HerbYvore Plant Protein Block Recipes — vegan recipes

Try out our sustainably delicious Plant Based Baked Spinach Shells by the celebrity chef, Ms Sarab Kapoor. Perfect for a potluck with your family or friends! Ingredients 200 g large pasta shells – cooked 200 g HerbYvore Plant Protein (crumbled) 250 g fresh or frozen spinach 6 shallots- chopped 1 tbsp almond or cashew butter 2 onions – finely chopped 3 cloves garlic –chopped 2 x 410gms Tomatoes-diced 15 cashews (soaked in warm water for at least 4 hours) 4-5 fresh basil leaves 1 tsp Italian herbs ½ tsp sugar 2 tbsp olive oil Pinch of nutmeg powder Salt, pepper...

In this recipe, we used 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 in place of paneer for a vegan-friendly paneer curry! This curry is thick and creamy with a kick of spice that flavours the protein block perfectly.  INGREDIENTS Hot water – 2 cups Salt – 1 tsp Turmeric – 1 tsp 1 block of 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸  250g, cut into 2cm cubes.   Marinade: Finely ground cashew paste – 3 tbsp Turmeric powder – 1/2 tsp Coriander powder – 1/2 tsp Cumin powder – 1/2 tsp Garam masala powder – 1/2 tsp Chilli powder – 1/2 tsp Ginger garlic paste – 1 tsp...