DOPSU + YOUR KITCHEN.

Inspiration.

When it comes to creating meals with Dopsu at home, just think about it as you would meat.

In other words, do as you would normally do. Marinate, sear, roast, braise - all of that good stuff.

We've got tasty recipes for all sorts of occasions, whether you've got 10 minutes or 2 hours. Click the categories below to take a look!

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Prep 10 mins
Cook 20 mins
Serves 4

Dopsu No-Lamb Rogan Josh.

Prep 10 mins
Cook 20 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Lamb Pieces, thawed

100ml Hot Water

2 Jars of Rogan Josh Curry Sauce

1 Red Onion

100g Cherry Tomatoes

1 tsp Vegan Lamb Stock Paste

½ Bunch of Fresh Coriander

2 Pouches of Cooked Basmati Rice

Naan Bread

Method.

Everyone loves a classic curry. But this meat-free wonder means you don’t need to bother with a man on a moped. Or with the meat!

Heat a medium-sized saucepan on a medium heat, with a little oil in the pan. Chop the red onion and coriander and set aside.
Add the Dopsu No-Lamb Pieces and sauté for 2-3 minutes, until they gain some colour.
Add the chopped red onion and whole cherry tomatoes, then cook until the onion softens and the tomatoes start to split.
Dissolve the stock paste in the hot water, then add to the pan with the curry sauce. Simmer for 10-12 minutes.
Finish with a sprinkle of the chopped coriander, then serve with rice and a side of naan bread.

Prep 10 mins
Cook 8 mins
Serves 2

Miso and Tamari No-Chicken Salad.

Prep 10 mins
Cook 8 mins
Serves 2

Ingredients.

140g (half bag) Dopsu No-Chicken pieces, thawed

1 tbsp Vegetable Oil

1 tbsp Sesame Seeds

1 tsp Black Sesame Seeds

3cm Fresh Root Ginger, finely grated

1 Clove of Garlic, crushed

1 tbsp Miso Paste

2 tbsp Tamari or Dark Soy Sauce

1 tsp Sesame Oil

75g Frozen Edamame Beans

2 Spring Onions, trimmed

6 Radishes, trimmed

75g Sugar Snap Peas or Mangetout

1 Small Red Pepper

1 Carrot, peeled

70g Mixed Salad Leaves

2 Wedges of Fresh Lime

A sprinkle of Black Sesame Seeds

Method.

This colourful, crunchy salad bowl will perk up any lunchtime and keep you feeling fuller for longer. Pack it up in your favourite lunch box, cover and refrigerate until ready to eat.

Heat the oil in a wok or frying pan on medium.
Add the sesame seeds and No-Chicken pieces, and stir fry until golden.
Stir in the ginger and garlic and cook for a further 30 seconds.
In a small jug whisk together the miso paste, soy sauce, sesame oil with 2 tbsp water. Add half the mixture to the No-Chicken and stir to coat. Set aside to cool.
Cook the edamame beans in boiling water for 2 mins, drain and rinse in cold water.
Thinly slice the spring onions, radish, mangetout and peppers and cut the carrot into matchstick strips.
Heap the salad leaves into 2 bowls. Top with the edamame beans and sliced vegetables – arrange them in sections if you like – then finally add the No-Chicken. Drizzle over the remaining dressing and serve with the wedge of lime.

Prep 10-15 mins
Cook 40 mins
Serves 4

Minted No-Lamb Hot Pots.

Prep 10-15 mins
Cook 40 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Lamb Pieces, thawed

600g Medium Sized Maris Piper potatoes, peeled

1 tbsp Vegetable Oil

1 Onion, chopped

2 Sticks Celery, sliced

2 Medium Carrots, trimmed and sliced

1 tbsp Plain Flour

350ml Vegetable Stock

2 tbsp Dark Soy Sauce

2 tsp Mint Sauce

2 tbsp Extra Virgin Olive Oil

To serve: Cooked Green Cabbage

Method.

