Plant based week - general

She will be joining: 

Lisa Marley is a popular plant-based chef and nutrition coach who works with ProVeg UK as a chef trainer on its School Plates programme.

The texture was good and it had a quite distinct flavour of peas, but it was also nicely spiced and this helped. As with the burger I had to turn them to brown them better.

Like the lasagne the Bourguignon recipe was easy to follow. The  jackfruit once again did not break down and held very well.

A great product, and the only area to improve on is how to brown the batter more. Texture inside was lovely, white and flaky like fish should be, and you wouldn’t know the difference.

The ChiQin strips roasted easily and were very crispy. They have great flavour and with a nice dipping sauce would be excellent hot or cold. The taste was very good.

The texture was quite dry and it had quite a distinct flavour of onions. I had to turn it to brown it better. The crumb coating absorbed oil, which made one side feel greasy, but it cooked easily.

The recipe was easy to follow. The jackfruit did not break down and held its shape well. The texture was superb and the family said they liked it when I served it to them.

Lacked flavour and needed further seasoning; the texture was good and I was very impressed that it looked like flaked fish.

These are very good. They are tasty and cooked so well, and could be eaten even without a sauce.