the spiced flour, dunk a piece of chicken in the flour and toss to coat. Then, with your right hand, place the floured chicken in the egg mixture. Use your left hand to coat the chicken and then pick it up and place back in the flour. Very carefully coat for a second time in the flour mixture then place carefully in the hot oil.
Fry the Tender Fillet piece for around 2 - 4 minutes or until completely golden brown. Using a spider or a slotted spoon, remove the Tender Fillet from the fryer and place on a few pieces of kitchen towel to drain. Repeat the process with the remaining chicken. Serve while hot!
Serves 3 - 4