Nojo is a B-Corp certified company, creating delicious cooking sauces with a sustainable ethos at its heart. Each sauce is packed full of flavour and plant-based ingredients, the six-strong selection allows for a taste-bud tingling, cheek-wiping dinner every day of the week.
From ramen to stir fry, salads, to sandwiches, you can now easily make vegan recipes that taste sensational, simply by adding a healthy splash of NOJO – a saucy sidekick.
Top cooking tips from NOJO’s founder, Simona Deifta:
- Batch cook
- Change flavours easily with NOJO sauces
- Garnish with sesame seeds, spring onion, parsley and pomegranate
- Use colourful vegetables for extra prettiness
Mushrooms with NOJO Sesame sauce
Ingredients
150g mixed mushrooms: oyster mushrooms, button mushrooms, Shimeji mushrooms
NOJO Sesame Sauce
Sesame seeds
Method (Video link here)
150g mixed mushrooms, buttons sliced, shimeji separated, oysters pulled apart
Nojo sesame sauce add to taste
1 tbsp sesame seeds
Bake 40-45 min 200C
Medium hot oven, 20-30 minutes until shrunk, dark and delicious
Garnish with sesame seeds
Aubergine with NOJO White Miso sauce
Ingredients
1 large aubergine
NOJO White Miso Sauce
Sesame seeds, spring onion, chilli
Method
Slice aubergine lengthwise ca 15mm criss cross pattern with knife
Spread a teaspoon of NOJO White Miso sauce
Bake on baking paper 30-40 minutes 200C
Garnish: sesame seeds, spring onion, chilli, and more!
NOJO Yuzu Kale Salad
Ingredients
Curly Kale
NOJO Yuzu Sauce
Pomegranate
Spring Onion
Method
Strip leaves off curly kale, tear them in small piece and finely chop
Drizzle NOJO Yuzu sauce
Massage for 2 minutes
Garnish with pomegranate, spring onion
Tofu with NOJO Teriyaki Sauce (or Orange Poke, Sesame)
Ingredients
400g Tofu block
1 tbsp corn flour
Salt
Pepper
NOJO Teriyaki / Orange or Sesame Sauce
Method
Press tofu and cut into cubes ca 2cm x 2cm
Toss and press in corn flour mixed with salt and pepper
Fry in the sauce of choice NOJO teriyaki, NOJO orange or NOJO sesame
Cabbage Steaks with NOJO Sesame Sauce
Ingredients:
1 large leafy cabbage such as Savoy or January King
NOJO Sesame Sauce
Method:
Preheat your oven to 180oC.
Wash and cut the cabbage in quarters, keeping the outer leaves on.Place cut side up on a paper lined baking tray.
Drizzle generously with NOJO SESAME SAUCE and roast until golden and the outer leaves have charred. Serve as a side dish.
Keep leftovers up to 4 days in the fridge – great chopped up and added to stir fries or salads
NOJO Teriyaki Broccoli
Ingredients
Broccoli (can be tenderstem)
NOJO Teriyaki Sauce
Method
Steam or blanch for about 3 minutes
Drizzle with teriyaki once ready
Optional garnish – spring onion or sesame seeds
Can be served hot and cold