Recipe Categories: <span>Salads</span>

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Looking for a quick meal with a protein hit? Look

Looking for a quick meal with a protein hit? Look no further, our Green Pea Penne packs 22g protein per 100g and cooks in just 8 minutes! 💪💪💪

#orgnaic #protein

There's nothing better than mushrooms and avo on p

There's nothing better than mushrooms and avo on protein toast to start your Friday morning 🥑

#protein #organic

Organic September is the perfect time to embrace t

Organic September is the perfect time to embrace the goodness of organic products! Our line-up is packed with pure, chemical-free goodness that not only tastes amazing but also supports sustainable farming and a healthier planet. 🌍💚

#organic #goodfortheplanet

This is nacho average snack 🌟 Who knew cauliflo

This is nacho average snack 🌟 Who knew cauliflower could be this delicious? ⬇️⬇️

🌱 3 tbsp olive oil
🌱 ¾ tsp chilli powder
🌱 ¾ tsp ground cumin
🌱 ¾ tsp onion powder
🌱 1 ¼ tsp salt
🌱 1 cauliflower, cut into florets
🌱 200g medium tomatoes, diced
🌱 Bunch fresh coriander, chopped
🌱 2 tbsp pickled jalapeño peppers
🌱 2 tbsp finely chopped red onion
🌱 1 bag Profusion Protein Chunks
🌱 1 litre cold water
🌱 200g plant-based cheese, grated
🌱 150g purple cabbage, finely shredded

Preheat the oven to 200/180C fan. Line a large baking tray with parchment paper.
Empty the protein chunks into 1 litre of cold water, along with 1 tsp salt. Set aside for 10 minutes to rehydrate. After 10 minutes, drain the protein chunks.
Combine the oil, chilli powder, cumin, onion powder and ⅛ tsp salt in a large bowl. Add the cauliflower florets and rehydrated protein chunks, and gently toss to coat.
Spread the ingredients onto the prepared baking tray in a even layer. Place in the oven and cook for 15-20 minutes or until the cauliflower is tender and starting to brown.
Meanwhile, combine the tomato, coriander, jalapeños, onion, cabbage and the remaining ⅛ teaspoon salt in a small bowl to create a salsa.
Top the cauliflower and protein chunks with the plant-based cheese and place back into the oven for a further 5 minutes, or until the cheese has melted.
Remove from the oven and top with the salsa mixture. Enjoy with friends as a delicious high protein plant-based sharer!

#PlantProtein #PlantBased #Organic

How are you spending your Bank Holiday🤔? Let us

How are you spending your Bank Holiday🤔? Let us know below ⬇️

Fire up the grill and let your taste buds go on a

Fire up the grill and let your taste buds go on a flavourful adventure with our Pea and Fava chunks! 🌱🍢 These vibrant, plant-powered bites are more than just a feast for the eyes, perfect for summer gatherings or cozy nights in, they’re a delicious reminder that healthy eating can be both satisfying and fun! 🌟💚 #Protein #PlantProtien #Organic #HealthyEating

Fuel your body and elevate your meals with our del

Fuel your body and elevate your meals with our delicious range of protein-packed pastas! 🍝💪 Whether you’re powering through a workout or simply enjoying dinner, our nutritious options are here to nourish your body and inspire your culinary creativity. Embrace the goodness of wholesome ingredients and savour every bite —because you deserve to feel great inside and out! 🌟 #ProteinPasta #PlantBased #Protein #Organic

Elevate your meals with our High Protein Greek Orz

Elevate your meals with our High Protein Greek Orzo Salad! Packed with wholesome ingredients and bursting with flavour, this vibrant dish is a celebration of health and happiness. 🌿✨

For the salad:
🌿 300g Profusion Chickpea Orzo
🌿 2 cucumbers, halved vertically, and sliced ¼-inch thick
🌿 480g cherry tomatoes, halved
🌿 150g chickpeas, drained
🌿 120g vegan feta, cut into ¼-inch cubes
🌿 1 red onion, thinly sliced
🌿 100g pitted Kalamata olives
🌿 20g fresh basil
🌿 Freshly ground black pepper

For the dressing:
🌿 4 tbsp extra-virgin olive oil
🌿 3 tbsp red wine vinegar
🌿 1 garlic clove, minced
🌿 ½ tsp dried oregano, more for sprinkling
🌿 ¼ tsp Dijon mustard
🌿 ¼ tsp Profusion Fine Pink Himalayan Salt
🌿 Freshly ground black pepper

1. Bring water & a touch of salt to the boil (1l of water for every 100g of orzo). Add the orzo & simmer for 6-8 mins, stirring occasionally. Once cooked, rinse with cold water to cool, and set aside.
2. To make the dressing, whisk together all ingredients until combined.
3. In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve. This recipe is packed with plant-based protein and is a great one to prep for your weekly lunches!

