In the news today: Google offered to buy Impossible Foods for 300million dollars! I admit this was the first time I heard about Impossible Foods, a company that produces plant based meat and cheese products that imitate the real stuff. $300mil may be hard to say not to, but Impossible Foods have done just that. With Bill Gates and Tony Fadell (Google) as their investors they are not short of funds. The prediction is, Impossible Foods will become a multi billion company.

Why is this story important? It is a proof that the desire for plant based foods is on the increase. This trend is quite evident locally here in Bristol. Several new veggie places have opened recently, more and more restaurants and food establishments offer vegan choices. More of my friends are eager to tell me about them reducing their meat intake. Even if this means having just two veggie meals a week, it is a step in the right direction for their health, for the planet, for the animals.

People who are new to eating vegetarian or vegan tend to reach for the type of product Impossible Foods are producing. I myself don’t always have time to make everything from scratch so there are always Good Life nut burgers lurking in my freezer for a quick midweek meal.

If you are having veggie sausages, burger or indeed vegan cheese sandwich why not try these with my homemade plum ketchup. It is a cross between a chutney, ketchup and Chinese plum sauce (without all the added nasties). Easy and quick to make. I have a real hankering after a vegan sausage sandwich with a bit of vegan mayo and some plum ketchup….


yield about 1 1/2 cups

2 1/2 cups plums, very ripe, halved, stones removed,
1 small red onion
1 tsp fresh ginger, chopped
1 1/2 tsp apple pie spice (or 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp all spice, pinch of nutmeg)
1/2 tsp Kashmiri chilli powder (or another chilli powder)
1/4 tsp crushed chilli flakes (optional)
80 ml water
1/4 tsp salt (or more to taste)
1-2 Tbs jaggery (depending on the sweetness of your plums)
2 Tbs sherry or red wine vinegar


  • Put all your ingredients into a medium size sauce pan, bring to a boil, reduce the heat and simmer for 30 minutes. Taste and adjust sweetness, the amount of jaggery needed depends on the sweetness of your plums.
  • Place into a blender and blend till smooth. Alternatively pass through a fine sieve (this will yield less ketchup).
  • Pour into a clean (preferably sterilised) kilner (mason) jar. Cool and store in the refrigerator for about a week.
  • Serve with roasted tofu or tempeh, nut roasts, veggie sausages or burgers or in a vegan cheese sandwich.