Vegan and Vegetarian Recipes using Marigold Swiss Vegetable Bouillon
Soup it up - with Marigold Bouillon!

Marigold bouillon can be used to flavour white sauce, mashed potatoes or peas, in cheese sauce, salad dressings and casseroles. Try it in your spaghetti sauce - or anywhere your taste-buds say you need a little "oomph"!
As it’s totally free of ingredients which could harm the body in any way, Marigold bouillon is particularly recommended for people wanting a clean and healthy diet. 
Vegetarians, slimmers, and the health-conscious love it – because it's nourishing and delicious, and tastes so good - and it’s also recommended for people with cancer on a pure foods diet.
Here is a selection of Vegan, Gluten-Free and Vegetarian recipes which use Marigold bouillon products from a variety of sources … celebrity chefs and human beings alike.

Click on your choice from the following list to go to your chosen recipe. 

Braised Tofu with Eggplant, Ginger and Pecans Belinda Jeffery Vegetarian
Lemon Risotto Nigella Lawson Vegetarian
Fennel, Pumpkin and Aubergine Tagine Nadine Abensur Vegetarian
Cucumber, Coconut and Lime Soup Antoinette Savill Vegetarian, Gluten-Free, Wheat-Free, Dairy-Free
Slow cooked Root Vegetable Soup Delia Smith Vegetarian, Fat-Free
Celeriac Dauphinoise Antoinette Savill Vegetarian, Gluten-Free, Wheat-Free and Dairy-Free
Carrot and Artichoke Soup Delia Smith Vegetarian
Dahl Stew Lesley Kenton Vegetarian
Minestrone with Red Kidney Beans Di Skelly Heron + Graeme Heron Vegan
Stuffed Red Capsicums Di Skelly Heron + Graeme Heron Vegan
Special Tomato Sauce Di Skelly Heron + Graeme Heron Vegan
Wild Mushrooms with Lentils Provencal Antoinette Savill Vegetarian, Ultra Low Fat, Gluten Free, Wheat Free and Dairy Free
Amaranth Lemon Winter Casserole Samantha Vegetarian
Split Red Lentil Dahl Julia Vegetarian
Lentil Burgers Lucy Burney  Dairy-free
Tofu Burgers U.K. Vegetarian
A very simple Pea Soup Nigella Lawson Vegetarian
Shanto's Nutloaf  Shanto Oliver  Vegetarian
Fennel and Chickpea Soup
with Parmesan
Nadine Abensur Vegetarian
French Potato Salad USA Vegetarian
Jerusalem Artichoke and Leek Soup   Vegetarian
Mushroom Risotto Lyndel Costain + Joanna Farrow Vegetarian, Gluten Free
Spiced Pink Soup Nigella Lawson Vegetarian, "low effort"
Roasted vegetable and red bean stew Lyndel Costain + Joanna Farrow Vegetarian, Gluten-Free
  Belinda Jeffery's
Braised Tofu with Eggplant, Ginger and Pecans

Serves 4

4 medium size eggplants
Salt, for sprinkling
Light olive oil, for cooking eggplant
80ml sesame oil
240ml soy sauce
120ml white wine vinegar
8 tablespoons soft brown sugar
1 large bunch green onions (shallots), roots trimmed
1/3 cup finely chopped fresh ginger
4 large cloves garlic, finely chopped
1-2 small red chillies (depending on how hot you like it), finely chopped
2 x 225g cans Marigold braised tofu
150g roasted pecans, very coarsely chopped

Cut the eggplants into 1cm thick slices. Layer the slices in a colander, sprinkling a little salt between each layer. Leave to drain for 20 minutes. Rinse under cool water and pat dry.
Heat a thin layer of light olive oil in a large frying pan over medium heat. Add a single layer of eggplant slices, and cook until golden on both sides. Drain on paper towels. Repeat with remaining eggplant until none remains, topping up the cooking oil as necessary. (You can also grill or barbecue the eggplant.) When cool enough to handle, slice the eggplant into narrow strips and put them into a large bowl. Set aside.
Pour the sesame oil, soy sauce and vinegar into a medium size bowl. Add the brown sugar and whisk together until the sugar dissolves. Set aside.
Finely slice the white and paler green parts of the shallots. Discard all but three of the dark green tops (they can be a little bitter so I don’t generally use them). Slice the 3 remaining tops on the diagonal into very fine strips. Reserve separately for garnishing.
Heat a little more oil (2-3 tablespoons) in the frying pan, or in a large wok, over high heat. Add the shallots, ginger, garlic and chillies and stir-fry for 30 seconds. Pour in the soy sauce mixture and cook for 2 minutes. Meanwhile, drain the tofu, pat it dry and carefully cut into 2cm chunks. Gently mix these into the eggplant along with most of the roasted pecans.
Now pour the hot soy mixture into the eggplant bowl too and gently stir everything together. Pile into a warm serving bowl and garnish with the reserved shallots and remaining pecans.
Serve warm over rice or noodles (it’s also surprisingly good at room temperature).

