Vegan 'Oysters' Kilpatrick

(Serves: 4)

240g plant-based ‘chicken’ block
30g La Vie pre-cooked vegan streaky bacon rashers
10g wakame seaweed
12g vegan Worcestershire sauce
4g Marigold Swiss vegetable bouillon

Marigold Swiss vegetable bouillon may contain traces of Eggs, Milk, Mustard & Sulphites
Wakame seaweed may contain traces of Fish & Crustaceans

Suitable for:
  • Vegan
  • Nut free
Allergens:
  • Cereal Gluten
  • Soya
  • Celery
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(118g)
Energy 346 kj
83 kcal		 408 kj
98 kcal
Fat 4.7g 5.5g
of which Saturate 0.6g 0.7g
Carbohydrate 2.0g 2.4g
of which Sugars 0.6g 0.7g
Fibre 5.1g 6.0g
Protein 8.1g 9.6g
Salt 1.80g 2.12g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Soak the wakame in cold water for ten minutes.
  • Bring the bouillon to the boil with 500ml water then add half of the wakame.
  • Shape the ‘chicken’ block into oyster shapes then simmer in the wakame bouillon for ten minutes.
  • Drain the bouillon and place the ‘oysters’ in the dishes ready for the oven.
  • Thinly cut the La Vie ‘bacon’ and top the ‘oysters’ then add Worcestershire sauce.
  • Bake in the oven at 180°C for 5 minutes then garnish with remaining wakame and serve.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using oysters & pork.

  • CO2 use
    Saving 146 g
  • Land use
    Saving 8 m2
  • Water use
    Saving 802 L
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