Blenders - The Vegan Bites Edition

PERFECTING SAUCES FOR OVER 30 YEARS

THE VEGAN BITES EDITION

WE ARE IRISH. WE LOVE SAUCES. WE LOVE CATERING TO THE CATERERS.

VEGAN PRODUCTS PACK PRODUCT SIZE

DESCRIPTION

Vegan Mayo 2.1kg

Creamy plant based alternative to Real Mayo

Tomato Ketchup

12kg/5.5kg/ 2.55kg/ Rich Tomato Ketchup full of ripe tomatoes 920ml/ with a touch of spice 50g Dip Pot/17.8g sachet

Tomato & Chilli Sauce 2.38kg Fiery hot tomato sauce with a real chilli kick Brown Sauce

American Mustard

2.5kg/920ml/ 17.7g sachet

Brown sauce full of apple, treacle & spices

2.52kg/920ml

Traditional American Mustard

Sweet Tomato Relish 2.65kg/920ml

Relish with sweet tomatoes, onions & sultanas

Sriracha Sauce 920ml

Thai style hot sauce with chillies, garlic & vinegar

Red Onion Relish

Sweet & chunky Red Onion Relish

2.5kg

Apple & Chilli Chutney 2.3kg Sweet chunky apple and spicy jalapeno chillies Sweet Chilli Sauce 2.65kg/920ml/ Sweet Chilli Sauce with garlic, chilli,

50g Dip Pot peppers & spices

Sweet & Sour Sauce 2.4kg Crisp vegetables, pineapple

& ginger in a sweet & sour sauce Black Bean Sauce 2.35kg

Black bean sauce with red peppers & toasted sesame

Korean BBQ 2.65kg/920ml

Spicy gochujang paste, soy & ginger with a sweet finish

VEGAN PRODUCTS PACK PRODUCT SIZE DESCRIPTION Barbecue Sauce

2.55kg/920ml /50g Dip Pot

A deep, rich & smoky BBQ sauce

Cajun Sauce 2.6kg/920ml

Dark, sweet, peppery, hot chilli Cajun Sauce

Chilli Sauce 2.33kg

Chilli Sauce with kidney beans, tomatoes & spices

Salsa Sauce

2.29kg

Spicy salsa with tomato, onions & peppers

Pasta Sauce 2.33kg

Italian style pasta sauce with tomatoes, garlic & herbs

French Dressing 2.2kg/920ml Perfect for leafy salads, coleslaws & potato salads Italian Dressing

2.2kg/920ml

A blend of tomatoes and red wine vinegar

Vegetable Bouillon 880g Ideal for stews, casseroles, soups and sauces Malt Vinegar

10.5g Perfect for chips! sachet

English Mustard

2.45kg/ 10g sachet

Traditional strong English Mustard

Cranberry sauce

2.52kg

Full of whole cranberries with a fruity zest

Mint sauce 2.5kg

High mint content ideal for lamb dishes or salad

10 2

LIGHT VEGAN BITES Rustic Za’atar Baguette with Italian Dressing

(Prep time: 5 minutes, Cooking time: 15 minutes, Makes 1 Baguette) Ingredients 1 vegan rustic baguette Extra virgin olive oil 35g aubergine strips 30g mixed peppers 5g za’atar spice 10g red onion, diced 10g mixed salad leaves 8g vegan pesto 15mls Blenders Italian Dressing *Allergens: Nuts, Gluten Method: Cut the aubergine and peppers into strips and place on a baking tray. Sprinkle with olive oil and the za’atar spice. Bake in the oven at 180°C for 15 mins. Slice open the baguette and spread vegan pesto on one side and Italian dressing on the other side. Top with roasted veg, mixed leaves and red onion.

Drizzle with the remaining Italian dressing and serve.

Waldorf Salad

(Prep time: 10 minutes, Refrigeration time: 20 minutes, Makes 1kg) Ingredients 2 heads of celery, washed 350g peeled and sliced apple 100g walnuts Juice of 1 lemon 100g mixed grapes, halved 200g Blenders Vegan Mayo 10g flat-leaf parsley, chopped 2 heads of cos lettuce *Allergens: Celery, Nuts Method: Peel and slice the apple, place in a bowl. Add the lemon juice to prevent any discolouration. Slice the grapes in half and place them in a bowl, add the chopped celery and walnuts.

