Spending more time at home and looking to experiment in the kitchen? Cauldron, the UK’s favourite plant-based brand in chilled meat-free, is making it even easier to try going veggie this National Vegetarian Week (11-17 May 2020), with a mission to prove that you can still enjoy all the classic dishes you love…without the meat.
Made with plant-based goodness that’s better for you and the planet, Cauldron has created twists on old classics that have been trialled by renowned comedian, writer and national treasure, Stephen Fry. Stephen, a supporter of National Vegetarian Week, will cook up Brits’ favourite, classic meals made with plant-based ingredients. These include: Cauldron Tofu Fish N Chips and Cauldron Tofu Rogan Josh.
Stephen Fry, national treasure and supporter of National Vegetarian Week, said: “I think it’s fair to say that there’s never been a better time to try cutting out meat and living a plant-based life. I’ve found it good for health and energy, and if we all joined in … well, wouldn’t the planet be pleased!”
Still pining for more? You can also download Cauldron’s fantastic “Inspiration Guide” from the website HERE packed full of veggie fave recipes for breakfast, lunch and dinner. Compiled from the most liked recipes on Instagram, including Vegan Tofu Thai Green Curry to Vegan Pad Thai Noodles, there’s something to tempt everyone and the guide promises to make it easy for vegans, vegetarians and meat-eaters alike to revisit much-loved dishes time and time again.
Vegan Pad Thai Noodles
A quick and easy mid-week vegan meal that will leave you wanting more. This popular Thai dish contains our delightful Cauldron Organic Tofu which can be cooked and served in a variety of exciting ways.
200g Cauldron Organic Tofu
4 tbsp green Thai paste, use more or less depending on heat preference
3 tbsp groundnut or other flavourless oil
2 cloves garlic, crushed
1 medium red chilli, deseeded and finely chopped (optional)
1 medium red onion, thinly sliced into half moon shapes
2 tbsp soy sauce
Juice of 1 large lime (about 2 tbsp)
100g rice noodles, pre-cooked
Chopped coriander, crushed peanuts (optional) and spring onions to garnish.
- Cut the tofu into thin strips and coat with the Green Thai paste – leave to marinate.
- Heat the oil in the frying pan or wok add the tofu pieces and cook until golden brown approximately 3-4 minutes, remove from the pan and reserve.
- Add the garlic, chilli and red onion (adding a little more oil if necessary) and fry for 3-4 minutes, or until the onion is tender, then keeping the heat high, add the tofu pieces back to the pan.
- Pour over the soy sauce and the lime juice, then stir this for just a few seconds before adding the noodles, toss them around for 2-3 minutes, or until the noodles are heated through.
- Mix in half the garnish and stir, serve with the rest of the garnish sprinkled over.
Lynne Elliot, Chief Executive at the Vegetarian Society, added: “National Vegetarian Week is a great opportunity to get more shoppers interested in the benefits of a vegetarian diet and eating more plant based meals. We’re so pleased to have Cauldron sponsoring the week and we’re looking forward to sharing their delicious plant based versions of classic meals, helping everyone to try more veggie food/eat to beat climate change.”
Download Cauldron’s Inspiration Guide now at https://www.cauldronfoods.co.uk/vegetarian-week#inspiration-guide and follow @CauldronFoods on Twitter, Instagram, and Facebook for daily vegspiration
Find out more about the Cauldron National Vegetarian Week Recipes with Stephen Fry here: https://www.nationalvegetarianweek.org/get-cooking/