Check out our selection of exclusive videos to find out more about vegetarianism and inspire you to get the best out of your vegetarian ingredients using a variety of Vegetarian Express products. If you’re stuck for vegetarian recipe ideas we’re here to help. Top chef Paul Gayler MBE will inspire you to get more creative with our vegetarian menus.
Korean Vegetable Bibimbap with Sticky White Rice
"Bibimbap is a classic Korean rice and vegetable dish, easy and delicious. One of my favourite spice pastes ‘gochujang', adds a lively kick to the dish. This is my version of the dish that is packed with flavour."
Portobello Mushroom and Corn Breakfast Kedgeree with Toasted Cashews
"Portobello mushrooms are a fungi variety categorised as common mushrooms. They are meaty in flavour, perfect for frying and grilling, and make a great breakfast mushroom base for this vegetarian style kedgeree."
Grilled Lemongrass Tofu on an Indonesian Rujak Salad
"Tofu readily absorbs other flavours as in this Asian inspired marinade of tangy lemongrass, garlic and chilli. Rujak is a piquant Indonesian fruit salad spiked with chilli and tamarind."
Thai Buckwheat Noodle Salad
"Buckwheat or soba noodles, as they are generally known as, are made from buckwheat flour. They make a nutrient rich alternative to wheat pasta when following a detox diet."
Roasted Vegetables with Griddled Saffron & Chilli Polenta, Salse Agresto & Capers
"Polenta is a good wheat-free starchy carbohydrate; here it is made into cakes before being griddled. Salsa Agresto is an Italian sauce that dates back to the middle ages, similar to pesto; made with nuts, oil and herbs but with the addition of verjuice (un-ripened grape juice). If you can’t find verjuice, simply mix together, 1 tbsp lemon juice, ½ tbsp wine vinegar and 1 tsp sugar."
Goan Pumpkin, Tofu and Chickpea Curry
"I simply adore this vegetarian inspired curry; it is fragrant and tasty, high in fibre and boosts vitality with essential vitamins. Simply serve with steamed rice and mango chutney or a cooling mint raita."
Japanese inspired Buckwheat Risotto with Wild Mushrooms and Soy Glazed Tempeh
This play on an Italian classic uses roasted buckwheat grains instead of rice. The result - an enjoyable way to enjoy nutritious buckwheat grains and tempeh in a Japanese inspired risotto.
Cauliflower and Sweet Potato Brik with Feta and Coriander
One of Paul’s favourite vegetarian recipes, packed with heady warm Moroccan flavours.
Burnt Squash, Beetroot and Apple Winter Salad with Goats Curd and Crispy Quinoa
This lovely winter salad made up of vegetables and goat’s cheese is perfect as a starter or a light main dish. The addition of some crispy quinoa adds a nice crunch to the dish.
7 Vegetable Green Couscous with Ras al Hanout and Dried Fruits
This delicious Maghreb recipe is all the way from Tunisia. Quick and simple to prepare, this one is a hearty meal for all to enjoy!
Southern Fried Tofu Popcorn Burger with Ranch Aioli and Tobacco Onions
A nice spicy way to use tofu in this summer inspired burger recipe.
An Interview with Paul Gayler and Vegetarian Express
Find out more about Vegetarian Express’s history and reputation as our MD Will Matier shares a snippet of his 23 years of experience and discusses the aims and extensive product range of Vegetarian Express.
Top chef Paul Gayler MBE also discusses why he loves vegetarian cooking and why he chooses Vegetarian Express every time!
Crushed Black bean, Spinach and Avocado Taco with Cevich and Mango Pico
A real stand out dish on any menu, this simple and delicious Mexican taco dish is guaranteed to be a hit with your vegetarian customers and is a dish that you will love to prepare again and again!