Make these hot pots the day before you need them if you like, ready to bake. Cover and refrigerate. They can also be frozen – wrap and freeze for up to 1 month. Completely thaw before baking as before.

Preheat the oven to 200°C/Fan 200°C/Gas Mark 7. Get 4 ovenproof dishes with a 250ml capacity ready to go.
Drop the whole potatoes in a pan of cold water. Then bring to the boil, cover and simmer for 8 minutes or until the potatoes are just tender on the outside. Drain and leave to cool.
Heat half the oil in a large wok or frying pan on medium heat, then add the No-lamb Pieces and cook until golden. Transfer to a plate.
Add the remaining oil, then the onions, celery and carrots to the pan and sauté for 4 minutes until soft. Then stir in the flour, and cook for 1 minute, stirring well.
Add the stock to the pan and bring to the boil, stirring to make a smooth sauce.
Stir in the No-Lamb, soy and mint sauce, then season with pepper. Remove from the heat.
When the potatoes are cool enough to handle, cut them into 1cm thick slices, return to the pan, then toss with the olive oil.
Divide the hotpot between 4 ovenproof dishes. Spoon a quarter of the potatoes on top of each, then shuffle them about a bit with a fork to form a neat layer on top of each. Stand the dishes on a baking tray then bake for 30-35 minutes until the potatoes are golden.
Serve with tender cooked cabbage or you favourite green veggies.

Prep 10 mins
Cook 25-30 mins
Serves 4

Spiced No-Beef and Walnut Filo Pie.

Prep 10 mins
Cook 25-30 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Beef pieces, thawed

2 tbsp Vegetable Oil

40g Walnut Pieces

1 large Onion, halved and sliced

1 Clove Garlic, crushed

2 tsp Ground Coriander

1 tsp Ground Cumin

Zest and Juice of 1 Orange

2 tbsp Plain Flour

40g Dried Cranberries

300ml Vegetable Stock

4 Sheets of Filo Pastry

2 tbsp Olive Oil

Method.

You can make this pie the day before you need it if you like. Assemble it then cover and refrigerate. Remove from the fridge to come to room temperature whilst the oven warm up then bake as above.

Preheat the oven to 200°C / 180°C Fan /Gas Mark 6. Have ready a rectangular pie tin or dish measuring about 1.2 litre capacity.
Heat half the oil in a large wok or frying pan on medium. Add the No-Beef and walnuts and cook until they are beginning to turn golden. Transfer to a plate.
Add the remaining oil and onions to the pan and fry for 4-5 mins, stirring until soft and golden.
Return the No-Beef and walnuts to the pan. Add the garlic, spices and orange zest and cook for around 30 seconds.
Stir in the flour and cook, stirring for a further 30 seconds or so, before adding the orange juice, cranberries and stock. Bring to the boil, stirring until a smooth sauce is formed. Season to taste.
Unroll the filo pastry, brush each sheet with olive oil, then cut into four. Scrunch up each piece with your fingers before laying it on top of the No-Beef filling. Repeat until the all the pastry is used up and the filling is covered.
Stand the pie dish on baking tray. Bake for 20-25 minutes or until the pastry is crisp and golden on top. Serve with roast potatoes, Brussels sprouts and cranberry sauce.

Prep 10 mins
Cook 10 mins
Serves 4

No-Chicken and Mushroom Stroganoff.

Prep 10 mins
Cook 10 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Chicken Pieces, thawed

2 tbsp Vegetable Oil

1 Onion, chopped

200g Chestnut Mushrooms, sliced

1 Clove Garlic, crushed

2 tsp Ground Paprika

1 tsp Smoked Ground Paprika

2 tbsp Sherry

2 tbsp Worcestershire Sauce

1 tbsp Dijon Mustard

1 tbsp Tomato Puree

150ml Vegetable Stock

4 tbsp Créme Fraîche

To serve: Rice, Chopped Parsley and Tenderstem Broccoli

Method.

