Croque Monsieur Sandwich with Plant-Based Mortadella

Preparation time: 20 min

Difficulty: medium

Servings: 4 servings

 

Ingredients:

  • HOMEMADE BREAD – 8 SLICES
  • VERDINO PLANT-BASED MORTADELLA WITH PISTACHIO – 200 G
  • SLICED VERDINO PLANT-BASED CHEDDAR – 200 G
  • GRATED VERDINO PLANT-BASED CHEDDAR – 100 G
  • LETTUCE MIX – 100 G
  • OLIVE OIL – 50 ML

BECHAMEL SAUCE:

  • OLIVE OIL – 30 G
  • FLOUR – 30 G
  • CASHEW MILK – 300 G
  • SALT – 1 G
  • PEPPER – 1 G
  • NUTMEG – 1 G
  • VERDINO PLANT-BASED EMMENTALER – 50 G

 

Cooking:

1. Heat a pan over low heat, add oil and flour. Stir constantly as oil heats up, so that the flour does not stick to the pan and form lumps. Then, gradually add cashew milk and stir constantly.
2. Leave the sauce for 10 minutes over low heat and stir from time to time, to prevent sticking. After simmering, add salt, pepper, nutmeg and stir. Before removing the sauce from heat, add grated plant-based Emmentaler.
3. Sprinkle olive oil over the bread and toast on each side. Put Bechamel sauce over one slice of bread, add 4 Mortadella slices, top with sliced plant-based Cheddar, and cover with the second slice of bread. Spread some Bechamel sauce over the entire surface and sprinkle grated plant-based Emmentaler.
4. Lay out the sandwiches on a parchment paper-lined baking pan and bake 5 minutes in the preheated oven at 180°C until lightly browned on top.
5. Serve the sandwiches with lettuce on the side.

Green Lentil Risotto with Homemade Sausages and Plant-Based Bacon

Preparation time: 50 min

Difficulty: medium

Servings: 4 servings

 

Ingredients:

 

Cooking:

1. Soak the lentils in water for 1-2 hours, then rinse and drain. 
2. Heat a skillet over medium heat with olive oil, add onions, carrots and thyme and sauté for 3 minutes, then add lentils, stir all ingredients and add water or vegetable stock. Leave to boil until the lentils are cooked, approximately 30 minutes.
3. Meanwhile, in a frying pan, add plant-based bacon and cook 2 minutes both sides until crispy, julienne it and add it in the pan.
4. Season the lentils with salt and pepper to taste.
5. Separately, in a frying or grill pan, cook sausages 4 minutes each side.
When cooked, add them over the lentils and boil for 3 more minutes. If needed, add more vegetable stock.
When ready, sprinkle finely-chopped parsley over.

Stuffed Eggplants with Plant-Based Ground and Tomato Sauce

Preparation time: 20 min

Difficulty: medium

Servings: 4 servings

 

Ingredients:

  • EGGPLANTS – 4 PCS (1.4 KG)
  • TOMATOES – 300 G
  • CHILLI PEPPERS – 50 G (1 PCS)
  • OLIVE OIL – 100 ML

FILLING:

  • VERDINO PLANT-BASED GROUND 340 G
  • YELLOW ONIONS – 200 G
  • BELL PEPPERS – 200 G
  • GARLIC – 3 CLOVES
  • OLIVE OIL – 80 ML
  • PARSLEY – 1 BUNCH
  • SALT – 2 G
  • PEPPER – 2 G
  • TOMATOES – 200 G
  • PUL BIBER – 2 G

TOMATO SAUCE:

Cooking:

1. Prick the eggplants with a knife.
2. Lay out on a baking pan and cook in the oven for 20 minutes at 180°C until soft.
3. Meanwhile, heat a saucepan with a drizzle of oil over medium heat and sauté the onions and garlic for 2 minutes until the onions become golden. Add the bell pepper and sauté for 2 more minutes.
4. Now add the plant-based ground and stir to obtain a homogeneous mixture, then add pul biber, salt and diced tomatoes.
5. Let it boil for 5 minutes and taste. Add parsley at the end and remove the pan from heat.

