Tesco’s plant based ingredient swaps for Veganuary
Mix up your mince
Ingredient:
Tesco Plant Chef Mince is an easy win if you’re trying to go meat-free this month. Made from from pea protein and mushrooms, it’s a flavourful plant-based alternative to classic beef.
How to use it:
Try making a vegetarian take on a simple lasagne. Or,load up tortillas with sizzling spiced mince, Little Gem lettuce and sweet cherry tomatoes for a plateful of hearty vegetarian burritos.
Upgrade your shawarma
Ingredient:
Wicked Kitchen Mushroom Shawarma Style Shred is made with flavourful King Oyster mushrooms, and a kick of smoky spices. It takes just 15 minutes to cook in the oven.
How to use it:
Try swapping the chicken in these shawarma flatbreads for shred; the spice seasoning is a perfect match to the recipe’s Middle Eastern flavours. Cook the mushroom shred in the oven, before piling it up on warmed flatbreads with salad, pomegranate seeds and fresh herbs for a vegan alternative to a classic kebab.
Try vegan mayo
Ingredient:
Tesco Plant Chef Vegan Mayo offers all the creaminess of traditional mayonnaise, but is made from all plant-based ingredients so you don’t have to give up you favourite condiments for Veganuary.
How to use it:
Vegan mayo adds plenty of creaminess to thiswinter veg-packed coleslaw, with chicory, apple and red cabbage, and is an easy switch in this quick potato salad recipe. Or keep it simple and use it in the lemon and garlic mayo dip from this moreish rosemary fries recipe that takes oven chips to the next level.
Pick pumpkin pesto
Ingredient:
Wicked Kitchen Orange Pumpkin Pesto is an easy switch for traditional pesto if you’re going meat-free this month.
How to use it:
Try incorporating it into veg-packed recipes like this colourful pesto vegetable traybake. Combining baby potatoes, butternut squash, red onions and courgette, it’s an easy one-tray vegetarian dinner for busy weeknights. Wicked Kitchen’s squash-based pesto adds a little sweetness to any dish, so it works well with pasta, too. Rustle up a speedy 20 minute tomato and pesto spaghetti using a spoonful or swap spinach pesto for the pumpkin-packed Wicked Kitchen one in this simple roast gnocchi traybake.
Swap your sausages
Ingredient:
Tesco Plant Chef Cumberland Bangers are as hearty and delicious as traditional sausages but completely plant-based. They’re made from pea protein, mushroom and roasted onion.
How to use it: These bangers can be added to anything you’d normally use meat sausages for. Swap a few into a veggie toad in the hole or slide them into buns with a zig-zag of mustard on top for a vegan hot dog. If you’re searching for comforting winter warmer, they work brilliantly in this easy sausage and bean stew – just cook browned sausage, onion and garlic with tomatoes and stock, before adding budget-friendly baked beans and healthy greens for a filling vegetarian dinner.
Enjoy meat-free burgers
Ingredient:
Tesco Plant Chef Vegetable Burgers are made from pea protein and seasoned with onions and herbs for maximum flavour, making them an appetising switch for a classic quarter-pounder.
How to use it:
Keep it old school by switching from beef patties in this classic cheese and pickle burger recipe, or experiment with tantalising flavours. They go down a treat when paired with Med-inspired additions in this pitta-tucked Greek-style burger, while this South American-influenced recipe sees the veggie patties topped with red onion pickle, zingy coriander salsa and fried eggs for a vegetarian-friendly meal.
Ice cream alternatives
Ingredient:
Wicked Kitchen Mint Chocolate Chip Ice Cream is the perfect vegan swap for sweet-toothed dessert fans, offering all the creaminess of classic ice cream from an ingredients list that’s are entirely plant-based.
How to use it:
Add a scoop (or three) on the side of a classic pudding like these fudgy chocolate fondant for a silky smooth, and dairy-free, accompaniment or go all out and make it the star of the dessert in this decadent mint chocolate milkshake.
