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future farm 🇬🇧 plant-based

@futurefarm_uk

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Welcome to the future.
Bringing the tastiest, juiciest and most mouth-watering plant-based burgers, meatballs, mince and sausage to the UK since 2020.

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When you find out Future Farm is giving out free samples today around Old Street, Liverpool Street and Moorgate today from 5-6pm 👀 taken in London, United Kingdom by @futurefarm_uk

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4 years ago

Do you ever feel thankful for some food creations? To whoever dreamt these simple yet effective ideas up, we are indebted to you. Today, we are feeling particularly thankful for the humble hot dog. A no-frills, delicious and easy recipe that only aims to please. You can, of course, add some frills should you wish to. But the versatility of this dish just doesn’t get enough air time. So here’s to the hot dog (Obviously with Future Sausage) by @futurefarm_uk

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4 years ago

By now, you probably know that we sell the most delicious plant-based meat in the game which is mainly what you want from food like this. To have a seamless transition between meat and plant-based meat is very important to us as we want you to eat what you love but without any animals. From curry's to pie's to salads our products can lend their hand to any dish and provide you with the same joy as regular meat can. It actually may provide you with more joy in knowing that the planet is benefitting from your decision 🌎

What's bringing us the most joy about this particular photograph is the little olive oil decanter. It's the small things. by @futurefarm_uk

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4 years ago

Taco's are truly magical. Not only are they ridiculously simple to make, with few ingredients, but they then provide a carnival of flavour in your mouth. Fancy taking a ride to this carnival? Recipe below:

Makes 8 Tacos
Total time: 25 minutes

Ingredients
1 red onion, thinly sliced
3 limes
1 tablespoon chipotle paste
5 tablespoons vegan mayo
1 tablespoon olive oil
1 x 160 g packet of Future Farm Chick’n
1 tablespoon fajita or taco seasoning
2 green jalapeños, thinly sliced
1/4 red cabbage, shredded
8 small corn tacos
Salt and freshly ground black pepper

Method
In a small bowl, add the thinly sliced red onion and the juice of 1 1/2 limes. Add a big pinch of salt and scrunch it together with your hands for 30 seconds, then cover and set aside to make a quick pickle.
In another small bowl, mix together the chipotle paste, vegan mayo and the juice of 1/2 a lime. Season to taste and set aside.
Add the oil to a frying pan and toss in the Chick’n once shimmering. Add the fajita seasoning, salt, pepper and the zest of 1 lime and cook for 3-4 minutes.
While the chick’n is cooking, slice the jalapenos, shred the cabbage and slice the remaining lime into wedges to serve.
Heat your corn tacos in a dry frying pan for 30 seconds on each side before assembling.
To assemble each taco, spread a bit of the chipotle mayo, followed by shredded red cabbage, spiced chick’n, some quick pickled red onions and a few slices of jalapeño. Garnish each taco with a small lime wedge. by @futurefarm_uk

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4 years ago

Let's talk about mince. Mince really is the perfect ingredient. You can break it up and add to any dish to create a moment of pure comfort. Or if you're feeling adventurous, you can form it into a delicious patty and make your own burger. You can even cook it until it's nice and crispy to add new levels of texture and flavour to your recipe. What's even cooler about Future Mince is that it taste like mince and looks like mince, but is made with 100% plants. So you can do all of these things whilst eating completely meat-free by @futurefarm_uk

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4 years ago

Fun fact about all of our products. We don’t use any Genetically Modified Organisms. You might read this and think ‘meh… why does this matter?’ well, GMO based products actually have a negative impact on the environment. Since they were introduced, the use of toxic herbicides has increased 15 fold. These herbicides can affect our pollinators, our soil and our water systems. So it is ALWAYS worth checking the label when you buy a product or just buy Future Farm and you know you're safe... by @futurefarm_uk

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4 years ago

We are very excited but also very sad as we are going to our last festival of the summer this weekend @weoutherefest.
Excited because it will be an UNREAL weekend of good food, good music and good vibes, and sad because our festival summer tour is all coming to an end.
It has been a wiiiiiild ride and can’t wait to go out with a bang. Come find us near the Rhythm Corner stage for some saucy burgers and hot dogs by @futurefarm_uk

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4 years ago

Future Sausages, Pizza's and Sunday go hand in hand. Now you can make your own with the recipe below. Tag a friend that owes you a meal 🍕 🍕

Ingredients
For the dough
1 kg 00 pizza flour
700 ml water
1 tablespoon extra virgin olive oil
7 g fast action dried yeast
26 g sea salt

For the pizza
1 400 g tin of good quality chopped tomatoes
5 tablespoons coarse semolina
1 x packet of future farm sausages, sliced into rounds
200 g grated vegan mozzarella
1 red onion, thinly sliced
1 green pepper, thinly sliced
2 red chillies, thinly sliced

For the garlic dip
5 tablespoons vegan mayo
1 tablespoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon mixed herbs or herbes de provence

Method
Mix together all the ingredients for the dough and knead in a stand mixer for 5 minutes until smooth. Cover and leave to rise for 2-3 hours until more than doubled in size. Alternatively, rather than kneading, mix all the ingredients together and leave overnight, covered with clingfilm.
Open the tin of tomatoes and add 1 teaspoon of sea salt. Mix well. This is your pasta sauce.
Slice your sausages and vegetables. Set aside.
To make your pizzas, split your dough into 4-5 even balls. Tuck them in under themselves to make a tight ball, then cover and allow to prove for another hour.
Preheat a pizza oven, or your oven to its highest grill setting.
Roll out each ball of pizza dough on a clean surface with a scattering of coarse semolina.Use your hands to push the dough into a large circle, leaving slightly more dough at the edges for a crust.
Top your dough with 2-3 tablespoons of tomato sauce, a large handful of grated mozzarella and the future farm sausage and vegetables.
Cook in your pizza oven for 3-4 minutes, turning regularly. Alternatively, bake in the oven for 10-15 minutes until the cheese has melted, the dough has risen and the edges are golden and blistered.
While the pizzas are cooking, mix together the ingredients for the dipping sauce.
Enjoy immediately. by @futurefarm_uk

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4 years ago

A reminder that you can find us at @boardmastersfestival this weekend at the end of the rainbow/near the Land of Saints stage taken in Newquay, England by @futurefarm_uk

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4 years ago

Footballs not the only thing coming home this summer taken in England by @futurefarm_uk

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4 years ago

when you realise the future isn't flying cars and robots but is just damn good plant-based food by @futurefarm_uk

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4 years ago

NATIONAL BBQ WEEK HOT TIPS.

[ESSENTIAL GEAR]
A heat proof glove, long tongs, reusable skewers and a wire scrubber (use this while it’s still hot to clean down the grates!)
[PREP STATION]
Make sure you’ve got a little table next to your BBQ for your prep, somewhere to put your finished dishes, and a little seasoning tray to keep along side - keep flaky salt, pepper, oil and fresh lemons and limes to brighten things up.
[BASTE]
If you’re cooking something in a glaze or marinade, baste it regularly, but reserve half of the liquid until you’ve almost finished cooking - then give it a last brush over with the sauce to make sure they don’t dry up.
[KNOW YOUR PANS]
A cast iron pan is your best BBQ friend - use it for small veg like cherry tomatoes and green beans so they don’t fall through the grate, or you can use it for saucier dishes - an aubergine parmigiana would be incredible with the smokey BBQ flavour. by @futurefarm_uk

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4 years ago