Recipe

1. 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.

2. 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

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

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

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

6. 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.

1. Defrost the BTPB Chicken Keema

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

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

4. Add the tomato puree and cook for 5 minutes,

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

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

1. Defrost the BTPB Chicken Keema as per box instructions

2. 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

3. Add the Packet Blue Tribe Plant Based Chicken Keema and cook for 2 minutes

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

5. Finish with the thai basil leaves and serve with steamed rice

1. 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

2. 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

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

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

5. 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

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

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

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

3. 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

4. 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

5. 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.

6. 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

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

2. 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

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

4. 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

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

1. Cook the Blue Tribe Plant Based Nuggets as per instructions on the packaging, once cooked toss the nuggets with barbecue sauce and set aside

2. Split the burger bun in two and toast on a pan or in an oven until slightly crispy.

3. To assemble the burger smear mayonnaise on the bottom bun and place two lettuce leaves and jalapenos. Carefully place 3-4 of the nuggets on top to cover the entire surface area of the bun.

4. Top this off with a slice of onion and a slice of tomato.

5. Finish off the burger with the toasted top half of the bun smeared with mustard