Squeaky Bean Appreciation Post!

If you didn't already know my obsession/appreciation for Squeaky Bean then you’re about to find out! At the end of October, I very innocently included them in my monthly favourites just saying how impressed I was with their food, I wasn’t expecting anything to happen I just wanted to talk about a brand that I’ve genuinely been loving. But Squeaky Bean got back to me with some very kind words and even sent me two lovely enamel pins and a set of cute stickers!! 

So now I’m replying back with this appreciation post using 3 of their products to make breakfast, lunch, and dinner to show off just how versatile (and obviously tasty) they are. 

First of all, I want to show the products I’ll be using as well as a couple of pictures of the cute gifts they sent me. I’ve chosen to make Egg & Vegan Pastrami Breakfast Muffins, Vegan Chargrilled Chicken Lunch Wraps and a Vegan Coconut Curry with Vegan Tikka Chicken pieces, trust me when I say every single one of these was insanely tasty and both the breakfast and lunch were really quick and simple to prepare. I’ll show you these cute gifts and then I’m gonna shut up and give you the recipes so hopefully, you can share in my love of Squeaky Bean. 




Egg & Vegan Pastrami Breakfast Muffins 

This recipe (if you can call it that) came out of sheer desperation when I had literally nothing else to eat before we went food shopping, I had a couple of eggs, bagels, and 2 slices of Squeaky Bean Pastrami. What I ended up with was the perfect breakfast when you're in need of something quick, simple, and ultimately, super tasty!!


Ingredients 
Serves 2 

2 Eggs 
2 Slices of Squeaky Bean Vegan New York Deli Style Pastrami 
2 Breakfast Muffins 


Start by halving the breakfast muffins, toasting them then arranging them on a plate. Heat up a frying pan on medium heat with 1 tsp of oil, once it's been warming up for 3-4 mins, crack your eggs into the frying pan and fry to your liking! Sprinkle over a little salt and pepper on each egg before transferring them into our breakfast muffins and adding your favourite sauce, I used ketchup. 


Then add your pastrami into the pan and lightly fry for 30 seconds on each side, to be honest, we aren't really cooking these otherwise they'll go too brittle so just lightly frying warms them up to the heat of the egg and toasted muffins. 


Place the pastrami slices on top of your eggs, cover with the top of the breakfast muffin then devour! 


As I said, it's not much of a "recipe" it uses 3 ingredients and only has 3 steps but it's REALLY good and I know I'll be making this very regularly for breakfast because of how easy the process is!  

Vegan Chargrilled Chicken Lunch Wraps 

For lunch, we're making vegan-chicken wraps with Squeaky Bean Vegan Chargrilled Chicken! This product was new for me and was the only one of the three I'd never tried before but I'm glad I did and if I'm being honest I was a bit sad there wasn't more in the box, but it made two wraps so I guess the portion size is perfect if you're not gonna snack on them whilst you make your lunch! 
Much like the breakfast recipe, this one is very low-effort, quick, and easy to make when you're starving hungry but don't want anything too involved that's gonna take up too much of your time, these can also be made ahead for meal preppers!

Ingredients 
Serves 2 

2 Plain Wraps
1 packet of Microwave "quick cook" rice (I used Mexican-style spicy rice)
1 packet of Squeaky Bean Vegan Chargrilled Chicken 
2 handfuls of Salad Leaves 
4 tbsp BBQ sauce 
4 tbsp Mayo 

This one is even easier than the last! Put your rice in the microwave and cook according to the instructions until it's hot and steaming. 
Arrange the wraps out on a plate and spoon around 1-2 tbsp of rice into the middle of each wrap, layer on your chicken, throw on the salad and then drop on your sauces. 
Fold the wraps to secure the filling inside then eat! 


I know this could be far more imaginative, I could have bought plain rice and seasoned it myself to make it spicy and flavorful but I'm trying to make these recipes accessible to most to make it more about the Squeaky Bean products than the recipe. I'm so glad I went with this chicken, the flavour is amazing! I took one bite and was blown away but how charcoal-ey (in a good way) the flavour was, how this vegan chicken had real bite and how well it goes with typical bbq flavours, it really does taste like they've packaged up leftover bbq food and I'm here for it! 
I actually wanted to make burritos but couldn't fold the wraps properly so I'll add burritos to the recipe list and I'll attempt to make them another time with tonnes more spicy rice and amazing Squeaky Bean Vegan Chicken! 

