Lockdown Lunches from Gosh! Food


Need some inspiration for those Lockdown Lunches? We’ve got you…

We teamed our wonderful plant-based food client Gosh! With top vegan and feel-good food chef Gem’s Wholesome Kitchen to bring some summer inspiration to your plate in this glorious summer weather. Good friend of Action’s and all-round amazing Mum Gem has been a long-standing partner of Gosh! allowing us to transform the products into versatile and delicious elements of stunning seasonal dishes.

Just because we can’t go to restaurants, doesn’t mean we can’t create fine, flavoursome fayre at home. Get creative with your plants, pairing with allergen-free Gosh! products for some seriously healthy and vibrant food for your soul. 

Head over to @gosh_food for more recipe inspiration.

Buddha Bowl using Gosh! Beetroot Burgers with Carrot, Kale & A Hint of Mint

Be transported to the beach in Bali with this vibrant buddha bowl. Loaded with delicious fresh ingredients like Gosh! Beetroot Burgers, curly kale, nutty quinoa and avo to name a few.

Recipe credit: Gemma Ogston of Gem’s Wholesome Kitchen in collaboration with Gosh! Food

Serves 4

Prep time 15 mins

Cook time 15 mins


  • 1 packet of Gosh! Beetroot Burgers

For the Quinoa and Kale

  • 250g of quinoa
  • 1 bunch of kale, ribs removed and chopped into very small bite-sized pieces
  • ½ tsp of salt
  • 2 tbsps. of olive oil, plus more to drizzle
  • Juice of 1 lime

For the Sweet Potato

  • Olive oil
  • 2 medium sweet potatoes, washed and cut into 5mm strips
  • 2 tsps. of ground cumin
  • 1 tsp of smoked paprika
  • 1½ tsps. of salt

For the Dressing

  • 1 avocado
  • Juice of 2 limes
  • Glug of olive oil
  • 1 medium chilli, chopped
  • A handful of fresh coriander

Extra Bits

  • Hummus (Beetroot hummus used here)
  • A handful of sunflower seeds and/or chopped nuts


  1. First, cook the quinoa in a saucepan of water for about 15 minutes, or according to the packet instructions
  2. Warm the Gosh! Beetroot Burgers at 160°C fan for 15 minutes
  3. Meanwhile, warm the olive oil in a large frying pan over a medium heat and add the sweet potato. Stir in the cumin, smoked paprika and salt. Once the pan is sizzling, add 50ml water, cover the pan with a lid and reduce the heat to low. Cook, stirring occasionally, for about 10 minutes until the sweet potato is cooked then set aside to cool
  4. Put the kale in a large bowl. Sprinkle with salt and drizzle with oil. Use your hands to massage the kale for 2–3 minutes. Whisk together the 2 tablespoons of olive oil with the lime juice, drizzle over the kale and toss to coat
  5. For the avocado dressing, blitz the ingredients in a small blender until smooth (or mash the avocado and mix with the other ingredients for a chunkier dressing)
  6. To serve, divide the quinoa and kale between bowls and top with the sweet potato, a Gosh! Beetroot Burger and a good spoonful of the avocado dressing. Sprinkle with nuts and seeds

Veggie Hack

Add a hard-boiled egg for extra protein

Summer Smokey Sunshine Stew

With the summer months fast approaching, Gosh! has the answer to a smokey and vibrant summer stew, guaranteed to get the taste buds tingling

Recipe credit: Gemma Ogston of Gem’s Wholesome Kitchen in collaboration with Gosh! Food

Summer Smokey Sunshine Stew using Gosh! Smokey Sweet Potato Sausages with Red Pepper, Paprika and Lentil

Makes x4 large portions


  • X6 Gosh! Sweet Potato Sausages, cut into 3
  • Glug of olive oil
  • Half of a sweet potato or squash, peeled and chopped
  • 1 onion, peeled and sliced
  • 1 leek, sliced
  • 2 garlic cloves, peeled and chopped
  • 400g of tinned chopped tomatoes
  • ½ teaspoon of smoked paprika or chilli powder
  • 1 tsp of honey/maple syrup
  • 300ml of veggie stock
  • Splash of tamari /soy sauce
  • Handful of spinach
  • 400g of tinned butterbeans, drained and rinsed
  • 2 bay leaves
  • 100g of pitted olives
  • Sea salt and freshly ground black pepper
  • Splash of apple cider vinegar or squeeze of lemon

