Vegan Lasagne with Nozerella
A simple tasty vegan lasagne using mostly Get Loose ingredients.
Read MoreA simple tasty vegan lasagne using mostly Get Loose ingredients.
Read MoreSimple Vegan Taco recipe using mostly Get Loose ingredients
Read MoreProducer Spotlight on I Am Nut OK Vegan cheese. How the company started, the ingredients, why we love them and links to recipes.
Read MoreNotes;
Serves two but can be factored up for more portions.
Seasonal vegetables can be substituted for those listed.
Ingredients with * can be purchased at Get Loose.
2 tbsp olive oil *
1 small onion, chopped
60g sunflower mince *
1 carrot, diced
1 pepper, seeds removed and chopped
50g/3½oz green beans, chopped
1 tomatoes, chopped
1-2 chillies, seeds removed and flesh chopped
salt and freshly ground black pepper *
100g Polenta *
200ml boiling water
1tsp bouillion *
1/4 small cabbage (or other similar brassica) shredded
2 tbsp peanut butter *
For the chilli, soak the sunflower mince in hot water for 5-10 mins.
Heat the oil in a large pan and gently fry the onion until soft but not brown.
Add the carrots, peppers, fry briefly then add the tomatoes, green beans, sunflower mince and chillies.
Reduce heat, simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper.
For the sadza, put the polenta in a pan, add 200ml of boiling water (with the bouillion already added), stir continuously over a low heat with a wooden spoon for around 5 mins. Add more hot water if needed. Optional oil or butter can be added if desired.
For the cabbage, pour about 100ml of water into a pan and bring to the boil. Add the cabbage and cook for around 5 mins until softened but still crunchy.
Stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli.
You may have noticed that the “treat section” opposite the till has recently expanded to include bags of goodies from The Raw Chocolate Company . These are vegan, plastic free and organic, of course. We also stock their chocolate almonds and chocolate vanoffe cashews loose!
These are the items currently in stock
We thought you might be interested to find out more about this company.
It all began with the company founder experimenting with raw cacao in his kitchen. He eventually had creations he wanted to share with his friends and family.
Raw Cacao - the cacao is sun dried and not heat treated, keeping it as close to it’s natural state as possible.
They spend at least three times longer than other manufacturers grinding the ingredients, super smooth for a luxurious experience.
All products are refined sugar free, they use coconut sugar instead. This has a slower energy release.
All the ingredients used in the products are certified organic.
Their cacao suppliers, Sierra Organics, are involved in a tree planting project to avoid serious deforestation in Peru and support the Agro-forestry in the area.
Their cacao is sourced in the surrounding areas of the Rio Abiseo National Park in San Martin Peru, and the National Gamekeepers Organisation, they also work with the Amazonia Viva project.
Find out more about agroforestry in these from their cacao supplier Sierra Organic here.
The bags are home compostable. Bring your own container for the loose chocolate cashews and almonds.
The products are made in a factory in Henfield, surrounded by hills and fields in the Sussex countryside.
All staff are paid the living wage on principle, plus many other benefits, however they are not certified.
Soil Association Organic
Vegan Approved
B Corp (Pending, they used to have it but new ownership means they had to reapply)
Sierra Organic Partners
Technically the chocolate / honey coated fruit and nuts we sell are called ‘dragee’.
The term 'dragee' has French origins and is used to describe a variety of sugar-coated nuts/sweets. The earliest form of dragees dates back to ancient Rome, where nuts and seeds were coated in honey and used in celebrations. Over time, sugar replaced honey as the coating of choice, and the art of dragee-making evolved with the introduction of chocolate in the 19th century.
The Raw Chocolate Company has a number of recipes on their website for you to experiment with.
We have adapted the Chocolate Peanut Butter Popcorn Bar to use Get Loose ingredients. Check it out here.
Simple salad using mostly Get loose ingredients. Can be adapted for seasonal vegetables and herbs.
Read MoreSimple and quick salad using buckwheat, high in protein and fibre. Perfect for weekday lunch or picnic.
Read More200g rolled oats
50g almonds, roughly chopped
2 tbsp desiccated coconut (optional)
2 tbsp sesame or coconut oil
2 tbsp unrefined sugar mixed with 1 tbsp warm water
2 tbsp pumpkin seeds
1/2 tsp cinnamon powder
Roast oats, almonds, desiccated coconut and pumpkin seeds in a frying pan and stir frequently for 3-5 mins.
Add oil and sugar, mix well.
Stir for a further 3-5 mins until all ingredients are coated.
Sprinkle with cinnamon powder.
Remove from heat and allow to cool.
Store in an airtight container for up to 2 weeks.
Makes about 20
200g plain flour
5 tbsp coconut oil, melted
50g nuts - almonds or hazelnuts - roasted and chopped coarsely
50g chocolate buttons, chopped coarsely
1 tsp (5 g) baking powder
100g unrefined sugar
Optional : add 2 tbsp aquafaba (chickpea tin water) to sugar and oil mix
Preheat oven to 180°C and line baking tray with silicone mat or parchment paper.
Whisk sugar and coconut oil together.
Mix in other ingredients and shape into 1 tbsp sized dough balls.
Flatten lightly before placing on baking tray.
Cook for 20 minutes or until golden brown.
1 tin fava beans drained
1 tablespoon light tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon smoked paprika
½ teaspoon salt
Optional: add chopped garlic
Blend drained fava beans with tahini, olive oil, lemon juice, smoked paprika and salt.
Add more oil if needed to get desired consistency.