Combine the apple with the celery, grape and walnuts and gently fold in the Vegan Mayo. Place in the fridge for about 15 to 20 mins.

Serve on cos lettuce leaves and top with chopped parsley.

3

Did you know?

• Ireland is ranked among the top 10 countries globally for veganism! (Chefspencil.com) • 49% of Irish people would go vegan for environmental and ethical reasons (Wellwoman.com) • Veganism is most popular in Galway, Dublin and Cork!

Mexican Falafel

(Prep time: 15 minutes, Cooking time: 10 minutes, Makes 4) Ingredients 400g can chickpeas, rinsed and drained 1 small red onion, roughly chopped 1 garlic clove, chopped 1 handful of flat-leaf or curly parsley 1 tsp ground cumin 1 tsp ground coriander ½ tsp harissa paste or chilli powder 2 tbsp plain flour 2 tbsp sunflower oil 4 wholemeal tortilla wraps 80g mixed salad leaves 2 tomatoes, diced 40g Blenders Vegan Mayo 80g Blenders Salsa *Allergens: Gluten Method: Drain the chickpeas and put on to a dry, clean tea towel to remove any excess water. Place into a food processor with the garlic, red onion, parsley, cumin, coriander, harissa paste, flour and blend together. Form the blended mixture into small ball shapes. Heat oil in a large frying pan and fry the falafels for 5 mins until they are golden brown. Place on kitchen paper to remove any excess oil. Open the wraps and spread Vegan Mayo on each. Top with mixed leaf, diced tomato and warm falafels. Add a generous dollop of the salsa, roll, and serve.

Cauliflower Wings with Sriracha Mayo Dip

(Prep time: 15 minutes, Cooking time: 10 minutes, Serves 6)

BBQ Tofu Bites with Tahini Dressing (Prep time: 10 minutes, Cooking time: 25 minutes, Makes 4 portions) Ingredients For Tahini Dressing: 2 tbsp tahini 4 tbsp water 10g of fresh dill leaves 1 garlic clove, minced 1 tsp lemon juice ½ tsp vinegar (apple cider or red wine) 1 tsp dried oregano ¼ tsp cayenne pepper ½ tsp Blenders American Mustard For the tofu: 1 block (250-300g) firm tofu 50g flour + 8 tbsp water 2 tsp dried oregano 1 tsp dried onion granules 1 tsp smoked paprika ½ tsp cayenne pepper 160g Blenders Barbecue Sauce *Allergens: Gluten, Mustard, Soyabean, Sesame Method: Drain the tofu and cut into bite size pieces. Lay flat on a tray and cover with kitchen paper to remove excess moisture.

Combine the flour and water in a bowl and set aside. Mix the oregano, smoked paprika, dried onion and cayenne pepper into the flour batter. Gently dip the tofu pieces into the batter, place on a baking tray and put into the oven. Bake for 25 mins at 180°C, turning once. For the vegan dip, combine the tahini with all the ingredients and mix well. Place in the refrigerator for 15 mins.

Gently heat the Barbecue Sauce in a small pot. Arrange the cooked tofu on a serving dish, drizzle with Barbecue Sauce and serve the tahini dressing on the side.

How many Vegans are there in the world?

• It is reported that there are about 80 million vegans worldwide.

In Ireland recent reports suggest 4% of the Irish population are vegan and growing year by year.

• The sale of Vegan products has increased by 187% via Deliveroo during the Covid 19 lockdown period.

Ingredients 2 medium cauliflowers, cut into florets ½ tsp of chilli powder ½ tsp of ground cumin ½ tsp of garlic salt ¼ tsp cayenne pepper 250g flour 25g cornflour 200mls soya milk Oil for frying 40g Blenders Sriracha Sauce 180g Blenders Vegan Mayo *Allergens: Soyabean, Gluten Method: Cut the cauliflower into bite sized florets. Blanch the florets for 2 mins. Strain and place into iced water to prevent any further cooking. Drain and pat dry. In a bowl combine flour, cornflour, chilli powder, ground cumin, garlic salt and cayenne pepper. In a separate bowl combine the soya milk and 20g of Sriracha sauce. Place the cauliflower florets into Sriracha milk mixture and marinate for about 30 mins. Drain the soya milk and then put the cauliflower into the seasoned flour and coat well. Drop the florets into a fryer for 3 to 4 mins until golden brown. Combine the Vegan Mayo with the remaining Sriracha and serve as a dip on the side.

