Best known for its deliciously healthy, award-winning organic and plant based soups, Tideford Organics (www.tidefordorganics.com) also offers an array of 100% organic and plant-based pestos, sauces and miso which not only tantalise your taste buds but are the perfect inspiration for vegan (and non-vegan) dishes this Veganuary 2021.  

For those wanting to experiment with home cooking and intriguing ingredients, Tideford Organics has created some super tempting recipes that will get your Veganuary off to a flying start.

AVOCADO + BASIL PESTO BRUSCHETTA

Enjoy as a weekend brunch or nutritious snack, this recipe featuring our Basil Pesto takes avocado on toast to a whole new level!

INGREDIENTS

• Small baguette, sliced
• 2 tbsp extra virgin olive oil
• 1 avocado
• Salt + pepper
• 1 small red chilli, seeded + chopped
• Handful fresh coriander
• 1 pot Tideford Organics Basil Pesto

METHOD

1. Brush slices of the French bread with a little extra virgin olive oil + toast lightly.
2. In a bowl, mash up the avocado with a little salt + pepper + mix in some of the chilli.
3. Spread the avocado mixture onto the toasted bread + top with a generous spoonful of the pesto.
4. Garnish with the rest of the chilli, coriander leaves + serve!

VEGAN RAMEN LUNCH BOWL

Rustle up our super simple vegan ramen featuring our Fresh Red Miso for a light and wholesome lunch packed full of umami goodness.

INGREDIENTS - SERVES (4 PEOPLE)

• 1 tbsp sesame oil
• 3 spring onions, sliced
• 200g mushrooms, thinly sliced (shiitake work well)
• Half a head of shredded white cabbage
• 2tbsp Tideford Organics Red Miso paste
• 600ml hot water
• 100g gluten free Soba noodles or brown rice noodles

FOR THE TOPPINGS:

• 2 tsp sesame oil
• 4 baby pak choi, sliced in half
• Salt to taste
• 400g firm tofu
• 2 tbsp tamari sauce
• Sweet Chilli sauce to taste

METHOD

1. Heat 1 tablespoon of sesame oil in a large soup pot. Add the spring onions and shiitake mushrooms and cook over medium high heat for about 3 minutes, stirring occasionally. Add the cabbage and continue cooking for 4 minutes.
2. Add the Red Miso Paste and hot water and bring to boil. Add the noodles, reduce the heat to low, cover and simmer until the noodles are cooked through.
3. In the meantime, prepare the toppings. Heat 1 tsp of sesame oil in a non-stick frying pan. Arrange the baby pak choi halves flat side down, add salt and cook over a medium high heat for 3 to 5 minutes until the surface starts to brown. Turn them over and cook for another 2 minutes. Keep warm until ready to use.
4. Heat 1 tsp of sesame oil in the same pan. Add the diced tofu* and cook, tossing often, for 3-4 minutes or until it starts to brown. Add the tamari sauce and cook for another minute.
5. Serve the ramen hot in a large bowl, topped with the sautéed baby pak choi, tofu and a spoonful of chili sauce.

*Tip – if using soft Tofu then simply add to the ramen broth for a couple of minutes until heated through.

VEGAN MOUSSAKA WITH TOMATO + BASIL SAUCE

A deliciously warming vegan version of this classic Greek dish – layers of aubergine + potato combined with a creamy vegan béchamel + our Vegan Tomato + Basil Sauce. Preparation time: 20 mins

Cooking time: 30 mins

INGREDIENTS

• 4 tbsp vegetable oil
• 1 small aubergine, ½ cm slices
• 1 large potato, ½ cm slices
• 2 x 300g pots Tideford Organics Vegan Tomato & Basil sauce
• 100g quinoa
• 250ml vegetable stock (or 1 vegetable stock cube dissolved in 250ml hot water)
• 250ml soya milk
• 30g vegan spread
• Salt + pepper
• 30g wholemeal breadcrumbs
• Oregano to garnish

