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Happy New Year!
You’ve probably noticed things are looking a little different around here as we’re going through a rebrand. As we transform everything over to our extraordinary new look we’re expecting there may be some issues here and there. We’re really sorry for any inconvenience caused and really appreciate your patience and understanding. We’ll be back to normal very soon and if you encounter any issues you need us to fix right away please reach out to us at email@example.com. We’ll get back to all enquiries from the 4th. Thanks so much again for your support!”
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If you're looking for a naturally delicious, quick and easy lunch or dinner, then look no further. This hearty sandwich is as satisfying as it is nutritious - watch out, or you'll be having it every night of the week.
Recipe by Better Nature
1 h 50 min
360g (2 packs) Roast Tempeh Bites 2 teaspoons oil for cooking 8 slices of sourdough bread (or any bread of your choosing) 1/2 head of thinly sliced red cabbage 3 sprigs of finely chopped rosemary 1 tablespoon olive oil
1 knob of vegan butter 1 sliced red onion 125ml red wine vinegar 150ml agave syrup or maple syrup 1 finely chopped red chilli 200g fresh spinach 300ml plant-based milk 25g vegan butter 1/2 chopped white onion 3 cloves 1 crushed garlic clove 1 bay leaf 1 thyme sprig 1 teaspoon miso paste or soy sauce 50 grams white breadcrumbs 1/4 teaspoons mustard Pinches of salt and pepper 1 medium peeled and grated horseradish root 1 1/2 tablespoons mustard 2 teaspoons vinegar 1/2 cup vegan mayonnaise A pinch of pepper
Red cabbage: Add the red cabbage, rosemary, olive oil, vegan butter, red onion, red wine vinegar, agave syrup and red chilli to a pan and cover with 300ml of water. Bring to a simmer, then reduce the heat, covering and gently cooking for 1½ hrs, stirring frequently. If too dry, add more water.
Bread sauce: Simmer the milk, vegan butter, chopped onion, cloves, garlic cloves, bay leaf, thyme and miso paste in a pan for 20 mins. Stir the breadcrumbs into the pan and simmer on a low heat for around 3 minutes. The sauce should start to thicken and form a relatively smooth consistency. Add in the mustard, then season with salt and pepper.
Horseradish sauce: Mix together the grated horseradish, mustard, vinegar, vegan mayonnaise, and pepper in a small bowl. Stir until fully combined.
Roast Bites: Heat 2 tsps oil in a pan over medium heat. Add in the bites and cook for 3 minutes, stirring occasionally.
Place the bread slices out flat and top up 4 of them with the spinach, red cabbage, bites, vegan bread sauce and horseradish sauce. Place the other 4 slices on top of them.
If you aren't sure how to cook tempeh or are looking for some inspiration, download our free cookbook. You'll discover our favourite naturally delicious recipes, along with some fun tempeh facts and activities.