Recipes

A vegan frittata is perfect for breakfast, dinner or really any time of the day. It's also a perfect way to use leftover vegetables and the addition of HerbY-Cheese Cheddar in this recipe adds a yummy cheesy flavour to delight the palate. The recipe also features 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 as to provide a protein boost to this dish.  Recipe by Shalu Asnani of Little Green Kitchen. INGREDIENTS Olive oil for sautéing 1 onion, finely chopped 2 potatoes, diced into ½ cm cubes 1 capsicum, diced into 1cm cubes 2 cloves garlic, minced ½ tsp salt ½ tsp oregano ½ tsp paprika 2...

Looking for a healthy yet hassle-free recipe that’s great for any time of day? Try this dairy-free Broccoli Cheddar soup made with 𝗛𝗲𝗿𝗯𝗬-𝗖𝗵𝗲𝗲𝘀𝗲 Cheddar! This is also a great way to get the children to eat their greens. Featuring an entire head of broccoli plus lots of other vegetables, then topped with umami notes provided by HerbY-Cheese Cheddar. This is definitely a good recipe for busy weeknights since you can prep the soup and freeze in batches. On the day you want to enjoy a nourishing bowl of cream soup, just thaw, warm up and add in HerbY-Cheese Cheddar before serving. Recipe...

This Vegan Taco with spicy cheese sauce recipe is bright, colourful and packed with nutritious ingredients. Featuring the use of HerbYvore Plant Protein Block to replace the "meat" in a traditional taco and HerbY-Cheese Mozzarella for that dairy-free yummy cheesy taste. Recipe by Shalu Asnani of Little Green Kitchen. INGREDIENTS MARINADE: 4 Tbsp olive oil 2 Tbsp maple syrup 1 tsp liquid smoke 2 Tbsp light soy sauce 1 tsp apple cider vinegar 1 tsp ground cumin 1 tsp paprika 1 tsp garlic powder ½ tsp chilli powder ½ tsp salt FILLING: 200g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸, crumbled 1 onion diced ½ bell pepper, diced 8...

With 24g of protein, this recipe can be easily prepared as both an appetiser or a main dish. The combination of spiced pumpkin with marinated 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 as #VeganRicotta, is just the most comforting and satiating combination you can’t miss!  Recipe by Shalu Asnani of Little Green Kitchen. INGREDIENTS RICOTTA: 200g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 60ml oat milk 2 Tbsp tapioca flour 1 Tbsp olive oil ½ tsp salt ¼ cup ground almond 1 Tbsp lemon juice ¼ tsp oregano 2 Tbsp olive oil 1 large onion, diced 2 cloves garlic, minced 350g diced pumpkin ½ tsp salt ½ tsp...