(P.S. For those who like things hot, I occasionally scatter a bit more finely sliced chilli on top.)


Nigella Lawson's LEMON RISOTTO

Nigella Lawson: "This is comfort food on so many levels. For one, risotto has to be one of the most comforting things to eat. What's more, although everyone goes on about the finicketiness and crucial fine-tuning involved, I find risotto immensely comforting to make... There is a more personal reason why this is comforting for me. The recipe comes from Anna del Conte (from her Secrets of an Italian Kitchen to be exact) and she, beyond any doubt the best Italian food writer around, is the person I turn to for bolstering and solace. Just reading her books provides instant, essential nourishment."

Serves 2

2 shallots
1 stick of celery
60g unsalted butter
1 tbspn olive oil
300g risotto rice, preferably Vialone Nano
1 litre vegetable stock (I use Marigold stock powder)
Zest and juice of 1/2 an unwaxed lemon
Needles from 2 small sprigs of fresh rosemary, finely chopped
1 egg yolk
60ml (4 tbspns) grated Parmesan, plus more to sprinkle
60ml (4 tbspns) double cream
Malden salt to taste
Good grating pepper, preferably white

Put the shallots and celery into a Magimix and blitz until they are a finely chopped mush. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes making sure it doesn't catch. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at simmering point.
Pour in a ladle full of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladle full and stir again, continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
When the risotto is ready - when the rice is no longer chalky but still has some bite - take it off the heat and add the bowl of eggy lemony mixture, and the remaining butter and salt to taste. Serve with more grated Parmesan if you wish, check the seasoning and dive in.



I remember when I was a child, driving along dusty roads from our home in Casablanca to Mannesman, where we had a house on the beach (and I mean on the beach – sometimes the sea would lap, if not crash, against the garden wall), and stopping at roadside stalls to look at tagines and other earthenware coal burners. My parents would buy me child-sized ones so I could concoct my own experiments with Fatima, who worked for us.  

Should you come across one in a shop selling Moroccan homewares, remember that you have to soak it in water for 24 hours before use. 
, by the way, is the name of both the slowly cooked dish and the conical, lidded earthenware vessel in which it is cooked.
I cheat by roasting the pumpkin and aubergine (eggplant) first. This saves a little time, and I enjoy the better caramelisation it gives.
Dessert can be Mascarpone-stuffed Figs in Orange Blossom Syrup, or Almond and Rosewater Cigars or, sin of sins, both.

Serves 6  
1.4kg pumpkin, peeled, deseeded and cut into 5 x 3cm pieces
2 aubergines (eggplants), cut into 5 x 3cm pieces
175 olive oil (don’t try to economise on this; you may need even more)
Tabasco sauce, to taste
8 shallots (golden shallots), peeled and either left whole or cut in half, depending on size
8 garlic cloves, 6 peeled by left whole, the rest finely chopped
3 fennel bulbs, cut into eighths
1 teaspoon Marigold bouillon powder
2 tablespoons cumin
2 tablespoons sweet paprika
½ long red chilli, finely chopped
a fat pinch of saffron, diluted in a mug of hot water
sea salt and freshly ground black or white pepper 

For the couscous  
500g couscous
2 tablespoons olive oil (or lemon myrtle-infused macadamia oil)
1 teaspoon sea salt
750ml boiling water, with a fat pinch of saffron added to it
a good handful each of finely chopped parsley and coriander
2 tablespoons extra virgin olive oil

Preheat the oven at 200°C/Gas Mark 6. Keeping them separate, toss the pumpkin and aubergines (eggplants) in half the olive oil, season with salt, pepper and Tabasco, then spread out in 2 large roasting trays. Roast for 55 minutes or until tender, golden and lightly charred all over.
Meanwhile, heat the rest of the olive oil in a large saucepan (or a tagine, prepared as described above and placed over a heat diffuser). 

