BUDS - Plant Based Mince - 500g pack - Cold

BUDS - BUDS Food Service Bulk Pack Mince 500g 

(note: packaging may vary, image is of 400g pack )

 There’s a new kid on the block, and there’s not much BUDS mince can’t do. Italian, Mexican, Thai, Korean, Greek… You name the cuisine. Let’s get cooking!

INGREDIENTS:
Water, Soy Protein, Canola Oil, Coconut Oil, Natural Flavours, Thickener (Methylcellulose), Cultured Dextrose, Salt, Dextrose, Caramelised Sugar, Potato Starch, Potassium Chloride, Beetroot Powder, Yeast Extract, Cocoa Powder.

ALLERGEN: Contains Soy.

COUNTRY OF ORIGIN:
Made in Australia from at least 65% Australian Ingredients.

Claims and Certification:
Gluten Free
Good Source of Fibre
Vegan
GMO Free
No artificial colours, flavours, and preservatives
Kosher Certified
Halal certified
Health Star Rating: ★ ★ ★ ★

Recipe for Buds Mince

Taco tuesday... everyday

Serves 12: Prep Time 10 Mins, Cook Time 20 Mins

INGREDIENTS

• 500g BUDS Mince
• 1 brown onion, finely chopped
• 1 red capsicum, diced
• 2 cloves of garlic, crushed
• 2 tbsp canola oil
• 1 tbsp smoked paprika
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 250ml beef or vegetable stock
• 2 avocados
• 2 limes
• 200g hard feta cheese, crumbled (or substitute with a vegan-friendly cheese, if that’s your jam)
• 2 tomatoes, roughly chopped
• ½ bunch coriander, roughly chopped
• 12 soft taco tortillas

The Filling - Soften the onion, garlic and capsicum in the oil in a large pan over a low heat. Add the smoked paprika, coriander and cumin and coriander powders and cook for 1-2 minutes. Turn onto high heat and add the BUDS Mince. Continue to fry the mix, breaking up the mince as much as possible. Once mince has browned, add stock and continue to cook for 15 minutes on a low simmer.

The Salsa - Combine the roughly chopped tomatoes and coriander and add the juice of 1 lime. Season to taste.

The Guacamole - Halve and destone the avocados, then mash the flesh with a fork in a bowl. Squeeze in the remaining lime juice, season, and gently mix it all up together.

Smash’n sausage rolls

Serves 12: Prep Time 5 Mins, Cook Time 30 Mins

INGREDIENTS

THE FILLING

• 500g BUDS Mince
• 1 tbsp fennel seeds, toasted and ground
• ½ tbsp dried sage
• ½ tsp sea salt
• ½ tsp black pepper
• 10 sprigs fresh rosemary, picked and chopped
• 1 clove of garlic, crushed

THE PASTRY

• 2 sheets of puff pastry
• 2 egg yolks, beaten
• 1 tbsp Whole fennel seeds

Preheat the oven to 190C fan-forced (210C conventional). Together in a large bowl, mix the BUDS Mince together with the fennel seeds, dried sage, chopped rosemary, garlic pepper and salt. Lay the pastry out on a flat surface on top of some baking paper. Cut each sheet of pastry in half. Divide the filling into four, and place each in a long log on top of the pastry. Roll the pastry, starting from the long end, around the filling to enclose. Put the sausage rolls, seam-side down*, on a baking tray lined with baking paper and brush all over with the beaten egg yolks. Sprinkle with whole fennel seeds and bake for 25-30 min, or until golden brown. Cut logs into 3 pieces each and serve with tomato ketchup.

It’s super important to do this and if you get an overlap of pastry underneath, keep it there! It’ll keep the moisture in and prevent the bottom of the sausage roll from becoming soggy.

Get the party ‘pies’ started

Serves 12: Prep Time 10 Mins, Cook Time 30 Mins

INGREDIENTS

THE FILLING

• 500g BUDS Mince
• 100g butter
• 3 brown onions, finely diced
• 2 tbsp plain flour
• 500ml beef or vegetable stock
• 4 tbsp Worcestershire* sauce
• 2 tsp BBQ sauce
• ½ tsp black pepper ground
• 2 sprigs rosemary, finely chopped

THE PASTRY

• 2 sheets of puff pastry
• 2 sheets of shortcrust pastry

Preheat the oven to 180°C fan-forced. In a heavy based pot, heat the butter and fry the onion until they are evenly browned (but don’t burn the onion!). Add the BUDS Mince, and continue to fry, breaking up the mince whilst it’s browning all over. Sprinkle in the flour and cook for 2 minutes, until the

flour starts to stick to the bottom of the pot. Add the stock, Worcestershire and BBQ sauces to the pot, and stir the mix well. Add the rosemary and black pepper, then remove from the heat to cool down before you start to fill the pies.

