Non-meat alternatives have come a long way since Linda McCartney’s veggie sausages and Dopsu are one of the best brands creating great products for those people looking to reduce their meat intake and feel healthier while doing it. Veganuary might have been and gone, but it’s never too late to try something different.
Here are a couple of recipes to try using their non-meat alternatives. I also made a fab Chinese style (non)-chicken stir fry with green beans, peppers and mushrooms that was DELICIOUS (see right).
Hoisin No-Duck spring rolls
Cook: 15-20 mins
1 tbsp vegetable oil
half (280g) bag Dopsu No-Duck pieces, thawed
1 small red onion, chopped1 carrot, coarsely grated
3cm fresh root ginger, finely grated 1 clove garlic crushed
3 tbsp hoisin sauce, 2 tbsp sunflower oil, 1 tsp sesame oil, 2 sheets of filo pastry
To serve: sweet chilli dipping sauce,
To garnish: spring onions, coriander and lime wedges.
1 Preheat the oven to 200oC/Fan 180oC/Gas Mark 6.
Use your fingers to break up the larger chunks of Dopsu No-Duck into smaller bite-sized pieces. Heat the oil and stir fry the No-Duck and onions together until soft and golden.
2 Stir in the carrots, ginger and garlic and cook for a further 2 mins until the carrot is soft. Remove from the heat.
3 Stir in the hoisin sauce, mix well. Season to taste and leave to cool slightly.
4 Mix the oils together in a bowl. Lay a sheet of filo pastry on the work surface and brush with the oils. With the long side facing you, cut the pastry in half horizontally, then cut each half into four, to make 8 rectangles.
5 Heap a little of the duck mixture along one end of each piece, spreading it the width of the pastry. Tuck the two pastry
edges over, then roll up to enclose the duck in a neat roll shape and place seam side down on a baking tray.
6 Repeat with the remaining pastry and duck to make a further 15 spring rolls. Brush the pastry rolls with any remaining oil, then bake for 15-20 mins or until golden brown. Serve warm with sweet chilli dipping sauce, garnished with spring onion curls, lime wedges and coriander leaves.
No-Chicken and Mushroom Stroganoff
Prep: 10 minsCook: 10 minsServes 4
2 tbsp vegetable oil1 (280g), bag Dopsu No-Chicken pieces, thawed1 onion, chopped
200g chestnut mushrooms, sliced1 clove garlic, crushed
2 tsp ground paprika, 1 tsp smoked ground paprika, 2 tbsp sherry
2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tbsp tomato puree,150ml vegetable stock, 4 tbsp creme fraiche, salt and freshly ground black pepper
3 tbsp chopped fresh parsley
Rice and tender stem broccoli to serve
1 Heat half the oil in a large wok or frying pan, add the No-Chicken pieces and cook over a medium heat until they are beginning to turn golden. Transfer to a plate.
2 Add the remaining oil, onions and mushrooms to the pan and fry over a high heat for 5-6 mins, stirring until soft and golden.
3 Return the No-Chicken to the pan along with the garlic and spices, then cook, stirring for 30 seconds or so the spices release their flavours.
4 Add the sherry, Worcestershire sauce, mustard, puree and stock, then bring to the boil, stirring until a smooth sauce forms. Cover the pan with a baking tray or lid and simmer for 5 minutes.
5 Uncover add the creme fraiche and stir well until the sauce is smooth. season to taste. Serve spooned over rice sprinkled with parsley with tender stem broccoli.