Add the shallots (golden shallots) and fry for 8-10 minutes over a fairly high heat, moving the pan about to prevent burning, until they are translucent and a rich golden colour. 
Add the whole garlic cloves and the fennel and fry until the fennel begins to brown and to soften lightly, adding a little of the stock to prevent the garlic from burning if necessary. 
Then add the finely chopped garlic, plus the cumin and paprika, stirring all the time, with about 150ml of the stock. 
The spices should start to form a paste with the stock and the vegetables’ emerging juices. 
Keep adding the stock a little at a time, stirring constantly. 
The sauce should become thicker and richer as it absorbs the spices, while the shallots (golden shallots) should collapse and all but dissolve. Now transfer the roasted vegetables to the pan, turning rather than stirring them in. Some will collapse – they are meant to – while others should remain pretty well intact. 
Add the remaining stock, the finely chopped chilli and the saffron water and keep moving the pan around over a gentle heat.
Increase the heat if the liquid seems at all watery or decrease it if it seems too thick.
When you are only 5 minutes away from servicing, put the couscous in a bowl and rub the olive oil and salt through it. 
Pour over the hot saffron water and cover with a plate or cloth until absorbed. 
Mix the fresh herbs through both the couscous and the tagine and drizzle the extra virgin olive oil over the couscous. 
Even if you have not cooked the couscous in the tagine itself, it is lovely to serve it in one, warned in the oven first. 
Take care, as it becomes hot very quickly. I have two – one for the couscous and one for the vegetables.

From ENJOY by Nadine Abensur


Antoinette Savill's

(This recipe is Vegetarian, Gluten Free, Wheat Free and Dairy Free)

The transformation that fresh lime produces in any dish is instantaneous, releasing its powerful zest, and lifting the dish from the ordinary to the sublime.

Serves 10
1 small onion, peeled and chopped
4 tablespoons of sunflower oil
2 large cucumbers, peeled, seeded and chopped
2 cloves of garlic, peeled and chopped
600ml/2.5 cups of boiling water with
1 tablespoon of gluten free vegetable stock (bouillon) powder
8 spring onions (scallions), trimmed and chopped
2 red chillies, seeded and chopped
2 lemon grass stalks, chopped
800ml/3.3 cups of canned coconut milk
The grated rind and juice of 2 limes
Salt and freshly ground black pepper
200ml/0.75 cup of coconut cream
2 tablespoons of chopped coriander (cilantro) leaves 

Cook the onion in half the oil for 5 minutes. Add the cucumbers and garlic and gently cook for 2 minutes.
Add the water and stock (bouillon) powder. Simmer for 15 minutes; cool and liquidize.
Wash the pan and heat the remaining oil. Cook the spring onions (scallions), chillies and lemon grass over a medium heat for 2 minutes.
Stir in the cucumber liquid and add the coconut milk, grated rind and juice of 2 limes. Season to taste with salt and freshly ground black pepper.
Heat through gently for 5 minutes. Allow to cool and then chill until needed.
Stir in the coconut cream to taste, and serve in cold bowls with a sprinkling of chopped coriander (cilantro). 

From The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill. She includes Marigold yeast-free and gluten-free vegetable stock (bouillon) powder in her list of staple ingredients to stock in your kitchen. See her website


From Delia Smith's 'How to Cook - Book Two'

Something happens to vegetables when they're cooked very slowly for a long time: their flavour becomes mellow but at the same time more intense, and your kitchen is filled with aromas of goodness.
This soup is also completely fat-free.

Serves 6
Vegetable quantities are prepared weights
 8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
 8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
 8 oz (225 g) trimmed and washed leeks, halved and cut into 2 inch (5 cm) lengths
 8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
 1 small onion, peeled and roughly chopped
2.5 pints (1.5 litres) stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves
salt and freshly milled black pepper

To serve:
6 teaspoons fat-free Greek yoghurt
a few fresh chives, snipped
You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).
Pre-heat the oven to gas mark 1, 275°F (140°C).
There's not much to do here once everything is peeled and chopped. All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender. Next remove the bay leaves and process or liquidise the soup in several batches to a purée, then gently re-heat, and serve the soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with the fresh chives.

See her website


Antoinette Savill's

(This recipe is Vegetarian, Gluten Free, Wheat Free and Dairy Free)

You can always replace half of the celeriac with potato slices if you find this recipe too expensive. 
It has a soft and delicious flavour.

Serves 8
2 celeriac roots, peeled, quartered and very thinly sliced
1 large onion, peeled, halved and very finely sliced
Salt, freshly ground black pepper and nutmeg
(Dairy free) margarine
1 plump clove of garlic, peeled and crushed
A few thyme leaves
300ml/1.25 cups of gluten free vegetable stock (bouillon)
Cayenne pepper

Preheat the oven to 180°C.
Layer the celeriac with the onion in an ovenproof dish, sprinkling each layer with salt, pepper and nutmeg, and dotting with margarine, garlic and thyme leaves. Continue until all of the celeriac and onion have been used up.
Pour the stock (bouillon) over and sprinkle cayenne pepper over the top.
Bake in the oven until crispy on top and soft all the way through, about 2 hours.
Check occasionally – if it looks as though it is starting to dry out, add a little more stock.
Serve the Celeriac Dauphinoise piping hot.

