Cruelty Free Beauty
- 4 signs you have low iron levels
- Zero Waste Beauty: Adopt a green routine with these sustainable products
- This eco-friendly beauty box is packed with refillable multi-taskers
- “I find myself using it even when I don’t need to!”
- Arctic-inspired natural skincare brand launches in the UK
- Green People launches beauty balm packaged in 100% biodegradable pot
- Lush launches same-day delivery service for its iconic handmade cosmetics
- “This cruelty-free tanning water gave me the confidence boost I needed”
- rho launches sustainable loungewear that gives back
- Rose & Caramel Raises Awareness For Women’s Self-Esteem & Mental Health With ‘I TAN FOR ME’ Campaign
- Couple launches entirely plant-based and refillable deodorant on Kickstarter
- View all
Eco Living
- Simple Hacks to Cut Your Food Waste with Gino D’Acampo
- Five Easy Ways to Reduce Food Waste
- Eat these foods to boost your mood
- Upgrade Your Cheese Toastie
- Have a healthy Christmas with these festive food swaps
- Omega-3 Health Benefits
- 5 minutes with Max La Manna
- A nutritionist’s guide to eating for healthy joints
- Easy ways to achieve your health goals
- Discover the benefits of raisins on a vegetarian diet
- Improve your gut health with California Raisins
- View all
Vegan Recipes
- Quorn Vegan Hot & Spicy Burger with Pink Slaw
- Tomato and Pumpkin Soup
- Pea and elderflower cocktail
- Matcha Coconut Ice Cream
- Vegan Lemon Bars
- Mango Salad with Thai Dressing
- Garden Gimlet
- Tofu & Green Beans Teriyaki
- Cornflakes Bombay
- Rainbow Pickle
- Soba noodles with kale and collards
- View all
Popular recipes
- Spinach and ricotta quiche vegetarian recipe
- Cheats mushroom and spinach lasagne vegetarian recipe
- Lentil bolognese vegetarian recipe
- Creamy mushroom stroganoff vegetarian recipe
- Malaysian Rendang curry vegetarian recipe
- Feta, Butternut Squash, Caramelised Onion and Cashew Nut Wellingtons
News
- ProVeg Launches Veggie Challenge App for Plant-Based Lifestyle
- Arctic-inspired natural skincare brand launches in the UK
- Selfridges to launch repair and resell services
- Lewis Hamilton Launches Plant-Based Burger Chain
- Lush drives change in cruelty-free cosmetics with £250,000 prize fund
- LONDON’S FIRST 100% VEGAN PUB REOPENS WITH NEW RESTAURANT
- Eco shop launches curated box of sustainable beauty buys
- Plates London launches plant-based online cookery course
- Your Christmas tree could help preserve the Borneo rainforest
- Pukka launches vegan pies to enjoy at home
- rho launches sustainable loungewear that gives back
- View all
7 Delicious, Speedy Ways with Tenderstem
A cross between broccoli and Chinese kale, this superfood gem has a subtle, sweetness to entice the taste buds
Tenderstem® With Teriyaki Noodles
Stir-fry 220g of chopped Tenderstem® with one sliced onion for two minutes. Add two cloves of sliced garlic, 3cm of grated ginger and one sliced red chilli and cook for another minute. Pour
200g of Teriyaki sauce into the mixture, along with two tablespoons of water, and stir. Add 300g of ready-to-eat egg noodles and sprinkle with one tablespoon of sesame seeds and some coriander.
Tenderstem® With Garlic Puy Lentils
Toast 40g of halved hazelnuts in the oven until golden brown. Steam 360g of Tenderstem® for seven minutes. Stir-fry a clove of chopped garlic for 30 seconds, then add 250g of ready-to-eat Puy lentils - season with salt, pepper and a squeeze of lemon juice. Add 20g of roughly-chopped dill and stir through. Place the steamed Tenderstem® on a plate and dress with one tablespoon of olive oil, another squeeze of lemon juice and salt and pepper. Tip the lentils over the top with two tablespoons of crème fraîche and the toasted hazelnuts.