Tomato sauce:

6. Separately, in a pan, sauté the onions in a drizzle of oil over medium heat for 3-4 minutes until golden.
7. Now add the canned diced tomatoes, leave the sauce to boil for 5 minutes and season with salt and pepper. Add sugar to balance acidity.
8. When the eggplants are baked, make a cut lengthwise and fill with the plant-based ground mixture.
9. Top with half a slice of tomato and chili pepper.
10. Pour the tomato sauce in the pan, next to the eggplants, and bake in the oven for approximately 15 minutes, at 170°C.
11. Arrange the eggplants on plates with the tomato sauce from the pan.

Spring Rolls with Plant-Based Mince

Preparation time: 45 min

Difficulty: medium

Servings: 4 servings

 

Ingredients:

  • VERDINO PLANT-BASED MINCE – 2 PCS (400 G)
  • FROZEN RICE WRAPPERS – 1 PACK
  • SHIITAKE MUSHROOMS – 30 G
  • SPRING ONIONS – 1/2 BUNCH
  • WATER CHESTNUTS – 100 G PACK
  • BABY COS LETTUCE LEAVES – 100 G
  • GINGER – 5 CM
  • GARLIC – 6 G (2 CLOVES)
  • BAMBOO LEAVES – 4 PCS (FOR DECORATION)
  • OIL FOR FRYING – 500 ML
  • SESAME OIL – 50 ML
  • SOY SAUCE – 100 ML
  • FRESH BASIL – 10 G
  • FRESH MINT – 10 G

Sauce:

  • SOY – 150 ML
  • MIRIN – 150 ML
  • SESAME OIL – 50 ML
  • SESAME SEEDS – 2 G
  • RED CHILLI PEPPERS – 1 PCS
  • SPRING ONIONS – 1/2 BUNCH

 

Cooking the filling:

1. In a bowl with warm water, hydrate the shiitake mushrooms until soften, remove the stems, and finely chop the caps.
2. Chop the Chinese chestnuts and add over the shiitake mushrooms in a stainless-steel bowl. Add the plant-based mince over the mushrooms and chestnuts.
3. Slice the spring onions in rounds and add over the plant-based mince mixture together with finely-chopped ginger and garlic.
4. Add soy and sesame oil to taste and mix well.
5. Unwrap the wrappers in a dampened towel to keep them fresh and avoid drying out.
6. Dampen the worktop in a little water and lay the wrappers on the table, one by one.
7. Add filling on each wrapper and roll. Then seal the corner with a bit of flour mixed with water.
8. Meanwhile, heat the oil in a frying pan over medium heat.
9. Cook the rolls until the wrapper becomes crispy and golden, transfer on a paper towel-lined plate.

Sauce:

10. In a bowl, mix soy, mirin, sesame seeds, sliced spring onions and finely-chopped red chilli peppers. Stir well and set aside until serving.
11. On a platter, arrange lettuce leaves, the rolls, mint and basil leaves and the sauce.
12. Serve the spring rolls wrapped in lettuce leaves, mint and basil, one leaf for each roll.

Quesadilla with Plant-Based Ground and Coconut Cheddar

Preparation time: 25 min

Difficulty: easy

Servings: 4 servings

 

Ingredients:

  • TORTILLA WRAPS – 250 G/4 PCS (30 CM WRAP)
  • JULIENNED ONIONS – 200 G
  • JULIENNED RED BELL PEPPERS – 200 G
  • JULIENNED TOMATOES – 200 G
  • FINELY CHOPPED GARLIC – 10 G
  • VERDINO PLANT-BASED GROUND 340 G
  • VERDINO PLANT-BASED CHEDDAR 150 G
  • OLIVE OIL – 80 ML
  • SALT – 4 G
  • PEPPER – 2 G
  • OREGANO – 2 G
  • CANNED DICED TOMATOES – 200 G
  • WATER – 100 ML