Adapted from a Hodmedod's recipe (one of our suppliers)
50ml olive oil
1 tbsp apple cider vinegar
2 tsp honey
2 tsp miso paste
Black pepper
2 cloves of garlic chopped (optional)
1 tin Hodmedod's whole fava beans drained
1/2 tin 5 bean mix drained
1/2 tin butter beans drained
1/2 jar sweetcorn
1/2 jar of roasted peppers or a sweet pepper chopped
Optional: salad leaves / chopped fresh parsley & mint
Mix dressing ingredients together
Mix salad ingredients together
Combine!
1 jar (190g) grilled peppers
1 tsp cumin seeds
125g roasted almonds or walnuts (roast while making something else for 8-10 mins)
3 tbsp olive oil (or use oil from the pepper jar)
1/4 tsp paprika
Pinch of salt
1 tbsp lemon juice
Blend all ingredients to a paste.
Add 1-2 tbsp water for a thinner texture.
Enjoy with carrot sticks, bread or crackers.
175g flour
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
3 tbsp pumpkin seeds, chopped
3 tbsp capers or pitted olives, chopped
2 tbsp olive or rapeseed oil
1/4 cup water
Mix dry ingredients together.
Add oil and water, mix and knead dough for a few minutes.
Roll out the dough between 2 sheets of baking paper.
Cut into shapes and bake on paper lined tray at 180 degrees C for about 15 mins.
Keep in an airtight container once cooled.
1/4 tsp dijon mustard
1/4 wholegrain mustard
1 tbsp apple cider vinegar (or lemon juice)
1 tbsp rapeseed / sunflower oil
2 tbsp olive oil
salt & pepper
Mix dijon mustard & wholegrain mustard with cider vinegar (or lemon juice).
Add rapeseed oil and olive oil, mix well (you can mix it all in a glass jar)
Season with a pinch of salt and ground pepper.
Serve with salad or steamed vegetables.
Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.
80g sunflower mince (soak in a bowl of water for 10 mins, drain before using)
½ jar of passata
150g dry weight pasta
Oregano, dried, 1tsp
1 tin aduki beans (or other tinned beans)
½ jar of sundried tomatoes chopped
½ jar of olives chopped
Chilli flakes to taste
Optional: add onion and other vegetables from the bottom of the fridge.
Cook pasta for 5-7 mins - you may need a little longer if using wholemeal pasta.
Meanwhile add all other ingredients to a large pan and simmer for 10-15 mins.
Combine pasta and sauce, and add a few chilli flakes to your taste.
Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.
Ingredients
Corn & rice fusilli pasta, 150g dry weight (or any other pasta you like)
1 jar vegan basil pesto
1 jar tempeh drained
1/3 jar sun-dried tomatoes chopped
1/3 jar black olives chopped
Optional: any vegetables you have left in the fridge
Preheat oven to 180 degrees.
Slice tempeh and mix with 1/2 pesto jar, roast in oven on non stick tray for 20 mins.
Meanwhile cook pasta 6-7 mins. Drain.
Stir through rest of pesto, add other ingredients and top with crispy tempeh.
Can be served cold as a salad or bulked up to make extra for lunch.
Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.
Ingrediants
1 tbsp rapeseed oil
1 block of tofu
Thai Curry Paste (we have red, yellow, and green) - 1/4 jar or to your taste
1 tin of coconut milk
1 tin carlin peas (British chick peas)
150g rice (choose your favourite)
Seasonal vegetables of your choice
Wrap tofu block in cloth napkin, place in shallow bowl.
Put a heavy weight like a tin on top to press out excess water. Leave for 20 mins.
Cook the rice, timing depends which kind you have bought.
Cut tofu into small blocks.
Stir fry tofu until crispy on the outside.
Add the rest of the ingredients.
Heat through.
Soya beans make a great snack!
Just soak the desired amount of beans in water for 8-12 hours.
Drain
Coat in olive oil, salt and paprika (or other seasonings)
Roast at 180 (fan) for 25-40 mins until desired level of crunch is achieved.
Great way to fill up the oven while other things are being cooked.
Can be eaten warm, or stored in an air tight container when cool.
Currently soya beans have 40% off (March 2023) as they are being discontinued. Grab them while we have them left!!
Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.
1 tin red kidney beans
150g red lentils (rinsed)
1/2 tsp turmeric
2 tbsp rapeseed oil
1/2 tsp ground cumin
1 tin chopped tomatoes
1 tbsp tomato puree
pinch of chilli flakes
pinch of salt
2 tbsp of yogurt
Optional: fresh chopped ginger garlic and chilli to taste (fry off for 5 mins in a pan before starting method below)
Place salt, lentils, tumeric and chilli flakes in a large pan and cover with water by about 5cm, bring to boil and simmer for 15-20 mins until lentils are cooked.
Add tomatoes, beans, tomato puree, simmer for 5 mins.
Serve with yogurt and one of the five kinds of rice we stock: short grain, long grain brown, jasmine, white basmati, arborio!
Ingredients:
50g pearl barley
winter vegetables peeled and diced
chickpeas or carlin peas
20g pecan nuts roasted
10g dried cranberries
25g Blue Cheese or Vegan I Am Nut OK Goat “not cheese”
1tbsp & 1tsp olive oil
1tsp apple cider vinegar
Method:
Roast winter veg with 1tsp olive oil until tender.
Dry roast pecans for 7 mins.
Cook pearl barley in boiling water for 30 mins, drain.
Drain chickpeas / Carlin peas and mix into pearl barley with pecans, cranberries, olive oil and cider vinegar.
Crumble blue cheese / not goat on top