• Cooking time - 15 mins
  • 10 Portions
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50 pc GARDEN GOURMET Vegan Balls

150ml BBQ sauce

30g CHEF® Signature Black Garlic Paste

10 pc sour dough baguette (90g)

300g spring cabbage

300g red spring cabbage

150ml light sour cream dressing (alternatively vegan sour cream)

To serve with side salad
300g baby gem lettuce

250g rocket leaf

250g baby plum tomatoes, cut into ¼’s

200g cucumber ribbons

120g finely sliced red onions

200g yellow pepper de-seeded and cut into thin strips


  1. Defrost GARDEN GOURMET Vegan Balls and marinade with CHEF Signature Black Garlic Paste and BBQ sauce.
  2. Cut both cabbages into julienne and mix to a multicolour salad combine with the soured cream.
  3. Build the sandwich.
  4. Serve this meatball sandwich recipe with the side salad
  • Cooking time - 20 mins
  • 10 Portions
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600g small tomatoes in various colours

1 tsp white wine vinegar

1 tbsp olive oil

400g small Lebanese cucumber, topped and tailed

30 pc GARDEN GOURMET vegan nuggets, 3 nuggets per portion

1 tbsp vegetable oil for frying

Black Pepper

10 burger buns

15g sesame seeds

100g BBQ sauce (optional)

For the Coleslaw

1 small red pointed cabbage

1 small green pointed cabbage

2 cucumbers, topped and tailed

1 tbsp white wine vinegar

50g low fat mayonnaise

50g low fat yogurt

For the Basil Mayo:

150g low fat mayo

20g basil leaves

1 tbsp lemon juice

Black pepper


  1. Cut the tomatoes in halves, mix salt, vinegar and olive oil.
  2. Cut the carrots and cucumber into long sticks.
  3. Fry the GARDEN GOURMET vegan nuggets in oil for 2 mins on each side. Sprinkle with crushed black pepper.
  4. Heat up the burger buns.
  5. Smear all burger buns with basil mayo.
  6. Then build up the burger with coleslaw, crispy nuggets and BBQ sauce. Finish this fabulous vegan burger recipe by sprinkling with sesame. Serve it with tomatoes and vegetables.
  7. Chop the pointed cabbage finely and cut the cucumbers into slices.
  8. Put the pointed cabbage and cucumbers in a bowl and mix with the vinegar.
  9. Add mayonnaise and yogurt and mix it with the coleslaw just before serving.
  10. Method for Basil Mayo
  11. Chop the basil finely
  12. Mix basil with mayonnaise and lemon juice
  13. Season to taste with pepper
  • Prep time - 40 mins
  • 10 Portions
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For the chicken tortilla

650g chicken breast

10×10” flour tortillas (wholemeal)

500g 5 bean salad

100g shredded lettuce

100ml sour cream

For the salsa

200g MAGGI® Rich & Rustic Sauce

½ red pepper

½ green pepper

½ yellow pepper

50g cucumber

¼ tsp. chilli flakes

1 tbsp. olive oil

10g fresh coriander

Black pepper, to taste


  1. Slice the chicken into portions
  2. Place on a preheated, parchment lined, baking tray and bake for 10-20 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C).
  3. Ensure the chicken reaches a minimum core temperature of 75˚C.
  4. For the salsa, chop the vegetables and coriander into a fine dice and mix with the olive oil, MAGGI Rich & Rustic.
  5. Season with the pepper and chilli flakes. Allow to stand for at least 10 minutes.
  6. Lay the tortillas out and place 50g 5-bean salad and sliced chicken in the centre of each.
  7. Top with shredded lettuce, sour cream, and salsa and serve open.
  8. Tip: If you want to really boost the flavour, try marinating the chicken by adding 1 teaspoon of smoked paprika, a pinch of chilli flakes and a table spoon of rapeseed oil before cooking.
  • Prep time - 20 mins / Cooking time - 8 mins
  • 10 Portions
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10 x Garden Gourmet Sensational Burgers

10 x white vegan burger buns

2 x large gherkins, sliced

5 ripe tomatoes, sliced (2 slices per portion)