Beetroot & Fennel Crumble

(Prep time: 15 minutes, Cooking time: 25 minutes, Serves 4) Ingredients 3 fennel bulbs (about 500g), halved and sliced 3 beetroots (about 500g), peeled and cut into quarters 3 tablespoons extra virgin olive oil 100g vegan friendly breadcrumbs 100g cashews 25g ginger, peeled and grated Peel of one orange 3 tbsp rapeseed oil Salt and pepper 100g Blenders Sweet Tomato Relish *Allergens: Mustard, Gluten, Nuts Method: Preheat oven to 180°C. Put the fennel and beetroot in a bowl, mix with olive oil, salt and pepper and spread on a sheet of baking paper. Bake in the oven for 20 mins. Blitz the breadcrumbs, cashews, ginger, and orange peel in a mixer. Add rapeseed oil. Place the oven vegetables in a gratin dish. Knead the crumble briefly and spread evenly on the vegetables. Cook in the oven for five mins before serving. Serve with Sweet Tomato Relish in a ramekin on the side.

4

LIGHT VEGAN BITES Blenders Bites from Heather @VeganIsTheNewBlack

• Utilise Blenders vegan sauces, especially their chilli sauces and stock as they can be used not only as dipping sauces but as marinades and stir fry sauces.

Courgette Fries

Kimchi & Baby Spinach Toastie

Ingredients 1 large courgette 1 tbs plain flour 50ml water Salt Pepper 1/2 tsp Paprika Oil for frying 50g Vegan cheese (finely grated) *Allergens: Gluten

Ingredients 8 slices of thick cut vegan bread 2 large tomatoes, sliced 4 spring onions, sliced 8 slices of vegan cheese 60g Blenders Vegan Mayo 40g Blenders Korean BBQ 30g baby spinach leaves 60g kimchi *Allergens: Soyabean, Gluten, Sesame

Method: Cut the courgette into long chips and allow to dry. Put the flour, salt, pepper and paprika in a bowl and beat in 50ml water to make a batter. Drop half the courgette chips into the batter and turn to coat. Lift the chips out of the batter and allow excess to drip off. Carefully drop the courgette pieces into the deep fryer and cook for 1-2 mins, until golden. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Toss with the grated cheese when still hot and season. Repeat with the remaining courgettes and serve with a Black Truffle Mayo Dip. (See page 10!)

Method: Lay the bread on a board and spread on the vegan mayo, top 4 of the slices with vegan cheese, tomato and spring onion. Add a dollop of the kimchi and Korean BBQ sauce before finishing with the spinach. Place in the hot sandwich grill and toast for 5 mins until golden brown.

(Prep time: 5 minutes, Cooking time: 5 minutes, Serves 2)

Spicy Scrambled Tofu Breakfast Bap (Prep time: 10 minutes, Cooking time: 10 minutes, Makes 4) Ingredients 400g firm tofu, drained 80g Blenders Sriracha 20g vegan butter 4 vegan baps 2 tomatoes, sliced 8 slices of vegan bacon 8 vegan sausages 60g Blenders Sweet Tomato Relish *Allergens: Gluten, Mustard, Soyabean

5

Method: Cook sausages and bacon according to pack instructions.

Using a fork break up the tofu in a bowl and cover with a paper towel to remove any excess moisture, mix in the Sriracha. Heat a frying pan and add the vegan butter, gently heat the spicy tofu.

Slice the baps in half and place in the toaster. To assemble; on the bottom half of the bap, spoon on the cooked scrambled tofu, add 2 slices of bacon and 2 sausages to each, followed by sliced tomato. Spread the sweet tomato relish on the top half of the bun and serve.

(Prep time: 5 minutes, Cooking time: 5 minutes, Makes 4)

Quinoa & Chickpea Baguette with Tomato, Beetroot & Hummus

(Prep time: 5 minutes, Cooking time: 10 minutes, Makes 4) Ingredients 4 quinoa and chickpea baguettes 4 tomatoes, sliced 200g roast beetroot, cubed 100g hummus 1 cucumber sliced 40g Blenders Vegan Mayo 80g mixed salad leaves 20g chopped chives *Allergens: Gluten, Sesame Method: Cook the baguettes in the oven for the required time and allow to cool down. Slice the baguette lengthways and spread on the vegan mayo. Add the mixed leaves and the beetroot and spoon on the hummus. Add the sliced tomato and cucumber and sprinkle on the chopped chives and serve.

