Chocolate Hazelnut Spread

Adapted from Deliciously Ella’s first cookbook, homemade ‘Nutella’ is simply delicious and you can control how sweet it is!

You’ll need a good blender or food processor.

Makes 1 large jar

Ingredients (when in italics available from the van)

375g Hazelnuts (approx £6.75)

3 tablespoons Cocoa Powder (approx 25p)

Upto 150ml maple syrup

150ml water

Total cost from Incredible Bulk approx £7

Method:

Preheat oven to 200oC and bake hazelnuts for around 10mins, remove and allow to cool.

Once cool, place in blender/food processor and blend for about 10miins until fully broken down. Then add maple syrup and cocoa and blend until fully mixed. Gradually add water to blender until spread reaches right consistency.

Store in airtight jar in fridge, should keep for 1-2 weeks.

Zero Waste Tips

Shop for maple syrup in glass jar that you can reuse for your refills!

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Sweet Beet Breakfast

Adapted from Deliciously Ella’s Every Day cookbook, this pretty breakfast is sure to cheer up any morning!

You’ll need 2 jars and a blender.

Serves 2

Ingredients (when in italics available from the van)

70g porridge oats (approx 20p)

20g buckwheat (approx 10p)

20g desiccated coconut (approx 15p)

20g linseeds (gound) (approx 16p)

2 tablespoons hemp seeds (approx 20p)

2 tablespoons chia seeds (approx 15p)

1 small beetroot (approx 30g)

1 small apple

1 banana

1 tablespoon nut butter (make your own)

Total cost from Incredible Bulk approx £0.96

Method:

Preheat oven to 220oC, place beetroot on baking tray and allow to cook for about 1 hour, until skin can be easily peeled off. Once beetroot has cooled, peel skin off and place beetroot in blender.

Peel, core and chop apple and banana and add to blender. Add almond butter to blender and 200ml water. Blend until mix is smooth.

In 2 jars split your oat and seed mix evenly into both jars and then divide your blended beetroot mix into the jars. Stir well and place in fridge for 4 hours or overnight.

Return to room temperature to serve, can also be heated up by placing in a pan, adding a little water or milk to mix and gently warm.

Can be stored in jars for 2 days.

Zero Waste Tips

Shop for fruit loose from your local greengrocer.

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Lentil Stew

Inspired by a delicious stew we had at Can Muson in Ibiza we set out to make our own, helped by this recipe from Harvest Kitchen.

Serves 4-6

You’ll need a large saucepan.

Ingredients (when in italics available from the van)

4 tablespoons Olive Oil (approx 29p)

1 onion, chopped

1 celery stalk, chopped

2 leeks, chopped

4 cloves garlic, minced

bunch of kale or spinach, chopped

3 potatoes, cut into small chunks

2 carrots, chopped

1 can chopped tomatoes

1 litre vegetable stock (approx 14p)

500 ml water

400g dark speckled lentils (approx £2)

1 teaspoon cumin (approx 8p)

salt and pepper to taste

Total cost from Incredible Bulk approx £2.51

Method

Rinse lentils and set to one side.

Heat oil in large saucepan and stir in onions, celery, and leeks and cook for about 4 to 5 minutes until soft. Add garlic and cumin and cook for another minute or two. Add the remaining ingredients; lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning. Bring to a boil, then cover, and let simmer on medium-low heat for about 30-45 minutes until lentils are tender and vegetables are just fork tender.

Taste and add extra seasoning if needed. Serve!

Zero Waste Tips

Look to buy your veggies plastic free from your local greengrocer or grower. You can also use up any veggies you have leftover in the fridge - courgettes, spinach, parsnip etc would all work well!

Buy lentils, stock, spices and oil from refill shop to avoid single use packaging.

Any leftovers can be stored in fridge or frozen to avoid food waste.

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DIY: Sprouts

Sprouting literally means bringing your dried seed back to life- which is a pretty cool process to watch and be a part of! The process of sprouting makes the seed more easily digestible and more nutritious. It’s easy to do at home and you don’t need any fancy equipment to do it!

A small amount goes a long way and its best to do little and often. Add as a topping to your favourite meals for a nutritious boost!