Heat half the oil in a large wok or frying pan on medium. Add the No-Chicken Pieces and cook until they are beginning to turn golden. Transfer to a plate.
Add the remaining oil, onions and mushrooms to the pan and fry over a high heat for 5-6 mins, stirring until soft and golden.
Return the No-Chicken to the pan along with the garlic and spices, then cook, stirring for 30 seconds or so the spices release their flavours.
Add the sherry, Worcestershire sauce, mustard, tomato puree and stock, then bring to the boil, stirring until a smooth sauce forms. Cover the pan with a baking tray or lid and simmer for 5 minutes.
Uncover, add the créme fraîche and stir well until the sauce is smooth. Season to taste. Serve spooned over rice sprinkled with parsley, with tenderstem broccoli.

Prep 15 mins
Cook 15-20 mins
Serves 16

Hoisin No-Duck Spring Rolls.

Prep 15 mins
Cook 15-20 mins
Serves 16

Ingredients.

140g (½ bag) Dopsu No-Duck Pieces, thawed

1 tbsp Vegetable Oil

1 small Red Onion, chopped

1 Carrot, coarsely grated

3cm Fresh Root Ginger, finely grated

1 Clove Garlic, crushed

3 tbsp Hoisin Sauce

2 tbsp Sunflower Oil

1 tsp Sesame Oil

2 sheets of Filo Pastry

To garnish: Spring Onion, Coriander and Lime Wedges.

To serve: Sweet Chilli Dipping Sauce,

Method.

You can happily make these spring rolls ahead, ready to bake. Once assembled, place on the baking tray, cover and chill. They can be made up to 24 hours ahead of baking.

Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Use your fingers to break up the larger chunks of Dopsu No-Duck into smaller bite sized pieces.
Add the oil to a wok or frying pan on medium, and fry the No-Duck and onions together until soft and golden.
Stir in the carrots, ginger and garlic and cook for a further 2 mins until the carrot is soft. Remove from the heat.
Stir in the hoisin sauce, mix well. Season to taste and leave to cool slightly.
Mix the oils together in a bowl. Lay a sheet of filo pastry on the work surface and brush with the oils.
With the long side facing you, cut the pastry in half horizontally, then cut each half into four, to make 8 rectangles.
Heap a little of the No-Duck mixture along one end of each piece, spreading it the width of the pastry. Tuck the two pastry edges over, then roll up to enclose the duck in a neat roll shape and place seam side down on a baking tray.
Repeat with the remaining pastry and No-Duck to make a further 15 spring rolls.
Brush the pastry rolls with any remaining oil, then bake for 15-20 mins or until golden brown. Serve warm with sweet chilli dipping sauce, garnished with spring onion curls, lime wedges and coriander leaves.

Prep 10 mins
Cook 25 mins
Serves 4

Hot Dopsu No-Beef and Onion Sarnie.

Prep 10 mins
Cook 25 mins
Serves 4

Ingredients.

280g (1 bag) No-Beef Pieces, thawed

4 Soft Sub Rolls

2 White Onions

60g Vegan Butter

Method.

Caramelised onions are just about the best thing to complement hot slices of juicy Dopsu No-Beef. Between bread? Even better. If you can take the heat, a little vegan horseradish or English mustard gives just the right kick.

Method
1. Slice the onions thinly and set to one side, pre-heat the oven to 180°c / 160°c Fan /Gas Mark 4.

2. Add a little oil to a heavy bottomed frying pan and heat on medium.

3. Cook the onions slowly, until soft. Then add half the vegan butter and sauté until they’re caramelized and golden.

4. Meanwhile, add a little oil to another pan and heat on medium.

5. Add the Dopsu No-Beef Pieces to the second pan, and fry on both sides until they take on some colour and start to crisp up.

6. Add the remaining vegan butter to the Dopsu pan to glaze the pieces. Season with a little salt.

7. Warm the sub rolls in the oven, before filling them with the hot Dopsu No-Beef and topping with the onions.

Prep 30 mins
Cook 40 mins
Serves 6

Creamy Dopsu No-Chicken and Mushroom Pie.