100g Rocket, washed

200 x lolo verde leaves, washed

300g red onions, peeled and thinly sliced

1 tsp extra virgin olive oil


Watercress Mayonnaise

200g fresh watercress, washed

150g low fat vegan mayonnaise


Salsa Verdi

5 x  ripe beef tomatoes

1 x onion, peeled and chopped

4 x garlic cloves, peeled

100g coriander

1 tbsp fresh lime juice

1 tsp extra virgin olive oil


  1. To make the Salsa Verdi, cut the tomatoes in halve then put them on a baking tray with the oil and mix together. Bake in a pre-heated oven at 180ᵒC for 5-7 minutes, allow to cool. Once the tomatoes are cool, put everything in the blender and blend until require texture is achieved.
  2. For the onions, add the oil to a medium frying pan along with the onions and cracked black pepper and then sauté over a medium heat, stirring. Once caramelized, set to one side.
  3. To make the watercress mayonnaise, take half the watercress and, discarding any thick stalks, chop finely then mix with the mayonnaise in a small bowl.
  4. To cook the burgers in a non-stick frying pan, add 2 tsp oil over a moderate heat for Defrosted: 4-7 minutes Frozen: 6-8 minutes, turn frequently.
  5. Toast the buns on both sides and then top each of the bases with half of the watercress mayonnaise and then divide the rest of the mayonnaise with the burger lids.
  6. To assemble starting from the base, add the lolo Verdi lettuce, followed by the burger, fried onions, two slices of tomato, dill pickle, the rocket and finally a drizzle of salsa Verdi. Sandwich with the tops of the buns.
  7. Chef's Tip: Try serving this green burger with baked sweet potato skin on wedges, seasoned with lemon thyme, garlic and black pepper.
  • Prep time - 40 mins
  • 10 Portions
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1 tsp. vegetable oil

2 onions (300g), diced

3 cloves garlic, crushed

150g mild curry paste

15g MAGGI® Chicken Bouillon

600g chicken breast, diced

500g MAGGI® Rich & Rustic Tomato Sauce

400g tin chickpeas, drained and rinsed

60g MAGGI® Coconut Milk Powder

140ml water

150ml natural yoghurt

40g coriander, chopped

450g wholegrain rice


  1. Heat the oil and onions in a large saucepan over a medium heat.
  2. Cook gently until the onions are softened and beginning to brown.
  3. Add the garlic and cook for a further 2-3 minutes.
  4. Stir in the curry paste, coconut milk powder and chicken bouillon and cook for 5 minutes, then add the chicken and cook for a further 10 minutes.
  5. Pour in the MAGGI Rich & Rustic, chickpeas, water and three quarters of the natural yoghurt.
  6. Simmer for a further 15 minutes to infuse the flavours.
  7. Cook the wholegrain race according to pack instructions, drain and keep warm.
  8. Just before serving stir in the fresh coriander.
  9. To finish, drizzle the remaining natural yoghurt over the curry and serve with the rice.
  10. Tip: If the consistency off the curry is too thick adjust by adding a little chicken stock or water. Try replacing the chicken with vegetables to make a vegetable and chickpea curry.
  • Prep time - 25 mins
  • 10 Portions
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15g unsalted butter

1 sprig rosemary, finely chopped

3 garlic cloves, crushed

300g chestnut mushrooms, sliced

4 leeks, chopped

225ml water

45g MAGGI® Béchamel Sauce

75ml water

10g MAGGI® Vegetable Bouillon

200g cheddar cheese, grated

Cracked black pepper to taste

Handful of finely chopped parsley

650g tagliatelle, uncooked


  1. In a large pan, melt the butter, add the rosemary and garlic then gently fry for 2 minutes.
  2. Add the mushrooms and fry over a high heat for 5 minutes until they are golden brown and all the moisture has evaporated.
  3. Add the leeks to the same pan and fry over a gentle heat for 10 minutes, until softened.
  4. Pour the 300ml of water into the same pan and bring to the boil.
  5. Mix the béchamel sauce mix with the cold water until smooth.
  6. Once the pot with vegetables and water comes to the boil, whisk in the béchamel sauce mix and simmer for 2-3 minutes.
  7. Stir in the mushroom fond, Parmesan cheese, a twist of cracked black pepper to taste and chopped parsley. Set aside.
  8. Cook the tagliatelle in boiling water according to pack instructions.
  9. Drain, mix through with the sauce and serve.
  10. Tip: Try adding sliced chicken breast and change the vegetable bouillon with chicken bouillon.
  • Prep time - 65 mins
  • 10 Portions
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15ml vegetable oil