From The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill.
See her website



Ingredients For 6-8 servings

1 lb carrots
1 lb 8 oz Jerusalem artichokes (weight before peeling)
3 oz butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
2.5 pints hot vegetable stock made with Marigold Swiss bouillon powder
Salt and freshly ground pepper

To garnish

6-8 teaspoons creme fraiche
Fresh flat-leaf parsley  

Start by peeling and deknobbling the artichokes and as you peel them, cut them into rough chunks and place them in a bowl of salted water to prevent them from discolouring. Then, scrape the carrots and slice them into largish chunks.
Now, in a large saucepan, melt the butter and soften the onion and celery in it for 5 minutes keeping the heat fairly low.
Next, drain the artichokes and add them to the pan, along with the carrots. Add some salt and, keeping the heat very low, put a lid on and let the vegetables sweat for 10 minutes to release their juices.
After that, pour in the hot stock, stir well, put the lid back on and simmer, very gently, for a further 20 minutes, or until the vegetables are soft.
Now liquidise the soup in 2 batches, then return it to the pan. Taste to check the seasoning and reheat very gently until it just comes to simmering point.
Serve the soup in heated soup bowls, each one garnished with a swirl of creme fraiche and a few leaves of flat-leaf parsley.

See her website


Leslie Kenton's DAHL STEW 
I love one bowl eating. 
One bowls in any form consist of colourful, simple tasty food which is as good for you as it is delicious, makes a meal that is a pleasure to eat alone or share with others. 
The trouble is, once you get into creating one bowl meals, you can begin to wonder why you ever did anything more.  

What You Need
1 -1/2 cups of red lentils or split peas
1 large cauliflower, broken into florets
3 large carrots, cut into chunky pieces
1 large onion, chopped fine
1 large parsnip, cut into pieces
1 cup of broccoli florets
2 large tomatoes, chopped, or 3 tablespoons of tomato paste with 1/2 cup of water
1 red capsicum, chopped
1 yellow capsicum, chopped
2 teaspoons of ground cumin
A bunch of fresh coriander, chopped coarse
5 cloves of garlic, chopped coarse
3 cups of stock or 2 tablespoons of low fat
vegetable bouillon powder plus 3 cups of water
1–2 tablespoons of mild curry powder
1/2 teaspoon of turmeric
A pinch of ginger
Maldon salt and coarse-ground pepper to taste

Here’s How
Put the red lentils or split peas into a large pot and cover with stock, or use 3 cups of water and 1 tablespoon of low fat vegetable bouillon powder. Cook for 45 minutes until tender. Purée in a food processor and set aside. While they are cooking, braise the onion in a little water with the garlic, turmeric, ginger and vegetable bouillon powder. When they have softened, add all the vegetables and the other seasonings and simmer until cooked. Pour the puréed legume mixture into the vegetables, mix to heat through and serve immediately.

I once threatened to serve my children nothing but soups and stews for dinner all the way through winter. They laughed at me, thinking I was joking. In fact it turned out to be very true. This was my introduction to one bowl meals. Being a busy mother without a lot of money and four children to support, I needed a way of cooking that was inexpensive, nutritious and simple to carry out – so simple that with a little coaching my kids could learn to do it themselves. I began to make wonderful rich soups – what might be call peasant gruels. Eat with wholegrain rye or corn bread.



Di Skelly Heron and Graeme Heron, on Australia’s Gold Coast, have evolved a comprehensive eating guideline to “detoxify, cleanse and balance your body in 6 weeks”. 
The book offers a Vegan food program, detailing ingredients and recipes for three meals a day for that time. 
It includes shopping lists, nutrition information, health facts and a complete menu plan. 
The following three recipes are from their book, which often calls for Marigold Swiss Vegetable Bouillon powder.


1 cup cooked red kidney beans 
(after 24-hour soak, it takes 40 minutes to cook red kidney beans from scratch, or 9 minutes with pressure cooker)
1 leek – sliced thinly
2 carrots – sliced thinly
3 stickS celery – sliced thinly
3 fresh tomatoes – sliced and diced
1 small tub of tomato paste
1 potato – sliced thinly
½ cup spelt or rice pasta
  litres water
2 tbsp powdered vegetable stock
½ tsp dried basil leaves
½ cup fresh parsley, chopped, to garnish

Combine all ingredients (except parsley) into a large saucepan and simmer for 10 minutes.
Add parsley and serve with crunchy garlic bread.