We’ve made it super easy and have a sprout mix ready to go for a great mix of sprouts that are a perfect meal topper. But you can also buy grains, beans and seeds separately to sprout on their own. Items that are good to sprout: Fenugreek seeds, mustard seeds, pumpkin seeds, sunflower seeds, chickpeas, dark speckled lentils, buckwheat, quinoa and bean mix (although as this contains kidney beans the bean mix must be cooked before eating as you shouldn’t eat raw sprouted kidney beans).

Ingredients (when in italics available from the van)

100g sprout mix (approx £1) (contains fenugreek, mustard, pumpkin, sunflower, chickpea, dark speckled lentils and buckwheat)

Total cost from Incredible Bulk approx £1

You’ll need a bowl, colander and an old glass jar sterilised with a piece of fabric for a lid and elastic band to keep in place.

Method

Rinse the seeds under cold water. Place into bowl and cover with three times the quantity of water. Set aside to soak for 8 hrs / overnight.

Drain the soaked mix in a colander and transfer to your jar, place the fabric on top and secure with elastic band. Place in an ambient place - out of direct sunlight, not too warm.

Each morning and evening rinse and drain the seeds (we tend to fill up the jar with water and then drain the water out) . Within a day or two you will see the sprouts start to grow! After around 3-5 days your sprouts will be ready to eat. Transfer to a fresh jar in the fridge, seal and use within 3-5 days. (Give the seeds a good rinse before eating).

Zero Waste Tips

Sprouts are often sold in plastic packets so growing your own at home is a great way to avoid single use packaging!

Reuse an old glass jar for your sprout container and use some old cloth for your fabric, no need to buy anything new!

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DIY: Infused Olive Oil

Make your own delicious infused olive oil. Here are 2 of our favourite recipes.

Chilli Oil via delicious magazine, Rosemary oil via Mind Food by Lauren Lovatt

Makes 500ml bottle

Chilli Oil

Ingredients (when in italics available from the van)

500ml olive oil (approx £6)

5 tablespoon chilli flakes (approx £1)

2-3 dried chillis (approx 15p)

Total cost from Incredible Bulk approx £7.15

Method

Add your chilli flakes and olive oil to a saucepan and gently heat over a low heat for 5 mins, stir constantly and make sure oil doesn’t start to smoke. Remove from the heat and allow to cool and then pour into our chosen bottles. Insert the dried chillis and seal. Leave for 2 weeks to infuse before using.

Rosemary Oil

Ingredients (when in italics available from the van)

500ml olive oil (approx £6)

1 sprig fresh rosemary

3-4 sage leaves (optional)

Total cost from Incredible Bulk approx £6

Method

Toast the rosemary spring in a dry frying pan over medium heat to release aroma. Pour the olive oil into a glass bottle and add the herbs. Leave to infuse for at least 2 weeks before using.

Zero Waste Tips

Instead of buying new bottles look to reuse old bottles you may have in the house - old wine bottles are ideal!

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DIY: Coffee Grounds Liqueur

What a great use for leftover coffee grounds! This is a super delicious liqueur, perfect for after dinner! Recipe was shared by @goldenbrown.coffee on instagram.

Makes 1 small bottle

Ingredients (when in italics available from the van)

250g leftover coffee grounds

250g dememera sugar (approx 75p)

250ml boiling water

250ml vodka or run

Total cost from Incredible Bulk approx £0.75

Method

Gather your leftover coffee grounds and place them in a bowl. Add your demerara sugar, mix well, cover with tea towel and leave at room temperature for 24 hours. You should find your sugar has dissolved and you have a sweet coffee liquid mix. Add your boiling water, give a good stir and then strain through a muslin cloth to remove the coffee grounds. Add to your bottle and add your chosen alcohol. Store in fridge, should be good for a couple of months!

Zero Waste Tips

Depending on how much coffee you drink you can collect your leftover ground coffee over a couple of days, simply store in a jar in the fridge until you have collected enough for your recipe.

Spent coffee grounds can go into compost or use to make a body scrub!

A less sugary, longer method can be found at @the_gardencottage on instagram

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Lasagne

We were super excited to finally get lasagne sheets available as a refill and couldn’t wait to cook a veggie lasagne. This recipe is an amalgamation of various recipes! The cashew béchamel recipe came from a Plant Academy course Gemma took. For the tomato sauce we used our Sunflower Mince Bolognese recipe but you can use your favourite recipe!

