marmite

Looking for a showstopping vegan recipe? Check out our impressive vegan wellington packed with roasted red peppers, cooked beetroot and kale. Plus, we've made a vegan stuffing and glazed the pastry in marmite to take this wellington to the next level

Giant vegan wellington

olive oil 1 tbsp

garlic 2 cloves, finely chopped

kale 250 grams, tough stalks removed

cooked beetroot 250 grams pack, thinly sliced

roasted red peppers

plain flour 500 grams,

olive oil 210 milliliters

aquafaba 7 tbsp, see notes below

olive oil 2 tbsp

onion 1, finely chopped

swede 150 grams,

thyme a few sprigs, leaves

nutmeg a good grating

pouch

apple 1, coarsely grated

hazelnuts 30 grams, toasted and finely chopped

lemon 1, zested

vegetable oil 1 tbsp

shallot 1, finely chopped

brandy 100 milliliters

pink peppercorns 1 tbsp, lightly crushed

soya cream 50 milliliters

Whether you&#x27;re a lover or a hater, this recipe will surprise you! A rich sauce, tasty sausages and creamy mash makes this the perfect, slimming friendly meal.

Sausage and Marmite Pie | Slimming &amp; Weight Watchers Friendly

potatoes

onions

red pepper (deseeded and finely diced)

sausages

mushrooms

tomatoes

400 g can of butterbeans (drained)

Worcestershire sauce

tbsp balsamic vinegar

red wine stock pot

tsp garlic granules

paprika

tsp Marmite

low calorie cooking spray

salt and pepper

Pre-heat

Cook

Add the onion and red pepper to a saucepan and spray with low calorie cooking spray. Cook over a medium heat for 5 minutes until softened.

Add the raw sliced sausage to the pan and cook for around 4 minutes until browned.

Stir

Stir the mushrooms into the pan and cook for 1 minute while stirring so they colour slightly.

Simmer

Add the chopped tomatoes, butterbeans, Worcestershire sauce, balsamic, stock pot, garlic, paprika, and stir. Add salt and pepper to taste. Gently simmer, stirring occasionally for 10 minutes while you cook the potatoes. When the mix is done it will be rich and thick.

Bring a separate large saucepan of salted water to the boil. Add the potatoes and cook for 10-15 minutes until the potatoes are tender.

Mash

When the potatoes are done, drain the water and add the egg and marmite to the pan. Mash the potatoes until creamy. Season with salt and pepper to taste - though you may not need much salt as the marmite is already quite salty!

Spoon

Add the sausage mix to a roasting or pie dish. Spoon the mash onto the top and drag a fork through it to rough up the surface.

Place

Place into the oven for 15 minutes, until the top has turned golden. Serve hot with an accompaniment of your choice.

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Pre-heat the oven.

Cook the onion and red pepper.

Cook the raw sliced sausage.

Stir the mushrooms into the pan.

Simmer the added the chopped tomatoes, butterbeans, Worcestershire sauce, balsamic, stock pot, garlic, paprika.

Cook the potatoes in a separate saucepan.

Mash the potatoes.

Spoon the mash onto the sausage mix.

Place into the oven.

Sausage and Marmite Pie - Pinch of Nom

Try this delicious Marmite bread from Sixytone restaurant. Whether you love it or hate it, this punchy condiment adds a wonderful kick to wholemeal bread, along with a rich flavour from molasses.

Marmite bread

wholemeal strong bread flour 480

fine salt 2 tsp

yeast 25 grams, yeast

tbsp

These Marmite glazed nuts and seeds are seriously addictive and perfect for a quick snack. If you like Twiglets you’ll love this salty savoury mix.