Spray a 12 cup muffin tin with cooking spray, and set aside. Cut out 12 large circles of the shortcrust pastry to line each muffin cup – a good tip here is using something in your kitchen as a template that fits the muffin tray – such as a measuring cup, a glass, or a beer can. Pop these guys into the base of the muffin tray. Cut 12 smaller circles from the puff pastry, to make the lids. Fill each pastry-lined muffin cup with the cooled BUDS Mince mixture, and then brush the edges with egg yolk. Top with your puff pastry lids, and use a fork to pinch down the pastry edges together. Brush the top with egg yolk and bake for 20-25 minutes. Best serve with tomato ketchup and a cold beer.

Bang’n bolognese

Serves 4-8 Big And Little Mouths: Prep Time 15 Mins, Cook Time 60 Mins

INGREDIENTS

• 500g BUDS Mince
• 2 tbsp olive oil
• 2 brown onions, finely chopped
• 2 pieces celery sticks, finely chopped
• 2 carrots, peeled and finely chopped
• 6 cloves of garlic, peeled and crushed
• 2 fresh bay leaves
• 5 sprigs fresh rosemary sprigs
• ½ bunch fresh thyme
• 1 cup red wine (plus another cup for you to enjoy along the way)
• ⅓ cup tomato paste
• 2 400g tins of crushed tomatoes
• 2 cups beef / vegetarian stock
• ½ cup good parmesan / substitute with vegan parmesan if necessary
• Good quality dried or fresh pasta. We love pappardelle, but spaghetti, fettuccine and tagliatelle all work a treat.

In a large Dutch oven over medium-high heat, heat the oil. Add the onion, carrot, and celery, and cook until soft. Stir in the BUDS Mince and garlic, breaking up the mince as much as possible, then brown the mince until evenly browned all over. Add the tomato paste to the mince mixture, then cook until the paste just starts to stick to the bottom of the pot – then add the red wine. Tie the bay leaf, rosemary and thyme into a little bundle, and throw into the pot. Cook the wine down until it has nearly reduced, then add the tinned tomatoes and stock. Cook for 45 minutes until the tomatoes have broken down and the flavour of the herbs have come through the sauce. Discard the herb bundle and stir in the grated Parmesan cheese. Check the seasoning and add salt and pepper, if necessary. Bring a large pan full of water to boiling, and season with a lot of salt. Then add more salt. Throw your chosen pasta in, and cook accordingly until perfectly al dente. Drain the pasta, reserving that salty pasta water. Mix your pasta, bolognese, and a good glug of the reserved water together in the pan and mix together well. Serve with extra Parmesan.

Lasagne love

Serves 4-8 Big And Little Mouths: Prep Time 20 Mins, Cook Time 60 Mins

INGREDIENTS

THE BOLOGNESE SAUCE

• 500g BUDS Mince
• 2 whole brown onions peeled and diced
• 2 celery sticks
• 2 whole carrots, peeled and diced
• 6 garlic cloves, peeled and crushed
• 5 sprigs fresh rosemary sprigs
• ½ bunch fresh thyme
• 2 pieces fresh bay leaf
• 1 cup of good red wine
• 2 400g tins of good quality tomatoes
• 2 cups of stock
• ½ cup parmesan

THE BECHAMEL SAUCE

• 60g butter
• 2 tbsp plain flour
• 1 litre milk
• 2 fresh bay leaves
• Pinch of nutmeg
• 1 cup grated parmesan
• 1 whole egg

TO ASSEMBLE

• 16 lasagne sheets
• A generous serve of grated mozzarella
• A generous serve of grated parmesan
• 10 fresh basil leaves

Preheat the oven to 190°C. Let’s start with making the filling. In a large Dutch oven, heat the oil over medium-high heat. Add the onion, carrot, and celery, and cook until soft. Stir in the BUDS Mince and garlic, breaking up the mince as much as possible, then brown the mince until evenly browned all over. Add the tomato paste then cook until the paste just starts to stick to the bottom of the pot, then throw in the red wine. Tie the bay leaf, rosemary and thyme into a little bundle, and add to the pot. Cook wine until it has all but reduced, then add the tinned tomatoes and stock. Cook for 45 minutes, until the tomatoes have broken down and the flavour of the herbs have come through the sauce and your house starts to smell delicious. Discard the herb bundle, then stir in the grated Parmesan cheese. Check the seasoning of the mixture, and add more salt and pepper if necessary. Remove from the pot from the heat.

Make the Bechamel Place the butter in a saucepan over medium heat, and allow to melt. Add the flour and stir together into a smooth paste. Slowly whisk in the milk and then stir until the sauce boils, then turn down to a low simmer. Add the bay leaf and a pinch of nutmeg, then cook on low heat until the sauce has thickens. Careful not to cook it too high and burn it! A good bechamel might look weird initially but we promise you, it’ll all come together into a consistent texture soon enough. Stir in the Parmesan and add the salt and pepper. Set aside to cool to room temperature.

