Vegan Shepherds Pie With SaucyBitch Hot Stuff

A hot and spicy vegan meal with porcini mushrooms, leeks, carrots, butternut squash and SaucyBitch Hot Stuff hot sauce, topped with crispy potatoes - it's low calorie, low fat and perfect for a Veganuary meal.


2kg floury potatoes, such as Maris Piper or King Edward
50ml vegetable oil
30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)
2 large leeks, chopped
2 small onions, chopped
4 medium carrots (about 300g), cut into small cubes
1 vegetable stock cube (make sure it's vegan - we used Kallo)
3 garlic cloves, crushed
2 tbsp tomato purée
2 tsp smoked paprika
1-2 tsp SaucyBitch Hot Stuff (you can add more, depending how hot you like it)
1 small butternut squash, peeled and cut into small cubes
½ small pack marjoram or oregano, leaves picked and roughly chopped
½ small pack thyme, leaves picked
½ small pack sage, roughly chopped
4 celery sticks, chopped
400g can chickpeas
300g frozen peas
300g frozen spinach
20ml olive oil
Small pack flat-leaf parsley, chopped
SaucyBitch Hot Stuff, to serve


Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.

Meanwhile, heat the vegetable oil in a large heavy-based saute pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.

Add the garlic, tomato purée, SaucyBitch Hot Stuff, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.

Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.

Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.

Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins.

Serve with a side of SaucyBitch Hot Stuff as an alternative to Ketchup 

Click here to purchase your SaucyBitch Hot Stuff


Tomato & Spinach Pancakes With SaucyBitch Special Edition Black Coffee

You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and spinach topping - give it the perfect brunch kick with SaucyBitch Special Edition Black Coffee hot sauce.


140g white self-raising flour
1 tsp soya flour
400ml soya milk
Vegetable oil, for frying

For the topping

2 tbsp vegetable oil
250g spinach
250g cherry tomatoes, halved
2 tbsp soya cream or soya milk
Large handful pine nuts
SaucyBitch Special Edition Black Coffee
Snipped chives, to serve


Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.

Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown.

Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.

For the topping, heat the oil in a frying pan. Cook the spinach until soft, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined.

Divide the pancakes between 2 plates, then spoon over the tomatoes and spinach. Scatter with chives and basil.

Lastly, drizzle with SaucyBitch Special Edition Black Coffee.

Click here to purchase your SaucyBitch Special Edition Black Coffee

Shiitake Burger With Sriracha Sweet Heat Mayo

Don’t be daunted by the long ingredient list or the prep time for this vegan burger; it’s actually a super simple process and the results are delicious – this recipe uses added chunky shiitake mushrooms to replicate the texture of mince and SaucyBitch Sweet Heat hot sauce for its spicy sriracha mayo.


Sriracha Sweet Heat Mayo

tbsp vegan mayonnaise
3 tbsp SaucyBitch Sweet Heat
3 tbsp vegan kimchi
1 spring onion, finely chopped


50g dried shiitake mushrooms, rehydrated in boiling water for 30 minutes, then drained really well (reserve the water)
1 small red onion, roughly chopped
1 large garlic clove
2 tsp dark soy sauce
1 tsp Marmite
2 tsp brown rice miso paste
50g cooked beetroot
7 tbsp shiitake soaking water
50g vital wheat gluten
50g gram flour
½ tsp smoked paprika
¼ tsp ground cumin
½ tsp dried tarragon
1 tsp sea salt

To serve

5 vegan burger buns, halved and toasted
5 lettuce leaves
5 tomato slices
5 vegan cheese slices

Put the mayo, SaucyBitch Sweet Heat and kimchi in a food processor and blitz until smooth. Stir in the chopped spring onion.

To make the burgers, put the mushrooms, onion, garlic, soy, Marmite, miso, beetroot and shiitake soaking water into a food processor and pulse until the consistency of a very chunky tapenade.

In a large bowl, measure out the remaining burger ingredients. Add the mushroom mixture to the dry ingredients and combine together until it forms a very loose dough. Knead and turn in the bowl for 5 minutes. The dough should remain pretty wet.

Half fill a medium pan with just-boiled water and put a bamboo steamer on top. Alternatively, use an electric steamer. Divide the dough into 5 equal balls and then flatten them into patties. Doing your best to keep their disc shapes, wrap each patty in a layer of baking paper and then a layer of foil. Put in the steamer and cook for 1 hour.

Once steamed, rub with a little oil and put on a BBQ over white-hot coals or in a hot griddle pan. Flip after a few minutes, then serve in a toasted bun with a good dollop of spicy mayo, the lettuce, tomato and a slice of vegan cheese.

Click here to purchase your SaucyBitch Sweet Heat 


Vegan Mac 'n' Cheese With SaucyBitch Hot Stuff

Update the ultimate comfort dish, macaroni cheese, but with a saucy kick. The recipe is quick and easy to make, and brought bang up to date with the addition of SaucyBitch Hot Stuff.


160g raw cashews
200g carrots, peeled and cut into 1cm cubes
700g potatoes, peeled and cut into 1cm cubes
90ml olive oil 
40g nutritional yeast
1 lemon, juice only
4 garlic cloves, peeled and roughly chopped
1 tbsp Dijon mustard
1-2 tsp SaucyBitch Hot Stuff (you can add more, depending how hot you like it)
1 tbsp white wine vinegar
1 tsp cayenne pepper
400g macaroni
3 tbsp panko breadcrumbs
Spring onions, finely chopped, to serve

The night before, soak the cashew nuts in water and leave overnight.

