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The Veggie Plot is a relatively new concept to hit the marketplace by founder, Anna Spencer, a passionate gardener, foodie and creative thinker. Anna developed the idea of a yogurt with a difference.

The Veggie Plot Savoury Yogurts is a Premium Product with a Greek Yogurt Base and benefits from having No Added Sugar. It comes in 150g Tubs and is easy for Cooking with, as Dips, Accompaniments or is Ready to Eat as a healthy yogurt, making it a versatile friend for the foodie.

“Vegetable yogurt will become the trendy new food of choice next year, replacing traditional sweet flavours in the fridges of fashion-conscious shoppers,” Waitrose has predicted. “Varieties such as carrot, beetroot and sweet potato have proved an unexpected hit in the US and will soon be making a mark in Britain.”

“Today, people are more likely to perceive healthy food as tasty and tasty food as healthy” Natalie Mitchell, head of brand development, Waitrose


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In the garden

Discover our flavours, what our products contain and all the nutritional information...y'see, we've thought of everything!

Avocado and Lime Juice

Tasty, comforting and creamy tasting avocado brings a touch of the luxurious to healthy eating. It is subtle yet complex.The smooth texture of avocado blends beautifully with rich greek yogurt to create an occasion at any time.

INGREDIENTS
Natural Greek Yogurt, Avocado, Lime Juice

NUTRITION INFORMATION
Typical Values per 100g, Energy 382 kJ (91 kcal), Fat 4.9g (of which saturates 1.3g), Carbohydrate 3.3g (of which sugars 1.2g), Fibre 1.4g, Protein 7.8g, Salt <0.1g

Beetroot and Cumin

A beautiful vibrant vision in purple. Our Beetroot savoury yogurt has a sweet earthy caramel taste that is quite amazing.

INGREDIENTS
Natural Greek Yogurt, Beetroot, Cumin Seeds, Dill

NUTRITION INFORMATION
Typical Values per 100g, Energy 245 kJ (58 kcal), Fat 0.5g (of which saturates 0.1g), Carbohydrate 3.8g (of which sugars 2.4g), Fibre 3.7g, Protein 7.8g, Salt 0.2g

Cucumber and Dill

Cucumber is the taste of Spring and Summer with it's light,fresh, cleansing and re-invigorating effects and we added a slight bite of Dill to awaken your senses. Few calories and low sugar mean The Veggie Plot's Cucumber & Dill savoury yogurt can be eaten all day!

INGREDIENTS
Natural Greek Yogurt, Cucumber, Dill, Salt.

NUTRITION INFORMATION
Typical Values per 100g, Energy 244 kJ (58 kcal), Fat 0.5g (of which saturates 0.2g), Carbohydrate 3.5g (of which sugars 1.7g), Fibre 1.3g, Protein 9.2g, Salt 0.1g

Mediterranean Roast Vegetables

Our Mediterranean Roast Vegetable savoury yogurt captures the clean and robust flavour of the Mediterranean packing a punch to elevate any recipe to new heights.

INGREDIENTS
Natural Greek Yogurt, Mixed Peppers, Onions, Courgette, Garlic, Mixed Herbs

NUTRITION INFORMATION
Typical Values per 100g, Energy 235 kJ (56 kcal), Fat 0.5g (of which saturates <0.1g), Carbohydrate 4.5g (of which sugars 2.0g), Fibre 3.6g, Protein 6.6g, Salt <0.1g

Red Pepper with Zing

Go for the zing of our Red Pepper flavour. The rich yet fresh smokey sweetness of the roasted Peppers combine beautifully with the creaminess of greek yogurt to create a depth of flavour beyond compare. 

INGREDIENTS
Natural Greek Yogurt, Red Peppers, Tomatoes, Garlic, Salt

NUTRITION INFORMATION
Typical Values per 100g, Energy 214 kJ (51kcal), Fat 0.3g (of which saturates 0.1g), Carbohydrate 2.9g (of which sugars 1.5g), Fibre 3.7g, Protein 7.3g, Salt <0.1g

 

In the kitchen

Now you know what we can offer you, find out how you can use our speciality savoury yogurts to create masterpieces in the kitchen. We'd love to hear from you if you have any culinary masterpieces that you'd like to share where you've used Veggie Plot Savoury Yogurts.