Marmite glazed nuts & seeds

egg white 1

light brown sugar 2 tbsp

almonds

cashew nuts 75

pecan nuts 50

pumpkin seeds 75

sesame seeds 2 tbsp

coriander 1 tsp

cayene 1/2 tsp

chilli flakes 1/4 tsp

Love Marmite? We’re staking our bets on these being the best sausage rolls you’ve ever tasted. Cut them into mini portions as a canapé or keep them longer for a filling lunch

Cheese & Marmite sausage rolls

block all-butter puff pastry

plain flour

Marmite

extra mature cheddar

sausagemeat or pork sausages

Roll the pastry out on a lightly floured surface to a rectangle roughly A4 size (30 x 21cm). Drizzle and gently spread over half the Marmite and evenly scatter with two-thirds of the cheddar. Fold the two ends of the rectangle into the middle, then fold everything in half again so the pastry is like a book, then fold in half again so you have a tight block of pastry. Cover with cling film and put in the fridge for at least 10 mins.

Tip the sausagemeat into a large bowl with the remaining Marmite and cheese and add 3 tbsp of cold water and squish or mix everything together.

Roll out the pastry to a neat rectangle, roughly 35 x 30cm. Trim the edges with a knife so they are perfectly straight, then cut in half lengthways so you have two long strips. Divide the sausage mix in two and mould each half along the middle of each strip in a cylindrical shape, leaving a decent border at either side. Brush the border and top of the sausage mix with beaten egg and roll the pastry over to encase the sausage, tightly pressing both edges of pastry together by crimping or pressing down gently with a fork.

Cut the sausage rolls into a length that suits. Place on a baking sheet and chill again for at least 20 mins or until ready to bake (chilling the pastry now will stop it from splitting as it cooks). Can be made up to a day ahead or frozen for a month. To cook from frozen, just add an extra 10 mins to the cooking time.

Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls liberally with egg and bake for 30-35 mins until the pastry is deep golden – don’t be scared to take them to the edge of dark golden and slightly charred around the edges. Lift from the tray to a rack immediately or they’ll stick to the tray and leave to cool for at least 10 mins then eat hot, warm or leave to go cold and pack into a lunchbox.

This slimming friendly Marmite Pasta isn't for everyone... but it tastes so good! Great for calorie counting and plans like Weight Watchers.

Marmite Pasta | Slimming &amp; Weight Watchers Friendly

spaghetti ((or any shape pasta))

leek

red onion

vegetable stock pot

Put water onto boil for the pasta. Chop the leek into rings and onions into half moons, both finely chopped.

Fry the leeks and onions in low calorie cooking spray until soft and golden.

Once the pasta is cooked, drain the water, leaving a little bit in the pan - not too much otherwise it will be too watery. Add the vegetable stock pot, Marmite and fried vegetables and mix until combined.

That's it! Really simple, quick and adaptable. Enjoy!

Make this granddaddy of pasta bakes with the salty tang of yeast extract, plus mustard and evaporated milk. This is macaroni cheese with added oomph

Next level mac 'n' cheese

small elbow macaroni

butter

tbsp plain flour

whole milk

can evaporated milk

mustard powder

cayenne pepper

tbsp yeast extract

splash of malt, cider or red wine vinegar

grated parmesan (or vegetarian alternative)

fresh white breadcrumbs

panko breadcrumbs

Heat oven to 220C/200C fan/gas 8. Cook the macaroni in salted water for 2 mins less than the stated cooking time, so it still has plenty of bite. Drain well and toss with a small knob of the butter to stop it from sticking together.

In a heavy-bottomed saucepan, heat the remaining butter until frothy and nut-brown. Pour off 1 tbsp into a small bowl and place the pan back on the heat, then scatter over and whisk in the flour and cook for 3 mins until you have a sandy paste. Add the milk, a splash at a time, simmering and whisking until smooth between each addition. Once all the milk has been added, drizzle in the evaporated milk, then add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. Stir through the mustard powder, cayenne, yeast extract and vinegar and taste for seasoning, adding salt and pepper as needed.