Vegan Coconut Curry With Vegan Tikka Chicken

This was the recipe I tried my hardest on, I wanted to make something wholesome, worth the effort and 100% vegan. I already had my coconut curry recipe from a previous post and I had tried to put the tikka pieces in before but they'd kind of stewed in the cooking process and didnt have the bite they had at the start, so this time I waited until the last minute and just added them in at the very end to stir in with everything else and I think they managed to keep their texture. Although this curry recipe isn't perfect I think it's a good intro to curries for those of us who haven't attempted them before and although it may not be the most authentic, I think it's a good starting effort! 

Ingredients 
Serves 2 

4 Cauliflower Florets, halved 
2-3 Small Potatoes, peeled and diced 
1/2 and Onion, peeled and finely chopped 
3 Cloves of Garlic, peeled and finely chopped 
1 x 1-inch thick wedge of Ginger, peeled and finely chopped 
2 tbsp Curry Powder 
2 tsp Tumeric 
1 tsp Coriander Seeds 
1 Packet of Boil In The Bag Rice OR 200g Rice of your choice 
200ml Tinned Chopped Tomatoes 
200ml Coconut Yoghurt 
20g Creamed Coconut 
1 tsp Granulated Sugar 
Salt and Pepper to taste 
1 Packet of Squeaky Bean "Kick of Tikka" Chicken Style Pieces 


Place a small saucepan on medium-high heat, place the cauliflower and potato in and add boiling water, let these boil for around 15 mins until tender. 


Whilst the veg cooks place a frying pan over low heat, add a tsp of oil into the pan then fry your onion for 5-7 mins until it's soft and translucent. Now, add in your garlic and ginger and fry for another 2-3 mins. 


Once these have cooked sprinkle your spices over the onion, garlic and ginger stirring for 2-3 mins until fragrant. 


The cauliflower and potato should be done by now, take them off the heat and pour the veg into a sieve to drain the water then set aside. Place the saucepan back on the heat, fill it again with boiling water and add your rice. Let this boil for around 15 mins. 
Back into the frying pan, add in the chopped tomatoes, yoghurt and creamed coconut, stir the ingredients together until the sauce thickens and lightens in colour. 


I didnt include the salad bag I'm using in the ingredents because it was literally just leftovers that I didnt want to go to waste, you dont have to use salad leaves/ spinach in your curry at all I just chose to this time around. Once the sauce has thickened add in the cauliflower and potato and stir until fully coated. Season with salt, pepper and sugar then leave to simmer on a low-medium heat for 7-10 mins. 


Finally, stir in your tikka vegan chicken for 2-3 mins just to bring it up to temperature, take the rice off the heat, strain the water away then arrange on plates, spoon your curry over the top then you're ready to eat! 


Doesn't this look delicious! I was really happy with how it looked and tasted, it has a hearty thick sauce that'll keep you full, then add in that cauliflower, potato, rice AND our amazing Squeaky Bean Tikka Chicken and you've got a meal that will fill you up and keep you satisfied all evening! I know this recipe has a lot of ingredients but I think they're all pretty easy to find and it comes together relatively quickly. The chicken was a really good addition and just added a thicker bite to the curry, I still think it's better off as a snack/ light lunch filling as opposed to being cooked and warmed up with a hot meal as it's just a bit softer when it's cooked in something like a curry, but regardless, it's still tasty! 

And that's my 3 Squeaky Bean recipes! I hope I've given the products the spotlight that they deserve and at least given you an idea of some of the tasty things you can make through a meat-free (and partly vegan) lifestyle. This barely scratches the surface of Squeaky Bean's products so if you aren't sold on these products but like the look of the quality then there's plenty of different things for you to try. 
I again, just want to make a disclaimer that Squeaky Bean had no idea I was going to do this, and they didn't ask for it either so I hope they, and you like this because I just wanted to show off this company and the brilliant products they have to offer! 

I hope these recipes have inspired you to try something new or branch out on your everyday meals!
Next up I've got a Christmas-themed cake! 

Only 20 days until Christmas! 

H x 



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