6 Easy Recipes with Cauldron

Discover six easy and delicious ways to make the most of Cauldron’s versatile range, from quick lunches to satisfying dinners. These fuss-free vegetarian and vegan recipes are packed with flavour and perfect for adding more meat-free goodness to your everyday meals.

I have always been a fan of Cauldron’s products, and it’s no secret that I have a particular soft spot for their meat-free sausages. But their range goes far beyond these crowd-pleasers from flavour-packed falafel and veggie bites to versatile tofu, each product is designed with convenience in mind.

Whether you’re whipping up a quick weeknight dinner or experimenting with new meat-free recipes, Cauldron makes it easy to create delicious, satisfying meals in no time.

Here are six easy recipes to inspire you:

Buddha Bowl with Butternut & Red Chilli Bites

These vegetarian bites pack a gentle kick and are perfect for a quick snack or as a flavourful addition to wraps, salads, or bowls. They’re equally delicious served hot or cold, giving you plenty of flexibility.

Here, I am using them to create a vibrant Buddha Bowl, combining a mix of odds and ends I had lurking in the fridge. A generous drizzle of sweet chilli sauce ties all the flavours together, creating a satisfying, colourful meal. The beauty of this bowl is its adaptability so feel free to swap in whatever vegetables, grains, or toppings you have on hand to make it your own.

Prep Time: 10 mins l Cooking Time: none l Serves 2

Ingredients

• 6 Tbsp leftover grains (couscous, rice, quinoa, barley etc…)
• 6 Tbsp leftover cooked vegetables (peas, edamame, butternut, courgettes, sweet potatoes etc…)
• 6 Tbsp cooked chickpeas, rinsed and drained
• 2 handfuls of spinach leaves
• 6 Tbsp cooked corn
• 2 radishes, sliced
• 1/4 pepper, sliced
• a few slices of cucumber
• 4 cherry tomatoes, quartered
• 175g Cauldron’s Butternut & Red Chilli Bites
• sweet chilli sauce (thinned down to taste with a little rice vinegar)

Method

• Share all the ingredients between 2 bowls.
• Drizzle with some sweet chilli sauce and serve.

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Wraps with Middle Eastern Falafels

Wraps are one of my go-to lunches whenever I’m pressed for time, offering a quick, satisfying meal without any fuss. They are also a fantastic way to make use of odds and ends from your fridge or pantry, so don’t hesitate to customise the recipe below to suit whatever ingredients you have on hand.

Prep Time: 10 mins l Cooking Time: none l Serves 2

Ingredients

• 2 wraps
• 2 handfuls of salad leaves
• a handful cherry tomatoes, quartered
• 1/4 red onion, thinly sliced
• a handful of mint and coriander leaves
• 180g Cauldron’s Middle Eastern Falafels
• harissa or sweet chilli sauce
• tzatziki, to serve

Method

• Share all the ingredients between 2 wraps.
• Drizzle with some harissa or sweet chilli sauce and fold the wraps.
• Serve with tzatziki on top.

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Grazing Board with Moroccan Falafels

I’m a big fan of grazing boards, whether I’m entertaining guests or simply enjoying a relaxed evening in front of the TV. Filled with an array of dips, olives, fresh vegetables, fruits, nuts, and other tasty nibbles, they’re as beautiful to look at as they are delicious to eat. The best thing about a grazing board is its versatility so you can get creative and tailor it to whatever seasonal ingredients you have on hand, making each one uniquely yours.

Prep Time: 10 mins l Cooking Time: none l Serves 6

Ingredients

• 180g pack Cauldron’s Moroccan Falafels
• 1 or 2 dips: hummus, tzatziki, muhammara, whipped feta dip
• Raw vegetables: cucumber, carrots, tomatoes, celery, radishes, peppers etc…
• Olives
• Sun-dried tomatoes
• Grapes
• mixed nuts
• toasted pitta bread
• crackers

Method

• Arrange the ingredients on top of a wooden board and serve.

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Asian Salad with Marinated Tofu Pieces

Cauldron’s Marinated Pieces are incredibly convenient and can be enjoyed straight from the pack (or cooked). They get their delicious kick from garlic and ginger that gives them real flavour. In this recipe, I have included them in a refreshing cold Asian salad, packed with vermicelli noodles, edamame, carrots, cucumber, peppers, and tomatoes. Everything is tossed together in a vibrant, zesty lime dressing and finished with crunchy peanuts and fresh spring onions.