BIG VEGAN BITES Blenders Bites

• Dark Chocolate! Most dark chocolates are vegan, usually any over 65% don’t contain dairy, this is great when buying

Pulled Oat Chilli Sin Carne

(Prep time: 15 minutes, Cooking time: 30 minutes, Makes 8 portions) Ingredients 1kg pulled oats 2 large Spanish onions, chopped 5 cloves of garlic, chopped 2tsp ground coriander 2tsp ground cumin 2tsp hot chilli powder 1tsp cayenne pepper 4 bay leaves 2tsp dried oregano 1kg Blenders Chilli Sauce *Allergens: Gluten Method: In a large pot heat a little oil and sauté the chopped onions and the garlic for about 5 mins until soft. Add the coriander, cumin, oregano, chilli, bay leaf and the cayenne pepper and cook for a further 2 mins. Add the pulled oats and cook for about 10 mins. Add Chilli Sauce and reduce the heat to low, simmer for 25 mins stirring occasionally. Serve with some cooked rice or on top of a large baked potato.

Portobello Mushroom Burger with Cajun Jackfruit & Vegan Slaw

(Prep time: 10 minutes, Cooking time: 20 minutes, Serves 4) Ingredients 3 fennel bulbs (about 500g), halved and sliced 4 vegan brioche buns 4 flat Portobello mushrooms 40g iceberg lettuce 1 beef tomato 1 red onion, cut into rings 400g of tinned Jackfruit, drained 80g red cabbage, shredded 20g carrot, shredded 80g Blenders Cajun Sauce 140g Blenders Vegan Mayo *Allergens: Soyabean, Gluten, Mustard Method: To make the slaw, in a bowl place the shredded red cabbage and carrot and gently fold in 100g of the vegan mayo.

Set aside in the fridge. Drain the tin of Jackfruit and heat in a pot with the Cajun sauce for 5 mins until fully heated through.

Heat a frying pan with a little oil and cook the mushrooms for 3 -4 mins. To assemble the burger; spread the base of the toasted buns with Vegan Mayo, add the chopped lettuce, red onion rings, and sliced beef tomato. Place the cooked mushroom on top and gently spoon on the cooked Cajun jackfruit.

Finally, top with the slaw and enjoy!

chocolate for baking as some certified vegan brands can be more costly.

• Try adding 1-2 squares of dark chocolate to this Chilli Sin Carne to create a richer flavour.

Crispy Sweet & Sour Tofu

(Prep time: 10 minutes, Cooking time: 20 minutes, 10 portions) Ingredients 600g Baby Sweetcorn 700g Tofu 50g cornflour 10g garlic powder oil for frying 120g pak-choi, chopped 1 bunch of fresh coriander, chopped 1.2kg Blenders Sweet & Sour *Allergens: Celery, Gluten, Soyabean Method: Drain the tofu, cut into chunks and place on kitchen paper to remove the excess water. In a bowl mix the cornflour and the garlic powder together, add the tofu and coat well. In a frying pan heat some oil and fry the tofu until crispy and brown.

Remove from the pan and set aside. In the same pan add the sweetcorn and the pak choi, stir fry for 3 to 4 mins. Add the sweet and sour sauce and reduce the heat to low.

Add the tofu back in to the sauce and gently cook for 15 mins. Add the chopped coriander and serve with some coconut flavoured basmati rice.

6

BIG VEGAN BITES Top Vegan Meat substitutes:

While there are lots of vegan ‘fake’ processed meats available such as chicken tenders, sausages, bacon and burgers, it is more nutritious to substitute with something below: • Tofu – the ‘all-rounder’ meat substitute – grill, bake or fry.

• Seitan – great for absorbing flavour – best grilled or fried in order to brown it.

• Tempeh – meaty firm texture with a nutty flavour – grill, bake, steam or fry.

• Jackfruit – top vegan substitute for pulled pork.

• Aubergine – great texture for curries and stews.

• Portobello Mushroom – great for burgers, sandwiches and breakfasts.

• Quinoa, Lentils, Chickpeas & Kidney beans – can become a base for burgers or combine to make salads or sides.

