Vegetable Fritters
Ingredients (for 4 persons)
- 150 g of chickpea flour
- Salt
- About 350 ml of lukewarm water
- 2 tablespoons of extra virgin olive oil
- 100 g of pea flakes
- 1 chopped onion
- 1 zucchini
- 1 bell pepper
- Herbs
Preparation
- Rehydrate the pea flakes in lukewarm for 5-10 minutes. Once ready, squeeze them well to remove all the excess water.
- In a bowl, place 150g of chickpea flour and salt to taste.
- Gradually pour in about 350ml of lukewarm water and 2 tablespoons of extra virgin olive oil, and begin to mix until a thick, smooth, and homogeneous batter forms.
- Incorporate 100 g of rehydrated pea flakes, 1 chopped onion, 1 zucchini, and 1 bell pepper cut into thin strips, along with the herbs.
- Mix well (if the batter is too runny, add more flour; if too thick, add more water).
- At this point, you can cook the fritters by frying them in hot oil for 3-4 minutes. You can also bake them in a preheated oven at 180°C (350°F) for about 15 minutes or until golden brown.
Vegan Soy Temaki
Ingredients (for 4 persons)
- 60 g Soy Flakes
- 60 g sushi or basmati rice
- 4 sheets of nori seaweed
- 2 tablespoons of mustard seeds
- 1 avocado
- 1-2 cucumbers
- 1 cm fresh ginger
- Apple cider vinegar/soy sauce
- Teriyaki sauce/wasabi paste
Preparation
- Rehydrate the soy flakes in lukewarm water for 5-10 minutes. Once ready, squeeze them well to remove all the excess water.
- Meanwhile, cook the rice without rinsing it, and add a piece of ginger, salt, and a teaspoon of apple cider vinegar.
- Peel and cut the cucumber and avocado into sticks (about 8-10 cm long).
- Heat a pan with a bit of organic sesame oil, add the mustard seeds, and when they begin to toast, add the soy flakes and sauté for a few minutes.
- Lay the nori sheet on one side, add the cooled rice, soy flakes, two sticks of cucumber and avocado, and season with wasabi paste and a drizzle of soy sauce to taste.
- Roll everything into cones and serve your vegan temaki.
Soy Tacos
Ingredients (for 4 people):
• 100 g soya nuggets
• 700 g tomato sauce
• 400 g beans (canned)
• 8 gluten-free tacos
• 1 red pepper
• 1 large red onion
• 1 red chilli pepper
• 3 bay leaves
• extra virgin olive oil
Preparation:
Place the bay leaves in a pot with cold water and a pinch of salt and bring to the boil. Turn off the heat and rehydrate the soy nuggets. Cut the pepper into cubes of about 1 cm and the onion into slices (not too thin). Fry the onion, pepper and chilli with 4 spoon of oil until soft, then add the beans. Finally, add the tomato sauce with a little water. Let the sauce reduce a little and season to taste, add a little oil in a separate frying pan and add the drained and squeezed soya chunks with the bay leaves used to flavour the water. Fry for a few minutes, season with salt and add to the previously prepared mixture. Heat the tacos, fill them with the cooked nuggets.
Caesar Salad
Ingredients (for 4 people):
• 150g Soy Nuggets
• 370 g romaine lettuce
• 100 g bread
• 100 g Grana Padano Dop
• 15 g mustard
• 15 g lemon juice
• 5 g Worcester sauce
• Organic Extra Virgin Olive Oil
• Salt
Preparation:
Rehydrate the soy nuggets, squeeze them out and cook in a frying pan with extra virgin olive oil to brown and make crispy. Cut the bread into cubes and toss them in a pan with a little oil. Mix the nuggets, bread, lettuce and top with Grana Padano cheese flakes. Emulsify the mustard with lemon, Worcester sauce, oil and a pinch of salt and dress the salad.
Bolognese vegetable ragu
Sauté the minced vegetables in Extra Virgin Olive oil at medium heat: 1 onion, 1 celery stalk and 1 large carrot. Add 200 g of pea flakes, hydrated as per the instructions. Splash with red wine. Once evaporated, add 400 g of tomato puree. Simmer for 30 minutes. Season to taste with vegetable organic stock cube, salt and pepper. Ideal for dressing pasta dishes and lasagne.
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