METHOD

1. Pre-heat oven to 160C/350F/gas mark 4.
2. Simmer the quinoa for 12 - 15 minutes in the vegetable stock.
3. Meanwhile, heat 2 tbsp oil in a pan and fry slices of aubergine on both sides. Set aside. Repeat with the potato slices.
4. Lightly grease a shallow oven-proof dish. Arrange half the aubergine slices across its base and top with one pot of the tomato + basil sauce and half the quinoa. Arrange the potato slices on top and add the second pot of sauce and remaining quinoa. Finish with the remaining aubergine.
5. In a small cup add a little of the soya milk to the cornflour and mix into a thin paste. Add to the remaining soya milk in a saucepan and whisk continuously over a gentle heat until thick and smooth. Stir in the vegan spread* and season with salt and pepper.
6. Pour over the aubergine and sprinkle with gluten free breadcrumbs and oregano.
7. Bake for 30 minutes until golden brown on top.

*Tip: Use 50g of cauliflower puree in place of vegan spread for extra goodness

PORTOBELLO PESTO PIZZA BURGERS

Quick + easy, these tasty Portobello Pizza Burgers by Veganuary star our Vegan Basil Pesto to make the perfect mid-week meal.

INGREDIENTS

• 2 Portobello mushrooms
• 4 tsp Tideford Organics Vegan Basil Pesto
• 2 olives, chopped
• 10 capers
• ½ tomato, sliced
• 2 tbsp dairy-free cheese

METHOD

1. Heat the oven to 200°C.
2. Remove the stems from the mushrooms + scrape out the gills with a teaspoon.
3. Spread 2 tsp pesto on the inside of each mushroom, lay on the olive, capers + a slice of tomato then top with the cheese.
4. Place on a baking sheet + cook in the oven for 15-18 minutes.
5. Enjoy!

Tip: try serving inside a wholemeal bun with a side salad + fries for a delicious dinner

COURGETTI WITH BASIL PESTO

Courgetti is one of those quick dinner staples that's so incredibly easy to make, but never fails to impress. If you don't fancy diving into a bowl of carbs, it's a bit of a knight in shining armour and subs in perfectly for a bowl of spaghetti. We love it with a good dollop of homemade vegan pesto.

INGREDIENTS - SERVES (2 PEOPLE) FOR THE COURGETTI

• 2 x courgettes
• A dash of olive oil
• A spiraliser

FOR THE TOPPING

• 2 tbsp Tideford Organics Vegan Basil Pesto
• A handful of pine nuts, for decoration

METHOD

1. Pop your courgettes through the spiraliser, to create long courgette curls.
2. Toss them in olive oil, season and cook in a frying pan for 3 minutes.
3. Once the courgette is nicely al dente, stir through the pesto quickly, whilst it's still over the heat.
4. Sprinkle with pine nuts and serve immediately. 

Great tasting, honest food that's good for you and the planet, you'll find a range of Tideford Organics products in major supermarkets nationwide, including Tesco, Sainsbury's, Morrisons, Waitrose, Co-Op, Ocado, Amazon Fresh and Able & Cole. 

Ends

For further information, samples or high-resolution imagery, please contact:

Lisa Balliache: lisa@feelagency.com / 07778 264132

Louise Barnett: louise@feelagency.com / 07713 742685

Notes to Editors

Tideford Organics has been making award-winning organic soups and sauces in Devon for nearly 25 years.

Its mission has always been the same: to create high quality, simple, organic food, using the best possible ingredients. Natural, gluten-free ingredients you'd find in your own kitchen. Just the good stuff.

In 2016, Tideford decided to take it all a step further. Instead of plants and veg being the hero of its recipes, the company decided to make them the only ingredient in the stuff it makes, becoming a wonderfully accessible organic vegan brand, with riveting flavours that vegans, vegetarians, flexitarians and meat-eaters alike can enjoy. 

Tideford's ethos is to encourage everyone to eat more veg and less meat for the benefit of the planet – one bowl at a time.