200g onions, finely sliced

2 clove garlic, crushed

900g MAGGI® Rich & Rustic Tomato Sauce

20g MAGGI® Vegetable Bouillon

2tsp rosemary, finely chopped

200g red lentils

520g carrot, diced

520g swede, diced

520g potato, diced

300g celery, diced

400g leek, finely sliced

4 x 400g tins butter beans, drained

2 dashes hot sauce (optional)

9 medium baking potatoes, finely sliced


  1. Heat 10ml vegetable oil in a large pan and cook the onion for five minutes or until soft, then add the garlic and cook for a further 2-3 minutes.
  2. Add the MAGGI Rich & Rustic, red lentils, vegetable bouillon and rosemary. Simmer for 10 minutes then blitz the sauce with a food processor.
  3. Return the pan to the stove, add the carrots and swede and cook for 10 minutes before adding the potato, celery and leek.
  4. Keep the pan on the heat until all the vegetables are cooked. Stir in the drained butter beans and few dashes of hot sauce, if desired also letting down with a little water if needed.
  5. Blanch the sliced baking potatoes in a separate pan of boiling water for 3 minutes, or until just softened.
  6. Transfer the vegetable mix to an oven proof dish then layer the blanched potatoes, ensuring they overlap and fully cover the surface of the hot pot.
  7. Brush with the remaining vegetable oil and bake for 30 to 40 minutes in an oven pre-heated oven to 190°C/ 375°F/ Gas Mark 5.
  8. Tip: Haricot beans are a great substitute if you don’t like butter beans. Serve this dish with roasted parsnips and curly kale.
  • Prep time - 105 mins
  • 10 portions
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1 medium onion (150g), finely diced

1 tbsp. vegetable oil

3 cloves garlic, crushed

600g lean minced beef

700ml water to braise the mince

2 medium carrots (200g), grated

1 tsp. oregano

400g MAGGI® Rich & Rustic Tomato Sauce

5g fresh basil, chopped

Black pepper, to taste

550g lasagne sheets, wholegrain

600ml water (for béchamel)

90g MAGGI® Béchamel Sauce

20g Parmesan cheese,

100g cheddar cheese, grated


  1. Preheat the oven temperature to 200C/400F/Gas 6.
  2. Fry the onions and carrot in the vegetable oil in a large pan over a low heat, until soft without colour.
  3. Add garlic and cook until fragrant.
  4. Add the mince to the pan followed by 700ml cold water and bring to the boil and skim any excess fat from the surface.
  5. Add the oregano and continue to cook until the water has completely evaporated and the meat is tender.
  6. Add the tomato sauce, stir, and simmer for 10 minutes. Mix the basil into the sauce and season with pepper to taste.
  7. Cover the base of a deep roasting tin with quarter of the meat sauce and cover with a layer of lasagne sheets. Repeat the process, adding another layer of sauce and lasagne sheets. Ensure to finish with a layer of lasagne sheets.
  8. Whisk the béchamel powder with 150ml cold water in a bowl until smooth. Place the remaining water into a sauce pan and bring to the boil.
  9. Whisk the sauce mixture into the boiling water and simmer for 3 minutes, then add the grated cheeses. Top the lasagne with the sauce.
  10. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.
  11. Tip: Use roughly diced onions and blitz in the food processor; this saves time chopping and blends well into the mince sauce.
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50ml sunflower oil

