Tag: meatless

Categories
Lunch & Dinner

Mushroom Sliders

Need a new idea for your lunch/dinner menu?? Follow along with our new recipe and make these delicious mini mushroom sliders.

Hi Everyone,

In this post, I am going to show you a great recipe for mushroom sliders. It serves 3 people and takes about 35 minutes to prepare.

INGREDIENTS:
The ingredients that are needed are as follow:
– 400g of mushrooms (we used champignons)
– 2,5 tsp of salt
– 1/2 can of jackfruit
– 2-3 cloves of garlic (finely cut)
– a bunch of chives (finely cut)
– 3 tbsp of nutritional yeast
– 1 tsp of chili flakes
– 1/2 tbsp of paprika powder
– 1,5 tsp of pepper
– 4 tbsp of pea protein
– 1 tbsp of corn starch + 3 tbsp of water
– 1/2 cup of oats

PREPARATION:
Start off by chopping all the mushrooms fine and placing them into a bowl with 2,5 tsp of salt. Let it rest for 15-20 minutes and then go ahead and squeeze as much water as possible out of it.

Now get half of the content of a can of jackfruit – clean all pits and hard bits out of it – also squeeze the excess water out of it. Add the jackfruit to the bowl of mushrooms.

Add all the rest of the ingredients from the list to the bowl (besides corn starch & oats) and mix well together – then add the corn starch with water & oats to the batch and mix once more.

You can now form a little mushroom slider out of the mix!

Cook on sunflower oil for about 3 minutes.

Ready to serve it, enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Vegan Mince – 3 Layered Pie

Today we are doing a nice 3 layer vegan oven-baked dish that consists of a soy mince and veg layer, followed by some ‘cheesiness’ (who doesn’t like that?! 🙂 and finished off with mash potato. Not to forget a sprinkle of breadcrumbs that will create a crunchy crust.#

INGREDIENTS:
– 1 zucchini
– 1/2 eggplant
– 2 medium carrots
– 1 sweet pepper
– 1 leek
– vegan butter
– vegan cheese
– 1 tbsp brown sugar (or just use regular)
– 3 tsp salt
– 2 tsp pepper
– 1 tsp chili flakes (or as spicy as you like it 🙂
– 2 tsp mixed herbs
– 1/3 cup breadcrumbs
– 50g red lentils
– 50g soya mince
– 1 cup passata

PREPARATION:

To start off, did you wash your hands?!? 🙂
Begin with washing your lentils and put them in a pot of cold water with some salt and start cooking them (this will take about 15 minutes).
The next step is to chop your vegetables into small cubes, once that is done, it will probably be time to rinse of those cooked lentils under some cold water.
Afterward, start prepping your sauce by adding your ingredients (salt, pepper, chili, sugar, and herbs) into the passata and mix it all together (for some more flavor, you can always add some olive oil).
Now, preheat your pan and start frying the vegetables (put some salt to take out the water more easily out of them), meanwhile wash of the soya mince. You will also have enough time to cut your leek into rings, once cut, separate them so you can wash it more easily.
It’s time to get back to your veg and add the sauce and a cup of water – cook for about 5 minutes. Afterward, add your lentils and soya mince to the pan and stir it all together. In a few minutes it will all thicken up, but if it is still not up to your satisfaction, add 2 tbsp of milled chia seeds that will for sure do the job!
Before taking it off the stove add the leek and mix it once more.
Now, preheat your oven on a 180°C (360°F) on the FAN option.
At last, take a baking tray and start putting your mince as the first layer, followed by cheese and then mash potato. On the mashed potatoes spread some butter and then sprinkle the bread crumbs on top.
After 15 minutes of baking, it’s time for why we are all here – to serve it and enjoy (or just straight out of the tray, that’s all up to you 😉

Enjoy!!

Vito

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Vegan Sausages

Did you know that sausages can be made vegan, and extremely delicious at the same time? Well, they can! Check out my recipe today!

Today I am going to make yummy vegan sausages!

INGREDIENTS:
– 200g of sweet potatoes (peeled)
– 1 can of red kidney beans
– 40g of green lentils
– 40g of mixed quinoa (cook both for 10 min once up to boiling)
– 2 tsp of salt
– 2 tsp of pepper
– 1,5 tsp of dried paprika
– 1,5 tsp of garlic powder
– 1,5 tsp of onion powder
– 2,5 tbsp of nutritional yeast
– 2 tbsp of tomato paste
– 150g of vital gluten flour

PREPARATION:

To start off, cook the sweet potatoes (they will need about 8-10 min once the water is boiling), and also cook the lentils and quinoa (for 10 minutes once the water is boiling).
Place the beans into your blender with about half of the liquid out of the can together with the sweet potato and blend it well!
Once done, place the mixture into a bowl and add all the rest of the ingredients besides vital gluten flour and mix it well
Now you can add the flour and kneed it until it nicely incorporates.

The next step is to wrap them tightly into some cling film – you will see this step best in the video itself!

Leave them in the fridge for at least 1 hour, then you can unwrap them and put them into a preheated oven on 140 – 160C for about 20-25 minutes (turn them over after 10 minutes)

To get and extra crispy skin, you can dissolve some sodium alginate in water with a bit of sugar and dip the sausages in it before cooking.

Enjoy!

For a video tutorial, check the link below: