After the Christmas blowout and as we all try to be that little bit healthier, Theo’s focus for January is on Vegan food and making it easy for you to tap into the plant-based trend. Demand for plant-based products has soared in recent years as the number of vegans in the UK has risen to more than 3.5 million and not forgetting the “flexitarians”.  Value sales of the meat-free market are forecast to increase by a further 44% to reach £1.1bn by 2023.

Launched in the UK in January 2014, Veganuary (pronounced vee-GAN-uary) is a registered charity (1168566) that encourages people to try vegan for January.

Veganism is one of the most effective choices a person can make to reduce the suffering of animals, help the planet and improve personal health.

Veganuary is dedicated to changing public attitudes, while providing all the information and practical support required to make the transition to veganism as easy and enjoyable as possible.

Just like our renowned chicken range, Theo’s vegan offering is your first choice for healthy, high quality and easy-to-prepare products, all brought to life by mouth-watering spices and marinades and international breads. Why not give us a try?



Sweet Potato Falafel, Chilli Houmous, Rocket, Pear & Pecan Salad With Maple Syrup, Mustard & Lime Juice Dressing, Served On A Sourdough Flatbread

INGREDIENTS: 12 Sweet Potato Falafels, 4 tbsp Of Houmous, 1 tbsp Of Theo’s Hot Chilli Sauce, 1/2 Small Bag Of Rocket, Handful Of Pecan Nuts, Lightly Toasted, 1 Pear, Julienne, 1 tsp Dijon Mustard, 3 tsp Maple Syrup, 1 tsp Lime Juice, 6 Theo’s Sourdough Flatbreads

METHOD: To make houmous: In a small bowl mix houmous and chilli sauce. Set aside. To make dressing: In a small pot mix maple syrup, mustard and lime juice. Set aside. To make salad: In a large bowl toss rocket, pear julienne, pecans and dressing. Set aside. Bake falafel in the oven at 180°C for 15 minutes. Gently warm flatbreads. Slather naan with houmous. Add salad and falafel.




Spinach & Kale Burger, Harissa & Preserved Lemon Burger Sauce, Romaine Lettuce, Minted Gherkin, Vegan Cheese, Vegan Bun

INGREDIENTS: 6 Spinach & Kale Burgers, 6 Sliced Vegan Cheese, 180g Vegan Mayo Small Bunch of Fresh Dill, 1 1/4 tsp of Harissa Paste, 1 Finely Chopped Preserved Lemon, 1 tsp of American Yellow Mustard, Juice of 1/2 Lemon Small Bunch of Fresh Mint, Freshly Chopped 1 Chopped Red Chilli, 6 Gherkins in Brine, 6 Leaves of Chopped, Romaine Lettuce, 6 Vegan Burger Buns

METHOD: Place freshly chopped mint and chopped red chilli in the brine with gherkins and leave over night. In a small bowl whisk vegan mayo finely chopped bunch of fresh dill, harissa paste, chopped preserved lemon, white vinegar, mustard and lemon juice. Set aside until you are ready to assemble. Place the burger patty in the oven and cook from frozen for 20 minutes at 180 degrees, add slice of vegan cheese. Lightly toast the buns. Roughly chop Romaine lettuce. Slather each bun with sauce, lettuce and patty. Add sliced gherkin and top with other half of the bun.





Quinoa Falafel, Jalapeno Hummus, Red Cabbage, Carrot, Mint, Toasted Za’atar Pine Nuts, Pomegranate & Lemon Juice Salad, Tahini on a Sourdough

INGREDIENTS: 18 Quinoa Falafels, 250g Jalapeno Hummus Small Bunch of Fresh Mint, 50g Pine Nuts 50g Pomegranate Seeds, 1/4 Medium Red Cabbage, 2 Medium Carrots, 1/2 tsp of Za’atar Spice Mix, Juice of 1 Lemon, 6 tsp of Tahini Sauce, 6 Sourdough Flatbreads

METHOD: Toss roughly shredded red cabbage, julienne carrots, roughly chopped mint. Toast pine nuts with za’atar spice mix on a dry hot pan. Add pomegranate toasted za’atar pine nuts and squeeze of lemon juice to the salad. Place defrosted falafel in the oven and cook for 10 minutes in 180 degrees. Warm up flatbread. Spread hummus on the bread, add salad and falafel. Dress with tahini sauce. 




Sweet Potato Falafel, White Cabbage & Sweetcorn Slaw, Jalapeño Houmous, Tortilla

INGREDIENTS: 24 Sweet Potato Falafels 200g Finely Shredded White Cabbage, 1 tsp Fresh Lime Juice, 1 Small Tin Of Sweetcorn, 1 Small Bunch Of Roughly Chopped Coriander, 100g Jalapeño Houmous, 6 Tortilla Wraps

METHOD:To make slaw: Toss finely shredded white cabbage, sweetcorn, roughly chopped coriander and lime juice. Cook falafel from frozen in the oven for 20 minutes at 180 degrees. Lightly toast tortillas. Spread the wrap with jalapeño houmous. Add salad and falafel.





Theo's Spinach & Kale Burger, Spicy Green Peas & Mint Aioli, Gherkin & Dill Salsa, Heritage Tomato, Chard, Vegan Brioche

INGREDIENTS: 6 Spinach & Kale Patty, 60g Vegan Mayo, 100g Green Peas, 1/2 Bunch Fresh Mint, Chopped, 1 Red Chilli, Finely Chopped, 1/2 Bunch Fresh Chive, Finely Chopped, 3 tbsp Lemon Juice, 4 Gherkins, Roughly Chopped, 1/2 White Onion, Finely chopped, 1/2 Bunch Fresh Dill, Finely Chopped, 100g Swiss Chard, 2 Heritage Tomato 1 tbsp Salt 6 Vegan Brioche

METHOD: Cook grean peas in boiling water with a pinch of salt. Chill in a bath of iced water. In a food processor blend vegan mayo, peas, mint, chilli, chive and lemon juice, ready aioli set aside. In a small bowl toss roughly chopped gherkins, onion, dill and splash of lemon juice. Chill in a fridge. Place the patties in the oven and cook from frozen for 20 minutes at 180 degrees. Lighlty toast vegan buns. Slather each bun with aioli, add chard, sliced tomato and finish with gherkin salsa.Top with other half of the bun. 




Sweet Potato Falafel, Louisiana Remoulade Sauce, Cajun Pecans, Southern Slaw, Tortilla Wrap

INGREDIENTS: 18 Sweet Potato Falafels, 100g Finely Shredded White Cabbage, 100g Finely Shredded Red Cabbage, 1/2 Medium Red Onion, Finely Sliced, 2 tsp Fresh Lemon Juice, 100g Carrots Julienne, 1 Small Bunch of Fresh Chopped Parsley, 2 tbsp Olive Oil Salt & Pepper, 2 Spring Onions Finely Chopped, 2 tbsp Capers Finely Chopped, 100g Vegan Mayo, 30ml Red Hot Cayenne Pepper Sauce, 1 tsp Vegan Worcestershire Sauce, 2 tsp Cider Vinegar, 1 tbsp Mild Paprika, 50g Toasted Pecans, 1/2 tsp Cajun Spice, 6 Tortilla Wraps

METHOD: Toss finely shredded white & red cabbage, julienne carrots, 1/2 bunch of fresh chopped parsley, finely sliced red onion. Add 1 tsp of fresh lemon juice, 2 tbsp of olive oil.. In a small bowl whisk vegan mayo, 50g freshly chopped parsley, capers, spring onions, cayenne pepper sauce, mild paprika, Worcestershire sauce, cider vinegar and remaining lemon juice. Toast pecans and cajun spice on a dry hot pan. Warm up falafels. Spread Remoulade. Add salad, falafels and toasted pecans! Wrap it up.




Theo's Spinach & Kale Burger, Jerk Mayo, Grilled Pineapple, Lettuce, Red Chilli & Spring Onion Salsa, Vegan Brioche

INGREDIENTS: 6 Vegan Spinach & Kale Burgers, 6 Pineapple Slices, 1/2 Red Chilli, Deseeded, Roughly Chopped, 1/2 Medium Iceberg Lettuce, Roughly Chopped, 2 Spring Onions, Sliced Fresh Bunch Coriander, Leaves Picked, Squeeze Fresh Lime Juice, 1tsp White Wine Vinegar, 6tbsp Vegan Mayo, 1tsp Jerk Paste, 6 Theo’s Brioche Buns

METHOD: To make jerk mayo: In a small bowl mix jerk paste with vegan mayo, add 1/2 of the lime juice and vinegar Set aside. To make salsa: In a small bowl mix spring onion, red chilli and remaining lime juice. Set aside. Place pineapple slices on the pan and grill for 3 to 4 minutes on each side. Cook vegan burgers for 30 minutes in the oven at 180 degrees. Lightly toast brioche buns. Slather each bun with jerk mayo. Add iceberg and burger. Top up with pineapple and salsa. Garnish with coriander leaves.