PREP TIME: minutes 20 mins


100g Violife Creamy original

2 cups broccoli florets (about 1 head of broccoli)

3 medium potatoes, cut in quarters

1 tbsp olive oil

1 small onion, diced

3 cups vegetable broth

¼ tsp thyme

salt and red pepper


In a large pot, heat the olive oil over medium heat and cook the onions until tender, a few minutes.

Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce to medium heat and cook until potatoes are tender (about 10-15 minutes).

Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.

Puree the soup in a blender. Season with salt and red pepper and serve with a spoon full of Violife Creamy original.

Recipe and Images Courtesy of

Sweet Fusion Veggie Banger & A Thai Coconut Soup


PREP TIME: 📷 40 mins


2 packs HECK Sweet Fusion Veggie Bangers

1 courgette cut into chunks

3 limes leaves

2 lemongrass stalks, cut in half and crushed

200g shitake mushrooms, sliced

1 red pepper cut into strips

3 Thai red chillies, finely sliced

50g fresh ginger finely chopped

1 tin light coconut milk

2 limes, juiced

1 bunch spring onions, sliced

350ml vegetable stock

Handful of chopped coriander

Handful of chopped basil

1 tbsp honey

5ml light olive oil


In a thick-bottomed pan add the ginger, lemongrass, sliced chili, coconut milk, and vegetable stock and bring to the boil.

Lower the heat and add the red pepper, courgette, mushrooms, lime leaves and simmer for 10 minutes.

Add the lime juice, honey and spring onion and simmer for a further 5 minutes.

Remove the lemongrass and lime leaves, add the basil and chopped coriander, then set aside ready to serve.

HECK Sweet Fusion Veggie Bangers

Place onto a grill tray and lightly brush with the olive oil then grill for 10 minutes, turning halfway through, until golden brown and cooked through.

To serve

Warm four bowls,  serve equal amounts of the soup into each bowl, garnish with the Sweet Fusion Veggie Balls on top and some chopped coriander.

Recipe and Images Courtesy of

Cheezy Green Mushrooms


PREP TIME: 📷 25 mins

SERVES: Depends on you

200 g Violife for Pizza Original, grated

5 large Portobello mushrooms

500 g fresh spinach

1 cup sun-dried tomatoes, chopped

1/2 cup black olives

3 green onions, chopped

1 small onion, chopped

1 garlic clove, chopped

Fresh dill

Fresh basil

Olive oil

Salt & pepper


Sauté spinach, garlic, and onions with a bit of olive oil in a frying pan, until soft. 

Remove pan from the heat and add sun-dried tomatoes, olives, a bit of fresh dill & basil and about 150 g of Violife for Pizza Original grated. 

Season with salt and pepper, stir all ingredients for 1-2 minutes and let the spinach mix rest.
In another frying pan add a bit of olive oil and lightly sauté the mushrooms from both sides, until they are half cooked.

Preheat oven to 220 0C.

Start filling the mushrooms with the spinach mix. Add a bit of Violife cheese on top and sprinkle them with a bit of olive oil.

Place them in a large baking tray and cook in the oven for 8-10 minutes until the cheese is melted and stretchy.

Recipe and Images Courtesy of