You’ll need 2 saucepans and a baking dish.

Serves 6

Ingredients (when in italics available from the van)

Bolognese - see Sunflower Mince recipe - double the quantities in recipe

Béchamel :

500ml cashew milk (make your own ) soak 170g cashew nuts and then blend with 500ml water and strain. (approx £2.55)

60g chickpea flour

30ml olive oil (approx 40p)

25g mustard

1 tablespoon nutritional yeast (approx 5p)

1/2 teaspoon sea salt

3 large lasagne sheets (approx £1.35)

Total cost from Incredible Bulk approx £8.29 / £1.38pp

Method

Remember to start by having your cashew milk good to go.

Begin by making your bolognaise sauce, follow our Sunflower Mince recipe (remember to double the quantities) or your favourite go to!

Once sauce is simmering in pan you can start to make your béchamel sauce.

Heat the olive oil in a medium saucepan, add the chickpea flour and whisk until combined. Gradually add your cashew milk, whisking constantly for 10 minutes while the mixture thickens before adding the mustard, nutritional yeast and salt. Once ready remove from heat and you can start to assemble your lasagne.

Spoon half the bolognaise sauce into your baking dish and lay over one of the large lasagne sheets. Top with half of the béchamel sauce followed by another lasagne sheet. Add your remainder bolognaise sauce, top with final lasagne sheet and finish with the remainder béchamel sauce, smoothing it over evenly.

Bake in the oven for 40-45 minutes until golden brown on top and bubbling. Leave to stand for 5 minutes before cutting into portions.

Zero Waste Tips

For this recipe most ingredients can be bought package free from your local zero waste refill shop.

Look for flour in paper bags that can be composted or recycled. Make your own mustard or buy in glass jars that can be reused or recycled.

Any leftovers can be frozen for another day!

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DIY: Baked Beans

We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt. Delicious creamy butter beans make the best baked beans and making your own means you avoid all the added sugar in tinned versions.

You’ll need a saucepan. (And blender, but not necessary)

Serves 2

Ingredients (when in italics available from the van)

100g dried butter beans, soaked overnight and cooked (approx 60p)

2 tablespoon olive oil (approx 15p)

1 carrot finely diced

1 garlic clove crushed

200g canned tomatoes

1 teaspoon miso or tamari (approx 10p)

1 teaspoon smoked or sweet paprika (approx 10p)

Total cost from Incredible Bulk approx £0.95

Method

Remember your dried butter beans need to be soaked and cooked prior to this recipe.

Heat a medium saucepan with the olive oil over a medium heat. Once hot add the carrot with a pinch of salt and cook for 3-4 mins until carrot is soft. Add the garlic and cook for another minute, stirring to release flavours.

Stir in the canned chopped tomatoes, add miso/tamari and paprika. Stir to combine and add about 125ml water and cook until the sauce has reduced down. Add the cooked beans and keep cooking for 5 minutes for flavours to infuse. Leave to cool slightly. Once cooled a little put a ladle of the beans in a blender and blend until smooth. Return blended beans to the pan. mix together and your beans are ready to serve!

Zero Waste Tips

Buy your veg package free from local greengrocer

Miso normally comes in glass jars that are easy to reuse or recycle

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Leftover Nut Roast Falafels

This is an easy recipe to use up any leftover nut roast you may have. Adjust amounts according to how much you have leftover - its easy to do by eye/hand - feeling into how much hummus you need to add to make the falafels. Original recipe from coop.

Serves 2 (approx 6-8 falafels)

Ingredients (when in italics available from the van)

150g leftover nut roast

pinch chilli flakes (approx 10p)

1-2 tablespoons hummus (look to make your own with chickpeas or butter beans)

Total cost from Incredible Bulk approx £0.10

Method

Preheat oven to 200C and prepare a baking tray by oiling, using baking paper or reusable liner.

Place your leftover nut roast into a bowl and break into pieces, add your chilli flakes and hummus and mix together thoroughly - you’ll want your mix to stay together in small balls so add more hummus if needed. Once consistency seems right divide your mix into equal size balls and place onto your prepared baking tray and bake in the oven for 8-10 mins until golden, crisp and fully heated through. Once cooked remove from oven and they’re ready to serve!