Heat the oven to 180C/160C fan/gas 4. Steam the carrots and potatoes together for 5 mins, until completely softened. Transfer to a food processor. Drain the cashews and add these with 60ml of the oil, then blitz to break down the nuts. 

Tip in the other ingredients including the SaucyBitch Hot Stuff – apart from the macaroni, breadcrumbs and the remaining oil – then blitz again until the mixture is smooth and season well. Add a splash of water and just a drizzle of olive oil if it looks too stiff, then set aside.

Cook the macaroni in a large pan of salted water for 1 min less than packet instructions, drain then stir through the sauce. Transfer the mix to an ovenproof dish, stir the breadcrumbs with the remaining oil and some seasoning.

Scatter over the top of the macaroni and bake for 20-25 mins until piping hot and crisp. Garnish with spring onions and serve. 

Click here to purchase your SaucyBitch Hot Stuff 


The MBLT Vegan Sandwich With SaucyBitch Sweet Heat Sriracha Mayo

Check out this impressive vegan sandwich recipe. This MBLT makes a super easy vegan alternative to the British BLT sandwich using shiitake mushroom 'bacon'. Plus, it's low in calories and uses SaucyBitch Sweet Heat sriracha sauce, too.


1 small baguette, sliced open
6 cherry tomatoes, halved
A few small leaves of lettuce, roughly shredded

Vegan Mushroom 'Bacon' 

4 flat mushrooms, cut into ½ cm slices
1 tbsp vegetable oil
2 tbsp maple syrup
2 tsp smoked paprika
1 tsp garlic granules

Vegan Sriracha Mayo

200g silken tofu
2 tsp SaucyBitch Sweet Heat (you can add more if you like, depending on how hot you like it) 
1 tbsp white wine vinegar


Heat the oven to 190C/fan 170C and line two baking trays with baking paper. Lay out all the mushroom slices, brush with oil and season. Mix the maple syrup, paprika and garlic granules.

Bake the mushrooms for 15-20 minutes or until golden on the bottom, then carefully turn all of the slices over, brush with the maple syrup mix and cook for 5-10 minutes more or until dark brown and crisp, but still with a little bend.

To make the vegan mayo, put the ingredients, including the SaucyBitch Sweet Heat, in the bowl of a small food processor with some seasoning and whizz until really smooth.

Assemble the MBLTs by spreading the mayo inside the baguette and layer up with the tomatoes, lettuce and mushroom ‘bacon’. Cut into 2 and serve.

Click here to purchase your SaucyBitch Sweet Heat


Easy Spicy Rice With SaucyBitch Mellow Yellow

This simple rice dish is perfect for a speedy January dinner – it needs practically no preparation and uses SaucyBitch Mellow Yellow to give it a flavoursome Veganuary kick.


1 tbsp sunflower oil 
2 garlic cloves, crushed
2 tbsp SaucyBitch Mellow Yellow
250g basmati rice, rinsed
450ml vegetable stock
400g can chickpeas, drained and rinsed
Handful of raisins
175g frozen leaf spinach, thawed
Handful of cashew nuts
natural yogurt to serve, optional
2 Carrots, finely sliced
Jalapeno pepper, sliced
Red pepper , sliced
Coriander, chopped, to garnish

Heat the oil in a large nonstick pan that has a lid, then fry the garlic and SaucyBitch Mellow Yellow sauce over a medium heat for 1 minute, until it smells toasty.

Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.

Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.

Click here to purchase your SaucyBitch Mellow Yellow


Vegan Burritos with SaucyBitch Smokin’ Hot

Fill these vegan burritos with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch or dinner. Add SaucyBitch Smokin’ Hot for the perfect taste of summer in January.


4 large or 8 small tortilla wraps
2 large handfuls spinach leaves, shredded
1 avocado, thinly sliced
SaucyBitch Smokin Hot sauce, to serve

For the chipotle black beans

1 tbsp oil
1 garlic clove, crushed
1 tbsp SaucyBitch Smokin’ Hot (you can add more, depending how hot you like it)
400g can chopped tomatoes or roasted baby tomatoes
400g black beans, drained
1 bunch coriander, chopped

For the lime and red onion rice

250g wholegrain rice, cooked and drained
1 lime, juiced
½ red onion, very finely chopped
50g hazelnuts, roughly chopped

To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the SaucyBitch Smokin’ Hot.

Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.

If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.

Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a drizzle of SaucyBitch Smokin' Hot. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil and cut in half. 

Click here to purchase your SaucyBitch Smokin' Hot


Vegan Chilli with SaucyBitch Triple XXX

This vegan chilli is full of healthy vegetables and is bursting with flavour. Add our SaucyBitch Triple XXX hot sauce to give it a kick for January. Serve with rice or jacket potatoes.


3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium sized chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion
2 carrots, sliced
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp SaucyBitch Triple XXX (you can add more, depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans
Lime wedges, guacamole, coriander and rice to serve


Heat oven to 200C/180C fan/gas 6. Put the sweet potato chunks in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery.

Cook for 8-10 mins, stirring occasionally until soft then crush in the garlic and cook for 1 min more.

Add the SaucyBitch Triple XXX, the remaining dried spices and tomato puree. Give everything a good mix and cook for 1 min more.

Add the red pepper, chopped tomatoes and 200ml of water. Bring the chilli to a boil then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato.

Season to taste then serve with lime wedges, guacamole, rice, coriander and a side of SaucyBitch Triple XXX. Make ahead and freeze for up to 3 months.

 Click here to purchase your SaucyBitch Triple XXX

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