Dive Into World Vege Month With These Easy As Recipes

By Grace Noles
vegan chilli hot dogs

October is World Vegetarian Month, and here at Dish Cult we think that's worth celebrating! If there's one thing food has taught us, it's that a meal does not need to have the traditional meat and 3 veg template to be considered a full meal. Indulging in different diets, ingredients, methods, and cuisines can open a up a world of new flavours you may never have tried before.

This October, celebrated restaurateur Ganesh Raj– owner of The Tasting Shed & co-host of Eat Well For Less NZ – has collaborated with Life Health Foods to share a few of their favourite recipes to get us cooking meatless, even if it's just one or two days a week. Life Health Foods has brought us some of NZ's favourite brands including Lisa's Hummus, Bean Supreme, and Naked Cuisine.

In an aim to combat the three hardest obstacles when it comes to plant-based food – price, taste, and nutrition – each recipe offers tasty, healthy meals that come in a budget-friendly price per serve.

Whether you're vegan, vegetarian, flexitarian, or an omnivore, we promise these dishes will be a tasty mix up to your usual kitchen routine. Let us know how you get on!

Potato Rosti Stack

Serves 1
The perfect nutritious brunch idea; the Potato Rosti Stack comes with poached egg, smashed avocado, basil and jalapeno salsa, featuring the Bean Supreme Beetroot Burger.
Potato Rosti Stack

What You'll Need

  • For the Rosti:
    1 potato
    1 clove garlic (grated)
    Parsley (chopped)
    Salt & pepper
    1 tsp butter (or dairy-free spread)
    1 tsp olive oil
  • For the Smashed Avocado:
    1 avocado
    Juice of 1 lime
    Salt & pepper
  • For the Basil & Jalapeño Salsa:
    5 pickled jalapeños
    Fresh lime juice
    5 basil leaves
    Salt & pepper
    ½ tsp olive oil
  • For the Poached Egg (optional):
    1 egg
  • Bean Supreme Beetroot Burger 
  • Microgreens for garnish

Getting Started

  1.  Rosti: Peel, clean and grate the potato. Make sure to get all the liquid out by squeezing the potato mix. This is important to make sure the potato crisps up.
    In a bowl, add the garlic and parsley, salt & pepper.
    Make a 2 cm rosti with your hands. 
    Heat the oil and butter over a medium heat.
    Fry the rosti until it is golden brown on both sides. Set aside.
  2.  Basil & Jalapeño Salsa: Chop up the jalapeños and basil. Chop as finely as you can.
    In a small bowl, add mix. Add lime juice, salt and pepper to taste.
    Add a drop of oil if the texture is too firm.
  3. Poached Egg: Boil a pot of water. Then reduce to a bare simmer.
    Crack the egg into a cup first. Then lower it gently into the water. Swirl it once just to get the eggs slightly clumped.
    Turn off the heat, put the lid on and let it rest for 4 mins.
    Remove the egg with a slotted spoon and set it on a paper towel to drain.
  4. Next mash the avocado, lime, salt and pepper and set it aside.
  5. Heat some oil in a medium pan. Fry the Beetroot patty for 2-3 minutes on each side, until it is slightly golden and heated through.
  6. The Stack:
    Lay the potato rosti on the bottom.
    Then cover the diameter of the rosti with the smashed avocado.
    Next is the beetroot burger.
    The egg is next followed by the salsa on top of that. Garnish with micro greens and serve!

Vegetarian Chilli Dog

Serves 2-4
Indulge with this full-flavoured fully loaded chilli dog, featuring the Alternative Meat Co. Sausage and Vegie Delights Mince.
Vegetarian Chilli Dog

What You'll Need

  • For the Chilli:
    1 onion (chopped)
    2 garlic cloves (chopped)
    ½ tsp chilli powder
    ½ tsp smoked paprika
    ½ tsp cumin
    1 pack Vegie Delights Mince
    1 can chopped tomatoes
    1 tsp mixed herbs
    1 tsp sugar
    1 tsp tomato puree
    1 can red kidney beans
    1 cup vegetable stock
    1 tbl dairy-free sour cream
  • Dairy-free mozzarella
  • 1 Alternative Meat Co sausage per serve
  • Red onions (finely chopped)
  • Parsley (finely chopped)
  • 2 tsp dairy free spread 
  • 1 hot dog bun per serve

Getting Started

  1. Chilli Con Carne: Heat some oil in a medium heated pan.
    Fry the onions and garlic till the onions go golden.
    Add the chilli, paprika, cumin and mixed herbs. Stir for 1 min.
    Add the mince and brown it. Make sure the mince is well broken up.
    Add the can of tomatoes and beans and mix well.
    Add the sugar and season with salt to taste.
    Add vegetable stock. Then boil. Once it reaches boiling point, reduce immediately to a simmer.
    Cook down for 20mins.
    Check the seasoning and adjust if necessary.
  2. Cook the alt sausage in a medium heat pan with a little oil. Make sure it is golden.
  3. Cut a hot dog bun in half. Heat a little dairy-free spread in a pan and brown the insides of the bun.
  4. Spread dairy-free spread on one side of the bun and dairy-free sour cream on the other side.
  5. Load the bun up with the chilli mix.
  6. Garnish the top of the chilli with red onion, parsley and dairy-free cheese.
  7. Serve and enjoy!

Mapo Tofu

Serves 4
This budget-friendly Chinese-inspired dish that oozes with flavour using Bean Supreme Plain Tofu and Vegie Delights Savoury Mince, and comes in at just $5 per serve.
Mapo Tofu.

What You'll Need

  • For the Tofu:
    1 block Bean Supreme Tofu (chopped into 1 cm pieces) 
    1 tsp soy sauce
    ½ tsp ginger (minced)
    ½ tsp garlic (minced)
  • For the Mapo:
    1 tsp oil
    2 tsp Sichuan pepper corns
    4 tsp spicy fermented bean paste (Doubanjiang)
    ½ tsp Chinese 5-Spice
    1 cup vegetable stock
    1 tsp sugar
    1 tsp chilli oil
    ½ cup spring onions (chopped)
    Crispy shallots
  • 120g Vegie Delights Mince
  • Rice for serving

 Getting Started

  1.  Marinate the tofu: In a bowl, add the Bean Supreme tofu and the marinade ingredients.
    Mix well and set aside. 
  2. Mapo Tofu: Heat the oil in a medium pan.
    Fry the Sichuan pepper corns. Once they are just golden, take them out and dry them on a paper towel. Then blitz them up in a dry blender or a mortar and pestle. Set aside.
    Heat oil in a hot pan.
    Fry the bean paste and the Vegie Delights mince for a minute.
    Add half a cup of spring onions and toss for 30 sec.
    Add the marinated tofu to the pan gently. Do not break it up.
    Add chilli oil, 5 spice powder and sugar. Add the vegetable stock and bring to a boil. Then simmer immediately for between 10-12 mins.
    Mix 1 tsp of corn starch in ½ cup of water.
    Add a little of it to the sauce and mix until it thickens. Check that it is a silken thick sauce. Add more corn starch of necessary. Once ready, remove from the heat. 
    Transfer the Mapo Tofu into a bowl
    Garnish the Mapo Tofu with the Sichuan pepper corns, crispy shallots and spring onions.
  3. Serve with rice.
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