Serve with salad or leftover Sunday roast veg, you can even make your own naan/pittas to enjoy with them!

Zero Waste Tips

Make your own hummus and pittas to avoid single use packaged options.

Depending on the quality of your baking tray use oil to stop falafels from sticking or parchment paper which can be reused or composted after use or a reusable baking liner.

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Butter Bean Stew

This delicious bean stew is adapted from a recipe found on the Zoe Instagram page.

Serves 2

Ingredients (when in italics available from the van)

100g dried butter beans (approx 60p)

100g leafy greens, chopped

1 leek

1 clove garlic

1 teaspoon miso paste stirred into 200ml hot water

1 red chilli or 1/2 teaspoon chilli flakes (approx 8p)

Juice of 1 lemon

olive oil

sea salt and black pepper

Total cost from Incredible Bulk approx £0.68

Method

Prepare your butter beans first- you’ll need to soak for 8 hrs or overnight and then cook them.

Thinly slice your leek and add to a pan with olive oil, cook for 5 mins until soft. Add chopped garlic and chilli and cook for a further minute before adding your cooked beans with a bit of their cooking liquid if you still have it.

Add the miso paste to 200ml hot water and add to the pan, cover and cook for a further 5-10mins until broth has thickened. Add your greens and continue to cook for another minute to allow them to soften.

Check seasoning, serve in bowl with a drizzle of olive oil and a squeeze of lemon juice.

Zero Waste Tips

Look to buy your veggies plastic free from your local greengrocer or grower.

Buy miso in a glass jar that you can reuse for refills.

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Crispy Chickpeas

These are delicious! A great snack on their own or add to salads for a bit of a crunch! Recipe from Ella Mills How to go plant-based cookbook.

You’ll need a mixing bowl and baking tray.

Serves 4

Ingredients (when in italics available from the van)

100g dried chickpeas (approx 50p)

2 tablespoon olive oil (approx 20p)

2 teaspoon ground cumin (approx 10p)

2 teaspoon sea salt (approx 10p)

1 teaspoon chilli flakes (approx20p)

1/2 teaspoon dried rosemary (approx 5p)

Total cost from Incredible Bulk approx £1.15

Method

Prepare your chickpeas first- you’ll need to soak for 8 hrs or overnight and then cook for 90mins and allow to cool. Preheat oven to 180C. Line or oil baking tray. Place chickpeas in bowl with the rest of ingredients and mix well. Spread the coated chickpeas evenly over the baking tray and place in oven for 40 mins, stirring halfway through. Remove from the oven, leave to cool.

Zero Waste Tips

Store in an airtight container - good to store for a couple of days.

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DIY: Roasted Nuts - savoury and sweet toppings

Roasting and topping your own nuts at home makes a great snack and a fun addition to sweet and savoury dishes! Feel free to experiment with the recipes, change up the nuts, play around with herbs and spices, use different sweeteners - there are loads of options to find your favourite mix!

You’ll need a roasting dish

Makes 1 big jar

Rosemary Walnuts (From Mind Food Lauren Lovatt)

Ingredients (when in italics available from the van)

200g walnuts (approx £3.70)

1 tablespoon dried rosemary (approx 15p)

2 tablespoon maple syrup

2 tablespoon olive oil (approx 12p)

1/4 teaspoon sea salt (approx 2p)

Method:

Preheat oven to 150C.

Place walnuts in a bowl, mix with the other ingredients and spread out on a baking tray and bake for 40mis until golden. Leave to cool and place in jar and store for up to a couple of months.

Chilli and Tamari (From Deliciously Ella Every Day)

Ingredients (when in italics available from the van)

100g brazil nuts (approx £2)

150g walnuts (approx £2.78)

200 cashew nuts (approx £3)

4 teaspoons tamari (approx 20p)

1 tablespoon olive oil (approx 20p)

1 teaspoon chilli flakes (approx20p)

pinch sea salt

Method:

Preheat oven to 200C. Place the nuts in a bowl with the rest of the ingredients and stir together. Place on baking tray and cook in oven for 10mins, remove and stir and return to oven for another 10 mins. Leave to cool and store in airtight container.