To serve

  • Bread or cooked quinoa (optional)


  1. Heat a glug of olive oil in a large saucepan over a medium heat
  2. Add the onion and leek and garlic and fry for 2–3 minutes, then add the sweet potato and Gosh! Sweet Potato Sausages and fry for another 2 minutes
  3. Add the tomatoes, olives, bay leaves, honey, stock and tamari. Bring to a simmer and bubble for 5 minutes
  4. Stir through the spinach and beans, then simmer for a further 10 minutes until hot. Stir through the fresh herbs and season with salt and pepper to taste
  5. Serve in bowls with quinoa, mashed veggies or a chunk of crusty bread

Gosh! Swap

Swap the butterbeans for any type of beans you like, such as kidney beans or cannellini beans, or replace with chickpeas or red lentils. You can also add whatever veggies you fancy to this!

Gosh! Teddy Bear Burgers

Bring your childhood bear to life with these Teddy Bear Burgers, made with Gosh! Beetroot Burgers and homemade crusty Teddy Bear bread rolls

A picture containing sitting, table, wooden, piece

Description automatically generated

Recipe credit: Gemma Ogston of Gem’s Wholesome Kitchen in collaboration with Gosh! Food

Gosh! Teddy Bear Burgers using Gosh! Beetroot Burgers with Carrot, Kale & A Hint of Mint

Makes 4 burgers


  • 2 packets of Gosh! Beetroot Burgers
  • 1 large tomato
  • Lettuce
  • Gherkins, sliced
  • 4 slices of cheese (vegan alternative e.g. Violife)
  • Favourite burger sauce

For the Teddy Bear Bread Rolls

  • 350g of strong bread flour
  • 1 tbsp of olive/vegetable oil
  • 3g of quick action yeast (½ a sachet)
  • Pinch of salt
  • 210ml of warm water
  • Milk of choice or beaten egg for a wash

To decorate

  • Seeds (e.g. chia, poppy, sesame)
  • A few currants/raisins for eyes
  • Grated cheese of choice

To serve

  • Homemade chips (optional)
  • Banana smoothie (optional)


  1. Preheat the oven to 220°C (200°C fan)
  2. For the bread rolls, mix everything together in a large bowl until it forms a firm dough. Add a little water if it is too dry or a little flour if it is too sticky
  3. Put the dough on a floured surface and push your hand into it, gather into a ball and repeat. Do this for about 5 minutes
  4. Then separate and shape the dough into 4 teddy bear rolls and then separate each of these into 2 (you will be using 2 bits per bear)
  5. To make the teddy bears, roll one of the 2 pieces into a ball for the bear’s body and put it on a greased baking tray and flatten a little. Then, break the other piece in half. Roll one piece into a sausage shape about 15cm long and the other into a small ball
  6. Using your egg/milk wash and a brush, brush one side of the small ball and stick it on the body to make the head
  7. Then break off a small piece of the sausage shape and stick it on the face and pinch it to make a snout. Cut 2 small pieces for the ears and then 4 bigger ones for the legs. Position them as you like and stick them on the same way. Using a sharp knife score the ends of the legs to make them look like paws with claws
  8. Now cover with a tea towel and leave somewhere warm for about an hour until they double in size
  9. Next decorate them by using currants for eyes and the seeds and cheese on the bear’s body. Use the egg/milk wash first so that the seeds stick
  10. Bake them for about 15-20 minutes until they are golden brown and then leave to cool
  11. While the bears are cooling, turn the oven down to 190°C (170°C fan) and then cook the Gosh! Beetroot Burgers for 20 minutes in the oven
  12. Once they are cooked, very carefully slice the teddy bear bread roll through his belly lengthways so you will still see the bear shape. Add a Gosh! Beetroot Burger, lettuce, slice of tomato, gherkins, slice of cheese and burger sauce
  13. Serve with some homemade chips and a banana smoothie for the perfect teddy bears picnic!

Recommended Posts