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Light lunch/Simple Suppers

StuffedMushroomSpinach and Cheezly Stuffed Mushrooms

Ingredients Serves 4

  • 4 x large Portobello mushrooms
  • 120g VBites Mozzarella style Cheezly, grated
  • 2 cloves of garlic, minced
  • 1 tbsp of margarine (Vitalite)
  • 200g of baby leaf spinach
  • 1 tbsp of panko bread crumbs
  • 1 tbsp olive oil


  1. Preheat oven to 200c.
  2. Clean mushrooms and remove the stems by gently pulling them away from the cap. Chop the stems into small pieces.
  3. Melt the margarine in a medium pan and add the mushroom stems and minced garlic.
  4. Cook for 2-3 minutes until soft and add the spinach, stirring regularly. Once the spinach has wilted remove from the heat and add the grated Cheezly. Add salt to taste.
  5. Place the Portobello mushrooms on a baking tray and rub with olive oil.
  6. Divide the filling out into four parts and fill each mushroom then sprinkle with breadcrumbs.
  7. Bake for 10-12 minutes and serve immediately.

Meat-Free Meatball Sub with Roasted Red Pepper sauce

MeatballSubIngredients – Serves 2

  • 8 VBites meat-free meatballs
  • 80g VBites Mozzarella style Cheezly, grated
  • 2 sub rolls
  • 1 clove of garlic, minced
  • 1 small shallot, finely diced
  • 1 large roasted red pepper
    (Can either be home roasted or from a jar in brine)
  • 200g chopped tomatoes
  • Chopped parsley
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Pinch of saltMethod
  1. Preheat the grill and place the VBites meat-free meatballs on a tray. Cook for 5 minutes, turning once.
  2. Heat the olive oil in a frying pan on a medium heat and add the chopped shallot and garlic. Cook until golden brown.
  3. Finely chop the roasted red pepper and add to the frying pan with the chopped tomatoes, balsamic vinegar and parsley. Season with salt if desired.
  4. Carefully stir in the meat-free meatballs and allow to simmer for 2-3 minutes for the flavours to infuse.
  5. Take a tablespoon of sauce from the frying pan and add to the bottom of each sub roll followed by 4 meatballs to each and the remaining sauce.
  1. Sprinkle with grated VBites Mozzarella style Cheezly and grill for 2-3 minutes until melted.

JacketPotato2Fish-Free Tuna Mayo Baked Potatoes

Ingredients – Serves 2

  • Two large baking potatoes
  •  150g VBites fish-free ‘tuna’ pate
  • 3 spring onions
  • ¼ of a cucumber
  • 3 tbsp of vegan mayo (Plamil or Granovita)
  • Sprig of dill (optional)
  • Cracked black pepper (optional)


  1. Preheat the oven to 200c and wash the baking potatoes.
  2. Prick the potatoes with a fork to prevent any explosions in the oven and bake for 60-80 minutes. Turn every 20 minutes to ensure they are evenly cooked through.
  3. Finely chop the spring onion and place in a mixing bowl.
  4. Cut the cucumber down the centre and then slice into very thin half rings and add to the bowl.
  5. Mix in the VBites fish-free ‘tuna’ pate with the vegan mayo.
  6. Once the potatoes are cooked, cross cut them and serve with chopped dill and cracked black pepper (optional).

This recipe is also great in sandwiches, on crackers or just as a dip!

turkey-hamVBites’ Meat-Free ‘Turkey’, ‘Ham’ and Leek Pie

Ingredients – Serves 4

  • One VBites Meat Free Turkey Style Roast (390g) cubed
  • One VBites Meat Free Gammon Style Roast (390g) cubed
  • 3 tbsp of sunflower oil
  • 3 tbsp of margarine
  • 3 trimmed leeks, diced
  • 200g of button mushrooms, diced
  • 300ml of vegetable stock
  • 2 tbsp of plain flour
  • 250ml dairy-free cream (Oatly or Provamel)
  • 2 tbsp of chopped tarragon
  • 1 tsp of cracked black pepper
  • 1 tbsp of nutritional yeast flakes
  • 225g of vegan puff pastry (Jus-Rol)
  • 2 tbsp of soya milk

Preheat the oven to 200c – Gas mark 6.

Heat oil in a large frying pan and lightly fry the cubed turkey and gammon style pieces until sealed on each side.

In a large saucepan melt the margarine and add the leeks and mushrooms, cook for 4-5 minutes until soft and the liquid has mostly evaporated.

Sprinkle the plain flour over the mix and stir through. Add the vegetable stock and yeast flakes and simmer for 4-5 minutes.

Once the sauce has started to thicken add the turkey and gammon style pieces and stir through.

Lastly add the tarragon, dairy-free cream and black pepper. Season to taste with salt if needed.

Pour pie filling into a pie dish. Roll out the puff pastry and cover the top. Brush with a little soya milk and bake for 20-30 minutes until the pastry is fully risen and golden brown.

VBites-Chicken-and-Apricot-Tagine‘Chicken’ and Apricot Tagine (vegan)

Serves 4

  • 1 tbsp olive oil
  • 300g VBites chicken style pieces
  • 1 small onion
  • 1 glove garlic
  • 5 fresh apricots
  • ½ tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp cumin
  • Handful of coriander
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tbsp of flaked almonds
  • 500 ml vegetable stock
  • 1 tbsp plain white flour


  1. Heat oil in a medium sized pan and fry the onions until they start to brown.
  2. Add the VBites chicken style pieces and cook for 4-5 minutes turning regularly.
  3. Mix in the ground spices, garlic and flour and cook for 1 minute before adding the vegetable stock and maple syrup.
  4. Stir regularly until the sauce starts to thicken and then cover and simmer on a low heat for 10 minutes.
  5. Remove the stones from the apricots and roughly chop.
  6. Add to the pan with the chopped coriander and lime juice and cook for a further 5 minutes.
  7. In a small frying pan dry toast the flaked almonds as a garnish.
  8. Serve with couscous and sprinkle with toasted almonds.