Cinnamon and Maple (From Deliciously Ella Every Day)

Ingredients (when in italics available from the van)

100g brazil nuts (approx £2)

150g walnuts (approx £2.78)

200 cashew nuts (approx £3)

3 teaspoons maple syrup

1/2 teaspoon ground cinnamon (approx8p)

pinch sea salt

Method:

Preheat oven to 200C. Place the nuts in a bowl with the rest of the ingredients and stir together. Place on baking tray and cook in oven for 10mins, remove and stir and return to oven for another 10 mins. Leave to cool and store in airtight container.

Zero Waste Tips

Look for maple syrup refills or packaged in recyclable/reusable glass bottle

If you have leftover nuts chop them up and sprinkle onto salads or granola!

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Popcorn - savoury and sweet topping

We love popcorn in the Incredible Bulk household! We thought we’d share a few of our favourite recipes as its such a great plastic free snack!

You’ll need a saucepan with lid and a mixing bowl.

Makes 1 big bowl

Ingredients (when in italics available from the van)

100g Popping Corn (approx 40p)

1 tablespoon coconut oil

Method:

Put oil into your saucepan on a medium-high heat, allow coconut oil to melt then add 3 corn kernels and place the lid on the saucepan. Once you hear the corn pop, take off lid, take out popped corn and place rest of corn into pan, replace lid and let them cook until they all pop!

Our favourite toppings:

Cinnamon-coconut (from DeliciouslyElla)

3 tablespoons coconut oil

3 tablespoons coconut sugar (approx 15p)

2 teaspoons ground cinnamon (approx 25p)

Method: while corn is cooking, place coconut oil in new saucepan over medium-low heat. Once melted, stir in coconut sugar and cinnamon, mix well, take off heat and pour over popcorn when ready. Stir well to coat.

Salty Rosemary Maple

2 tablespoons coconut oil

2 tablespoons maple syrup

1 teaspoon sea salt (approx 6p)

1 teaspoon dried rosemary (approx 5p)

Method: while corn is cooking, place coconut oil in a new saucepan over medium-low heat. Once melted, stir in maple syrup, salt and rosemary, mix well, take off heat and pour over popcorn when ready. Stir well to coat. Add more maple or salt to taste!

Cheesy Seasoning (inspired from The Zero Waste Chef, Anne-Marie Bonneau)

3 tablespoons nutritional yeast (approx 30p)

1.5 teaspoons sea salt (approx 15p)

1 teaspoon garlic powder (approx 8p)

1 teaspoon ground cumin (approx 8p)

1/2 teaspoon ground turmeric (approx 5p)

1/2 teaspoon chilli powder (optional) (approx 2p)

Method: While corn is cooking mix all ingredients together in a small bowl or jar. Once corn popped, place in bowl and add 3-4 tablespoons of mixture and mix to coat evenly (if you find the seasoning falls to bottom of bowl, dribble a small amount of olive oil over the corn and re-mix)

Zero Waste Tips

Look for coconut oil in large glass jars that you can reuse to store your zero waste groceries!

If you have leftover cheesy seasoning keep in jar - use next time you make popcorn or it also makes a great topping to roasted nuts or chickpeas.

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Baida Roti

We’ve borrowed and adapted this recipe from the excellent I love India by Anjum Anand. Originally made with lamb mince we gave it a go with our sunflower mince and it’s become a firm favourite go-to recipe!

You’ll need a mixing bowl and a frying pan.

Serves 2

Ingredients (when in italics available from the van)

For filling:

2 tablespoons rapeseed oil (approx 7p)

1/2 red onion, finely chopped

40g sunflower mince (approx £1.40)

2 garlic cloves, finely chopped or grated

1/2 tablespoon finely grated root ginger

1 Indian green finger chilli (optional), finely chopped

1 small tomato chopped or 2 tablespoons tinned chopped tomatoes

1 teaspoon ground cumin (approx 8p)

1/2 teaspoon garam masala (approx 4p)

1 tablespoon tamari, mixed with 100ml water (approx 11p)

1 small egg or milk of your choice

For the wrap:

salt

80g plain, chapati or spelt flour

1 teaspoon rapeseed oil (approx 3p)

Total cost from Incredible Bulk approx £1.73

Method

Make your wrap dough by adding the salt to the flour in a bowl, add the oil and around 60ml water. Mix together and knead until smooth, it shouldn’t be too soft. Place dough in oiled bowl and cover with tea towel to rest.

