VEGAN RECIPES

Sacla’, the Pesto Pioneers, are introducing two new vegan sauces to complement their range of vegan Pesto, and bring family and friends together over great tasting Italian food.

For lasagne lovers, Sacla’ White Sauce cleverly replaces flour and milk with soya for a perfect besciamella sauce. It works wonders as part of a comforting bowl of Mac’n’Cheese too.

And for the ragu, Sacla’ Vegan Bolognese Sauce uses the magic of pea protein to recreate a hearty meaty texture, with no need to add anything else. It’s perfect with spaghetti too!

With delicious, authentic flavours, everyone will enjoy these sauces, be they vegan or not.

Sacla’ vegan, gluten and wheat free sauces are available from 19th May in the Free-From aisle in Sainsbury’s, RRP:£2.50.

Vegan Lasagne

Serves 4, prep 10 minutes, cook 30 minutes   

Ingredients

  • 1 jar Sacla’ Vegan Bolognese Sauce
  • 1 jar Sacla’ Vegan White Sauce
  • 250g pack vegan lasagne sheets (approx 14 sheets)
  • 40g vegan Parmesan for topping, finely grated
  1. Preheat the oven to 200°C (180°C fan). Spoon a little Sacla’ Vegan Bolognese Sauce in the bottom of an oven proof dish then place a layer of lasagne sheets on top, covering the sauce.
  2. Layer Sacla’ Vegan White sauce over the lasagne sheets, add another layer of Bolognese and top with lasagne sheets. Repeat until you’re out of sheets.
  3. Top the final layer of lasagne sheets with White Sauce and sprinkle over the vegan Parmesan to cover.
  4. Cook in the oven for 25-30 mins until golden and bubbling.
  5. Remove from the oven and slice into four. Serve with a lightly dressed rocket salad.

Tip: This will freeze easy – cool completely, wrap well in cling film then foil. Label and freeze for up to 3 months. Defrost in fridge overnight and cook in hot oven covered in foil or reheat portions in the microwave.  

Vegan Bolognese

Serves 4, prep 5 minutes, cook 15 minutes   

Ingredients

  • 400g vegan Tagliatelle
  • 1 jar Sacla’ Vegan Bolognese Sauce
  • 20g vegan Parmesan for serving
  1. Add the tagliatelle to a large pan of boiling salted water, cook on a high simmer as per pack instructions and drain.
  2. While the pasta is cooking, heat the Sacla’ Vegan Bolognese Sauce then toss it with the hot pasta.  
  3. Sprinkle with vegan Parmesan and serve in pasta dishes.

Vegan Tacos

Serves 4, prep 10 minutes, cook 15 minutes   

Ingredients

  • 1 tbsp olive oil
  • 1 red and 1 orange pepper – finely chopped
  • 400g can black beans, drained     
  • 1 jar Sacla’ Vegan Bolognese Sauce
  • 8 vegan tacos

For the topping

  • 1-2 avocados, halved, stoned and chopped tossed with lemon juice to stop discoloration
  • 1 red onion, finely sliced (soaked in water for 5 mins)
  • Small handful of coriander leaves, finely chopped
  • 250ml single cream alternative
  • Lime wedges for serving  
  • Squeeze of lemon juice
  1. Preheat the oven to 200°C (180°C fan) Heat the olive oil in a large frying pan, add the pepper and cook for 4-5 mins until soft. Stir in the black beans and Sacla’ Vegan Bolognese Sauce and simmer gently until hot.
  2. Sit the taco shells on a baking sheet and put them in the oven for 2 mins until warm.
  3. Spoon the Bolognese mixture into each taco shell.
  4. Mix the vegan cream with a squeeze of lemon juice to sour.
  5. Top each taco with avocado, red onion and a sprinkle of coriander.
  6. Serve with a lime wedge and a drizzle of the soured cream.

Vegan ‘Chicken’ and Mushroom Pies

Serves 4, prep 15 minutes, cook 20 minutes   

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • Salt and black pepper  
  • 200g mushrooms, quartered  
  • Approx. 250g chicken style meat free chunks
  • Handful of frozen peas, defrosted
  • 1 jar Sacla’ Vegan White Sauce  
  • Handful of flat leaf parsley, finely chopped
  • 280g Jus-Rol gluten free ready rolled puff pastry
  • 50g vegan margarine
  1. Preheat the oven to 200°C (180°C fan).
  2. Heat the oil in a large frying pan, add the onion, season and cook for 2 mins.
  3. Add the mushrooms and cook for a further 3-4 mins until soft.
  4. Stir in the meat free chunks, peas and the Sacla’ Vegan White Sauce. Simmer gently until piping hot, then stir through the parsley.
  5. While the sauce is simmering, melt the margarine and cut out 4 circles from the pastry, large enough for the tops of your serving pots. Place pastry circles on a baking sheet, brush with melted margarine and put in the oven to bake for about 15 mins until golden and puffed.
  6. To serve, transfer the ‘chicken’ and mushroom mixture into serving pots and top each with a pastry hat.

Vegan ‘Sausage’ Casserole

Serves 4, prep 10 minutes, cook 40 minutes   

Ingredients

  • 1 tbsp olive oil
  • 6 vegan sausages, cut into three pieces or left whole  
  • 2 carrots, peeled and sliced  
  • 2 sweet potatoes, peeled and cubed  
  • 400g can borlotti beans, drained and rinsed
  • 1 jar Sacla’ Vegan Bolognese Sauce  
  • Flat leaf parsley, finely chopped
  1. Preheat the oven to 200°C (180°C fan). Heat the oil in a casserole or oven proof dish. Add the sausages either whole or chopped, depending on your preference, and cook for 3-4 mins until golden.
  2. Stir in the carrots and sweet potato and turn to coat in oil.
  3. Add the borlotti beans and the Sacla’ Vegan Bolognese Sauce and 500ml of hot water.
  4. Stir, cover and cook in the oven for approximately 40 mins until the carrots are tender, topping up with more hot water if needed.
  5. Sprinkle with parsley to serve.

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