Assemble the Lasagne Grease a 20cm x 20cm square ovenproof dish and line the bottom with some of the lasagne sheets. Thinly spread over a quarter of the Bolognese sauce and a few basil leaves, cover with more lasagne sheets, then spoon over a quarter of the Bechamel sauce. Repeat the layers, finishing with the last of the Bechamel sauce. Sprinkle (liberally) with the mozzarella and bake for 25–30 minutes, or until golden brown and cooked all the way through.

Buds’ ‘lamb’ kofta and flatbread

Serves 4: Prep Time 10 Mins, Cook Time 10 Mins

INGREDIENTS

• 500g BUDS Mince
• 1 tbsp cumin ground
• 1 tbsp ground cinnamon
• ½ red onion, finely diced
• 1 clove garlic, crushed
• ½ bunch parsley, picked and finely chopped
• 2 tbsp pine nuts, lightly toasted
• canola or vegetable oil spray
• 1 gherkins / pickles
• 250g yoghurt
• ½ red onion, finely sliced
• 30ml olive oil
• ½ bunch mint, leaves picked
• sumac for garnish
• 10 pieces of flatbreads

Combine BUDS Mince, spices and finely diced red onion in a bowl and season with salt and pepper. Shape into 10 x 6cm logs and spray with oil, ready for cooking. Heat a char-grill plate or BBQ over moderate heat. Cook and turn kofta for 5 minutes, or until browned and cooked through. Spread flatbread with yoghurt and top with koftas, fine sliced onions and picked mint Drizzle with extra virgin olive oil and finish with a sprinkle of sumac.

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‘Spicy as’ mapo tofu

Serves 4: Prep Time 10 Mins, Cook Time 15 Mins

INGREDIENTS

• 250g BUDS Mince
• 600g firm tofu
• 50ml peanut oil
• 3 tbsp chilli bean paste (look for ‘Doubanjiang’ in a jar, in the Asian section of your supermarket)
• 4 garlic cloves, crushed
• 1 knob of fresh ginger, finely grated
• 6 spring onions – whites sliced thinly, greens saved for garnish
• 1 tsp sugar
• 1 tsp cornflour
• 1 tsp ground Sichuan pepper
• 50ml cold water
• 3 cups cooked jasmine rice
• 3 pieces coriander sprigs, to garnish

Heat a wok over high heat and add a tablespoon or two of the oil. Fry the BUDS Mince until well browned, then remove from the wok and set aside. Add the remaining oil to the wok and fry the garlic, spring onion whites and the ginger for 30 seconds to a minute, or until fragrant. Add the Doubanjiang sauce and cook until the oil turns red, then return the mince to the wok and season and add the sugar. Mix the cornflour with 50ml of cold water to form a slurry, then add small amounts of the slurry to thicken the sauce, stirring continuously whilst adding. Serve into a large bowl and garnish with the finely sliced spring onion greens, picked coriander and Sichuan pepper. Serve with steamed Jasmine rice, and maybe a glass of milk in case it’s too spicy.

Sang choy bow ‘wow’

Serves 5: Prep Time 10 Mins, Cook Time 20 Mins

INGREDIENTS

• 250g BUDS Mince
• 1 Iceberg lettuce
• 6 pieces dried shiitake mushrooms
• 2 tbsp peanut oil
• 8 pieces baby corn, sliced
• 8 pieces canned water chestnuts, sliced
• 2 pieces spring onions, finely chopped
• 4 tbsp Shaoxing wine
• ½ cup stock
• 2 tbsp light soy sauce
• 3 tbsp oyster sauce
• 1 tbsp sesame seeds

Wash and drain the lettuce, then trim the bottom of the lettuce, and carefully separate the leaves to form small cups. Soak the shiitake mushrooms in warm water for 20 minutes, then drain and chop finely. Discard the stems. Heat the peanut oil in a wok until it’s just smoking and stir-fry the BUDS Mince quickly, until it just begins to brown. Add the mushrooms, water chestnuts and spring onions, and stir-fry over a moderately high heat to combine all of the flavours. Add a pinch of salt and freshly ground pepper to taste, Shaoxing wine, stock, soy and oyster sauces and combine well. Cook until the sauce reduces and thickens slightly – this should take around 5 minutes. Pile the meat into a large serving bowl, garnish with the sesame seeds and serve accompanied with a bowl of the lettuce cups. Using your lettuce as your cup, spoon in a serve of the mince, roll up, and eat! This can get messy, so we recommend having a plate and napkins handy.