Next make your filling, heat half the oil in large frying pan, add the onion and cook for 3-4 mins, then add the garlic, ginger, chilli, tomato, spices and salt, mix together well. Add in the sunflower mince and stir into the spice mix and then add the water and tamari and stir until combined. Allow the sunflower mince to soak up the liquid, stirring the mixture for 5-10 mins until heated through and mince is hydrated (the recipe calls for a dry-ish mince mix so you don’t want it too wet but you want to make sure the sunflower mince has rehydrated - taste and add more liquid if needed). Once cooked, place mince into bowl, wipe frying pan clean and keep warm.

Whisk your egg or milk with a little salt. Divide the dough in half and roll out into approx 20cm square or rectangles, trying to roll the outer 3cm boarder a little thinner.

Make the stuffed rotis by placing half the filling in the centre of each flatbread, leaving a 7cm border along the edges. Brush over the border with your egg or milk mix and then fold over the upper edge, fold in the sides and then the lower edge to enclose the filling, forming a flat-ish square.

Place straight into the hot pan, seam sides down and cook until golden on both sides.

Great served with chutney or spiced Indian salad!

Zero Waste Tips

Look for package free vegetables and look to buy spices and sunflower mince from your local refill store. You should be able to find flours loose or packed in paper bags that can be composted or recycled after use.

Did you know you can use onion and garlic skin to make a powder to use in cooking? Take your discarded skins, roast dry in oven on low heat and then blend into a powder!

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DIY: Chocolate Easter Nests

A classic childhood recipe perfect for Easter!

You’ll need a saucepan, mixing bowl and cupcake tray or cupcake moulds / cases.

Makes 6 nests.

Ingredients (when in italics available from the van)

50g cornflakes (approx 38p)

50g dark chocolate buttons (approx £1.13)

50g vegan mini eggs (£1.43)

25g coconut oil or butter of choice

3 tsp of sweetener such as maple syrup, honey, agave (optional)

Total cost from Incredible Bulk approx £2.94

Method:

Place your coconut oil or butter, dark chocolate buttons and sweetener in a saucepan and place on a low heat to melt. Once mixed together, remove from heat. Allow to cool a little before adding your cornflakes and mixing well so all are covered by the chocolate mixture. Spoon the mixture into your cupcake tray (grease with a little oil first)/mould/cases. Decorate with the mini eggs and place in the fridge for at least half hour to cool and set. Enjoy!

Zero Waste Tips

Find ingredients where you can from your local zero waste refill shop.

Look for oil or butter in glass or paper packaging that can be recycled or reused.

If using cupcake cases look to use compostable FSC non-bleached options that are safe to compost after use. Alternatively use a reusable cupcake tray and mould.

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Easy Vegan Crepe Pancake Batter Mix

This recipe is inspired from Green Kitchen at Home by David Frenkiel and Luise Vindahl.

You can use the batter mix plain or add in some veggies to create some great colours, our favourites to date have been Sorel (fresh lemony taste, great with lemon and sugar!), Sea Beet or Spinach (great for a savoury option) and Beetroot (great for savoury or sweet- great partnered with chocolate hazelnut spread!)

You’ll need a blender, and frying pan.

Makes approx 12 crepes

Ingredients (when in italics available from the van)

100g Hemp Seeds (approx £1.30)

150g flour of choice

3 tablespoon of Linseed ground (approx 30p)

pinch of salt and sugar

drop of Rapeseed Oil

If adding veggies: approx 50g of chosen veg.

Total cost from Incredible Bulk approx £1.60

Method

If not already ground, ground Linseed in blender and place in bowl with 9 tablespoons of water. Stir and leave to one side, creating your vegan ‘egg’.

Place Hemp Seeds in blender with 400ml water and blend until smooth.

Add flour to blender and blend.

If adding veggies, slowly add a handful at a time and blend, keep adding until you get a good colour.

Add Linseed egg, pinch of salt and sugar and a drop of rapeseed oil and give a quick final blend.

Heat a drop of oil in frying pan, once hot add a ladle-full of batter mix to pan and shape to crepe.

Once cooked on one side, flip and heat other side then remove from pan ready to serve.