Beetroot and Kale Burger with Sweet Chilli Onions (Prep time: 15 minutes, Cooking time: 15 minutes, Serves 4) Ingredients For the burger patty: 2 medium cooked beetroot 50g bulgur wheat, cooked 50g red lentils, cooked 50g hummus Zest of 1 lemon 1 tsp ground cumin 4 large leaves of kale, finely chopped Sea salt and cracked black pepper to taste Toppings: 2 red onions, sliced into rings 5g fresh coriander, chopped 4 vegan friendly burger buns 1 small iceberg lettuce head, chopped 50g Blenders Sweet Chilli Sauce 50g Blenders Vegan Mayo *Allergens: Gluten, Sesame Method: Gently heat a little oil on a frying pan. Add the red onion and cook for 2 to 3 mins. Add the sweet chilli sauce and the fresh chopped coriander and heat for 2 mins before setting aside. Combine all the ingredients for the burger and blitz together in a food blender (be careful not to overwork the mixture as it may become too wet). Remove from the blender and transfer into a bowl. Form the mixture into burger size patties. Heat oil in a pan and cook the burgers for 5 to 6 mins turning once. Place the sweet chilli onion onto the bun and top with the burger. Add a dollop of vegan mayonnaise, iceberg lettuce and serve.

Chef Tips • Pick Vegan options that fit your brand and allow cross-selling in your menus • Explore what plant-based foods your suppliers offer

7

Trying to find Vegan milk replacements?

• Try oat, soya, hazelnut, cashew, almond or hemp milk

Tofu Ramen

(Prep time: 15 minutes, Cooking time: 15 minutes, Serves 4) Ingredients 2 garlic cloves 25g fresh ginger, peeled and chopped 1½ tbsp white miso paste 1 tbsp tahini paste 15g dried shiitake mushrooms 2 tbsp soya sauce 200g firm tofu, cut into chunky cubes 1 tbsp cornflour 1 tbsp vegetable or sunflower oil 100g (2 x nests) ramen or rice noodles 1 head pak choi 2 spring onions, sliced 25g fresh ready-to-eat beansprouts 1 carrot, peeled and sliced 1 tbsp sesame oil 15g coriander, chopped 15g peanuts, crushed 1litre Blenders Vegetable Bouillon, prepared 20g Blenders Korean BBQ Sauce *Allergens: Celery, Peanuts, Gluten, Soyabean, Sesame Method: Heat the oil in a large pot and cook the chopped garlic, ginger, and carrot for 2 to 3 mins. Add the miso and tahini paste and cook for a further 3 mins. Add the tofu and the shiitake mushrooms. Add the Vegetable Bouillon and slowly bring to a simmer. Add soya sauce, beansprouts and the cornflour and cook for 3 mins. Finally add the pak choi, spring onions and the ramen noodles and cook for 1 min before serving. Place the soup into a bowl. Serve the sesame oil, Korean BBQ sauce, chopped coriander and the crushed peanuts in some smaller bowls on the side. This allows customers to add their own flavour.

How about Vegan honey alternatives?

• Try agave, maple syrup or silan (date syrup)

White Wine Wild Mushroom Risotto with Asparagus

(Prep time: 10 minutes, Cooking time: 15 minutes, Serves 4) Ingredients 1 onion, finely chopped 2 cloves garlic, chopped 1 bunch of asparagus, cut into 1–2-inch pieces 100g mixed wild mushrooms, sliced 1 teaspoon fresh thyme ½ teaspoon salt ½ teaspoon fresh ground pepper 1 glass white wine (optional) 300g arborio rice, rinsed 100g fresh spinach, chopped 1-2 teaspoons lemon juice ½ litre Blenders Vegetable Bouillon, prepared *Allergens: Celery Method: Gently fry onion and garlic in a heavy based frying pan, add the chopped asparagus and cook for a further 3-4 mins. Add the sliced wild mushrooms and fresh thyme, season with salt and pepper, then add the arborio rice and reduce the heat to low. Gradually add the Vegetable bouillon. As the stock begins to reduce, add the white wine, then add the chopped spinach and lemon juice. When the rice is fully cooked remove from the heat and serve.

Blenders Bites from Heather @veganisthenewblack

Check if items are “accidentally vegan”, it can seem overwhelming trying to purchase only plant-based products but a lot of your favourites may already be vegan! Just check ingredients and the allergens (like dairy & eggs). There are a lot of refrigerated dairy free options too, like premade pastry rolls or garlic baguettes!