Avocado & Spicy Bean Tostados
Ingredients

4 tortillas
1 can of refried beans
1 can of kidney beans drained and rinsed
1 large pinch of cayenne pepper
2 handfuls of cherry tomatoes, quartered
1 handful cheddar cheese, grated
1 green chilli, thinly sliced
1 Tub of The Veggie Plot savoury yogurt Avocado & Lime Juice
1 handful of Coriander leaves, to serve

Method

1. Heat grill to medium

2. Grill tortillas for 2 mins on a baking sheet
In a bowl, mix together refried beans, kidney beans, cayenne pepper and cherry tomatoes

3. Divide mix between tortillas

4. Top each tortillas with a spoonful of The Veggie Plot savoury yogurt Avocado & Lime juice
 



5. Scatter cheese and chilli over and grill again until cheese has melted

6. Top with coriander leaves to serve

White Fish, beet and potato traybake
Ingredients

4 potatoes, sliced
1 tbsp olive oil
2 tsp fennel seeds, crushed lightly
seasoning
1 Tub The Veggie Plot savoury yogurt Beetroot & Cumin
4 pieces white fish
zest of half a lemon
1 small handful basil, chopped

Method

1. Heat oven to 200C/180C fan/ gas 6

2. Put the potatoes in a large baking tray and toss with olive oil and fennel seeds

3. Season and arrange into a single layer, bake for 20 mins or so until softened and starting to crisp

4. Turn the potatoes, season again and dollop The Veggie Plot savoury yogurt Beetroot & Cumin over all.



5. Place the white fish on top, season, rub with a little of the spare oil in the tray and sprinkle with lemon zest

6. Return to the oven for a further 10 - 15 mins

7. Scatter the basil leaves over to serve.

Red Pepper Marinaded 
Roasted Chicken
Ingredients

1 Tub The Veggie Plot savoury yogurt Red Pepper with Zing
2 tsp ground coriander
chicken pieces or a whole chicken
15 shallots, peeled but left whole
6 carrots, peeled and diced
olive oil
seasoning
1 log of goats cheese
1 cup chicken stock
1 tbsp flour

Method

1. In a bowl mix The Veggie Plot savoury yogurt with Zing with ground coriander

2. Loosen skin on chicken and rub all over with yogurt mix, over and under the skin and in cavity too

3. Refrigerate for at least 1 hour, preferably overnight

4. Heat the oven to 200C/ 180C fan/ gas 6

5. Place the shallots, carrots in a baking tray and drizzle over with olive oil and season well.

6. Place chicken on top, use a rack if you prefer

7. Roast for 1 1/2 to 2 hours, basting occasionally with pan juices until veg is tender



8. over the chicken and set aside

9.  Drain off the pan juices

10. ut half of the cooked veg into a processor with the goats cheese and pulse to a puree

11. Place in a large pan and add pan juices (remove fat first), chicken stock and flour and whisk until smooth.

12. Bring to the boil and reduce to a gentle simmer until thickened

13. Strain the sauce if you prefer

14. Serve carved chicken with remaining veg and sauce over

Courgette Fritters 
with yogurt sauce
Ingredients

Fritters
Courgettes
1 red onion, chopped
1 garlic clove, chopped
olive oil
feta cheese, crumbled
1 egg, beaten
seasoning
1 cup flour plus flour for dredging
olive oil for shallow frying

Sauce
1 Tub The Veggie Plot savoury yogurt Mediterranean Roast Vegetable
1 handful fresh parsley, roughly chopped
1 tbsp lemon juice
seasoning
(2 tbsp water may be needed for thinning)

Method: Sauce

1. For the sauce combine all ingredients in a processor and mix gently

2. Season and add some water if you prefer a thinner sauce

This sauce can be made in advance



Method: Fritters

1. Grate the courgette and salt lightly in a colander
set aside for 45 minutes then squeeze to remove excess water

2. Soften the red onion and garlic and add to all other ingredients and mix well

3. Season to taste, although bear in mind the feta cheese is quite salty. This mixture should be soft and sticky

4. Take a tbsp of this mixture, form into a patty, dredge in flour

5. Shallow fry carefully in hot oil til golden brown and crisping at the edges.

6. Drain cooked fritters on paper towel before serving with dipping sauce

Salmon, Cucumber and Carrot Salad
Ingredients

Sauce
1 Tub The Veggie Plot savoury yogurt Cucumber & Dill
1 garlic clove, grated
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
seasoning

Carrot Salad
1/2 tsp cumin seeds
1/4 tsp turmeric
large carrot, grated
1 1/2 tbsp coriander , chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
seasoning

Salmon
salmon fillets
seasoning
1 tbsp veg oil

Method: Sauce & Salad

Sauce
1. Combine all in a bowl and chill

Carrot Salad
1. Toast the cumin seeds dry for 1 minute until fragrant

2. Add turmeric for last 20 seconds

3. Combine with carrot, coriander, olive oil and lemon juice

4. Toss and season to taste





Method: Salmon

Salmon

1. Season the salmon fillets

2. Heat oil in a pan and cook salmon skin side down undisturbed

3. Once skin is browned turn gently and cook until salmon is opaque

 

Want to know more?

If you want to know more about our amazing savoury yogurts that you haven't already learnt from our website, please feel free to contact us the following ways...

The Veggie Plot  |  Savoury Yogurts for Foodies
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Contact Us
anna@theveggieplot.co.uk
07425 928968