GUACAMOLE WITH HERBS:

  • AVOCADO – 2 PCS
  • RED ONIONS – 100 G
  • CHILLI PEPPERS – 1 PCS
  • JUICE FROM 1 LIME
  • MINT LEAVES – 8 G
  • BASIL LEAVES – 8 G
  • PARSLEY LEAVES – 8 G
  • CORIANDER – 8 G
  • SALT – 2 G
  • OLIVE OIL – 50 ML

 

Cooking:

1. In a saucepan with a drizzle of olive oil, sauté the onions, bell peppers and garlic, add tomatoes, plant-based mince and canned tomatoes. Stir well and boil the sauce for 5 minutes.
2. Season with salt, pepper and oregano and continue boiling for 2 minutes, so that all ingredients and flavors combine and the sauce gets an homogeneous consistency.
3. In a heated skillet, lay out one tortilla and sprinkle shredded or sliced plant-based Cheddar on half of it.
4. Put 2 tablespoons of the above filling and top with plant-based Cheddar. Fold the other half of the tortilla over and press gently with a spatula. Leave for 2 minutes and then flip to the other side. Leave for 2 more minutes until crispy.
5. Arrange the quesadilla on a plate and repeat with all the wraps.

Guacamole:

6. In a stainless-steel bowl, mix the diced avocado with all the above ingredients finely chopped, season with salt, pepper and lime juice to taste.
7. Serve the quesadilla with guacamole on the side.

Chili Sin Carne with Plant-Based Ground, Rice and Guacamole

Preparation time: 25 min

Difficulty: medium

Servings: 4 servings

 

Ingredients:

  • VERDINO PLANT-BASED GROUND – 2 PCS (680 G)
  • DICED YELLOW ONIONS – 250 G
  • DICED RED BELL PEPPERS – 250 G
  • CHILLI PEPPERS SLICED IN ROUNDS – 25 G (1 PCS)
  • CANNED RED BEANS – 200 G
  • CANNED CORN – 100 G
  • GARLIC – 4 CLOVES
  • CANNED DICED TOMATOES – 400 G
  • SALT – 2 G
  • OREGANO – 2 G
  • PEPPER – 2 G
  • SWEET PAPRIKA – 2 G
  • CUMIN – 2 G
  • TOMATO PASTE – 50 G
  • FRESH CORIANDER – 20 G
  • OLIVE OIL – 100 ML
  • VEGETABLE STOCK – 200 ML
  • CORN CHIPS (NACHOS) – 200 G

GUACAMOLE:

  • AVOCADO – 2 PCS
  • RED ONIONS – 100 G
  • CHILLI PEPPERS – 20 G
  • JUICE FROM 1 LIME
  • MINT LEAVES – 5 G
  • BASIL LEAVES – 5 G
  • PARSLEY – 5 G
  • CORIANDER – 5 G
  • SALT – 2 G
  • OLIVE OIL – 10 ML

BASMATI RICE:

  • OLIVE OIL – 50 ML
  • BUTTER – 20 G
  • CINNAMON STICKS – 1 PCS
  • WILD RICE – 200 G
  • WATER – 400 G
  • SALT – 2 G

 

Cooking:

1. Heat a saucepan over medium heat with a drizzle of oil. Add onions, garlic and sauté for 2 minutes until the onions become golden.
2. Add bell peppers and sauté for 2 more minutes, add plant-based ground and stir well until there are no more large chunks, then add canned tomatoes, tomato paste and vegetable stock or water.
3. Leave to boil for 5 minutes until the sauce reaches the desired consistency and add spices (salt, pepper, oregano, paprika, cumin). Stir for all flavors to blend.
4. When cooked, add red beans and corn and sprinkle finely-chopped fresh coriander at the end.

Guacamole:

5. In a stainless-steel bowl, mix the diced avocado with all the above ingredients finely chopped and season with salt, pepper and lime juice to taste.
6. Put water, add salt, bring to a boil then cover and remove from heat.
7. Serve the chili with rice and guacamole or corn chips.

Shop