Thanks to @bulletpointparenting for this great photo of lentil and veg ragu with #spaghetti with our Flavour Fusion Range. Our delicious plant based parmesan cheese alternatives are available from selected stores of @waitrose and @ocadouk or @Queenswood wholesalers. Alternatively we are available from our website www.goodcarmafoods.com #Veganuary #Plantbased #Vegans #Multiawardwinning #GreatTasteAwards #Freefromfoodawards #Ragu #Goodcarmafoods #Vegancheese #Cleanliving #Veganparmesan #VegansofIG #Pasta #Spaghetti 🧀💚🌱🍝
Simple pasta dish with our Flavour Fusion Range which are available from selected stores of @waitrose in the Free From aisle and @Ocado online supermarket. #Glutenfree #Freefromfood #Goodcarmafoods #Vegan #Plantbased #Waitrose #Ocado #Pasta #Vegancheese
250g Gluten Free Pasta of your choice
2-3 teaspoons Flavour Fusion Original, Garlic or Chilli
Cherry tomatoes and rocket leaves
Cook the pasta according to the instructions on the packet your using
(I always add a little olive oil when I’m cooking pasta)
Meanwhile halve tomatoes
Drain pasta when cooked and drizzle with OliveOil and add Flavour Fusions.
Mix and serve for best results.
Garnish with tomatoes and rocket.
Thank you to @veganolive1 for this great picture of fusili pasta with sauteed vegetables and our Flavour Fusion Original. Perfect for a cold and wet #Monday evening.
#Whatveganseat #Veganevents #Pasta #Fusili #Freefromfood #Recipeideas #Goodcarmafoods #Flavourfusions #Ocado #Waitrose #cleaneating #Welshvegans #Ukvegan #Plantbased
Roasted Cheezy Cauliflower Florets are delicious with our Flavour Fusion’s.
1 large Cauliflower cut into florets
4 Tbsps Flavour Fusions of your choice
Preheat oven to 220 degrees Celsius or Gas Mark 7.
In a large bowl add cauliflower florets, 3 tablespoons of Flavour Fusion Original, Garlic or Chilli. Drizzle oil over and mix thoroughly. Place on a baking sheet and cook until golden brown. Serve immediately.ll
1 jar of Nowt Poncy Tomato & basil Sauce
4 tsp Flavour Fusion Chilli
100g Mushroooms sliced
1 bell pepper sliced
Half a packet of vegan textured vegetable protein chunks
Half a packet of Explore Cuisine black bean pasta or pasta of your choice
A splash of olive oil
Heat up olive oil in pan and add mushrooms and sliced pepper and vegeatble tvp chunks and cook gently over a medium heat until cooked thoroughly, about 5 minutes.
Add Nowt Poncy Tomato and Basil sauce and stir and then add 2 teaspoons of Flavour Fusion Chilli.
Meanwhile bring a pan of water to the boil and add Explore Cusine pasta and simmer for 5-6 minutes.
Drain pasta, drizzle a little olive oil over the pasta ann add sauce.
Top with the remaining Flavour Fusion Chilli and serve. This recipe is enough for 2 servings.
2 medium onions peeled and sliced
4 cloves garlic peeled and sliced
500g mushrooms sliced
2 bell peppers sliced
1 head of broccolli diced
2 tablespoons Flavour Fusion Chilli and 1 extra tablespoon for garnish
1 tablespoon extra virgin coconut oil
1 tin coconut milk
3 teaspoons vegan green thai curry paste
2 tablespoons chopped fresh coriander
1 red chilli chopped finely (optional)
1 cup of organic brown basmati rice and 2 cups water
himalyan pink salt and black pepper for seasoning
Heat oil in wok or heavy based pan.
Add garlic and onoin and fry gently until golden brown
Add other vegetables and mix and cook over a medium heat until soft
Add 2 tablespoons Flavour Fusion Chilli or Garlic stir and mix in well
Add tin of coconut milk and season with salt and pepper if needed
Cook over a low heat for 45 minutes to blend all ingredients
Meanwhile put rice and water in a saucepan, bring to the boil and simmer for 25-30 minutes
Serve and sprinkle fresh coriander and Flavour Fusion Chilli or Garlic.
