If you have some wonderful vegan recipes that use the products on this site then please let us know.
Non cheese, cheesy roast tomatoes
by Robin
Ingredients:
Any number of medium tomatoes (how hungry are you?)
Tofutti Creamy Smooth dairy free cheese,French Onion flavour.
Method:
Slice the required number of tomatoes across the middle, scoop out the centres into a bowl, mix with the desired quantity of Toffutti French Onion soya based cream cheese into this.
Soon the mixture back into the tomato shells, place on a flat baking tray.
Sprinkle with a little rape seed or olive oil and bake in the oven for 30 minutes at 150 degrees.
Close to perfect.
Non cream creamed leeks
by Robin
Ingredients:
Three large leeks.
Tofutti Cream Cheese with Frence Onion
Unsweetended soya milk
Soya based cooking cream.
Rape seed oil.
Method:
Clean the leeks and chop into thumb size pieces.
Fry these is a little rape seed oil gently till they soften.
meanwhile mix half the tub of Tofutti cheese, half the carton of Soya cooking cream and a little soya milk in a bown with a hand whisk until smooth and the consistency of emulsion pait.
Put the cooked leeks into a suitably sized gratan dish and pour over the cream and chees mixture.
Bake in a 150 degrees for 45 minutes.
For the dairy free cheese lover this is devine.
Cauliflower non-cheese. Serves 2 – 4.
by Robin
Ingredients.
1 medium cauliflower broken into bite sized flourettes
1 cup of unsweetened soya milk.
2 desert spoons of Tofutti soya cream cheese with french onion.
Strong cheddar style Sheese to grate on top of sauce.
2 heaped tsp (teaspoons) of corn flour (can use Gram flour).
Half tsp of english mustard powder (or 1 tsp if paste).
Juice of half a lemon
salt
pepper
Method.
Put cauliflower into a medium pan, cover with water and bring to the simmer, cook untill the flourettes are just going soft.
Put soya milk into sauce pan, pre mix cornflour with a little soya milk and then stir into pan of soya milk.
Put on medium heat to slowly bring the milk to the simmer. Whilst this is happening wisk in the Tofutti cream cheese to make a creamy texture. Add the mustard. At the simmer squeese the lemon juice into the sauce and then season to taste.
You will find this sauce quite rich, so you may want to add more soya milk.
Drain the cauliflower once it is just softening, place in a suitable over proof dish, pour over the sauce and grate the Cheddar style Sheese over the top.
Place in a 175 C oven for 15 to 20 minutes. Remove when sauce is golden brown on the surface.
Potato skins with a zing!
By Robin
The Sheese Gouda Style is ideal for this recipe as it has a definite “tang” to it.
Ingredients for one serving.
1 medium potato (maris piper ot baking potato).
One spring onion (two if they are small), finely chopped.
Two tsp of Promavel Soya cream cheese (plain).
25 grams of Sheese Gouda style (grated).
Salt and pepper to taste.
Method
Bake 1 medium potato per serving till thoroughly cooked (1 hour plus).
Alow to cool for 30 minutes.
Cut in half lengthways and scoop out the contents (don’t damage the skin).
Put the potato flesh into a bowl and mix in the spring onion.
Then add the Promavel plain soya cream cheese. add the grated Sheese – Gouda style.
Mix thouroughly. Return the mixture to the potato skins and bake in the oven for 15 to 20 minutes at 175 degrees C.
Deliciouse as a starter or a main dish in its own right.
Our special thanks to Robin for sending us those recipes!