Ben HaywardJanuary 15th

Whether it's for environmental, health or animal welfare reasons, more and more people are cutting down their meat intake and moving towards a plant-based diet.

Going completely vegan can be a bit daunting to start off with - but thanks to the Co-op's new completely plant-based GRO range, there are now a whole host of delicious alternatives to some of your favourite meaty products - but without the animal!

Whether you're in the mood for a 'dirty burger', a classic chilli or a warming winter sausage casserole, the Co-op's GRO range is bound to have just what you're in the mood for..

GRO Beet Burgers With Fresh Asian-Inspired Salad


Who doesn't enjoy a tasty burger? And this is one of the tastiest of all the burgers. Showcasing the Co-op's GRO Beet Burgers, spice up your dinner with this Asian-inspired salad that's just bursting with sweet, salty, spicy and zesty flavours and serve it all up on a crispy bun...

Ingredients (Serves 2)

  • 1 x pack Co-op's GRO Beet Burgers

  • 1 x Carrot (diced into thin sticks)

  • 1/2 Red cabbage (finely sliced)

  • Bean sprouts (couple of handfuls)

  • Handful Coriander (finely chopped)

  • 1 x Handul Mint (finely chopped)

  • 2 x tbsp Soy Sauce

  • 1 x tbsp Rice Vinegar

  • 1 x tbsp Sugar

  • Sriracha (to taste)

  • Juice of 1 Lime

  • 1 x tbsp Vegetable Oil

  • 2 x Vegan Brioche Buns


  1. Cook the burgers according to the instructions on the packet (we did ours in a frying pan and then finished them off in the oven).

  2. While the burgers are cooking, put the carrot, cabbage and bean sprouts into a large bowl then add the soy sauce, rice vinegar, sriracha, lime juice, veg oil & sugar and give it all a good mix to make sure everything is nicely coated.

  3. Add the chopped coriander and mint and stir through.

  4. Toast the burger buns (maybe add a little more sriracha) and then build your burger!

  5. Munch it!

Spicy GRO Meat Ball & Sweet Potato Tray Bake


An absolute one tray wonder. From the Co-op's delicious GRO meat-free Mighty Meat Balls, to the crispy sweet potato, rich roast onions and hot kick of chilli, this really is a delight from the first mouthful to the last - and it couldn't be easier!

Ingredients (Serves 4)

  • 1 x pack Co-op GRO Mighty Meat Balls

  • 1 x large Sweet Potato (cut into wedges)

  • 4 x Vine Tomatoes (cut into quarters)

  • 2 x Red Onions (cut into quarters - leave the root intact!)

  • 4 x Garlic Cloves (leave the skin on, crush with back of knife)

  • Fresh Thyme (few sprigs)

  • 1 x tbsp Chilli Flakes 

  • 1 x tbsp Oregano

  • Salt & Pepper (to taste)

  • 3 x tbsp Vegetable Oil

  • 1 x red chilli (thinly sliced)

  • Basil leaves


  1. Pre-heat oven to 200°C.

  2. In a large roasting tray, place the sweet potato, tomatoes, onions, garlic & thyme.

  3. Dot the meat balls between all the other ingredients, then sprinkle over the chilli flakes, oregano, salt & pepper.

  4. Drizzle over the oil, give everything a good shake to get it evenly coated in the oil and spices and put in the hot oven.

  5. After 20 mins take the tray out, give everything a good stir then put back in for another 20-30 mins.

  6. Remove from the oven when everything is golden and the sweet potato has started to crisp around the edges.

  7. Scatter over the sliced fresh chilli and basil leaves and serve it up!

Ultimate Vegan Chilli 'Sin' Carne with GRO Tender Mince


Everyone needs a good chilli recipe in their repertoire, and with the Co-op's GRO Tender Mince, this vegan version will have your meat-eating friends staring in disbelief when they realise they've just eaten a completely plant-based meal...

Ingredients (Serves 4)

  • 1 x pack Co-op GRO Tender Mince

  • 4 x tbsp Vegetable Oil

  • 2 x Red Onion (sliced)

  • 3 x Garlic Cloves (finely chopped0

  • 2 x Red Chilli (finely chopped)

  • 1 x Red Pepper (sliced)

  • 150g Mushrooms (sliced)

  • 1 x tbsp each - Salt, Black Pepper, Oregano, Smoked Paprika, Cumin, Chilli Flakes

  • 1 x tsp each - Cinnamon, Cocoa Powder & Sugar

  • 175ml Red Wine

  • 2 x tbsp Tomato Puree

  • 1 x 400g Tin Chopped Tomatoes

  • 400g Water (just fill up your empty tomato tin)

  • 1 x 400g Tin Kidney Beans (drained & rinsed)

  • Handful Coriander (finely chopped)

  • 2 x Spring Onions (finely sliced)


  1. Heat half the veg oil in a large pan, add the whole pack of GRO Tender Mince and fry over a medium/high heat until nicely browned (about 5 mins). Remove from the heat and set aside in a bowl.

  2. Put the same pan back on the stove, add the onion and cook over a medium heat for a few minutes until soft.

  3. Add the garlic and chilli and cook for a couple of minutes, then add the mushrooms and peppers and cook for a few more minutes until everything starts to soften and turn golden.

  4. Throw in the spices, salt & pepper, cocoa powder and sugar, stir well to coat everything and allow to cook for about a minute.

  5. Pour in the red wine and allow to reduce by about half, then stir in the tomato puree and cook for about a minute.

  6. Pour in the tin of chopped tomatoes followed by the water, give everything a good stir, then add in the kidney beans and the cooked mince and leave bubbling away on the stove until the chilli is nice and thick and glossy!

  7. Serve however you like (with rice, quinoa, nachos), sprinkle over the chopped corainder and spring onion and enjoy!

GRO Vegan Sizzlin' Sausage & Bean Casserole


Incredibly easy - and the perfect partner to those long winter evenings - this easy Sausage Casserole showcases the Co-op's delcious new GRO Sizzlin' Sausages with plenty of beans to make sure you're getting your protein!

Ingredients (Serves 4)

  • 1 x pack Co-op GRO Sizzlin' Sausages

  • 4 x tbsp Vegetable Oil 

  • 1 x White Onion (finely chopped)

  • 2 x Garlic Cloves (finely chopped)

  • 150g Mushrooms (sliced)

  • 1 x Red Pepper (sliced) or mix it up with some yellow pepper too!

  • 1 x tbsp Smoked Paprika

  • 1 x tbsp Oregano

  • Few Thyme Sprigs

  • 1 x Jar Co Op Onion & Garlic Passata

  • 200ml Vegetable Stock

  • 2 x 400g Tins Beans (drained and rinsed)

  • Handful Fresh Parsley (finely chopped)

  • Salt & Pepper to taste


  1. First up, stick the whole pack of GRO Sizzlin' Sausages on a baking tray and pop in the oven for (30mins at 200°C).

  2. Heat the oil in a large pan or casserole dish, add the onion and cook over a medium heat for a few minutes until soft.

  3. Add the garlic, thyme, mushrooms and peppers and cook for a few more minutes until everything starts to soften and turn slightly golden, then throw in the paprika & oregano and cook for one more minute.

  4. Stir in the passata and vegetable stock, then add the beans.

  5. Take the sausages out of the oven - they should be crispy and golden. Slice them into thirds and add to the pot!

  6. Leave on a medium/low heat for the sauce to reduce and thicken (about 5-10 mins) then sprinkle over the chopped parsley, serve in bowls and dig in!

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