Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits.
Pajeon is a delicious Korean pancake made with spring onions. Eden's version is completely plant based (traditional Pajeon is sometimes made with eggs), uses 100% fava bean flour (instead of wheat or rice flour) and fava bean umami paste (as a substitute for soy bean paste), and was cooked in a 20cm non-stick frying pan.
Have you ever tried cooking with kimchi? Though it’s delicious raw, kimchi adds a wonderfully rich and sour flavour to soup and broths. It also makes the most moorish pancakes. Try them as light lunch with some steamed tahini dressed greens on the side, or as part of a larger Korean themed feast.
Our award-winning Fava Bean Umami Paste is similar to Japanese miso but made with British-grown fava beans. It's packed with deep rich umami flavour with subtle sherry notes and, like miso, it's perfect for marinades. Peter Grant has created a rich and flavoursome marinade for Lions Mane Mushrooms steaks.
Congee is a savoury rice porridge traditional in many East Asian cuisines. Here Eden had substituted pearled spelt to create a nutty, wholesome interpretation of congee. Topped with zingy pickled apple, sweet braised shallot and spicy chilli oil. This dish would make a comforting dinner or savoury breakfast.
Another great recipe from Martin Hill. We've quite a collection of recipes for hummus and similar dips, using different pulses and spices, but we’ve never had a smoked hummus. Halen Mon’s smoked salt and smoked water combine with our superb British-grown chickpeas to give this moreish hummus a deep, comforting flavour.
Serving a salad with a warm “hummus” base makes all the flavours sing, and feels so much for comforting on colder days. The Carlin Pea hummus is also fabulous with a baked sweet potato and plenty of dark green steamed leaves.
This Bean Chilli is a favourite in our house, when we want something comforting, hearty and with a little washing up as possible. It freezes well and can be make in large batched. We’ve made this this on the shove, in the slow cooker and even over the campfire.
This hearty broth from Jenny Chandler makes a perfectly sumptuous, healthy and sustaining winter lunch, with the accompanying slaw zingy enough to enliven the gloomiest of winter days.
Inspired by classic British Shepherd's Pie but using split green peas in place of traditional lamb mince, this Farmer's Pea Pie from the Cook & Him makes an equally comforting and satisfying vegan alternative. A splash of soy sauce and a dash of our umami paste give a wonderful depth of flavour. It's deliciously topped off with a rich yeasty root veg mash.
This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and hemp seed. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, this happens to be vegan.
