Plant-based Buddha Bowl

April 28th, 2019 Posted by Uncategorized 0 thoughts on “Plant-based Buddha Bowl”

This Buddha bowl was inspired by the planetary health diet. Liberto Edamame Fettuccine makes the perfect base, ready to be adorned with other plant goodies of your choice!

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Plant-based Buddha Bowl
Course Main Dish
Servings
Person
Ingredients
  • 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing
  • 1 large handful Salad greens
  • 2 tbsp Hummus Topped with sprouted beans
  • 6 Cherry tomatoes
  • 1 handful Shredded cabbage
  • 50 g Vegan cheese, cubed We used coconut cheese
  • 50 g Roasted Butternut squash Cut into cubes
  • 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat
Course Main Dish
Servings
Person
Ingredients
  • 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing
  • 1 large handful Salad greens
  • 2 tbsp Hummus Topped with sprouted beans
  • 6 Cherry tomatoes
  • 1 handful Shredded cabbage
  • 50 g Vegan cheese, cubed We used coconut cheese
  • 50 g Roasted Butternut squash Cut into cubes
  • 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat
Instructions
  1. Simply add the ingredients to a large bowl of your choice! Feel free to substitute for your favourites or any leftovers in your fridge.
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Super Green Edamame Spaghetti

March 13th, 2019 Posted by Recipes 0 thoughts on “Super Green Edamame Spaghetti”

Coat our edamame spaghetti with this delicious vegan pesto for a super simple, plant packed supper.

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Super Green Edamame Spaghetti
Vegan, Gluten-free, Dairy-free, Wheat-free. This dish combines high fibre, high protein pasta with a pesto which is rich in heart healthy fats. The nutritional yeast brings a cheese-like flavour and added B vitamins.
Course Main Dish
Servings
people
Ingredients
  • 200 g Liberto Edamame spaghetti
  • 40 g Fresh Basil
  • 25 g Pine Nuts toasted
  • 75 ml olive oil
  • 1 tbsp Nutritional Yeast
  • 1 clove garlic
  • 80 g Mixed green vegetables We used asparagus, fine beans and broccoli
Course Main Dish
Servings
people
Ingredients
  • 200 g Liberto Edamame spaghetti
  • 40 g Fresh Basil
  • 25 g Pine Nuts toasted
  • 75 ml olive oil
  • 1 tbsp Nutritional Yeast
  • 1 clove garlic
  • 80 g Mixed green vegetables We used asparagus, fine beans and broccoli
Instructions
  1. For the pesto, add the basil, pine nuts, nutritional yeast, garlic and olive oil to a food processor and blitz.
  2. Leave to the side while you cook the pasta for 3 minutes in boiling water.
  3. Stir fry the vegetables in a drizzle of olive oil.
  4. Drain the pasta, toss in pesto, and serve with the vegetables.
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Vegan Bolognese

December 26th, 2018 Posted by Recipes 0 thoughts on “Vegan Bolognese”

This Vegan bolognese works perfectly with our Edamame Spaghetti. Delicious for Vegans and non-vegans alike, a dish the whole family will enjoy.

Print Recipe
Vegan Bolognese
Gluten free, wheat free, dairy free, vegetarian, vegan. Each serving is high in plant based protein, fibre and low in saturated fat and salt. One serving contains two of your five a day!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Instructions
  1. In a thick based casserole pan, fry the onion in the olive oil for 5 minutes on a medium heat.
  2. Add the carrots, celery and cook until softened. Add the mushrooms and rosemary for a further 3-4 minutes.
  3. Add the red wine and increase the heat until it has cooked away.
  4. Add the tinned tomatoes, green lentils (including water) and another can full of water.
  5. Simmer for 35 minutes.
  6. Cook the Edamame Spaghetti for 3 minutes in boiling water, drain well.
  7. Serve.
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Creamy Vegan Avocado & Courgette Edamame Fettuccini

August 28th, 2017 Posted by Recipes 0 thoughts on “Creamy Vegan Avocado & Courgette Edamame Fettuccini”

So creamy you won’t believe it’s vegan!
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Black Bean Spaghetti with Courgettes, Spinach, Peas and Vegan Pesto

August 14th, 2017 Posted by Recipes 0 thoughts on “Black Bean Spaghetti with Courgettes, Spinach, Peas and Vegan Pesto”

A winner of our recent recipe competition by Georgie Jackman, London.
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Vegan Avo Boats

April 9th, 2017 Posted by Recipes 0 thoughts on “Vegan Avo Boats”

A simple Vegan starter or lunch that is sure to impress!
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Ricotta and Chilli Fettuccine

October 3rd, 2016 Posted by Recipes 0 thoughts on “Ricotta and Chilli Fettuccine”

Try this impressive dinner party dish.  (more…)

Sesame Edamame Spaghetti

July 31st, 2016 Posted by Recipes 0 thoughts on “Sesame Edamame Spaghetti”

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