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MAHI RECIPE BOWLS
MAHI | Spiced Aranchini
Aranchini with chorizo style seitan, arborio rice, fresh basil, sun dried tomatoes, vegan grated mozzarella, cayenne and mint dipping sauce.
VEGAN
MAHI | VEGAN
MAHI | Cob Salad
MAHI corn on the cob salad is a remix on the classic American staple, using fresh and crunchy corn on the corn, seasoned with MAHI's Red Jalapeno dressing, this spicy treat will get you heated and treated in the that order.
MAHI | Cambodian Noodle Bowl
Take a stroll into the East with this delicious Cambodian Noodle Bowl with Marinade Tofu. In only 35 mins you can be chowing down on the scrumptious meal. . Prep time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Servings: 4 people
MAHI | Vegan Dumplings
WE’VE CREATED A TWIST ON DUMPLINGS BY ADDING IN OUR VERY OWN MAHI SCORPION PEPPER AND PASSION SAUCE. THE FLAVOURS REALLY COMPLIMENT THIS SOUTH EAST ASIAN CUISINE, AND WE REALLY HOPE YOU ENJOY IT! PREP TIME: 30 MINUTES COOKING TIME: 15 MINUTES TOTAL TIME: 45 MINUTES SERVINGS: UP TO 40 DUMPLINGS
MAHI | Cayenne & Cranberry Chickpea Curry
This sweet and spicy curry is a quick and easy dinner dish which is naturally low fat and vegan and is really cheap to make too! Prep time- 5 minutes Cook time- 20 minutes Serves 2-3
MAHI | Vegan Sweet Potato, Coconut and Lentil Dahl
This meal is a simple one pot recipe, perfect for those chilly autumn evenings! It’s great for batch cooking, it’s easy to freeze and full of simple, low cost ingredients.
MAHI | Vegan Chocolate, Avocado & Chilli Mousse
This recipe is a great vegan pudding, it’s quick and easy to make and only has 6 ingredients!
MAHI | Vegan Pumpkin Mac & Cheese
This is an easy, creamy, pumpkin sauce mixed in with pasta, cooked in the oven and then topped with crispy bread crumbs and fresh rosemary! Using the nutritional yeast, it makes the sauce tastes so cheesy, you wouldn’t know it was dairy free!
MAHI | Sweet Potatoes topped with Spicy Chickpeas
So this recipe is a plant based meal, great for lunch times and also really affordable! For this recipe we love the contrast between the crunchy and spicy chickpeas against the cool lemony yogurt and the soft potato. It works really well and I usually make a big batch of the roasted chickpeas to have throughout the rest of the week. The chickpeas in this recipe are a tasty yet healthy snack, they can be a crunchy salad topping or great to chuck on top of a homemade bowl of soup! Just pop them in the oven coated in oil and your favourite spices and they can stay crunchy in an air tight container for up to a week! Also never through away the liquid in a can of chickpeas! Known as aquafaba, the chickpea water can be used as a vegan substitute in loads of recipes which usually involve eggs, from meringue to mayo, this ingredient is a handy one to keep!
MAHI | Pork Rib Seitan
Pork Rib Setian. tropical bbq sauce ( infused with the mahi sauce ), apple and celeriac slaw with whole grain mustard mayo.
MAHI | Vegan Kebab Fries
Want all the flavour and none of the guilt? Try this kebab remix; vegan hand cut skin on fries, lettuce, red onion, diced cherry tomatoes, kebab style seitan, black roasted garlic mayo, MAHI Scorpion Pepper & Passion Sweet Heat Sauce.
MAHI | Faux Fish Burger
Try this delicious twist on an age old classic; faux fish (banana blossom), curry batter, mint raita, okra fries, brioche burger bun all topped off with a drizzle of your favourite MAHI Hot Sauce - Bhut Jolokia.
MAHI | Spiced Aranchini
Aranchini with chorizo style seitan, arborio rice, fresh basil, sun dried tomatoes, vegan grated mozzarella, cayenne and mint dipping sauce.
Mahi sauceologists
Jerry
Nicolet
Molly
Ashlin
Holly
Barry
Steph & Millie