Creative Recipes

Vegetable fritters

In a bowl, place 150 g of chickpea flour, a pinch of salt as desired; pour in 350 ml of lukewarm water and 2 tablespoons of Extra Virgin Olive oil and start mixing until a thick, smooth and homogeneous batter is formed. Incorporate 100 g of rehydrated pea flakes, 1 chopped onion, 1 courgette and 1 bell pepper cut into thin strips, add herbs, then mix well (if the batter is too runny, incorporate more flour, otherwise more water). Now you can cook the fritters, frying them in hot oil for 3-4 minutes. You can also bake them in a preheated oven at 180 °C for about 15 minutes or until golden brown.

Vegan Soy Temaky

Ingredients (for 4 persons)

• 60 g Soya 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 soya flakes in hot water for 5 minutes. Meanwhile, cook the rice without rinsing it and add a small piece of ginger, salt and a spoon of apple cider vinegar. Peel and cut the cucumber and avocado into sticks (8/10 cm).  Heat a frying pan with organic sesame oil, add the mustard seeds and, when they start to toast, add the soy flakes and fry them for a few minutes. Take the nori on one side with the cooled rice, soya flakes, two cucumber sticks and avocado; season with wasabi paste and a drizzle of soy sauce to taste; roll everything up and form cones.

Vegan Brownie with Organic Hazelnut Oil Cold Pressed

Ingredients (for 8 persons)

• 150 g dark chocolate (make sure it’s dairy-free)
• 100 g brown sugar or coconut sugar
• 70 ml hazelnut oil
• 2 tablespoons hazelnut or almond butter (for creaminess)
• 120 ml plant-based milk (oat, soy, or hazelnut)
• 1 teaspoon vanilla extract (optional)
• 80 g flour (wheat or gluten-free mix)
• 20 g unsweetened cocoa powder
• 1/2 teaspoon baking powder
• A pinch of salt
• 50 g chopped hazelnuts (optional but delicious)

Preparation

• Preheat the oven to 180°C (350°F).
• Melt the dark chocolate with the plant milk over low heat or in the microwave. Stir until smooth.
• Add the hazelnut oil, hazelnut (or almond) butter, and sugar. Mix well.
• Stir in the vanilla, flour, cocoa powder, baking powder, and salt. Mix until smooth and combined.
• Fold in the chopped hazelnuts.
• Pour the batter into a baking pan lined with parchment paper.
• Bake for 22–25 minutes, the center should stay slightly soft. Don’t overbake to keep it fudgy.
• Let it cool completely before slicing (at least 1 hour, or refrigerate for better texture).

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.