Prep 30 mins
Cook 40 mins
Serves 6

Ingredients.

560g (2 bags) Dopsu No-Chicken Pieces, thawed

1 Block of Vegan Shortcrust Pastry

500g Mushrooms (Portobello work well here!)

1 Sprig of Thyme

3 Garlic Cloves

50g Vegan Butter

Plain Flour (to dust the pastry)

For the Béchamel Sauce:

30g Vegan Butter

150g Vegan Single Cream

30g Plain Flour

400ml Oat Milk

1 Vegan Chicken Stock Cube

Method.

Sometimes it’s worth putting in a little extra effort for a little extra reward, and the silky, creamy béchamel sauce that coats this pie’s tasty contents is well worth taking time to perfect. As an alternative, try making this pie with Dopsu No-Beef Pieces, Ale and a rich vegan gravy to create the ultimate steak and ale pie?

You’ll also need a rolling pin, a pastry brush and a pie plate or dish.

Method
1. Before you start, preheat the oven to 190°c / 170°c Fan / Gas Mark 5.

2. The sauce comes first. Warm the oat milk, vegan stock cube and cream together in a pan on medium heat.

3. In a second pan, melt the butter. Then add the flour to form a roux, or thick paste.

4. Once the roux turns golden, slowly drizzle in the milk, cream and stock mixture. Make sure you whisk as you go, so it combines and thickens. Then season with a little salt and remove from the heat.

5. Add a little oil to a large frying pan and heat on medium.

6. While it heats, chop the mushrooms into quarters, peel and chop the garlic and strip the thyme leaves from the sprig.

7. Add the mushrooms to the pan and cook until they gain a little colour. Then add the garlic, thyme and vegan butter and sauté until the garlic softens a little and the butter is melted.

8. Now for the Dopsu No-Chicken. Add it to the pan, and continue to sauté with the butter and onions for a minute or two.

9. Finally, stir through the béchamel sauce and remove from the heat to cool.

10. Time for the pastry. Cut the block into two, with one piece slightly larger.

11. Dust the larger piece with flour, and roll it out into a circle slightly larger than your pie dish. Then lay it over the top, and press it into the container around the edges.

12. Roll out the other pastry piece to form the lid.

13. Spread the delicious Dopsu No-Chicken mixture around the middle of the pie, and flatten it out so it fills the dish.

14. Brush a little water around the edges of the pastry, then lay over the pastry lid. Use a fork or your fingers to crimp it and create a seal around the edges

15. Cook the pie in the centre of the oven for 40 minutes, or until the pastry is cooked and golden brown.

Prep 10 mins
Cook 15 mins
Serves 4

No-Pork Hog Roast And Apple Sauce Sarnie.

Prep 10 mins
Cook 15 mins
Serves 4

Ingredients.

560g (2 bags) Dopsu No-Pork Pieces, thawed

80g Vegan Pork Gravy

4 Soft Bread Rolls

200g Vegan Stuffing

40g Vegan Butter

Apple Sauce

Method.

A proper roast pork sarnie needs stuffing and apple sauce, and so does this delicious Dopsu No-Pork version. It’ll be seconds until there’s only crumbs left.

Try this recipe with Dopsu No-Chicken Pieces and stuffing, finished with vegan chicken gravy.

Method
1. Add most of the butter to a large frying pan on medium heat. You’ll need the extra to butter the rolls.
2. Gently fry the Dopsu No-Pork pieces until they show a little colour and crisp up.
3. Deglaze the pan by adding the stock, and make sure the Dopsu No-Pork pieces are glossy and coated.
4. Remove the pan from the heat whilst you warm the stuffing in a microwave.
5. Butter the rolls, and fill them with the gravy, Dopsu No-Pork and stuffing. Serve with the apple sauce on the side.

Prep 15 mins
Cook 30 mins
Serves 6

Moroccan-Inspired Dopsu No-Lamb Tagine.

