Plant-based goodness just got a whole lot better. Stuck for delicious meat-free options for lunch or dinner? Try Ceres Organics’ great plant-based options. From the new Banana Blossom, a great fish substitute, to jackfruit as a pulled pork substitute through to our plant protein-packed burger and fritter mixes, you can’t go wrong.
Mexican Jackfruit Nachos
Recipe / Ceres Organics
Serves: 2
GF, VG
=R3=
Banana Blossom Noodle Soup
Serves: 4
GF, VG
=R1=
Fritter & Burger Mix Platter
Serves: 4
GF, VG
=R2=
For more information visit ceresorganics.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic, sliced
- 3cm piece ginger, sliced
- 2 shallots, roughly chopped
- 4 cups vegetable stock
- 2 star anise
- 1 stick cinnamon
- 1 stalk lemongrass, bruised
- 1 tbsp Ceres Organic Tamari Soy Sauce
- 1 tbsp rice vinegar
- 2 tsp Ceres Organic Coconut Sugar
- 400g tin Ceres Organic Banana Blossoms, drained & rinsed
- To Serve
- 300g rice noodles, cooked & drained
- 1 cup bean sprouts
- 2 spring onions, sliced
- 2 long red chillies, sliced
- ½ cup mixed Asian herbs such as Thai basil leaves, Vietnamese mint or coriander
- 1 lime, cut into wedges
Method
- Heat the oil in a large saucepan over medium heat. Add the garlic, ginger and shallots and cook for 3-4 mins until browned. Add the vegetable stock, star anise, cinnamon stick, lemongrass, soy sauce, rice vinegar and coconut sugar.
- Cut the banana blossoms into bite-sized pieces and add to the saucepan. Bring to the boil then simmer for 15 mins.
- Season to taste with salt and pepper. Remove the star anise, cinnamon stick and lemongrass.
- Divide the noodles between the serving bowls. Ladle over banana blossoms and stock. Garnish with bean sprouts, spring onion, chillies and Asian herbs. Serve with lime wedges.
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