(Make extra portions of this recipe and freeze for a future quick dinner or lunch. Defrost, re-heat and add fresh parsley).



2 large red capsicums
2 cups cooked brown rice
2 sticks celery – finely diced
½ cup sun-dried tomatoes – diced
1 leek – finely diced
¼ cup of kalamata olives – pitted and dice
¼ cup parsley – finely chopped
1 heaped tsp veggie stock powder
½ tbsp tamari sauce
1 tbsp of extra virgin olive oil
Special Tomato Sauce (following recipe)
1 cup water

Place extra virgin olive oil, tamari, leek and celery into a frypan and cook for a few minutes. Add the tomato and the olives then mix in the cooked brown rice. Add water and simmer until water reduces.
Cut the tops off the capsicums and remove the seeds. Then stuff with the rice mixture. (Use the back of the spoon to press the mixture in tightly.) Place the tops back on.
Lay the capsicums on their sides in a steamer for 5 minutes at full steam, or in an oiled baking dish in the oven for 15 minutes at 200º
Serve on a plate with special tomato cause drizzled over the top, and sprinkle with chopped parsley.



1 tub tomato paste
1 tbsp olive oil
1 bead of garlic
½ tsp of oregano – dried or fresh
½ tsp of basil
1 cup of water

Combine ingredients and warm before serving.
Use over Stuffed Capsicum, Roast Veggies or Pies.

For more vegan recipes from TURN OVER A NEW LEAFTM, see


Antoinette Savill's

(This recipe is Vegetarian, Ultra Low Fat, Gluten Free, Wheat Free and Dairy Free)

Autumn walks in the woods, with glorious coloured leaves and crisp, clean air is to be one of the marvels of nature. Nestling under the leaves and around the huge old trees bloom delicious wild mushrooms to be collected along the way. This lovely French recipe can be used with fresh or dried mushrooms of your choice.

Serves 4
1 litre/4 cups of water
1 large red onion, peeled and thinly sliced
25g/1.5 cups of Puy or green lentils
240ml/1 cup of sweet red vermouth
1 tablespoon of gluten-free vegetable stock (bouillon) powder
Salt and freshly ground black pepper
Freshly ground nutmeg
3 sprigs of fresh rosemary
40g/2 cups of dried, mixed wild mushrooms (any quantity of fresh ones)

Boil the water in a non-stick pan, add the onion and cook for about 10 minutes. Add the lentils and continue cooking over medium-high heat for another 10 minutes, stirring from time to time. (If the liquid reduces too much, add some more water).
Pour in the vermouth and cook for 5 minutes. Now stir in the stock (Bouillon) powder, salt and pepper, nutmeg and rosemary, reduce the heat and simmer for 15 minutes.
Finally, mix in the mushrooms and leave the pot to simmer for about 20 minutes. Adjust the seasoning and serve with warm bread and a fresh green salad.

From The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill.
See her website 





Serves 2
2 medium carrots
1 medium parsnip
1 medium sweet potato
1 large leek
1 can of kidney beans
6 cloves of garlic
Handful of pumpkin seeds
Handful of sunflower seeds
Fresh (or dried) Parsley
Lemon juice
Vegetarian bouillon (such as Marigold Swiss Bouillon powder)
200g Amaranth grain

Bring 400ml water to boil in a medium sized pan. Add the amaranth. Sprinkle a pinch of turmeric into the mixture. Cover the pan with a lid. Turn
down to a simmer and cook for 20 minutes or until the grain is cooked. Be careful to make sure the grain doesn't overcook or it can become mushy. Make sure the grain has absorbed all the water. Once the grain is cooked, remove it from the heat and leave it to stand for 15 minutes with the lid on.
While the amaranth is cooking, wash and prepare the vegetables. Pour a little water (about ¾ inch deep) into another medium sized pan and bring to a boil. Chop the carrots, parsnips and sweet potatoes into bite sized chunks and add to the water. Sautee in the water over a moderate heat for 5 minutes, or until chunks begin to soften. Chop the garlic into slices and add them to the softening vegetables. Cook the vegetable mixture for another 2-3 minutes. Cut the leeks and add them to the vegetable mixture. Add water, when necessary, to prevent burning.