2kg lean braising steak, diced

2 x 440ml cans dark ale

500g onions, peeled and roughly chopped

500g carrots, peeled and cut into chunks

800g can MAGGI® Rich & Rustic Tomato Sauce

1ltr MAGGI® Beef Bouillon

250g mushrooms, quartered

750g puff pastry, thawed if frozen

2 eggs, lightly beaten


  1. Heat 1 tablespoon the oil in a sauté pan over a high heat and when smoking add the meat in batches and cook until browned on all sides. Remove with a slotted spoon to a large heavy based casserole dish.
  2. The sauté pan should have a lot of residue in it. Don't waste that flavour, Keep the pan on the heat and pour half a can of Ale in it, then with a wooden/plastic spatula scrape the bits from the bottom of the pan and pour over the meat in the casserole dish.
  3. Return the sauté pan to the heat and add 1 tablespoon of the remaining oil and onions and cook stirring occasionally for 8-10 minutes until softened and beginning to turn golden brown. Add to the casserole dish and stir in the remaining Ale, carrots, tomato sauce and beef bouillon until well combined. Bring to the boil, cover and simmer over a low heat for 2-3 hours, stirring well a few times throughout cooking and adding a little water if necessary. Season to taste.
  4. Preheat oven to 220°C (fan 200°C). 10 minutes before the meat is finished cooking. Add the remaining oil to the sauté pan and sauté the mushrooms for 8-10 minutes. Stir into the stew and pour into pie dish.
  5. Roll out the puff pastry on a lightly floured work surface to a size large enough to cover your pie dishes. Top with the pastry and brush with beaten egg. Bake for 20-30 minutes until the pastry is puffed and golden brown.
  • Prep time - 5 mins
  • 12 servings
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6 ripe bananas, peeled and chopped

400ml pineapple juice

760ml ice cold water

100g MAGGI ® Coconut Milk Powder Mix

Pinch allspice

1tbsp vanilla essence


  1. Place the coconut milk powder in a blender or food processor and whizz with 400ml cold water until smooth. Add the banana, pineapple juice, allspice and vanilla essence and whizz until thick and smooth. Stir in 400ml ice cold water and serve immediately.
  2. Tip: Mango works well with banana substitute 1 banana with 1 large ripe peeled and roughly chopped mango for an extra fruity flavour.
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600g ciabatta (around 3 loaves)

2 (200g) tin tuna in springwater (300g drained weight)

Cracked black pepper, to taste

80g sweetcorn

4 spring onions, thinly sliced

400g MAGGI® Rich & Rustic Tomato Sauce

120g low-fat cheddar cheese, grated

120g mozzarella, grated

150g lettuce

50g cucumber, sliced


  1. Cut the ciabatta in half lengthways and place on a baking tray.
  2. Mix the together the tuna, cracked black pepper (to taste), sweetcorn, spring onion and tomato sauce in a large bowl then spoon the mix onto both halves of the ciabatta, ensuring the bread is well-covered. Use the back of the spoon to smooth the mix.
  3. Sprinkle the mozzarella and cheddar cheese mix over the bread.
  4. Bake in an oven pre-heated to 190˚C/Gas Mark 5 for approximately 15 minutes until cheese is bubbling.
  5. While the pizza is cooking, wash the lettuce leaves and toss with the cucumber slices.
  6. Once cooked, cut the ciabatta pizzas into 10 portions and serve with a portion of salad.
  7. Tip: The tuna mix also works really well in paninis or as a toastie filling.
  • Prep time - 45 mins
  • 10 Portions
View full recipe


  • 1ltr water
  • 20g MAGGI® Vegetable Bouillon
  • 1 medium red onion (150g), finely chopped
  • 10ml vegetable oil
  • 450g risotto rice – use Arborio or Carnaroli
  • 400g MAGGI® Rich & Rustic Tomato Sauce
  • 200g frozen peas
  • 300g bag baby leaf spinach
  • 200g low-fat cream cheese
  • 50g Parmesan cheese, finely grated
  • 10g fresh basil leaves, chopped