Prep 15 mins
Cook 30 mins
Serves 6

Ingredients.

560g (2 bags) Dopsu No-Lamb Pieces

2 Tins of Chopped Tomatoes

1 Red Onion

3 Garlic Cloves

10g Ras el Hanout

1 Small Cinnamon Stick

40g Chopped Apricots

40g Chopped Dates

1 tsp Vegan Honey

Vegan Lamb Stock Paste

½ Bunch Coriander

1 Lime

100g Pomegranate Seeds

Method.

We’re heading to Morocco for this recipe, swirling with the spice and flavour found in North African cuisine. Mint tea optional.

Method
1. Start with the prep. Chop the red onion and garlic, then chop the coriander and set aside for later.
2. Add a little oil to a medium frying pan and heat on medium.
3. Cook the red onion and garlic gently, until soft.
4. Stir through the Ras el Hanout and toast the spices, but be careful they don’t burn.
5. Add the Dopsu No-Lamb pieces, chopped tomatoes, fruits, stock and honey to the pan.
6. Make sure all the ingredients are mixed through and simmer for 20-25 minutes, stirring occasionally.
7. When the fruit is soft, and the Dopsu No-Lamb is cooked through, it’s time to serve. If you’ve got a traditional tagine pot, then now’s the time to use it! Or a casserole dish will work just as well.
8. Garnish with the coriander, pomegranate seeds and lime wedges, then serve with a side of your choice. Couscous and flatbreads are perfect, or just simple rice.

Prep 10 mins
Cook 15 mins
Serves 4

Stacked Dopsu No-Duck Tacos.

Prep 10 mins
Cook 15 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Duck Pieces, thawed

4 Soft Shell Tacos

80g Pickled Red Onion

1 Bag of Baby Salad Leaves

1 Jar of Spicy Salsa

25g Taco Seasoning

Method.

Tacos are a classic, and the possibilities are endless. So load them up, stack them high and dig right in. Try crisping up Dopsu No-Beef pieces, or Dopsu No-Chicken. Or add shredded crispy cabbage and carrot for crunch. Or slather in your favourite hot sauce for extra kick.

Method
1. Toss the Dopsu No-Duck pieces in the taco seasoning.
2. Heat a large pan on medium heat, without oil.
3. Toast the taco shells in the pan for 1 minute each side, then remove and wrap in foil.
4. Add a little oil to the pan, then fry the Dopsu No-Duck Pieces until hot and crispy.
5. Now it’s time to stack those tacos. Unwrap the shells, and get building.
6. Spread a little salsa on each, then fold in half to create a U shape.
7. Fill the bottom with baby leaves, then Dopsu No-Duck, then pickled red onion

Prep 10 mins
Cook 5 mins
Serves 16

No-Pork Satay Lettuce Cups.

Prep 10 mins
Cook 5 mins
Serves 16

Ingredients.

140g (half bag) Dopsu No-Pork pieces, thawed

1 tbsp Vegetable oil

1/2 Red Pepper, finely sliced

1 Medium Carrot, coarsely grated

3cm Fresh Root Ginger, finely grated

1 Clove Garlic, crushed

4 Spring Onions, chopped

Zest and juice of 1 Lime

3 tbsp Ready Made Vegan Satay Sauce

2 tbsp Fresh Coriander, chopped

2 Little Gem Lettuce Hearts, trimmed

To garnish: Coriander, Lime Wedges

Method.

Get ahead, by chopping the ingredients and arranging the lettuce leaves on the platter. Chill both, ready to quickly stir fry and assemble. For an extra kick, add a finely chopped red chilli to the stir fry with the ginger.

