serves 2-4 people.

what you’ll need:

250g symplicity ragu
250g rice
50g red kidney beans
20g pickled jalapeños
30g chipotle paste (preferable, but any chilli sauce is good)
1 x avocado
1 x lime
1/2 red onion diced
small bunch coriander
50ml plant-based yogurt

method:

1. cook the rice until fluffy.
2. smash the avocado with a fork, mix with finely chopped coriander stalks, onion and lime juice, season with salt and pepper to taste, set aside.
3. in a bowl mix the yoghurt, lime juice, chopped coriander leaves and stalks, set aside.
4. in a pan on medium heat, mix the ragu, kidney beans and chipotle paste and heat through.
5. serve on bed of rice with a drizzle of yoghurt, guacamole on the side, and top with chopped coriander.

serves 2-4 people.

what you’ll need:

500g symplicity ragu
1 tbsp sunflower oil
1 x large onion, chopped
100g peas
2-3 medium carrots, chopped
15ml vegan worcestershire sauce
500g king edward or maris piper potato , peeled and cubed
75ml oat milk
2 tbsp extra virgin olive oil

mash:

1. cook the potatoes in salted water till soft, drain and leave to dry a little.
2. mash with the oat milk and the oil and season to taste.

filling:

1. pre heat your oven to 180°C.
2. heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few minutes.
3. once softened, turn up the heat and add the ragu, peas and a dash vegan Worcestershire sauce.
4. put the mince in an oven proof dish and top with mash.
5. bake for 20-25 minutes until the mash has coloured and the mince is bubbling at the edge of the dish.

serves 2-4 people.

what you’ll need:

200g symplicity ragu
50g peas
200g diced cooked potato
2 tsp garam masala powder
1 tbsp chopped coriander stalk
1 tsp diced fresh ginger
packet of samosa or spring roll wrappers

method:

1. mix all the filling ingredients.
2. form a cone with the wrapper and fill. pinch and seal.
3. either bake for 20 mins 180C or deep fry for 4/5 mins.

serves 2 people.

what you’ll need:

250g symplicity ragu
100g symplicity garlic and basil sauce
dried lasagne sheets
50g toasted rice powder for topping
5g chopped parsley

method:

1. spoon one quarter of the ragu into the dish and spread out in an even layer. sprinkle over some chopped parsley.

2. drizzle over roughly 70g garlic and basil sauce and cover with a layer of lasagne sheets.

4. repeat until you have 4 layers of pasta.

5. cover with the remaining garlic & basil sauce.

6. top with rice powder then bake for 40 mins at 180oC, or until the pasta is cooked and the top is golden brown. garnish with chopped parsley.