Vegan Pizza

(Prep time: 10 mins plus 10 mins resting time, Cooking time: 20 minutes, Serves 2) Ingredients Vegan Pizza Dough: 250g plain flour 75g wholemeal flour 2 tsp baking powder 1tsp salt 2tsp dried oregano 1tsp dried basil 1tsp garlic powder 50mls soya milk 2tsp olive oil 160g Blenders Pasta Sauce 200g vegan cheese, grated Toppings: corn, mushrooms, peppers, sun-dried tomatoes, red onion, fresh basil, olives. *Allergens: Gluten, Soyabean, Celery Method: Mix the flours, baking powder, salt, oregano, basil, and garlic powder together in a large mixing bowl. In a separate bowl, whisk the soya milk (or water), and olive oil together.

Gradually add the dry ingredients and mix. Place the dough on a floured surface and knead 10-12 times (dough should be soft, but not overly worked). Roll the dough into a ball, place in the mixing bowl, cover, and let rest for 10 mins. Flatten the pizza dough on to a pizza pan, creating a raised “crust” around the edges. Using a fork, poke some holes in the centre of the pizza. Bake for about 8 mins at 180ºC, remove.Add the pasta sauce and the Vegan Cheese and add the toppings of your choice. Bake for another 10 mins. Cut into slices and serve with a Chipotle Mayo Dip. (See page 10!)

8

BIG VEGAN BITES BBQ Jackfruit Tacos with Radish Slaw (Prep time: 10 minutes, Cooking time: 8 minutes, 4 portions) Ingredients 8 corn tortillas 2 tomatoes, chopped 1 small head of lettuce, shredded 1 small red onion, sliced 1 sweet red pepper, thinly sliced 20g sliced jalapenos 500g jackfruit, drained 100g Blenders BBQ Sauce 2 limes Radish Slaw: 40g Blenders Vegan Mayo 100g red cabbage, thinly sliced 20g carrot, thinly sliced 20g radishes, thinly sliced 10g parsley, chopped *Allergens: Gluten, Soyabean Method: Make the radish slaw first by slicing all the veg and mix in a bowl with the Vegan Mayo, chopped parsley and set aside. Drain the Jackfruit and combine with the BBQ Sauce.

Heat gently for 5 to 6 mins. Heat the corn tortillas and fill with the chopped lettuce, chopped tomatoes and spoon in the heated jackfruit. Top with red onion and red peppers. Spoon on the radish slaw and serve with slices of limes to garnish.

Quinoa Burritos with Avocado & Sriracha Sauce

(Prep time: 10 minutes, Cooking time: 40 minutes, Serves 4) Ingredients 4 wholemeal vegan tortilla wraps 1 small tin of re-fried beans 200g tinned sweetcorn 200g quinoa 4 tomatoes, chopped 2 avocados, peeled and sliced juice of a lime oil for frying 1 onion, chopped 4 spring onions, chopped 1 bunch of coriander, chopped 80g Blenders Sriracha *Allergens: Gluten Method: Cook the quinoa in boiling salted water for 20 minutes, drain and set aside. Heat a pot with a little oil and cook the onions for 3 - 4 minutes. Add the re-fried beans and sweetcorn and gently heat for a further 4 minutes. Combine the cooked quinoa with the bean and corn mixture, add the Sriracha, sliced spring onion and chopped coriander. Heat the wraps in a warm oven, slice the avocados and the tomatoes.

Divide the mixture into the wraps and top with the avocado and the tomatoes. Roll the burrito tightly, cut in half and serve warm.

What is a Flexitarian?

• Many people are now introducing the concept of being “Flexitarian”

• While they would not consider themselves Vegan, they would set aside a day or two a week to avoiding eating meat.

9

VEGAN SAUCE MIXES

Make the most out of our vegan sauces, get saucy!

Cajun Mayo

Mint Dressing

200g Blenders Vegan Mayo 200g Blenders Cajun Sauce Combine with a whisk and mix the sauces until fully blended.

Allergens: Mustard, Soyabeans Chef’s Tip: Dip for sweet potato wedges

200g Blenders Vegan Mayo 100g plant based vegan yogurt 40g Blenders Mint Sauce 20g maple syrup Cold water In a 1lt bowl add the mayo and other ingredients. Using a whisk, mix the sauces until fully blended. Add water until the desired consistency is achieved.