Heat oil in a wok on medium. Use your fingers to slightly break up the larger chunks of Dopsu No-Pork into small bite sized pieces, then stir fry until golden.
Add the pepper, carrot, ginger, garlic and spring onions to the pan and stir fry for 2 minutes until everything is heated through.
Add the lime zest and juice and satay sauce with 2 tbsp water. Reduce the heat and cook over a low heat for a couple of minutes, stirring until everything is nicely coated in the sauce.
Stir through the coriander then remove from the heat and leave to cool a little.
Separate the lettuce leaves and arrange them in a single layer on a large serving platter. Spoon a little of the warm satay No-Pork mixture into the centre of each ‘lettuce cup’. Garnish with lime wedges and serve warm.

Prep 15 mins
Cook 25 mins
Serves 2

The Vegan Loaded Stack.

Prep 15 mins
Cook 25 mins
Serves 2

Ingredients.

4 Dopsu No-Beef Burgers

2 Vegan Brioche or Burger Buns

140g (half bag) Dopsu No-Beef Pieces

100ml of BBQ Sauce

4 Vegan Cheese Slices

¼ Iceberg Lettuce, shredded

1 Small White Onion, thinly sliced

20g Plain Flour

Method.

The meaty dirty burger has long been a crowd pleaser – but here’s how you can get all that filthy, tasty fun sans meat! We’re talking a double stack of juicy burgers per bun plus a Dopsu No-Beef Pieces, fried onions and a load of smokey BBQ sauce to boot.

Method

Heat a heavy bottomed frying pan on medium.
Fry the Dopsu No-Beef Burgers for 8 minutes in 1tsp of oil, turning every couple of minutes.
Remove the burgers, transfer to a wire rack and grill for a further 8 minutes, turning once.
Meanwhile, continure to fry the No-Beef Dopsu Pieces for a further 8 minutes until it has a little colour on all sides.
Toast the burger bun.
Remove the burgers from the grill and immediately cover with the cheese – so it gets nice and melty!
Cover the Dopsu No-Beef Pieces in the BBQ sauce.
Toss the sliced onions in the flour and deep fry in 2cm of oil until crispy.
Build the burger by placing the iceberg on the bottom of the bun, top with two burgers, the BBQ smothered Dopsu pieces and finally the crispy onions.
Top with the bun lid and serve with fries or a side salad.

Prep 5 mins
Cook 25 mins
Serves 2

The Dopsu Korean Kimchi No-Beef Burger.

Prep 5 mins
Cook 25 mins
Serves 2

Ingredients.

2 Dopsu No-Beef Burgers

2 Vegan Seeded Burger Buns

1 Radish, thinly sliced

A handful of Round Lettuce Leaves

Pickled Red Onions

Vegan Kimchi

Ketchup

Method.

This is what we call Seoul food, Dopsu style. It’s just one of those burger stack recipes that you’ll just keep coming back to.

Method.

Heat a little oil in a heavy bottomed frying pan on medium.
Fry the Dopsu No-Beef Burgers for 8-10 minutes turning every couple of minutes.
Transfer the burgers to a wire rack and grill for a further 8 minutes, turning once.
Toast the bun.
Start the burger build by squirting ketchup on the bun bases, before topping with the lettuce and kimchi.
Add the burgers and finish with the pickled red onion and sliced radish and top with the bun lid.
Serve with fries or a side salad.

Prep 25 mins
Cook 20 mins
Serves 2

The Grilled Cheese Dopsu Burger.

Prep 25 mins
Cook 20 mins
Serves 2

Ingredients.

2 Dopsu No-Beef Burgers

30g Vegan Cheese Sauce

4 Thick Slices of Good White Tin Loaf

Vegan Butter

Cocktail Cornichons or Pickles

Method.

Okay, so there’s a little bit of OTT fusion going on here, but the bottom line is this: it’s goooooooooooood.

Method

Heat a little oil in a heavy bottomed frying pan on medium.
Fry the Dopsu No-Beef burgers for 8-10 minutes in 1tsp of oil over a medium head. Turn every couple of minutes.
Transfer the burgers to a wire rack and grill for a further 8minutes, turning once.
In another frying pan, gently fry both sides of the bread in the butter until golden.
Warm the cheese sauce.
Build the sandwich by spreading half the cheese sauce over two slices of grilled bread.
Place the burger on top and drizzle the remaining sauce over.
Top with the other 2 slices and spike with a skewer, garnished with the cornichons or pickles.
Cut in half and serve.

