Recipes

Ingredients

1 Packet Blue Tribe Plant Based Chicken Kheema (Defrosted)

2 Tbsp Neutral Oil (Canola, Sunflower, Groundnut)

1 inch stick Cinnamon

1 tsp Whole Black Peppercorns

2 Cardamom pods

2 Bay Leaves

1 tsp Cumin Seeds

½ cup Finely Chopped Onions

2 Tbsp Ginger-Garlic Paste

½ Cup Tomatoes (Grated or Pureed)

1 tsp Red Chilli Powder

1 tsp Garam Masala

1 Tbsp Coriander Powder

1 Tbsp Kasuri Methi

½ cup Boiled Green Peas

2 Tbsp Coconut Cream (optional)

1 Tbsp Chopped Coriander Leaves

Salt to taste

Method

In a kadhai or pan heat up the oil on a high flame. Add the whole spices once the oil is hot. Once the cumin blooms, add in the onions and sautee until golden brown.

Add the ginger garlic paste and cook until aromatic. Once this begins to brown, add in the tomatoes and mix well. Turn down the heat to a medium flame

Once the mixture begins to simmer, add the ground spices and allow to simmer until the oil begins to separate along the sides

Add the kasuri methi and coconut cream, mix well and season with salt.

When fully incorporated, add the Blue Tribe Plant Based Chicken Kheema to the pan and allow it to cook for 6-8 minutes

Add in the boiled peas, stir and finish with the freshly chopped coriander. Serve hot with some pav or paratha, some thinly sliced onions and a wedge of lime.

Ingredients

1 Packet Blue Tribe Plant-Based Chicken Kheema

1 Packet Dry Spaghetti

½ Cup Onion minced

¼ Cup Carrot minced

1 celery stick

3 Cloves Garlic minced

400 gm Tomato Puree

½ Cup Mushrooms sliced

1 tbsp Dried Oregano

2 tbsp Fresh Basil chopped

Salt

Black Pepper

1 Tbsp Olive Oil

Method

Defrost the BTPB Chicken Kheema

Cook the Spaghetti as per instructions on the box (Reserve a cup of the pasta water for cooking)

Heat the oil in a frying pan and cook the vegetables until soft and translucent

Add the tomato puree and cook for 5 minutes,

Add the pasta water, mushrooms, oregano, basil, salt, pepper and chicken kheema. Bring to a simmer and cook for 30 mins on a low flame.

Serve the sauce tossed with the spaghetti and sprinkle some vegan parmesan cheese and fresh basil at the time of serving

Ingredients

1 Packet Blue Tribe Plant Based Chicken Kheema

1 Tbsp Oil

2 Tbsp Vegetarian Oyster Sauce

2 Tbsp Light Soy Sauce

3 Tbsp Red Bell Pepper chopped

1 Onion chopped

4 Cloves Garlic minced

4 Red Thai Bird Chilies minced (Depending on your spice tolerance)

1 Thai Basil Leaves, roughly chopped

1 Tbsp Sugar

Salt

Method

Defrost the BTPB Chicken Kheema as per box instructions

Heat oil in a pan, add the garlic and thai bird chillies and cook till fragrant. Add the bell peppers and onions and cook until the onions turn translucent

Add the Packet Blue Tribe Plant Based Chicken Kheema and cook for 2 minutes

Add the Oyster Sauce, Soy Sauce, Sugar and Salt and bring to a simmer

Finish with the thai basil leaves and serve with steamed rice

Components:

Caesar Dressing

Romaine Lettuce

Croutons

Parmesan Cheese/Vegan Parmesan

Blue Tribe Plant Based Chicken Nuggets

Ingredients

1 Pack Blue Tribe Plant Based Chicken Nuggets

1 Head of Romaine Lettuce

2 Tbsp Vegan Mayonnaise

1 Clove Garlic

1 tsp Grated Parmesan Cheese or Vegan Parmesan

1 Tbsp Parmesan Shavings

1 tsp Dijon Mustard

½ tsp Lime Juice

½ tsp Black Pepper Crushed

Salt to taste

2 Slices of Sourdough Bread

Method

For the croutons, cut the slices of sourdough bread into bite-sized pieces, season with salt and olive oil and bake in the oven at 175 degrees until crispy and brown. Set aside to cool

