VECON® RECIPES

VERSATILE VECON®

Add zest to vegetarian savoury cooking using VECON® vegetable stock. The smooth, concentrated paste contains a unique blend of vegetables, enhanced by yeast extract and hydrolysed protein. It's high nutritional value is further boosted by added iron and vitamins. Vecon vegetable stock is free of artificial colours, flavours, preservatives and other additives. Approved by the Vegetarian Society, it is also suitable for vegans and those who need to avoid lactose and gluten. Low in calories, with only 7 per teaspoonful, VECON® has virtually no fat or added salt and adds flavour to meals and soups.

QUICK COOK TIPS

· PIES - Add VECON® instead of salt to your pastry mix - allow 1 teaspoon per 225g flour. Delicious for quiches, flans and pies.

· BREAD - When making homemade bread or savoury scones, rub in 1 teaspoon VECON® per 200g flour.

· GRAVY - Give gravy that extra boost of flavour with VECON®.

· RICE - Add 1 teaspoon VECON® to the water when cooking rice for added flavour - no need to add salt to the water either.

· SPREADS - For a savoury bite combine 50g vegetable margarine or butter with teaspoon Vecon and spread on some bread or toast.

· STIR FRIES - When stir frying vegetables add teaspoon VECON® - the moisture from the vegetables will dilute the paste to give a delicious sauce.

· DRINKS - The old time favourite - pure and simple - add 1 teaspoon VECON® to a mug of hot water for a healthy, satisfying, caffeine-free drink - low in calories too!

· DIPS - Mix VECON® with natural yoghurt, cream or curd cheese to make a tasty party dip or filling for a jacket potato.

· SOUPS & STEWS - VECON® adds extra flavour to vegetable bakes, pie fillings, stews and soups.

PANCAKES Serves 4 100g plain flour (1/2 wholewheat, ½ white) 1 tsp Vecon vegetable stock 275ml skimmed milk 2 free-range eggs, beaten vegetable oil for frying Place flour in a mixing bowl, rub in Vecon. Beat in milk and eggs to form a batter and allow to stand for at least 10 minutes. Heat oil in a heavy-based frying-pan. Pour in sufficient mix to cover the base of the pan. Allow to lightly brown, then turn with a large flat spatula, or if you're feeling adventurous, with the flick of a wrist! When browned on both sides, remove from pan and stack on between sheets of grease-proof paper. Cover and keep warm in the oven.

PANCAKE VARIATIONS
BREAD PANCAKES
Make the batter with 50g plain wholewheat flour and 50g wholemeal breadcrumbs for an interesting texture and flavour.

HERBY PANCAKES
Add 15ml mixed herbs to your prepared batter
mix.

OPEN SESAME PANCAKES
Make basic mixture, adding 3 tblsp of toasted sesame seeds. Make 6 small pancakes and serve open with sauce spooned on top.

THREE C's SAUCE
(Cauliflower, Cheese and Capers)

Serves 4
350g cauliflower, cut into florets
1½ tsp VECON® vegetable stock
25g vegetable margarine
50g wholemeal flour
425ml skimmed milk
½ tsp ground cumin
pinch of nutmeg
ground black pepper
38g capers
50g vegetarian cheddar cheese, grated

Cover cauliflower with boiling water, add 1 tsp VECON®, cook until just tender and drain.
Melt margarine in a pan, add cauliflower, stir in flour and gradually add milk, stirring all the time. Add the remaining VECON®, cumin, nutmeg, seasoning, caper and cheese. Spoon over warm pancakes and serve.

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CARROT RING WITH MUSHROOM SAUCE Serves 6 225g carrots, finely grated 175g vegetarian cheddar cheese, grated 100g crushed wholemeal wheatcrackers 2 free-range eggs, beaten 275ml skimmed milk ½ tsp mixed herbs ground pepper 1 tsp VECON® vegetable stock Filling: 50g lettuce leaf selection Sauce: 1 clove garlic, crushed 1 small onion, chopped 175g mushrooms, finely slice 50g butter or vegetable margarine 15ml wholemeal flour 225ml skimmed milk ½ tsp VECON® vegetable stock juice of ½ lemon 15ml soy sauce 15ml sherry ground black pepper

You will need a well-greased ring mould for this recipe or alternatively improvise with a small cake tin placed inside a larger one. Stir the carrots, cheese and crackers into the eggs and milk with the herbs and pepper. Dissolve the VECON® in a little boiling water, add to the mixture and spoon into the ring mould. Place in a deep tray half filled with water and steam bake in a pre-heated over 180 C/350 F about 45 minutes, or until firm. Turn out of the mould and keep warm. Before serving fill with a selection of lettuce leaves.

Meanwhile, make the sauce. Saute the garlic, onion and mushrooms in the butter or margarine. Sprinkle in flour and gradually add the milk, stirring continuously. Add the rest of the ingredients and serve.

EGGPLANT SPAGHETTI

Serves 4 1 tsp salt 1 large eggplant, sliced into rounds 225g wholewheat/white spaghetti 2 tsp VECON® vegetable stock 15ml onion, chopped 1 clove garlic, crushed 30ml olive oil 400g tinned tomatoes, chopped 50ml natural yoghurt pinch nutmeg pinch chilli powder 25g wholemeal breadcrumbs 25g sesame seeds ½ tsp oregano ground black pepper

Sprinkle salt(Gilberts Biosalt)over the eggplant, cover and leave for 20 minutes, rinse thoroughly and towel dry. Meanwhile, cover the spaghetti with boiling water, add 1 tsp VECON® and cook until tender, drain well. Saute the onion and garlic in half the oil, add aubergines and cook until tender. Liquidise tomatoes with remaining Vecon and sir in yoghurt, nutmeg, chilli and cooked spaghetti. Pour the tomato mix into an oiled baking dish, cover with eggplant layer, finish with black pepper. Bake in a preheated oven 200C/400F for 15 minutes.

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