Prep 5 mins
Cook 25 mins
Serves 2

The Classic.

Prep 5 mins
Cook 25 mins
Serves 2

Ingredients.

2 Dopsu No-Beef Burgers

2 Vegan Burger Buns

Round lettuce Leaves

Sliced Beef Tomatoes

Sliced Red Onion

Ketchup

Vegan Mayonnaise

Method.

They say you shouldn’t mess with the classics… so we haven’t. Straight-up Dopsu No-Beef tastiness in a bun. If you want to change things up, fry a few rashers of vegan bacon in the pan while the burgers are grilling and slip ’em into the stack.

Method

Heat a little oil in a heavy bottomed frying pan on medium.
Fry the Dopsu No-Beef Burgers for 8-10 minutes, turning every couple of minutes.
Transfer the burgers to a wire rack and grill for a further 8 minutes, turning once.
Toast the bun.
Spread the mayo on the base of the bun and top with the lettuce, tomato, and red onion.
Add the burger and finish with a squirt of ketchup and top with the bun lid.
Serve with fries or a side salad.

Prep 15-20 mins
Cook 25-30 mins
Serves 4

Spiced Cottage Pie With Sweet Potato Harissa Mash.

Prep 15-20 mins
Cook 25-30 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Beef Pieces

600g Sweet Potatoes, peeled

1 tbsp Vegetable Oil

1 Onion, chopped

1 Medium Carrot, chopped

1 Red Pepper, deseeded and chopped

1 Clove of Garlic, crushed

1 tsp Ground Cumin

1 tsp Ground Smoked Paprika

1 tsp Cinnamon

1 (400g) Tin Chopped Tomatoes

1 Vegan Beef Stock Cube

1 tsp Harissa Paste

To serve:Tenderstem Broccoli and Peas

Method.

Preheat the oven to 200°C / Fan 200°C / Gas Mark 7
Cut the sweet potatoes into large chunks, then place in a pan, cover with cold water and add a pinch of salt. Cover the pan, bring to the boil, then simmer for 10-15 mins until tender.
Meanwhile, prepare the filling… Heat a large wok or frying pan with the oil on medium. Add the onions, carrots and peppers then fry for 3 minutes until soft.
Stir in the Dopsu No-Beef Pieces and fry for a further 2 mins until they begin to colour.
Add the garlic and spices and cook for a minute to release the spice flavours.
Stir in the tinned tomatoes, then half fill the empty can with water and add this to the mixture along with the stock cube and plenty of ground black pepper.
Bring to the boil, then simmer for 5 mins before spooning into an ovenproof pie dish.
Once the sweet potatoes are cooked, drain then mash them with the harissa paste.
Spoon the sweet potato mash on top of the filling in the dish and rough up with a fork.
Bake for 20 mins until the top is golden and mixture bubbling. Serve with tenderstem broccoli and peas.

Prep 10 mins
Cook 8 mins
Serves 4

Dopsu No-Chicken Fajitas.

Prep 10 mins
Cook 8 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Chicken pieces

2 tbsp Vegetable Oil

1 Red Onion, sliced

1 Clove of Garlic, crushed

1 Red Pepper, sliced

1 Yellow Pepper, sliced

3 tsp Fajita Spice mix

Zest and Juice 1 lime

3 tbsp Chopped Fresh Coriander Leaves

8 Soft Flour Tortillas

100ml Tomato Salsa

100ml Soured Cream

To serve:Guacamole, Sliced Red Chillies, Lime Wedges, Spiced Rice

Method.