Remove from heat, stir in the macaroni, then stir through the chunks of cheese. Tip the contents of the saucepan into a large, buttered baking dish. In a small bowl, mix together all the breadcrumbs, the parmesan, another small pinch of cayenne and some crunchy sea salt if you want. Scatter the crumbs over the macaroni, drizzle with the reserved brown butter and bake for 30-35 mins until lightly browned, crunchy all over and bubbling around the edges. Leave to stand for 10 mins before serving straight from the dish.

I used beef finger meat which is the meat cut from in between the ribs.  You can also use boneless short ribs, beef brisket or any beef that is good for braising.I added some Marmite to enhance the flavour of the sauce.  Although Marmite doesn’t contain any meat, the yeast extract gives it a beefy flavour.  The flavour is a bit too strong for me to spread on bread, but it’s perfect to add a rich flavour to stews and soups.  I recommend it but you’ll still get a tasty dish without it.

Easy Braised Beef with Tomatoes 簡易番茄炆牛腩

450 g Beef finger meat

Medium tomatoes

Large shallots

Garlic

Ginger

Bay leaves

tsp Marmite ((optional))

Rock sugar

tbsp Shaoxing wine

Salt

tbsp Light soy sauce

ml Broth

tbsp Oil

Cut beef to approx. 3 cm cubes.  Set aside

Cut carrots to similar size as beef cubes.  Set aside

Peel tomatoes and dice.  Set aside

Peel and roughly chop garlic and shallots.  Set aside

Prepare 2 slices of ginger.  Set aside

In a wok, heat on high, add 2 tbsp oil.  Add beef, arrange in single layer and let it sear for 1 minute

Flip the beef over and sear for another minute.  Cook until most sides of each piece of beef has seared.  Lower heat to medium.  Remove beef from wok.  Leave the oil in the wok

Add shallots, garlic and ginger to the wok.  Stir-fry until aromatic I forgot to add the ginger when I took this photo

Add carrots.  Stir-fry for one minute

Add tomatoes.  Stir-fry for one minute

Add beef, 1 tbsp light soy sauce, 1 tsp salt, 2 tbsp Shaoxing wine, 2 tsp Marmite, 4 bay leaves, 15g rock sugar and 750 ml broth.  Bring to a boil then reduce heat to low. The broth doesn’t need to cover the ingredients since the ingredients will shrink in size as it cooks

Braise on low for one hour or until tender.  Give it a stir every 20 minutes

Taste test and make adjustments if necessary.  Remove bay leaves

If you find it too runny, you can turn the heat to high, stir and allow some of the water to evaporate.  Alternatively, you may add a cornstarch slurry to thicken

Serve over rice or noodles.

Rare roast topside is the ultimate centrepiece - make it extra special with yeast extract and sweet onion gravy

Roast beef with caramelised onion gravy

tbsp black peppercorn

tbsp English mustard powder

thyme

celery seeds

olive oil

beef

beef stock cubes

tbsp caramelised onion chutney

yeast extract

Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)

Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.

Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.

For the gravy, pour any juices from the roasting tin into a large heatproof jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Top up the juices in the jug with boiling water so you have 750ml liquid in total. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and yeast extract. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in the 750ml juices/water. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

Top 9 marmite recipes from across the web

The most viewed marmite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Giant vegan wellington

Sausage and Marmite Pie | Slimming ...

Marmite bread

Marmite glazed nuts & seeds

Cheese & Marmite sausage rolls

Marmite Pasta | Slimming & Weig...

Next level mac 'n' cheese

Easy Braised Beef with Tomatoes 簡易番...

Roast beef with caramelised onion g...

Top 9 marmite recipes from across the web

The most viewed marmite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giant vegan wellington

Sausage and Marmite Pie | Slimming ...

Marmite bread

Marmite glazed nuts & seeds

Cheese & Marmite sausage rolls

Marmite Pasta | Slimming &amp; Weig...

Next level mac 'n' cheese

Easy Braised Beef with Tomatoes 簡易番...

Roast beef with caramelised onion g...

The most viewed marmite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Marmite Pasta | Slimming & Weig...