5Creative Media Production 2013Front Back
6Creative Media Production 2013Front Back
7Creative Media Production 2013Front Back
For the lasagne-
3 cloves garlic
100 grams mushrooms
1 red pepper
800 grams tinned tomatoes
2 tablespoons tomato paste
250 ml vegetarian red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
15 grams fresh basil (chopped)
1 packet lasagne sheets
300 grams spinach
50 grams vegetarian parmesan cheese
60 grams cheddar cheese
For the bechamel sauce-
60 grams of butter
3 tablespoons plain flour
250 grams ricotta cheese
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Vegetarian bangers and mash-
For the veggie sausage-
½ small leak
2 tbsp plain white flour
For the mash-
1 medium potato (peeled and diced)
150 ml vegetarian gravy (made from
Vegetables of your choice.
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Mix leek, cheese, breadcrumbs,
egg and mixed herbs. Add salt
and pepper to your taste.
Divide mixture into thirds and
roll into 3 sausages.
Sprinkle flour onto a plate. Roll
The sausages in the flour.
Cook potato in lightly salted boiling water for 10 minutes.
Fry sausages for 5 minutes until crispy and brown.
Cook the vegetables of your choice according to instructions on the
Drain the potato and mash with milk and butter/marg. Season to
taste with salt and pepper.
Prepare the gravy and serve.
Vegetarian Shepherdess Pie-
1 onion, chopped
1 red or yellow pepper, chopped
2 carrots, grated
1 large courgette, grated
400g tinned chopped tomatoes
1 tbsp tomato puree
Pinch of mixed herbs
198g tinned sweet corn
400g tinned butter beans
800g mashed potatoes
150g grated Chedder cheese (optional)
Saute onion and pepper in olive oil on a medium heat until onions are translucent. Stir in grated carrot and
courgette, cook for a further 5 minutes. Add tinned tomatoes, puree, herbs, sweet corn and butter beans,
bring to boil. Reduce the heat and leave for 10 minutes.
Place mixture into casserole dish. Top with mashed potatoes and add cheese.
Place in the oven on 180 C / Gas mark 4 for half an hour, or until browned and bubbling at the sides.
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Kidney Bean Burger-
For the burger-
1 cup of canned kidney beans
½ cup rolled oats
2tbsp low sodium tamari / liquid aminos /
1 clove garlic, minced
1 green onion, cut in half and both halves minced
Shake of onion powder
½ cut baby spinach, ripped into small pieces
2-3 tbsp nutritional yeast
Handful of sunflower and pumpkin seeds
A few slices of tomato
Optional few drops of hot sauce
¼ cup balsamic vinegar
2tsp extra virgin olive oil
1tsp minced garlic
1 tsp oregano/ basil
(or instead you could use vegan bbq sauce)
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Drain and rinse the kidney beans. Place in large bowl and mash.
Add oats, tamari, marinade (or bbq sauce), garlic, half green
onion, onion powder, spinach, nutrition yeast and seeds. Mix
Heat a non stick pan with a small amount of oil.
Form patties with the bean mixture and heat on the pan for a
few minutes on each side until crispy and brown. If the pan gets
dry add a small amount of marinade.