Serve with favourite toppings.

Zero Waste Tips

Buy seeds from your local zero waste shop and avoid single use packaging.

Look to make your toppings with zero waste ingredients.

Buy flour in paper bag and compost or recycle after use.

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Okonomiyaki Pancake

We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt. This a great recipe to use up leftover bits of veg in the fridge and turn them into a delicious dish!

You’ll need a mixing bowl and a frying pan.

Serves 4

Ingredients (when in italics available from the van)

200g flour (chickpea, buckwheat or wheat all work)

150g vegetables, chopped or grated fine

1 tablespoon rapeseed oil (approx 5p)

For umami drizzle sauce:

150g nut butter (make your own)

1 tablespoon miso

1 teaspoon tamari (approx 5p)

1 teaspoon honey

2.5cm grated fresh ginger or 1/2 teaspoon ground ginger (approx 5p)

1/4 teaspoon chilli powder (approx 2p)

Total cost from Incredible Bulk approx £0.17

Method

Whisk the flour with 200ml water until smooth. Fold in chopped vegetables and make sure everything is well mixed.

Make the dressing by whisking all ingredients together. Divide mixture in 2 bowls and make one batch creamier by whisking in 50ml water.

Heat a frying pan over a medium heat and add oil. Ladle a large spoonful of the batter to the pan and spread it into a 1cm thick round pancake. When pancake is almost cooked through carefully flip over. Remove from pan when cooked though.

To serve, place on plate and drizzle with the sauces. Serve on its own or with salad and sesame seeds.

Zero Waste Tips

You should be able to find flours packed in paper bags that can be composted or recycled after use.

Keep this recipe in mind when you have small leftovers of veg - chop up small and place in Tupperware until ready to make.

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Seitan Kleftiko

Seitan is a wheat based meat alternative. We all know that going plant based/ vegan is not about replicating meat but if you’ve grown up a meat eater sometimes you crave a meaty bite and with its chewy texture this seitan recipe hits the spot! We found this recipe in Vegan Life magazine and its become a firm favourite.

You’ll need a blender, large saucepan and a large deep baking tray.

Serves 6

Ingredients (when in italics available from the van)

STOCK

2.4 L Vegetable stock (8 tsp Bouillon) (approx 50p)

1 bulb garlic

1 lemon, quartered

1 teaspoon oregano (approx 5p)

1 teaspoon rosemary (approx 15p)

1 teaspoon thyme (approx 15p)

4 bay leaves (free)

1 teaspoon ground cinnamon (approx 10p)

SEITAN

240ml Vegetable stock (1 teaspoon bouillon) (approx 10p)

3 tablespoon tomato puree

3 tablespoon tamari (approx 20p)

4 tablespoon rapeseed oil (approx 10p)

2 teaspoon vegan Worcestershire sauce

1 tablespoon maple syrup

4 teaspoon garlic powder (approx 20p)

1 teaspoon rosemary (approx 15p)

1 teaspoon thyme (approx 15p)

1 teaspoon oregano (approx 5p)

300g vital wheat gluten (approx £1.65)

3 tablespoon plain flour

1 teaspoon salt (approx 5p)

GLAZE

1 tablespoon maple syrup

1 tablespoon mustard

1 teaspoon rosemary (approx 15p)

1 teaspoon thyme (approx 15p)

1/2 teaspoon black pepper (approx 5p)

1 tablespoon tomato puree

Total cost from Incredible Bulk approx £3.95

Method

Add all of the stock ingredients to a pan and bring to the boil. Simmer for 5 mins, then remove from heat and leave to infuse.

Preheat oven to 180C.

Make your seitan by adding vegetable stock, tomato puree, tamari, vegatble oil, Worcestershire sauce, maple syrup, garlic, rosemary, thyme and oregano to blender and blend until smooth.

Into a bowl add your vital wheat gluten, flour and salt, mix and then add in the blended ingredients and mix together to form a dough.

Kneed for 5 mins until it becomes stretchy and shape into a loaf.

Bring stock to a gentle simmer in large saucepan, add seitan and simmer for 45mins, turning when its halfway through cooking. Once cooked, remove pan from heat and leave seitan to cool in stock.