Allergens: Soyabean Chef’s Tip: lovely tossed over baby potatoes to make a potato salad

Burger Sauce 200g Blenders Vegan Mayo 200g Blenders Tomato Ketchup Combine with a whisk and mix the sauces until fully blended.

Allergens: None Chef’s Tip: To make a spicy burger sauce, replace Tomato Ketchup with Tomato & Chilli Sauce.

Mustard Mayo 200g Blenders Vegan Mayo 30g Blenders English Mustard 30g wholegrain mustard 20g maple syrup Combine with a whisk and mix the sauces until fully blended.

Allergens: Mustard Chef’s Tip: classic accompaniment to a beetroot or portobello mushroom burger

Hot Cranberry Sauce 200g Blenders Cranberry Sauce 50g Blenders Sriracha In a 1ltr pot add the cranberry and sriracha sauce. Gently heat the sauce for about 5 mins. Using a spoon mix the sauces until fully blended. Serve warm.

Allergens: None Chef’s Tip: great on a Christmas inspired sandwich

Blue Cheese Dressing 100g Blenders Vegan mayo 20g Vegan blue cheese, diced 10ml Fresh lemon juice 2 tbs of warm water Mix half of the blue cheese with the lemon juice and Vegan Mayo in a blender. Adjust the consistency with the water. Place the sauce in a bowl and stir in the remaining blue cheese.

Chill for 30 minutes.

Allergens: Soyabean Chefs Tip: drizzle over roasted vegetables or on top of salads. This is also an ideal dip for cauliflower wings!

Black Pepper Mayo 200g Blenders Vegan Mayo 12g cracked black pepper 30 ml lemon juice Combine with a whisk until fully blended.

Allergens: None Chef’s Tip: perfect drizzled on roasted root vegetables

Chipotle Mayo 200g Blenders Vegan Mayo 100g chipotle peppers in adobo sauce 20ml lemon juice In a food processor or blender blend the chillies and sauce to a smooth paste. Add the mayo and lemon juice. Blend again until the sauces are mixed.

Allergens: None Chef’s Tip: great dip for curly fries

Black Truffle Mayo 200g Blenders Vegan mayo 30 ml black truffle oil 10ml lemon juice Combine with a whisk until fully blended.

Allergens: None Chef’s Tip: Ideal drizzled over pan-fried rosemary baby potatoes

10

ALLERGENS ALLERGEN GUIDE Product Description

Pack Size

CONTAINS ALLERGENS (✓) INDICATES ALLERGEN PRESENT

Gluten

Shellfish

Eggs Fish Peanuts Soyabeans Milk Nuts Mustard Celery Sesame Sulphites Lupin

VEGAN PRODUCTS Vegan Mayonnaise

2.1kg

Tomato Ketchup 12kg/5.5kg/2.55kg/920ml/17.8g Tomato & Chilli Sauce

2.38kg

Brown Sauce

2.50kg/920ml

American Mustard

2.52kg/920ml

✓

✓

10g

✓

✓

English Mustard Sweet Tomato Relish Sriracha Sauce

2.65kg/920ml

Red Onion Relish

2.5kg

Apple & Chilli Chutney

2.3kg

Korean BBQ Vegetable Bouillon Malt Vinegar Sweet Chilli Sauce

✓

920ml

2.65kg/920ml

✓ ✓

✓

880g

✓

10.5g 2.65kg/920ml

Sweet & Sour Sauce

2.40kg

Black Bean Sauce

2.35kg

✓

BBQ Sauce

✓

✓

50g

✓

Cajun Sauce

2.60kg/920ml

✓

Chilli Sauce

2.33kg

Salsa Sauce

2.29kg

Pasta Sauce

2.33kg

Mint Sauce

2.25kg

✓ ✓

✓

Cranberry sauce

2.52kg

French Dressing

2.2kg/920ml

✓

Italian Dressing

2.2kg/920ml

✓

Blenders, Whitestown Road, Tallaght, Dublin 24, D24VY75, Ireland. Tel: + 353 1 453 6960 sales@blenders.ie Log on to www.blenders.ie for recipe suggestions.

Follow us on Instagram @blenders.sauces

Molluscs