Put the pumpkin and sunflower seeds into a tray and roast them underneath a grill. Take care not to burn the seeds. They should be lightly toasted. Once done, put them to one side. When the vegetables are almost cooked, add ¼ mug of water, 2 teaspoons of vegetable bouillon (or ½ stock cube), a sprinkle of turmeric, and lemon juice to taste. Allow to cook for a further 2-3 minutes. Drain the kidney beans and add them to the stew. Pour the amaranth into the cooked vegetable mixture allowing it to soak up the flavour of the lemon sauce.
Chop the washed Parsley and add a good handful to the stew (or add 2 teaspoons of dried parsley). Mix in the toasted seeds. (You may like to allow the stew to sit for a while before serving. This enables the grain mixture to soak up the full flavour of the sauce.) Serve with a garnish of fresh parsley sprigs.
Lemon Winter Casserole recipe from




You can't make a big enough pot of this, especially if your feeding lots of people! Makes a good accompaniment to vegetable curry or simply serve with brown basmati rice or naan and mango chutney.
Lentils are beneficial to the heart and circulation, they stimulate the adrenal glands and support kidney health. 
They have the shortest cooking time of all the pulses.  

250g spilt red lentils soaked and washed
1 large onion chopped
2 or 3 carrots chopped
2 or 3 potatoes chopped (optional)
3 teaspoons of Marigold vegan bouillon
2 teaspoons of turmeric
1 teaspoon of cumin powder
2 teaspoons of coriander powder
2 teaspoons of dried coriander leaves (or use fresh coriander liberally)
finely chopped fresh garlic and fresh ginger
4 tablespoons of olive oil, garlic, chilli linseed oil or ghee

Soaking and washing the lentils helps to improve their digestibility. Wash until the water runs clear and soak for at least 30mins before cooking. Discard the soaking water.
Use half of the olive oil or ghee to fry the spices on a medium heat. After about 1 minute add the chopped onion and fry until soft, but not brown. Add the chopped vegetables, the lentils and about twice as much water in volume as the lentils and vegetables. You may add more water later as the lentils absorb it.
While the water is heating up, add 3 teaspoons of Marigold vegan boullion and 2 teaspoon of dried coriander leaves. Bring this to a boil and then turn down the heat to a simmer. It will take about 40 minutes to cook, but keep an eye on the pot in case you need to add more water. The lentils should be soft and mushy.
A few minutes before serving, fry the rest of the olive oil or ghee in a little pot on a medium heat adding 2 or 3 cloves of chopped garlic and ginger if liked. Fry until just about to turn golden brown. Stir this into the dahl just before serving. 
A quicker (more expensive but very healthy) alternative is to serve with chilli-garlic linseed oil.
Sprinkle with fresh chopped coriander leaves if desired.

Split Red Lentil dahl  recipe from


(dairy free) 

This recipe is from a collection for 13-18 year olds.
It feeds four adults.
These vegetarian burgers are full of immune boosting herbs.  

10oz (300g)
red lentils
1 pint (600ml)
Marigold Swiss Vegetable bouillon
onion, peeled and chopped
green pepper, deseeded and finely chopped
1 tbsp extra virgin
olive oil
garlic clove, crushed
1 tsp fresh grated
a handful of chopped
breadcrumbs made from three toasted pieces of toast

In a saucepan put the lentils and stock and simmer gently for 20 minutes until all the stock has been absorbed. Gently cook the onion, garlic and green pepper in little olive oil until soft, adding the ginger and cooking for a couple of extra minutes. Add this mixture to the lentils with the parsley and form into burger shapes. Chill for 30 minutes. Dip in the beaten egg and roll in the breadcrumbs. Gently cook in a little olive oil in a frying pan. 
Lentil Burger recipe from




1/2 kilo tofu
1/2 cup whole wheat flour
3 Tbsp. nutritional yeast flakes (Try Marigold Engevita yeast flakes)
2 Tbsp. vegetable bouillon powder
pepper to taste
2 Tbsp. soy sauce
1/4 cup (or more) sesame seeds
1 small scrubbed potato
1/4 tsp. (or more) garlic powder
one small onion

Grind the tofu, potato and onion in a food processor. Don't let it get too fine. Mix in remaining ingredients. Shape into burgers and bake at around 175 degrees C on a very lightly oiled cookie sheet for 15-20 minutes, turning once.
They can also be fried.

Makes 6 burgers.

Tofu Burger recipe from


A very simple PEA SOUP


 Nigella Lawson
How to Eat


Cook a 450g packet of frozen peas in 500ml stock made by adding two tablespoons Marigold Swiss bouillon powder granules to that quantity of boiling water.
When the peas are tender, puree in the food processor or blender.
Add some olive oil, and season to taste.
Serve with parmesan cheese.  