For the dressing blend together the garlic, mustard, lime juice, salt, pepper and parmesan cheese. Once fully incorporated, mix into the mayonnaise and check seasoning

Cut the head of lettuce into bite sized pieces and throw the root. Rinse in iced water and pat dry

Cook the Blue Tribe Plant Based Chicken Nuggets as per the instructions on the box and cut in half once slightly cooled

To assemble the salad, in a large mixing bowl toss the lettuce with the dressing until the leaves are coated well. Add the croutons and nuggets and toss gently

Transfer the salad into two serving plates and garnish with a generous sprinkling of parmesan shavings

Components:

Blue Tribe Pant Based Chicken Nuggets

Beans and Corn Salsa

Herbed Rice

Chipotle Sauce

Cheese/Vegan Cheese

Flour Tortilla

Lettuce

Ingredients

1 Pack Blue Tribe Pant Based Chicken Nuggets

2 Flour Tortillas

3 Tbsp Chipotle Hot Sauce

2 Tbsp Canned Black Beans

2 Tbsp Boiled Golden Corn

1 Tsp Chopped Jalapenos

1 Tbsp Chopped Tomato

1 Tbsp Chopped Onion

2 Tbsp Chopped Coriander

1 Tbsp Chopped Avocado

1 tsp Lime Juice

1 Cup Boiled Brown Rice

1 tsp Parsley

1 tsp Chopped Garlic

½ cup Shredded Lettuce (Iceberg)

2 Tbsp Grated Cheddar Cheese

Method

Cook the Blue Tribe Pant Based Chicken Nuggets as per the box instructions and toss in the Chipotle Hot Sauce while still hot

To make the Salsa Combine the beans, corn, tomato, jalapeno, coriander, onion, lime juice and salt. Allow this chill

For the rice, in a pan sautee some garlic in olive oil, add the rice and allow it to steam with a lid on a low flame for 2 to 3 mins until rice is warm. Add the chopped parsley and season with salt and pepper

Warm the flour tortillas on a non-stick skillet until warm but careful not to make it too crispy or it may not roll well

To assemble place one tortilla on a plate, add half a cup of rice, and then begin layering the components on top in the following order, the lettuce, the chipotle nuggets, the cheese and finally the salsa.

Finally, tuck in the sides of the tortilla and roll it up to form a burrito. This can be eaten as is or crisped up with a little oil on a non-stick pan

Components:

Blue Tribe Pant Based Chicken Nuggets

Marinara Sauce

Arugula Salad

Dinner/Sub Rolls

Mozzarella Cheese/Vegan Cheese

Ingredients

1 pack Blue Tribe Pant Based Chicken Nuggets

1 cup Canned Tomato Puree

1 Tbsp Onions Chopped

1 tsp Garlic Chopped

½ tsp Chilli Flakes

1 tsp Fresh Parsley

½ tsp Dried Oregano

1 Tbsp Balsamic Vinegar

2 Tbsp Extra Virgin Olive Oil

Salt

Black Pepper

2 Dinner Rolls

1 Cup Fresh Arugula

4 Tbsp Mozzarella Cheese

Method

Cook the Blue Tribe Pant Based Chicken Nuggets as per the instructions on the box and set aside

For the marinara sauce, sautee the onions and garlic in olive oil until aromatic, add in the salt, pepper, chilli flakes and oregano. Add the tomato puree and let it simmer for 8-10 minutes. Add the freshly chopped parsley and adjust seasoning

Was the arugula and dress with some balsamic, olive oil, salt and pepper

Take the dinner rolls and split them through the middle and drizzle some olive oil. Spread some sauce on the base, add nuggets and cover with sauce. Top this off with the mozzarella and bake in the oven until the bread is crusty and the cheese has melted

Top off the chicken with the arugula salad and serve the sandwich with a side of some extra marinara sauce

Components:

Blue Tribe Plant Based Chicken Nuggets

Burger Buns

L(ettuce) (T)omato O(nion)

Jalapenos

Mayonnaise