Liven up your midweek meals with these vegan recipes featuring The Vegetarian Butcher’s What the Cluck chicken-style chunks. From zingy green risottos to Asian-inspired lettuce cups, these ideas are fresh, fun and full of flavour. You won’t miss the meat.
Quick and easy, this teriyaki-style ‘chicken’ recipe is on the table in under 30 minutes. The What the Cluck chunks are cooked and coated in a simple homemade sauce flavoured with soy, ginger and garlic. Serve it all up with pickled carrots and cucumber, rice noodles and crisp lettuce cups.
This hearty rice bowl is a feast for the eyes. The chicken-style pieces are stir-fried with paprika and cumin and finished off with a squeeze of lime. Pile them onto rice along with a colourful array of toppings, including tomatoes, peppers, avocado and sweetcorn.
This salad recipe is a vegan twist on the classic Caesar. The chicken-style chunks are pan-fried and then tossed with romaine lettuce leaves, crispy spiced chickpeas, garlicky croutons and avocado. Drizzle it all in a homemade creamy dressing.
This green risotto recipe is fresh and vibrant. To give the dish its vivid colour, whizz peas into a purée and stir through cooked arborio rice and What the Cluck chicken-style chunks. Finish off with a herby gremolata for added crunch.
This pasta bake recipe is perfect for a midweek meal. Quick and easy, the chicken-style chunks are served in an arrabbiata-style sauce with roasted red peppers and finished off with melted vegan mozzarella.
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