  1. Add the water to a large pan and bring to the boil. Reduce to a simmer and add the MAGGI Vegetable Bouillon.
  2. Add the oil and onions to another saucepan over a medium heat. Fry for 5 minutes or until soft and without colour.
  3. Add the rice and stir for 1 minute, then add the simmering vegetable stock followed by the MAGGI Rich & Rustic.
  4. Bring to the boil then reduce to a low heat.
  5. Cover and cook for 20 minutes or until the rice is tender and the liquid has been absorbed. Add the peas for the last few minutes.
  6. Stir in the spinach, cream cheese, parmesan and basil then remove from the heat and allow to stand for 2 minutes.
  7. Divide into 10 dishes and serve.
  8. Tip: This is a no fuss risotto, add all the liquid at once and simply simmer until the rice is just cooked.
  • Prep time - 30 mins
  • 10 Portions
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  • 1 tbsp. vegetable oil
  • 2 medium onions (300g), finely chopped
  • 20g garlic, crushed
  • 600g MAGGI Rich & Rustic Tomato Sauce
  • 2 x 400g tin Borlotti beans, drained and washed (480g drained weight)
  • 300ml water
  • 15g MAGGI® Vegetable Bouillon
  • Few dashes of Worcestershire sauce
  • Cracked black pepper, to taste
  • 550g rigatoni or penne pasta
  • 60g Medium cheddar cheese, grated
  • 30g MAGGI® Southern Fried Crunchy Bake


  1. Heat the oil in a medium pan and fry the onions for 5 minutes until softened and lightly golden, then stir in the garlic and cook for a further minute.
  2. Mix in the MAGGI Rich & Rustic Tomato Sauce, borlotti beans, water and the MAGGI Vegetable Bouillon and bring to a simmer for 10 – 15 minutes. Add a few dashes of Worcestershire sauce and season with black pepper to taste.
  3. While the sauce is simmering, cook the pasta according to pack instructions, refresh and drain. Stir the pasta into the sauce and place in an ovenproof dish.
  4. Scatter the grated cheese over the top followed by the MAGGI Southern Fried Crunchy Bake.
  5. Bake in an oven pre-heated 200˚C/ Fan 180˚C/ Gas Mark 6 for 20-30 minutes or until above 75°C and golden.
  6. Try adding courgettes or roasted vegetables to the tomato sauce before baking. Serve with a simple green salad.
  • Prep time - 10 mins / Cooking time - 45 mins
  • 10 Portions
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20 GARDEN GOURMET® Cumberland Sausages

1 large leek, sliced and well-washed

1kg chopped tomatoes

1 heaped tbsp sun dried tomato paste

Pinch of sugar•250ml vegan crème fraiche

2tbsp vegetarian hard cheese

250g baby spinach

3 fat garlic cloves, crushed

800g rigatoni or similar pasta

Freshly ground black pepper

2tbsp olive oil

Large handful fresh basil leaves

2½ slices of day old bread

To Serve:

600g Rocket salad


  1. Preheat the oven to 180C.
  2. Cook the pasta until just al dente in a large pan of boiling water.
  3. While the pasta is cooking, fry the leek for 3-4 minutes in 2tbsp oil in a large pan then add the garlic and continue to cook for 1 minute. Add the tomatoes, tomato paste and sugar and bubble for 10 minutes to cook down to a thick tomato sauce. Remove from the heat and stir through the crème fraiche.
  4. Drain the pasta and add to the sauce with the spinach, stir through to wilt the spinach.
  5. Cook the sausages in the remaining oil in a frying pan, slice on the diagonal and add to sauce. Pour everything into a large baking dish, sprinkle the top with the cheese and bake for 10-15 mins until browned and bubbling.
  6. Serve sprinkled with the basil and salad.
  • Prep time - 20 mins / Cooking time - 20 mins
  • 10 Portions
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1½tbsp olive oil
2  onions, finely chopped
2 red peppers, finely chopped
2 green peppers, finely chopped
2 sticks celery, finely chopped
5 garlic cloves, finely chopped
2tbsp ground cumin
1tbsp smoked paprika
2 red chilli, finely chopped (optional)
2 x 400g Maggi Rich and Rustic Tomato Sauce
2 x 400g can kidney beans, in unsalted water washed and drained

20g Maggi Vegetable Bouillon
800g Garden Gourmet Mince

To serve
450g uncooked rice
150g reduced fat soured cream (optional)
150g guacamole
150g fresh tomato salsa