Serves 6

2 tablespoons olive oil, preferably a rich and fruity one
1 onion, diced
2 garlic cloves, very finely chopped
1 small potato, peeled and finely diced
1 carrot, diced
1 celery stick, diced
1 fennel bulb, finely diced
2 teaspoons
Marigold bouillon powder
A chunk of Parmesan cheese, rind reserved, shaved with a potato peeler or grated
400g can of chickpeas, drained
Sea salt and freshly ground black pepper
A handful of finely chopped flat-leaf parsley, to garnish 

Heat the olive oil in a heavy-based pan, add the onion and fry until soft, adding the garlic half way through. Then, with a minute between each addition, add the potato, carrot, celery, fennel and bouillon powder, stirring well to coat. Add 4 large mugs of water and bring to the boil, then throw in the Parmesan rind and simmer for 5-6 minutes.

Add the chickpeas and cook for 5 minutes, making sure they don’t go mushy, so that the stock stays clear. Skim any foam off the top. Season with salt and pepper and serve as soon as possible, garnished with the parsley and a good amount of shaved or grated Parmesan cheese. 

Source: Nadine Abensur, ENJOY new veg with dash
See her website:



1.3 kg (3 lbs) Yukon Gold potatoes, washed well
1/3 cup vegetable stock (suggest Marigold Swiss Vegetable bouillon)
2 Tbs. white wine
3 Tbs. olive oil
3 Tbs. white wine vinegar
1 Tbs. Dijon mustard
3/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 cup freshly chopped parsley
2 Tbs. freshly chopped dill
2 Tbs. freshly chopped tarragon
1 cup green onions, thinly sliced

In a large pot, cook the whole potatoes in boiling water for 15-20 minutes or until fork tender. Carefully drain, rinse with cold water, and set aside to cool for 30 minutes.
When cool enough to handle, thinly slice the potatoes and transfer them to a large bowl.
Pour the vegetable stock and white wine over the potatoes, toss gently to thoroughly coat, and then set them aside to cool.
In a small bowl, place the olive oil, vinegar, mustard, salt, and pepper, and whisk well to combine.
Add the herbs and whisk well to thoroughly incorporate them into the mixture.
Drizzle the dressing over the potatoes, add the green onions, and toss gently to thoroughly coat the potatoes with the dressing.
Cover and chill for 30 minutes or more to allow the flavors to blend.
Gently toss the potato salad again and allow it to come to room temperature before serving.

Yield: 1.36 litres





1kg artichokes, peeled
3 leeks
1 large brown onion
250g potatoes, peeled
4 tsps Marigold Bouillon
2 Litres water 

Slice artichokes (1cm).
Cube potato.
Roughly chop onions.
Slice leeks (2cm).
Sweat ingredients until they soften.
Add water, stock and seasoning.
Simmer and cook veggies well.
Puree or blend 25%; return to soup.
Add a little cream for colour.
Finish with a very good amount of chopped flat leaf parsley.



Gluten free

Serves 4

Preparation: 10 minutes Cooking: about 30 minutes

50g/2oz butter
1 tablespoon olive oil
2 medium onions, finely chopped
250g/8oz chestnut mushrooms, thinly sliced
1 celery stick, chopped
375g/12 oz risotto rice
2 garlic cloves, crushed
150 ml/1.25 pints white wine
1 litre/1.75 pints vegetable stock (Try Marigold Swiss Vegetable Bouillon)
100g / 3.5 oz freshly grated Parmesan cheese
Salt and pepper 

1 Melt half the butter with the oil in a large, heavy-based saucepan. Add the onions and fry gently for 2-3 minutes until softened. Add the chopped mushrooms and fry quickly for 2 minutes. Drain the mushrooms and set aside.
2. Add the celery, rice and garlic, and cook, stirring, for 1 minute. Add the wine and continue to cook until it has evaporated. (If you prefer not to include the wine, simply substitute additional stock.)
3. Add 800ml/1.25 pints of the stock and cook uncovered, stirring frequently, for 20-25 minutes until the rice is tender and creamy, but still retains a little bite. Add more stock if necessary – the risotto should remain very juicy.
4. Stir in the mushrooms, half the cheese, the remaining butter and seasoning to taste. Serve immediately with the remaining cheese sprinkled on top.

