We are pleased to be featuring some recipes from the brilliant chef Ben Fuller  using our products.  Ben is a development chef and worked at Gauthier in Soho.

He can be found on Instagram sahavegan  @plantshakevegan 


Deep Fried Brie with Tomato Chutney


Ingredients :

1 wedge of Garfield’s Not-Brie, sliced in half

Plain Flour, seasoned with a pinch of salt and a grind of black pepper

Aqua Faba bean liquid from one can of chickpeas

Panko Breadcrumbs

Olive oil

Take the two slices of vegan Brie and coat them in enough seasoned flour to completely cover them and then dip them in enough aqua faba for them to be completely submerged. Spread enough breadcrumbs on a plate to completely cover the brie all over.

Heat enough olive oil in a deep pan over a medium-high heat to submerge half of the brie, until hot enough to form immediate bubbles around a pinch of breadcrumbs. Carefully lower the brie slices into the pan and cook until golden on each side. Remove and place on a plate lined with kitchen paper.  Serve with chutney and salad.

Tomato Chutney :

2 cans of tomatoes

2 red chilis, deseeded and roughly chopped

2 shallots, roughly chopped

15g fresh ginger, peeled and finely diced

3 cloves of garlic, peeled and sliced

400 grams of caster sugar

200 ml white wine vinegar

1 teaspoon of cumin seeds

1 teaspoon of black mustard seeds

Salt and pepper to taste


Drain the tomatoes through a sieve over a bowl and then reserve a quarter of the juice.


Blend the chilis, shallots, ginger and garlic in a blender until very smooth.


Add the paste to a saucepan and stir in the vinegar, sugar, cumin seeds, black mustard seeds and the reserved tomato juice. Bring to a boil and reduce by a third.


Stir in the tomatoes and season to taste. Simmer for 1-2 hours until a thick chutney has formed, stirring occasionally to prevent sticking. Store covered in the fridge for up to a month.



Carrot Salmon and Potato Blinis


Ingredients :


6 large carrots with skin peeled and discarded, then peeled into thin strips

50g Miso Paste

50 ml Lemon juice

3 Nori Sheets

80ml Tamari or Soy sauce

1 and a half tablespoons Maple Syrup

80g Liquid Smoke

1 and a half tablespoons Sesame Oil

125 ml of water


Blend all ingredients (except water and carrot strips) together thoroughly for 2-3 minutes. Add water and blend again for a minute. Plunge the carrot strips into boiling water for 2 minutes. Drain the carrots and add to the blended liquid and leave overnight. Marinade can be used 2 or 3 more times with more blanched carrots.


Potato Blinis :


85g plain flour

1 teaspoon of salt

Equivalent of 1 and half vegan eggs (I used Crack’d)

150ml of unsweetened plant milk

115g of potatoes, peeled and mashed, warm

25g of oat creme fraiche

Vegetable oil or vegan ghee

Vegan soft cheese (I used Garfield’s lemon almond soft cheese)

Pack of fresh dill


Method :

Place the flour in a large mixing bowl and add the vegan egg and plant milk, whisking until smooth.

Gently warm the mashed potatoes in a pan and mix in the oat creme fraiche. Gently stir into the flour batter, cover and leave to cool in the fridge for 30 minutes.

Add a couple of tablespoons of vegetable oil or vegan ghee to a large saucepan and add one tablespoon of the batter at a time for each blini, smoothing with the back of the spoon. Cook until golden on the bottom and then carefully turn over.

Place the blinis on a plate lined with kitchen paper to drain and then add a teaspoon of the soft vegan cheese to each blini. Top with a few of the smoked carrot peelings and a dill frond.