Vegan Fam Flavours Recipes
Saturday May 6th
Lasagna in a pot
Ingredients
30ml olive oil
2 onions, chopped
250gr Portobellini mushrooms, chopped
700ml tomato juice BARESA
300ml water
Salt and pepper to taste
1 tbsp oregano
1 vegetable stock «Σπιτικό» Knorr
2 full tbsp VEMONDO Dairy Free Spread Original
250gr lasagna COMBINO
4-6 VEMONDO Vegan Slices Classic
Instructions
Heat a large pot and pour in the olive oil. Sauté the onions until soften and then add the mushrooms. When they are cooked add the tomato juice and stir well. When it boils, add the water, salt, pepper, oregano and the stock. As soon as it boils again, break the lasagne sheets into smaller pieces and stir well. Once the lasagne are cooked, add the cream cheese and stir until it’s melted. Turn off the heat and add the cheese slices on top. Cover with the lid and let the pot covered until the cheese melt. Serve hot.
Lentils meat-less balls with tzatziki
Ingredients
500gpotatoes
1 kilo cooked small lentils «ΕΠΙΛΟΓΗΣ» and well drained
3 cups Fine Oat Flakes CROWNFIELD
2 cups chopped parsley
3 tsp salt
1 tsp pepper
1 tsp garlic powder
Juice from half of lemon
Seed oil for frying
Instructions
Grate the potatoes on a fine grater and drain well with your hands. Keep the liquid aside for a while and when the starch settles to the bottom carefully remove the liquid and keep only the starch.
In a large bowl, put the grated potatoes, their starch, boiled lentils, oats, parsley, salt, pepper and garlic and mix really well. Add the lemon juice, mix and shape the meatballs.
Fry in hot oil until well browned.
Tzatziki
Ingredients
200ml VEMONDO Bio Soy Drink
1 tsp mustard
1 tbsp apple vinegar
2 tbsp lemon juice
½ tsp salt
½ tsp garlic powder
350ml seed oil
2 tsp peppermint
2 cucumbers, chopped without the seeds
Instructions
Put the milk, mustard, vinegar, lemon juice, salt and garlic in the blender and beat for a while. Put the blender on low speed and slowly add the oil until it thickens like mayonnaise. Transfer the mixture to a bowl and add the mint and cucumbers. Mix lightly.
Sunday May 7th
Artichokes with pea pure
Ingredients
100ml olive oil
2 onions, chopped
1000g frozen peas VEGETERRA
1 vegetable stock «Σπιτικός» Knorr
Salt and pepper to taste
½ tsp garlic powder
Water
Juice from a lemon
750g frozen artichokes VEGETERRA
Zest from a lemon
Instructions
Heat a large pot and pour in 30ml of the olive oil. Sauté the onion until golden brown and add the peas. Stir until peas are soften and then add the stock, salt, pepper and garlic. Cover the peas with water and let them cook well. Gradually transfer the peas to the blender, also gradually add the lemon juice and beat until the mixture is smooth.
In a large pot, heat the remaining olive oil and gradually sauté the artichokes. Leave it for a while in a colander to drain the oil and add salt, pepper, garlic powder and the lemon zest. Mix carefully and serve with the puree.
Bulgur & Quinoa pilaf with mixed veggies
Ingredients
30ml olive oil
2 onions finely chopped
1000g mixed vegetables VEGETERRA
Salt and pepper to taste
½ tsp garlic powder
1 vegetable stock «Σπιτικό» Knorr
6 cups water
3 cups Bulgur & Quinoa LISKO
Instructions
Heat a large pot and pour the olive oil. Sauté the onion until golden brown and add the mixed vegetables. Add the salt, pepper, garlic and stock and stir. Then add the water and when it boils well, put the bulgur & quinoa. Stir until it absorbs all the liquid. Serve with mustard sauce.
Mustard Sauce
Ingredients
1 tbsp mustard
100ml olive oil
Juice from one lemon
1 tablespoon apple vinegar
Salt and pepper to taste
Instructions
In a bowl, mix all the ingredients with a whisk to combine well.
