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Vegan Fried Chicken

Vegan Fried Chicken

Vegan Fried Chicken

Our good friend Julian @pizzaislovely on Instagram has made the most wonderful recipe for Vegan Fried Chicken (VFC). People are going crazy for it – seriously. He really gave his VFC an extra twist by adding our Red Candied Jalapenos, which is pretty cool. Why don’t you try it for yourself? The full recipe is here:


You can stock up on your Red Candied Jalapenos for this recipe below.

Private: Haynes Candied Jalapenos® Red

£6.00 inc. VAT

(422 customer reviews)
  • SWEET & SPICY – Our Candied Jalapenos are not your ordinary Jalapenos.  They are “Sweet with a little Heat”.  Due to the cooking process they start off SWEET and finish with an afterburn of HEAT!  If you like the Green Candied Jalapenos you will love the Red.  Ripened for longer, you can really taste the sunshine.
  • THE PERFECT SERVING SUGGESTION – Spice up your canapés.  Just add soft cheese to a Ritz cracker and the secret ingredient (one or two Candied Jalapenos) for instant, bite-sized amazing treats!
  • HOW TO USE – Perfect with Cheeses, Baked Camembert, Burgers, Pizzas, Nachos, Tacos, Eggs, Omelettes, Humus, Loaded Fries, Jacket Potatoes, Salads, Sandwiches. Get Creative!
  • WARNING:  These little beauties are GOBSMACKINGLY DELICIOUS.  Once the first jar is cracked open, we cannot be held responsible for the FLAVOUR STORM that will follow.  
  • ALL NATURAL & VEGAN FRIENDLY – Our products add flavour to any meal and are free of all nasties (nothing but the good stuff)
Vegan Mexican Soup

Vegan Mexican Soup



Beautiful Mexican Soup Recipe comes Lisa @thatveggieplace via Instagram.

“A taste of Mexico soup, served with candied jalapeño relish 🔥 “

 You will need –

* 1 can of black beans (you can substitute these for mixed beans or kidney)
* 1 large white onion (diced)
* 3 carrots (diced)
* 1 green pepper (diced)
* 2 sticks of celery (chopped)
* 3 cloves crushed garlic (or 3 tbsp garlic oil)
* 2 tsp cumin powder
* 2 tsp chilli powder
* 2 tbsp rapeseed oil
* 250ml mushroom or vegetable stock
* 1 can of chopped tomatoes
* Salt and pepper
Method –
* In one pan fry the onion, garlic and pepper in a little oil until starting to brown, add the spices, leave for a couple more minutes then take off the heat.
* In another pan place the carrot, celery and the stock and cook until it starts to soften, occasionally stirring.
* Then add in the can of black beans (once rinsed) and chopped tomato sauce. Simmer on a low heat for around 20 minutes.
* It’s up to you how to have the thickness of your soup but I blended about a quarter of the mixture to keep it quite like a broth. Season again (if needed), add a generous dollop of jalapeño relish and enjoy!