#PlantBasedProtein #Organic

Let's set the record straight on protein! 💪

Let's set the record straight on protein! 💪

Elevate your pasta game with our high-protein Red

Elevate your pasta game with our high-protein Red Lentil Fusilli and Chickpea Fusilli! Packed with plant-based goodness, these delicious alternatives not only satisfy your cravings, but also fuel your body with essential nutrients. Perfect for a wholesome meal that doesn't compromise on taste, they're a fantastic choice for anyone looking to boost their protein intake while enjoying their favourite comfort food. 🍝💪

Beefin' up your dinner game with a twist! Using ou

Beefin' up your dinner game with a twist! Using our Pea and Fava Shreds, who knew plant-based could taste this good? 🥦🌱🥗

🌱 Spinach
🌱 Broccoli
🌱 Spring onions
🌱 Coriander
🌱 Fresh red chilli
🌱 Shredded pepper
🌱 600g Profusion Protein Shreds
🌱 250g white rice

For marinade:
🌱 2 tbsp agave syrup
🌱 4 tbsp soy sauce
🌱 2 tsp sesame oil
🌱 1 tbsp sriracha
🌱 2 garlic cloves
🌱 1 tbsp minced ginger

1. Heat a pan of water and wait to boil, once boiled, place rice into the pan to cook for 15 mins, or until cooked, then place aside.
2. Fry broccoli, spinach, spring onion, coriander, red chilli and peppers in a pan with a dash of water.
3. Add a dash of soy sauce to the veggies, then set aside.
4. Rehydrate your protein shreds by soaking in water for 15 minutes.
5. Mix up your marinade seasonings.
6. Pour the marinade over the protein shreds and mix well.
7. Saute the marinated protein shreds in a pan until golden brown.
8. Place your rice into a bowl and assemble the bowls with the protein shreds, vegetables and your choice of toppings.
9. Enjoy a flavourful and protein-packed plant-based meal!

#PlantBased #Organic #Protein

Ready to take your taste buds on an adventure? Our

Ready to take your taste buds on an adventure? Our Pea and Fava Protein Chunks paired with a mouth watering teriyaki sauce are here to elevate your meals to a whole new level! 😍🔥

🌱 2 x 125g packets Profusion Pea & Fava Protein Chunks
🌱 1 tsp salt
🌱 2 tbsp olive oil

For the teriyaki sauce:
🌱 5 tbsp soy sauce
🌱 3 tbsp maple syrup
🌱 2 cloves garlic, minced
🌱 2 tsp fresh ginger, finely chopped
🌱 1 tsp sesame oil
🌱 1 tbsp mirin
🌱 3 tbsp water
🌱 1 tbsp cornstarch

Empty the protein chunks into 1 litre of cold water, along with 1 tsp salt. Set aside for 10 minutes to rehydrate.

To make the teriyaki sauce, add all ingredients to a jar, seal and shake. Set aside.
Add 1 tbsp olive oil to a 12-inch non-stick pan and place over a medium heat. Add the protein chunks, and cook for around 10 minutes, stirring occasionally.

Shake the teriyaki sauce again, then pour evenly over the protein chunks. Stir with a spatula, and simmer for 1-2 minutes, until bubbling and thickened.

Serve the teriyaki protein chunks with some broccoli and brown rice. Sprinkle with sesame seeds, sliced red chilli and sliced spring onions.

Who says lasagne sheets are just for the classic d

Who says lasagne sheets are just for the classic dish? 🤔 Roll with it! Our Yellow Lentil Lasagne Sheets are here to shake things up with these scrumptious spinach and ricotta roll-ups! 🥬🧀 Perfect for impressing dinner guests or just treating yourself to something deliciously different. 🍽️💛

Beat the heat with this delicious salted caramel c

Beat the heat with this delicious salted caramel coconut ice cream, made even better with our Himalayan Pink Salt! 🍦🥥

For the ice cream:
🍦200 g Sweetened condensed coconut milk
🍦400 ml coconut whipping cream (refrigerate can overnight)
🍦1 tsp vanilla extract

For the caramel sauce:
🍦1 – 2 tsp Profusion Organic Himalayan Rose Pink Salt (Coarse)
🍦1 can coconut milk (400 ml)
🍦150 g soft light brown sugar
🍦1 tsp vanilla bean paste

For the caramel sauce, place the coconut milk (including water), sugar and vanilla in a pan. Bring to a gentle boil and stir frequently for 20 – 25 minutes.

After this time, the sauce will have thickened and will be a dark caramel colour. Take it off the heat and stir in the salt. The sauce will still be a little runny but will thicken to the desired consistency as it cools.

Add the sweetened condensed coconut milk, coconut whipping cream and vanilla extract to a large bowl and whip by hand or on medium strength using an electric whisk for 5 minutes, until it resembles lightly whipped cream.

Spoon in some of the coconut salted caramel sauce, leaving some for later, and fold it through the mixture using a spatula.

Transfer the ice-cream mixture to a loaf pan and cover the tin with more parchment paper so that the ice-cream isn’t exposed to the air.

Place in the freezer to set for 6 hours.

Serve with more coconut salted caramel sauce. 🤤🤤🤤

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