Energy: 630 kcals  Protein: 18 g  Carbohydrate 88g Fat 23 g Fibre 5g Calcium 335 mg  Iron 2 mg 

Source: Gluten-free Cooking, Lyndel Costain and Joanna Farrow


Nigella Lawson's

Chilled soups have more going for them than mere retro charm. Temperature-cooling, unfussy, as soothing for the cook as the eater, they make the perfect, light summer starter. The pink in this particular soup comes from beetroot, toned down with sour cream and further harmoniously soured by lime; the spices are ground cumin and coriander; the final, velvety emulsion is the purest puce.

I agree that making vats of stock may not be quite the thing when having to cook for a large number of people in high summer, but believe me I am not suggesting you do any such thing. A good make of fresh chicken stock in a tub will do fine here … or Marigold vegetable stock powder. The idea is anyway not to get you slaving over a hot stove right now. You know that song, Summertime, and the cooking is easy...

OK yes, beetroot takes a long time to roast properly, but they taste so good when intensified thus by the oven (not that you have to do anything to them while they cook) and that's the extent of the cooking thereafter. In other words, this is a low-effort enterprise.


Preheat the oven to 200C/gas mark 6. Wrap each beetroot in tin foil and bake for one and a half to two hours until tender. Unwrap partly and leave for a while until bearable to touch. And I'd put on washing up gloves for this, too, or you'll have a touch of the Lady Macbeth's about you after. Gingerly peel them - when they're this well-cooked the skin should rub off easily - and then cut them into chunks. Put them in the processor with the juice of the lime, and the cumin and coriander and blitz to a pulp while pouring the stock down the funnel. You may want to wear an apron for this (or stand well back). Indeed, you may feel happier doing this in two batches. Taste for salt and pepper, blitz again and then pour into a large jug. Add the split spring onions and leave to cool before chilling, clingfilmed, in the fridge for up to three days. Just before you want to eat this, pick out the spring onions and, to make for a desirably creamy base, blitz again while adding the sour cream (175ml first, then see if you want the rest). Decant back into the jug (for easier pouring) then duly pour into waiting teacups. If you're using more capacious soup bowls in place of the cups, you may find you feed only six from this.

Serves 6-8
: Nigella Bites, Nigella Lawson



Serves 5-6.  Preparation 20 minutes, plus overnight soaking.  Cooking: about 1.25 hours.

250g/8 oz red kidney beans
1kg /2lb butternut squash
3 large red onions, cut into thin wedges
3 courgettes, thickly sliced
1 medium aubergine, about 375g/12oz, cut into chunks
3 tablespoons olive oil
1 litre / 1.75 pints vegetable stock (Try Marigold Swiss Vegetable Bouillon)
3 garlic cloves, sliced
2 tablespoons chopped fresh oregano
3 bay leaves
2 tablespoons ground paprika
250g /8oz chestnut mushrooms, quartered

and pepper
Soured cream
, to serve (optional)

1.       Soak the beans overnight in plenty of cold water. Drain, cover with fresh water and bring to the boil. Boil rapidly for 10 minutes, then drain.
2.       Meanwhile, halve the squash, discard the seeds and cut away the skin. Cut the flesh into chunks and put in a large roasting tin with the onions, courgettes and aubergine. Drizzle with the oil, add a little seasoning and roast in a preheated oven, 220 C (425F). Gas Mark 7, for about 1 hour, turning the vegetables occasionally until deep golden.
3.       Meanwhile, put the beans in a large saucepan. Add the stock, garlic, herbs and paprika, and bring to the boil. Reduce the heat, cover and simmer gently for 30-40 minutes until the beans are tender.
4.       Tip the roasted vegetables into the pan with the mushrooms and cook for a further 5 minutes until heated through. Serve in bowls, topped with spoonfuls of soured cream, if liked. 

Source: Gluten-free Cooking, Lyndel Costain and Joanna Farrow




1 cup homemade raw breadcrumbs
2/3 cup roasted walnuts (or more), ground
2/3 cup roasted almonds (or more), ground
1 small onion, finely chopped
1 generous tsp Marigold veggie bouillon
1 cup cooked peas or
chopped beans
1 cup grated
1 cup cooked brown or white rice – or any mixture of grain eg buckwheat, millet
3 eggs, beaten
1 tsp
4 Tblsp toasted sesame seeds (optional)
2 Tblsp finely chopped

Mix ingredients thoroughly and oil pan.
Press mixture into pan, and press sunflower seeds on top.
Bake in a moderate oven for 1 hour.
Check during cooking process.

Source: Shanto Oliver

This nutloaf is particularly delicious
when served with easy-to-prepare
Marigold Vegetarian Organic Gravy.

To prepare:
Blend 22g of Marigold Gravy Powder in a saucepan
with 250ml water.
Bring to the boil while stirring.
Reduce heat, and simmer for 1 minute until gravy thickens.