Wonton warriors

Serves 2: Prep Time 15 Mins, Cook Time 5 Mins

INGREDIENTS

• 250g BUDS Mince
• 3 cloves of garlic, crushed
• 1 small knob of fresh ginger
• 6 pieces of green shallots
• 100ml peanut oil
• 1 tsp sugar
• 1 tbsp mushroom soy
• 25 wonton wrappers
• Small bowl of room temperature water
• ½ cup black vinegar
• ½ cup light soy sauce
• 1 tsp sesame oil
• ¼ cup water
• Sliced green shallots

In a small saucepan, heat the peanut oil and cook the spring onion, garlic and ginger until fragrant. Add the sugar and mushroom soy then remove from heat and transfer to a large mixing bowl to cool down. Once the onion mix is cool add the BUDS mince and mix well. Lay out 5 wonton skins at a time and heap 1 teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Lay wontons on a lightly oiled surface ready to boil. Repeat until all the mix has been used up. For the black vinegar sauce mix the soy, black vinegar, sugar, water and sesame oil. Boil wontons for 2-3 minutes in rapidly boiling water then gently remove onto a serving plate. Dress with the black vinegar sauce and some sliced spring onions.

Larb salad realness

Serves 4: Prep Time 10 Mins, Cook Time 10 Mins

INGREDIENTS

• 500g BUDS Mince
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 3 limes, juiced
• 2 tbs jasmine rice, uncooked
• 2 tbsp peanut oil
• 3 tbsp green curry paste
• 2 small red shallots, fine sliced
• ½ bunch coriander, picked
• ½ bunch mint, picked
• 1 continental cucumber, thin sliced
• ½ head lettuce leaves washed and picked
• Glass noodles (optional)

In a small bowl mix together the fish sauce, lime juice and sugar. Chop half the picked mint and coriander and add to the sauce ready to dress the larb later.

Heat a wok or large frying up on medium heat and add the jasmine rice and toast until golden brown. Pound in a mortar and pestle or blend in a small blender until it forms a rough powder and set aside. Heat a wok or large frying pan over high heat and add the oil. Once hot, add the paste and half the sliced shallots. Cook for 1-2 minutes stirring constantly until the shallots become translucent. Add the BUDS to the mince and cook for around 2 minutes breaking the mince up as much as possible. Remove from heat and let cool for a few minutes then add the larb sauce and toasted rice then mix well. Cook the glass noodles to the direction on the packet and arrange on the bottom of a large platter Serve the larb on the glass noodles with the cucumber, lettuce leaves and picked herbs on the side of the platter with a few lime wedges.

Slay’n shanghai noodles

Serves 4: Prep Time 10 Mins, Cook Time 10 Mins

INGREDIENTS

• 500g BUDS Mince
• 50ml vegetable oil
• 8 pieces spring onions
• 2 tbsp ginger, fine grated
• 2 tbsp garlic cloves, crushed
• 2 tbsp Chinese brown bean sauce
• 2 tbsp dark soy sauce
• 3 tbsp Shaoxing wine
• 1 tbsp hoisin sauce
• 500ml water
• 500g fresh shanghai or udon noodles
• 10ml sesame oil
• 2 whole Lebanese cucumbers

Heat the oil in a wok over medium-high heat, then add the white part of the spring onion, the ginger and garlic, and stir-fry until it starts to smell good. Add the mince and continue stir-frying, breaking up any clumps with a spoon, and cook until browned all over. Combine the bean sauce, hoisin, soy sauce and Shaoxing wine in a bowl, then add the stock. Throw this into the mince mixture and simmer until the sauce reduces to a thick consistency. Meanwhile, cook the noodles in a saucepan of boiling, salted water 2-3 minutes, then drain and divide among some deep bowls. Add the pork mixture on top of the noodles, served hot, and topped with spring onion greens and cucumber.

Classic burgers 

Serves 5: Prep time 10 mins, Cook time 10 mins

INGREDIENTS

• 1kg BUDS Mince 
• 5 soft burger buns
• 10 cheese slices
• ½ cup American mustard 
• ½ cup tomato ketchup 
• ½ brown onion, finely diced
• 3 dill pickles, sliced  
• 1 whole baby cos lettuce, leaves washed and removed  
• 2 good quality tomatoes, sliced 

Mix the tomato ketchup together with the American mustard (trust us), and add half of the finely chopped onion. Set the sauce aside.With freshly washed hands, mould the BUDS Mince into 5 x 200g balls, then shape into burger patties.

Heat a large frying pan or BBQ grill plate, on high heat. Cut the burger buns in half and toast each side under a grill or in the oven. You want these to be golden brown, and not overly toasted.Cook the BUDS patties for 2 minutes on each side, or until they have a dark brown crust. When the BUDS patties are nearly finished, add 2 slices of cheese on each pattie while they’re still on the grill, so the cheese melts over the edges of the pattie. Place the cooked burger patty on the bottom bun then top with the burger sauce and some diced onion and pickles slices. Finish with the top bun and garnish the plate