The great thing about Sosmix is that it is so easy to make.
Simply mix 150g of Sosmix with 250ml of very cold water & allow to stand for 10 mins.
Sosmix is versatile so use your imagination with the ingredients you choose to add. Vegan feta, caramelised onions, herbs, spices, garlic, there’s endless ways to flavour your Sosmix.
Here are just a few recipes for cooking with Sosmix. Please send your Sosmix recipes to our friends at Alternative Stores.
Mix as usual & add some finely chopped spring onions, garlic & herbs to taste.
Simply form into sausage shapes & shallow fry for a few mins.
Great with brown sauce for breakfast.
A quick and easy Kiev recipe which can be made cheesy or garlic.
150g of Sosmix
250ml of cold water
2 slices of bread of your choice
If making garlic kievs you will also need 2 tablespoons of vegan margarine/butter and 2 gloves of fresh garlic.
Chop up or crush the garlic and mix in with the vegan spread. Once this is nicely mixed shape into ice cube shaped lumps and freeze until solid.
If making cheesy kievs you will also need vegan cheese that melts such as Violife grated for pizza.
Mix 150g of sosmix with 250ml of cold water and add in 1 finely chopped onion and mixed herbs as you wish.
Leave the mix to stand for 20 minutes in the fridge. Once your mix is ready use your hands to shape it into balls about the size of a tennis ball.
Using a tablespoon create a well in the centre of the Sosmix ball and insert your frozen garlic shape or melty vegan cheese.
Make sure you push this into the centre of the Sosmix ball and then cover the gap with more Sosmix.
Roll the ball back into shape.
For the breadcrumbs we simply blitz 2 slices of bread in a blender and then roll the Sosmix balls adding the breadcrumbs until nicely covered all over.
To cook in the oven preheat the oven to 200 degrees Celsius. Simply place on a baking tray and cook for around 30 minutes. The Sosmix kievs are ready when golden brown and crispy on the outside. Check the centre with a knife to ensure they are cooked right through.
Vegan Potato Cakes
Boil & mash your potatoes, add a little vegan butter or margarine.
Mix well in equal amounts the Sosmix & mashed potato.
Add salt & pepper to taste along with sweetcorn, peas, herbs & spices.
Make into cake shapes & shallow fry or oven bake until crispy.
Ideal to be made in large batches & then frozen for a quick meal.
Vegan Sausage Rolls – Sosrolls
Ingredients: 500g puff pastry (Jus-Rol is vegan friendly), 200g Sosmix, Soya milk to glaze.
Cut the pastry in half & place onto a floured surface, roll out each half and leave for 15 minutes or so.
Mix the Sosmix as usual & add a little pepper & onion to taste.
After leaving the Sosmix to stand for 10 mins roll in sausage shapes & place on the pastry with room to overlap.
Fold the pastry over firmly & seal.
Cut to size & place onto a baking tray. Glaze with soya milk.
Bake for 15 mins in a pre heated oven of around 220C until nicely brown.
Many people like to add tomato puree or passata to the mix.
Sosmix Stuffing Balls – A Christmas Favourite
Simply mix your Sosmix as normal & then mix your stuffing as directed.
Leave both to stand for 10 mins.
Mix the two together, form into balls & place into the oven for 15 mins until crispy.
Feel free to add grated apple, cranberry etc for a Christmas flavour.
Mock Corned Beef Pie
Boil up some potatoes & mash but leave some chunks.
Add some chives, pepper, a few peas & mix with an equal amount of Sosmix.
Place into your pastry as normal & cook until golden & crispy.
Really nice served with vegan gravy, try Bisto red.
Sosmix, Potato & Stuffing Slice
Mix up your Sosmix as normal adding finely chopped onions. herbs & potato chunks.
Place half of the mix into a glass cooking dish approx 2cm deep.
Mix up your favourite veggie stuffing & place a 2cm layer on top of the first layer of Sosmix.
Place the rest of the Sosmix mix ontop of the first two layers, again about 2cm deep.
Place into a hot oven for approx 25 mins or until crispy on the top.
Really nice served with fresh salad, veg, or chips & gravy.
