Yondu, known for their plant-based seasoning sauce, have put together a number of recipes to help fellow foodies up their lunch game this summer. Hoping to bring the joy of vegetables to those working from home, Yondu’s goal is to open a new window of culinary opportunity to the busybodies amongst us. Their hearty, time conscious recipes will suit those who want to treat themselves and the world with a little more love.
Yondu was brought to the UK market by Sempio, South Korea’s oldest soy sauce brand. Specialising in plant-based fermented foods, the family-run company holds great influence over the country’s culinary landscape. Yondu is their newest concept but stays true to their roots by putting flavour and usability at the forefront of all they do. Their umami sauce is carefully created over a three-month fermentation process. Organic soybeans are simmered with the broth of eight vegetable to create the perfect savory seasoning.
With the UK being home to a wide range of foods and cuisines, Yondu understand the importance of adaptability in modern cooking. Their sauce can be used in the place of stock, seasoning and salad dressing. Replacing excess salt with Yondu can enhance depth of flavor with added health benefits. Having already received global appraisal from Michelin starred chefs José Andrés and Quique Dacosta, Yondu now wants to show the home cook the versatility of vegetable seasoning.
Expect family favourites with a twist. Choose between Mushroom & Swiss Chard Wellington and Plant Based Shepherd Pie. By introducing their product to the western market, they hope to diversify the way we eat and cook. Not to replace British favorites, but to adapt them to a world that puts the planet at the heart of decision-making and plants are at the center of the table.
From pastas and salads, to mid-afternoon snacks, their fun and simple recipes can found on their website (www.yondu.co.uk/recipes/) or on their Instagram @yondu.uk All choices are healthy, natural and aim to bring back some pleasure to weekday cooking.
Celebrate the joy of veg and try their Spinach & Carrot Pancakes, today. (Recipe, below)
Cooking time: 30 minutes
Serves: 4 (8 pancakes)
Yondu effect: Replaces salt or any other flavorings
Ingredients:
125g flour
10g baking powder (2 teaspoons)
150 ml oat milk
2 Tablespoons Yondu Vegetable Umami 1 small carrot, peeled and shredded (50g) ½ small courgette, shredded (70g)
30g fresh spinach, chopped
20g sunflower seeds (2 tablespoons) Black pepper and olive oil
For the salsa:
1 large tomato
A handful of parsley
Half an onion
A drizzle of Yondu
A squeeze of lemon
1. Take a bowl and add the flour, baking powder, oat milk and Yondu. Stir until combined and smooth. Mixture will look a little thick, this is normal.
2. Add the shredded carrots, courgette, spinach, sunflower seeds, and black pepper (optional). Stir well and allow to rest for 4 minutes.
3. Finely chop the tomato, onion, and parsley. Place in bowl, with a drizzle of Yondu and a tablespoon of olive oil. Toss gently and finish with a squeeze of lemon juice. Leave to the side.
3. Over a medium-low heat, drizzle a few drops of olive oil into a skillet. Once hot, place two tablespoons of batter to the pan. Shape the edges to make the pancakes as round as possible and cook for 3 minutes on each side.
4. Serve with the fresh parsley salsa