This salad makes a fantastic lunch, perfect for piling into a jar and taking to work. When you are ready to eat, simply tip it onto a plate, give it a quick mix, and sprinkle over some sesame seeds for a satisfying finishing touch.

Prep Time: 10 mins l Cooking Time: 5 mins l Makes 2 salad jars

Ingredients

• 2 nests of rice vermicelli noodles (around 100 to 125g)
• 2 handfuls of shelled edamame, thawed
• 1 large carrot, grated
• 1/4 yellow pepper, sliced
• handful cherry tomatoes, quartered
• 1/4 large cucumber, thinly sliced
• 160g pack Cauldron’s Marinated Tofu
• handful of peanuts, chopped
• 2 spring onions, sliced
• white and black sesame seeds, to serve (optional)

DRESSING

• 4 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons dark brown sugar
• 2 tablespoons peeled and grated ginger
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon tamari soy sauce
• 3 garlic cloves (grated)

Method

• Place the rice vermicelli noodles in a small bowl and cover with boiling water. Leave for a few minutes until tender. When done, drain and rinse the noodles under cold water. Drain well and set aside.
• Make the dressing: Mix together the dressing ingredients in a small bowl until combined.
• Share the dressing between two jars.
• Layer the rest of the ingredients, sharing then evenly between the 2 jars.
• Close the jar and keep refrigerated for up to 2 days.
• When ready to eat, tip each jar on top of a plate and mix the ingredients until combined.
• If using, sprinkle some sesame seeds on top.

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20-min Curry with Tofu Pieces

Whenever I’m in need of a quick, comforting meal, this curry always hits the spot. I am using Cauldron’s Tofu Pieces, which are versatile enough to be enjoyed straight from the pack or cooked. No need to press the tofu first, all the hard work has already been done!

The curry is simmered in a rich, creamy coconut sauce, with spinach added for a nutritional boost. To bring all the flavours together, I finish it with a hint of garam masala. Serve this alongside rice and/or flatbread, and sprinkle with fresh coriander for a vibrant, final touch.

Prep Time: 2 mins l Cooking Time: 18 mins l Serves 2

Ingredients

• 1 medium onion, finely diced
• vegetable oil
• 2 garlic cloves, grated
• 1 1/2 Tbsp curry powder
• 400g can chopped tomatoes
• 400g coconut milk
• 2 handfuls of spinach leaves
• 160g pack Cauldron’s Tofu Pieces
• lemon juice, to taste
• salt, to taste
• chilli flakes, to taste
• 1/2 to 1/4 tsp garam masala, to taste

TO SERVE

• rice
• flatbread or naan
• coriander

Method

• Heat the vegetable oil in a casserole dish or Dutch oven. Fry the onion over medium-high heat until soft, about 5 minutes.
• Add the garlic and curry powder and fry for a 30 seconds or so.
• Add the chopped tomatoes and coconut milk.
• Stir in the spinach into the pan, and cook uncovered until wilted.
• Add the Cauldron’s Tofu Pieces and cook uncovered for 10 minutes.
• Season to taste with lemon juice, salt and chilli flakes.
• Stir in the garam masala.
• Serve with rice, flatbread or naan, and chopped coriander on top.

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Tofu Bites

Made with Cauldron’s Extra Firm Tofu, these tofu bites are a crunchy, satisfying snack that’s quick and easy to prepare. Coated in garlic, Chinese five spice, and cornflour, they are simply sautéed in a little oil before being seasoned with a splash of soy sauce. I like to serve them with a side of sweet chilli dipping sauce for an extra kick. And because Cauldron’s Extra Firm Tofu doesn’t need pressing, you can have these tasty bites ready in under 15 minutes.

Prep Time: 5 mins l Cooking Time: 5-8 mins l Serves 2-4

Ingredients

• 220g pack Cauldron’s Extra Firm Tofu
• 1/2 tsp garlic powder
• 1/2 tsp Chinese five spice
• 1 Tbsp cornflour
• vegetable oil
• 1 Tbsp soy sauce

TO SERVE

• Sweet chilli sauce
• Few leaves of salad, shredded carrots and lime (optional)

Method

• Cut the tofu into 2.5 cm chunks.
• Place the tofu into a bowl and toss in the garlic powder and Chinese five spice.
• Toss everything in cornflour until coated all over.
• Heat some vegetable oil in a large frying pan over medium to high heat.
• Tip the tofu in the pan and fry until golden and crispy all over.
• Season with soy sauce.

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