  1. 1. Heat the oil and fry the onion, peppers, celery, garlic, cumin, coriander, smoked paprika, vegetable bouillon and chilli, (if using) for 5 minutes until softened.
  2. 2. Add the tomato sauce and kidney beans and cook for 10 minutes.
  3. 3. Cook the rice according to the pack instructions.
  4. 4. Meanwhile stir the frozen mince into the chilli sauce and heat through for 5-6 minutes.
  5. 5. Serve the chilli with the rice and add your toppings – soured cream, guacamole and salsa.
  6. Chef's Tips: If you want to make the most of this vegetarian chilli recipe while in a hurry, we’ve got a few tips. When you don’t have time to make the sauce from scratch, look out for tomato sauces with added vegetables or add some grated carrot and frozen peas to boost your veggie intake! As our mince is vegan, this recipe can be made vegan by substituting the sour cream with oat fraiche. If you loved our veggie chilli and you’re now looking for even more vegan or vegetarian delights, try our Vegilicious Bolognese with Garden Gourmet Mince or The Ultimate Gourmet Veggie Burger recipe.
  7. Refer to pack for more cooking instructions of Garden Gourmet Mince.
  • Prep time - 2-12 hours (depending on time available to marinade) / Cooking time - 15 mins
  • 10 portions
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2 x large Romaine lettuces, washed cut into half, shredded

500g sweetcorn

480g black beans, (2 x cans drained and washed)

10 x ripe tomatoes, cut into quarters

2 x red onions, peeled and finely diced

3 x avocados, seeded and sliced

For the Rice

600g cooked long grain rice

50g coriander finely chopped

8 x spring onions, washed and finely sliced

¼ tsp chili flakes

2 x limes, squeezed

For the Fillet Pieces and Peppers

2 tbsp smoked paprika

2 tsp cayenne pepper

2 tsp ground cumin

2 tbsp fresh oregano leaves, chopped

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tsp brown sugar

cracked black pepper

5 cloves garlic, crushed

900g Garden Gourmet Fillet Pieces

2 x red peppers, deseeded and slices

2 x yellow peppers, deseeded and sliced

3 x limes, squeezed


4 tbsp olive oil

3 x limes, squeezed

20g coriander, finely chopped

2 cloves garlic, crushed

1 tsp brown sugar

½ tsp ground Cumin

1 tsp red chili flakes


2 x Limes cut into segments

Small bunch of coriander

2 x green chilies, sliced


  1. For the marinade, combine all the ingredients apart from the fillet pieces and peppers and mix well, add the fillet pieces and marinate over night or for as long as possible.
  2. Heat a large pan on medium-high heat, add the marinated fillet pieces and stir until golden/charred around the edges (about 8 minutes). Transfer to a clean container and allow to cool.
  3. Add the peppers to the same pan (drizzle a little extra oil only if needed), cook until soft and slightly charred, transfer to a clean container and cool.
  4. In a large bowl add the cooked rice, lime juice, coriander, chill flakes and spring onions. Season with cracked black pepper to taste and mix well.
  5. For the dressing, whisk dressing ingredients together to combine.
  6. To Assemble, combine lettuce, beans, corn, tomatoes, onion and peppers into 10 bowls. Add the marinated fillet pieces and arrange into bowls. Top each with avocado slices and drizzle with dressing and garnish with lime segments, sliced chili and coriander.
  7. Chefs Tip: Roll the vegan burrito bowl ingredients inside a wholemeal flour tortilla and bake in the oven for 10mins for an on the go hand held snack.
  8. Nutritional Information: This vegan burrito bowl recipe provides 2 of your 5 a day!
  • Prep time - 20 mins / Cooking time - 20 mins
  • 10 portions
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10 x 113g Garden Gourmet Sensational Burgers