1 kilo of either White Potatoes or Sweet Potatoes washed and cut into wedges
4 tablespoons of olive oil or coconut oil
4-5 tablespoons of Flavour Fusions of your choice
Preheat oven to 200 degrees celsius or Gas mark 6.
Place potato wedges in a large basin and toss in oil of your choice.
Sprinkle and coat potatoes with chosen Flavour Fusions
Place on a baking tray and bake for 30 minutes or until golden brown.
- 1 gluten free pizza base 9 inch
- 4 tbsps tomato puree
- Flavour Fusions of your choice 4 tbsp
- 2 medium onions sliced thinly
- A handful of frozen sweetcorn
- 1 pepper deseeded and sliced
- 5 mushrooms sliced thinly
- A handful of olives (optional)
- 2 medium potatoes washed and cut into wedges
- 1 large sweet potato washed and cut into wedges
- 1 tbsp olive oil or coconut oil
- 4-5 tbsp of Flavour Fusion of your choice
Heat oven to 220 degrees Celsius or Gas mark 6.
Place wedges on baking tray and toss in oil and Flavour Fusions.
Cook for 25 minutes until golden brown.
Cover pizza base in tomato puree and sprinkle 2 tbsps of Flavour Fusions over the base.
Arrange all the veggies over the top.
Sprinkle the remaining 2 tbsps of Flavour Fusion on top of the pizza and bake for the same time as the wedges.
- 250G GLUTEN FREE SPAGHETTI
- 2 ONIONS PEELED AND DICED
- 3 CLOVES OF GARLIC PEELED AND SLICED THINLY
- SMALL PIECE OF GINGER DICED
- 1 TSP CHILLI FLAKES
- FEW DROPS OF SESAME OIL
- FEW DROPS OF TAMARI TO TASTE
- FRESH CORIANDER
- 2 TBSPS GARLIC FLAVOUR FUSION
Cook pasta as suggested on packet, drain and drizzle with sesame oil.
Meanwhile gently fry onion and galric in a little sesame oil then add ginger and cook for a further few minutes until onions and fgarlic are golden brown.
Toss pasta and onions, garlic and ginger together.
Add chilli flakes, sprinkle tamari and Flavour Fusion Garlic and mix thoroughly.
Garnish with fresh coriander and serve.
Ingredients for the Casserole :
- 3 medium onions sliced
- 2 large carrots sliced
- 2 large parsnips sliced
- 3 turnips diced
- 1 green pepper sliced
- 1 tsp yeast extract
- 1 pint of vegetable stock
- 1 tsp himalayan pink salt
- 1 cup of soaked and cooked chick peas
- 1 tin of organic tin of tomatoes or 6 large fresh tomatoes sliced
- Handful of Mushrooms
- 2 tsp paprika
- 1 tbsp balsamic vinegar
- 5 tbsp Chilli Flavour Fusion
- 2 tbsp organic coconut oil
Ingredients for the Flavour Fusion Garlic Bruschetta:
- 4 slices of gluten free wholemeal bread preferably homemade
- 1 small clove of garlic peeled
- Drizzle of extra virgin olive oil for each slice of bread
- 4 tbsp of Flavour Fusion Garlic or Chilli or Original
In a large heavy based casserole dish heat the coconut oil over a medium heat.
Add all the vegetables and cook slowly with a lid on, Stirring occasionally .
Add the balsamic vinegar, salt, yeast extract, and paprika. Mix well and add tomatoes, stock and Flavour Fusion .
Turn heat down and simmer for an hour or alternatively bake in oven at gas mark 6 or 180 degrees Fahrenheit for 1 hour.
When the vegetables are tender the casserole is cooked.
Make the Bruschetta by toasting the bread.
Scrape the garlic cloves over the toast then drizzle olive oil over the toast and sprinkle 1 tbsp of Flavour Fusion Garlic on each slice.
Serve casserole with Bruschetta and Enjoy!
Fantastic for a cold evening. ☺