Tenderstem® Buddha Bowl
Add two sweet potatoes - peeled and cubed - to a roasting dish with one tin of drained chickpeas, two tablespoons of olive oil, two tablespoons of whole cumin and one tablespoon of Cajun spice. Season with salt and pepper, then roast for 30-40 minutes. Fry a handful of pumpkin seeds in one tablespoon of olive oil until they pop. Sprinkle with a pinch of salt and one tablespoon of chilli flakes. Using a peeler, slice three carrots into ribbons and wash a few leaves of lettuce. Boil 200g of Tenderstem® and the carrot ribbons. Arrange the ingredients in a bowl and top with four tablespoons of hummus and the chilli pumpkin seeds. Drizzle extra virgin olive oil and finish with handful of sesame seeds.
Harissa-Roasted Tenderstem® With Goat’s Cheese
Peel and slice three shallots, then add to a roasting dish with 360g of Tenderstem®, two tablespoons of rose harissa, and one tablespoon of sea salt flakes. Mix well and roast for 15 minutes
until crispy. Remove from the oven and dress with one tablespoon of lemon juice. Crumble 125g of goat’s cheese over the top with 30g of toasted almond flakes and 10g of chopped parsley.
Serve straight away.
Tenderstem®, Beetroot & Toasted Seed Salad
Steam 200g of Tenderstem® for 3-4 minutes until tender. Cook 80g of mixed seeds with one tablespoon of soy sauce for three minutes. Arrange the Tenderstem® and 250g of pre-cooked
beetroot wedges on a plate. For the dressing, whisk two tablespoons of pressed rapeseed oil with the juice of half a lemon - season with pepper and sea salt. Sprinkle the toasted seeds
over the Tenderstem® and beetroot and top with chives. Drizzle over the dressing and serve immediately.
Creamy Lemon Pasta With Tenderstem®
Heat 280g of cream cheese with two grated garlic cloves - stir until smooth. Place 160g of spaghetti in salted water and cook for 5-10 minutes, adding 200g of Tenderstem® and 80g of
broad beans from their pods. Juice and zest one lemon and add to the cream cheese, along with 100g of vegetarian Parmesan style cheese and one teaspoon of chilli flakes,
plus salt and pepper. Coat the drained spaghetti and Tenderstem® in the sauce and serve with the broad beans, a handful of toasted pine nuts and chopped parsley. Drizzle with extra virgin
olive oil to finish.
Charred Tenderstem® With Oriental Dressing
Gently simmer 220g of Tenderstem® for approximately three minutes. In a griddle pan, toast one tablespoon of sesame seeds until brown, then put to one side. Drain the Tenderstem® and
griddle for three minutes on either side. For the dressing, mix two tablespoons of tamari, a quarter of a teaspoon each of chopped garlic, chopped ginger and chilli flakes, plus salt and
pepper. Plate up the Tenderstem® with the toasted sesame seeds and drizzle over the dressing.
For more delicious Tenderstem® recipes, visit tenderstem.co.uk
More from Vegetarian blog
Although we wouldn’t turn down a great nut roast, we've put together a selection of knockout Christmas dishes that blow this traditional veggie dish out of the water!
Another World Vegan Month has been and gone and with the start of a new month, December turns our attention to the looming festivities and excitement to gather together with our loved ones. So whether you’re shopping for a fabulous free-from foodie, ethical fashion lover or green beauty queen, we’ve found some of the best vegan-friendly gifts to leave under the tree this year...
Our beautiful bumper Christmas issue is out now and oh boy you’re in for a treat…
Born in 1915, Pyrex has been offering families new ideas to help prepare, cook and serve their food for over a century. Here are our some of our favourite Pyrex recipes...
Every year on the 1st of November, World Vegan Day sparks a month of lively vegan-filled discussion, encouraging vegetarians and meat-eaters alike to learn more about what it means to be a vegan. Whether you're new to veganism or a seasoned pro, World Vegan Month gives everyone the opportunity to raise awareness and encourage us all to try a plant-based diet.