Sosmix Pie by Nita Fenton
125 grams Sosmix
2 – 3 onions
125 grams sliced mushrooms
1 x 200g pack of sieved tomatoes
125 grams red lentils
About 6 fluid ounces of vegetable stock
1 dessert spoon marmite or Vecon, added to stock
Lemon juice and soured cream/vegan cream [optional]
Pack of short crust pastry
Roll out short crust pastry into two circles and use half of it to line a shallow pie dish, reserving the other to cover the pie.
Fry onions until softened and beginning to colour, add mushrooms and continue frying until softened.
Add tomatoes and stock, then lentils and Sosmix. Add herbs and pepper.
Simmer together very slowly for about 15 or 20 minutes. The mixture should have absorbed all the liquid and be fairly firm.
You can add lemon juice and or soured cream at this point according to taste.
Transfer mixture to pastry lined dish and cover with the reserved pastry circle.
Brush with milk or soya milk and bake in a moderate oven until golden brown.
Serve with green potatoes and green vegetables and vegan gravy.
Sosmix Sausages & Sausage Rolls by Ian Jones
Add garlic, English mustard powder, mixed herbs, sesame seeds and poppy seeds to the Sosmix
Form into sausages and then either fry it and eat it with mash, spinach and onion gravy or make it into sausage rolls by covering the shaped mix in puff pastry and baking in the oven.
Tagilatelle ala carota (yes, it really is called that!) by Abi Smith
1/2 onion, chopped
3 carrots, grated
250g sosmix (made-up weight)
1 tin tomatoes
1/4 pint veg stock
1 bay leaf
1 tsp dried oregano
Cook 350g tagliatelle.
Fry onion, add Sosmix and fry a little more.
Stir in carrots and cook a few minutes.
Add tomatoes, stock, bay leaf and oregano.
Cover and simmer gently about 1/2 hour.
Season & mix with cooked pasta.
Sosmix Sausage Pie by Ellie Farrow
1 500g packet of Jus-Rol pastry (shortcrust or puff) or make your own.
Approx 1/3 of a packet of Sosmix
1-2 onions – finely chopped
1-2 cloves of garlic – crushed
1 table spoon soy sauce
1-2 teaspoons mixed herbs
Dash of black pepper
Additional optional fillings:
I like to add a few chopped mushrooms.
A little cubed boiled potato, swede and/or carrot etc is also good.
Divide the pastry into two – one piece for the pie case and one for the lid.
Mix up the Sosmix with water and the soy sauce and pepper to form a soft sausage mix and leave to stand.
Gently fry the onion and garlic (and mushroom if using) with the mixed herbs until soft.
Add half the onion mix to the sausage mix. And any additional fillings.
Grease the pie tin(s) and roll out the pie case(s).
Place the sausage mix into the pie case(s) and firm down.
Put the rest of the onion mix on top of the sausage.
Roll out the pie lid(s) and place on top of the pie.
Crimp the edges of the pie case and decorate with any left over pastry – I like to make flowers or leaf shapes.
Brush with a little soya milk and bake in the over (gas 7 / 200C) for about half an hour or until golden.
Eat straight away or serve cold – it’s yummy either way 🙂 Enjoy!
Posh SosiRoll by Laura Hadland
400g all purpose flour
3 Tbsp. extra virgin olive oil
Pinch of salt
Lukewarm water as needed
One pack Sosmix made up as per instructions
100g spinach wilted in a pan with seasoning – keep as dry as possible
50g ricotta cheese or vegan alternative cheese
50g lightly chopped, toasted pine nuts
Make up the pastry, put in the fridge to chill while you assemble the filling.
Take the Sosmix and shape into a chunky rectangle about 1″ thick
Roll out the pastry into a wider rectangle that will wrap all the way around the Sosmix.
Along the centre lay out a thick line of the spinach, then thickly spread the ricotta over the top.
Sprinkle the pine nuts on to the ricotta and season.
Put the Sosmix on top and wrap the pastry around the whole lot like a sausage roll.
Turn so the fold is on the bottom, egg wash and put on a baking tray.
Bake for about 30 minutes on 190 C until golden brown.
Serve with new potatoes and green beans or if you’re not feeling so fancy, chips and beans!
More Sosmix recipes coming soon.