The Ordinary Vegan - Henderson's Relish

This week on TOV I am talking sauce! My favourite cooking sauce that is!

Henderson's Relish is a spicy sauce made in Sheffield and is similar in taste to Worcestershire Sauce but without the anchovies. It has been made in Sheffield for over 100 years and is Vegetarian Society Approved and listed in the Animal Free Shopper Guide produced by The Vegan Society. I use this sauce in most of my savoury dishes - soups, Shepherd's Pie, chillis, lasagne filling, vegan cheese on toast etc. It is a versatile sauce and can be used for flavouring many recipes. It is also gluten-free.

As far as I know it is mainly sold in Yorkshire, The Peak District and the surrounding areas in food shops, farm shops, supermarkets, markets and even gift shops. However, it doesn't seem to be widely available outside of that area. They do offer online ordering on their website and some other online retailers also deliver across the UK. There is a list of stockists here. It retails for around £1.85 a bottle and has a shelf life of around three years - but I promise you it won't stay around that long in your cupboard once you try it!

Let me know if you have tried Henderson's Relish, what dishes are your favourites to add it to? Leave a comment below. If you love cooking new vegan dishes, come back tomorrow for the Vegan Recipe of the Week.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Vegan Vox Organic Shepherd's Pie

Now the nights are a little darker and cooler, we start to crave warm, satisfying, comfort food. What could be more comforting than a piping hot, super Vegan Vox Shepherd's Pie? I made this pie using the veggies from my regular Organic Riverford Veg Box delivery which I reviewed here.

Here is my recipe, serves 4.

Ingredients:

6-7 medium potatoes

3 medium carrots

1 onion

5-6 green beans/French beans

1 small cup of frozen peas

1 packet of Vegan Mince (or a 400g can of organic green lentils, drained)

4 tsp vegan gravy granules

1 tsp onion powder

1 tsp garlic salt

A pinch of cayenne pepper

1 tbsp vegan Worcestershire Sauce or Henderson's Relish

Salt and pepper, to taste

Organic soy milk, unsweetened - 3 tbsp

Organic olive oil spread - 1 tbsp

Nutritional Yeast Flakes - 2 tbsp

Olive oil - 1 tbsp

Vegan cheese of choice, grated (optional)

Method:

Wash, peel and chop all of the vegetables.

In one saucepan place the chopped carrots, cover with cold water and a pinch of salt and bring to the boil. Let them simmer for 10 minutes, then add the chopped green beans. After a further 10 minutes of simmering, add the frozen peas and simmer for another 5 minutes. Drain and set to one side.

In another large saucepan place the chopped potatoes into salted water and bring to the boil. Simmer for 20-25 minutes until very soft and then drain. Set aside.

In a frying pan saute the chopped onions in the olive oil for a couple of minutes then add the vegan mince (or lentils) and Worcestershire Sauce and saute for a few minutes until soft. Add the vegetables from earlier and stir into the mince mixture.

In a jug place the gravy granules and boiling water to make up 3/4 pint (480ml) of gravy and stir. 

Pour the mince mixture into a casserole dish and pour over the gravy and stir through.

Take the saucepan of drained potatoes and add the soy milk, olive oil spread, cayenne, garlic salt, onion powder, nutritional yeast, salt and pepper and mash until combined well. Spoon this mixture all over the top of your pie filling and smooth over with a fork. If you like, you can grate some vegan cheese over the top of the potato.

Place in the oven at 180C for around 20 minutes until the potato has gone golden brown.

Eat and enjoy!

Big Vegan Love,

VVx