Mix glaze ingredients together. Remove seitan from the stock and place in baking trav. Brush seitan with glaze and roast in oven for 30mins before serving.

Enjoy with roast vegetables, salads, add to stir frys. Can be stored in fridge and reheated (see image, griddled on pan).

Zero Waste Tips

Buy your ingredients from a zero waste store to avoid packaging.

Look for tomato puree in aluminium tube or glass bottle and Worcestershire sauce and maple syrup in glass bottles so they are easily recycled or can be reused.

Leftover stock can be used to make a soup - add vegetables, cook and blend. Or use to cook rice/grain for extra flavour.

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Pumpkin Curry Traybake

This is a firm winter warmer favourite in our house and perfect for using your pumpkin flesh around Halloween! We found the recipe via The Happy Pear and amended it slightly.

Original recipe here.

You’ll need a blender and a large deep baking tray/casserole pot.

Serves 4-6

Ingredients (when in italics available from the van)

SAUCE

2 cloves of garlic

1 small thumb sized piece of ginger

1 onion

½ chilli

Juice of ½ lime

1 tbsp maple syrup or liquid sweetener of choice

1x 400g tin of Coconut milk

400ml veg stock (use 1/2 teaspoon veg bouillon mixed with water) (approx 7p)

1.5 tbsp medium curry powder (approx 10p)

1 tbsp of garam masala (approx 15p)

½ tbsp salt (approx 5p)

2 tbsp tamari (approx 20p)

CURRY

1 head of cauliflower inc leaves

500g pumpkin/sweet potato/butternut squash

100g mushrooms

100g red split lentils (approx 35p)

75g sosmix (approx 75p)

Total cost from Incredible Bulk approx £1.67

Method

Preheat oven to 200C.

Begin by preparing your sosmix by mixing it with 125ml of cold water, stir and leave.

Next make your sauce, peel and roughly chop the garlic, ginger and onion and add to a blender along with the rest of the sauce ingredients and blend until smooth. Leave to one side.

Now prepare the vegetables. Finely chop the mushrooms. Peel and finely chop the pumpkin/sweet potato/butternut squash. Cut cauliflower into florets and chop stem/stalk into fine pieces. Use leaves too, chopping into smaller pieces if large.

Add all the veg into a large deep oven baking tray/ casserole dish along with your lentils (rinse fist) and the sauce and mix.

Now make your small sausage balls using your prepared sosmix, simply taking a small handful of the sticky mix and shaping into small ball (should make around 4-6 depending on size) and place on top of the veg mix.

Place the tray in the oven and bake for 30-40 minutes or until the pumpkin is soft and cooked through.

Remove from the oven and enjoy!

Can serve with rice or naans.

Zero Waste Tips

Buy your ingredients from a zero waste store to avoid packaging.

Look for coconut milk in can and recycle after use.

Buy sweetener in glass jar that can be reused after.

Buy veg unpackaged and plastic free from your local greengrocer or market.

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Cinnamon Toast Breakfast Quinoa

This is a super tasty addition for breakfast! Shared with us by one of our customers, a great way to introduce nutritious quinoa at the start of your day!

Original recipe here.

You’ll need a saucepan and frying pan.

Serves 1

Ingredients (when in italics available from the van)

60g quinoa (approx 42p)

20g walnuts or pecans (approx 50p)

1/2 teaspoon ground cinnamon (approx 10p)

pinch of salt

1 1/2 teaspoons coconut oil

1 tablespoon maple syrup

topping ideas: yoghurt, kefir, seeds, cranberries, figs

Total cost from Incredible Bulk approx £1.02

Method

Cook your quinoa (this can be done night before or using leftover quinoa from a different meal). Rinse quinoa first before placing in saucepan, covering with water and bring to boil. Reduce to simmer, cover and allow to cook for 15-20mins. Once quinoa is cooked (you will notice the grains have ‘tails’) drain and place to one side to cool.

Toast your chosen nut by placing in frying pan on a medium heat, shimmying the pan often, until the nuts smell fragrant and toasty, about 4 to 6 minutes.

Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.

Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.

Transfer the mixture to a bowl and top with your chosen toppings, enjoy!

Zero Waste Tips

Buy your ingredients from a zero waste store to avoid packaging.

If buying oils by in glass bottles that can b reused and upcycled.

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