10 sourdough buns

10 slices smoked Cheddar cheese

5tbsp chipotle mayonnaise

40g watercress

5 tomatoes, diced

1 large onion, finely diced

2½ red chilli, sliced

large bunch coriander leaves

Juice of 2 limes

Side salad

3 sticks celery, sliced

1 large onion, sliced

3 baby gem lettuces, chopped

5 medium carrots, grated

Salad dressing

2½ tbsp tomato puree

2½ tbsp lemon juice

2½ tbsp water

large handful mint


  1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place the burgers on a baking sheet and cook from frozen 12 to 15 minutes. Remove the burgers from the oven and place a cheese slice on top of each burger. Return to the oven for 3-4 minutes, adding the buns to the oven for the final 2 minutes of the cooking time.
  2. Mix the tomatoes, onion, red chilli and coriander with the lime juice in a bowl.
  3. Mix all the ingredients for the side salad in a large bowl. Place the salad dressing ingredients in a small bowl and whisk till well combined. Pour over the side salad and mix to coat well.
  4. Stack the burgers! Cut the buns in half. Place one half of each bun onto plates, spread with the chipotle mayonnaise and top with watercress. Place the cheesy burger on top and add the lime-dressed vegetables. Sandwich each with the other half of burger bun. Serve with the side salad.
  5. Chef's Tips: Offer your customer their favourite condiments to this Mexican veggie burger to make their own – light mayonnaise, ketchup, mustard or pickles for extra flavour. Serve with a chilled jug of lime cordial to cool the flames! This recipe could be made vegan by simply replacing the sourdough buns to vegan buns and replacing the cheese and mayonnaise to vegan alternatives. If you loved our Mexican Burger recipe why not try some of our other deliciously vegan or vegetarian dishes? The Ultimate Gourmet Veggie Burger or the Vegilicious Chilli with Mince. Refer to pack for more cooking instructions of Garden Gourmet Sensational Burgers.
  • Prep time - 40 mins / Cooking time - 15 mins
  • 10 portions
View full recipe


2tbsp vegetable oil

350g baby courgettes, halved lengthways

750g Garden Gourmet Fillet Pieces, defrosted

400ml Coconut Milk

200g sugar snap peas

200g green beans, tailed

100g beansprouts, soaked in cold water for 10 minutes, then drained

20g Fresh Thai basil leaves to garnish

For the fresh green curry paste

3 fresh lemongrass stalks, tough outer leaves discarded, roughly chopped

3 fresh lime leaves, torn

1½ green chillies, chopped

3 shallots, roughly chopped

100g coriander, leaves and stalks roughly chopped

1½ tsp ground coriander

5 fat garlic cloves

80g fresh ginger, roughly chopped

3 tsp Vegan Thai fish sauce

1½ tsp palm sugar or brown sugar

Juice 2 limes

Black Garlic Bok Choy

1 tbsp groundnut oil

15g CHEF Black Garlic Paste

1tbsp light soy sauce

8 pak choi, cut into quarters

100g spring onion scallions

To serve

1,250kg (125g per portion) cooked wholegrain rice

2 lime wedges cut into quarters (optional)

2 green chillies, finely sliced to garnish (optional)


  1. Whizz all the ingredients for the curry paste in a mini food processor or the small bowl of a food processor (or grind in a large pestle and mortar) until smooth.
  2. Heat the vegetable oil in a large, deep heavy-based frying pan or wok, cook the courgettes until charred, then set aside. Cook the rice according to pack instructions.
  3. Add the paste and cook for a few minutes more, stirring, until it smells aromatic. Stir in the Garden Gourmet fillet pieces, coconut milk and bring to a fast simmer. Return the courgettes to the pan, add the sugar snap peas and green beans, then cook for 5-6 minutes or until the vegetables are just al dente.
  4. To cook the boc choi, heat a wok over a high heat, then add the oil, black garlic paste and soy sauce followed by the bak choi. Stir, then put the lid on and cook for 3-4 minutes until tender
  5. Divide the curry into bowls, and then scatter the curry with the beansprouts, sliced green chilli and Thai basil leave. Serve with steamed rice and fresh lime wedges for added zing.
  6. Chef's tip: The curry paste for this vegan Thai green curry recipe can be made up to 3 days ahead and refrigerated. Steamed jasmine rice, sticky rice or basmati rice also goes really well with this dish. Vary the amount curry paste to suit your taste, adding more chilli if you like more of a kick, or more garlic, ginger or lemongrass if you like more aromatic flavours.