Heat a large frying pan with half the oil on high.
Add the sliced onions and peppers, then stir fry for 4 minutes until soft and slightly charred around the edges. Transfer to a plate.
Add the remaining oil to the pan with the Dopsu No-Chicken Pieces. Cook over a medium heat for 3 mins, stirring occasionally until golden.
Add the garlic, spices and stir for 30 seconds, then return the vegetables along with the lime zest and juice. Cook for a minute or so, stirring until everything is coated in spices and piping hot.
Remove from the heat, stir in the coriander then transfer to a warmed plate.
Heat the tortillas in a clean pan or on a griddle until hot.
Serve the fajita mix with the warm tortillas, salsa and soured cream along with your choice of extras.

Prep 10 mins
Cook 10 mins
Serves 4

Sweet and Sour Dopsu No-Pork.

Prep 10 mins
Cook 10 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Pork Pieces.

1 tbsp Vegetable Oil

275g Tub Fresh Pineapple Pieces, keep the juice

1 Medium Carrot, cut into sticks

1 Red Pepper, sliced into sticks

160g Sugar Snap Peas

6 Spring Onions, trimmed and sliced

1 Clove Garlic, crushed

2.5cm Piece Root Ginger, peeled and grated

4 tbsp Pineapple Juice or Water

2 tbsp Soy Sauce

1 tbsp Rice Wine or Sherry

1 tbsp Clear Honey

2 tsp Cornflour

1 tsp Sesame Oil

Rice Noodles

Method.

Heat half the oil in a large wok or frying pan.
Stir in the Dopsu No-Pork Pieces and fry for 2-3mins until beginning to colour. Transfer to a plate.
Next add the pineapple to the pan and stir fry until golden. Add to the plate with the No-Pork.
Add the remaining oil to the pan, then stir fry the carrots and peppers and stir fry over a medium heat for 3 minutes until soft. In a bowl, mix together all the sauce ingredients with the pineapple juice and 100ml cold water until smooth.
Add the sugar snap peas, spring onions, garlic, ginger and cook for a minute.
Finally add the No-Pork and pineapple to the pan along with the sauce mixture. Stir fry over a medium heat for a few minutes or until piping hot and everything is coated in the sauce.
Serve in bowls with rice noodles.

Prep 20 mins
Cook 10-15 mins
Serves 4

Hoisin No-Duck Pancakes with Plum Sauce.

Prep 20 mins
Cook 10-15 mins
Serves 4

Ingredients.

280g (1 bag) Dopsu No-Duck Pieces

1 Small Red Onion, halved, then sliced

3 tbsp Red Wine Vinegar

1 tsp + 2 tbsp Caster Sugar

2 Plums, halved and stoned

¼ tsp Chinese 5 Spice

2 tsp Dark Soy Sauce

3 Spring Onions

100g Cucumber

1 Medium Carrot

1 tbsp Vegetable Oil

3 tbsp Hoisin Sauce

1 tsp Sesame Oil

1 tsp Sesame Seeds

12 Chinese Style Pancakes

Coriander (to garnish)

Method.

First pickle the onions. Put the sliced onion in a small bowl, add 2 tbsp vinegar, a pinch of salt and 1 tsp sugar and mix well. Set aside for at least 20 mins to until it is soft and pale pink.
To make the plum sauce: chop the plums and place in a small pan with the remaining 1 tbsp vinegar, 2 tbsp caster sugar and spice along with 3 tbsp water.
Bring to the boil, then cover and simmer for 7 minutes until the plums are tender.
Remove from the heat, add the soy sauce, then puree with a stick blender. Spoon into a bowl.
Finely shred the spring onions, cucumber and carrots and place in a bowl.
When ready to eat, heat the vegetable oil in large frying pan, add the Dopsu No-Duck Pieces and cook over a high heat, for 4-5 minutes, stirring occasionally until golden.
Stir in the hoisin sauce and sesame oil and continue to cook for a minute or so, stirring until the Dopsu No-Duck pieces are crispy. Spoon onto a serving platter and sprinkle with sesame seeds.
Serve with the shredded vegetables, pickled onions, plum sauce and pancakes with a few leaves of coriander if liked.