Kebab with Plant-Based Cevapcici, Fattoush Salad and Yogurt Sauce

Preparation time: 20 min

Difficulty: easy

Servings: 4 servings

 

Ingredients:

  • VERDINO SPICY CEVAPCICI – 4 PCS (800 G)
  • SKEWERS – 16 PCS

CRISPY SALAD:

  • LETTUCE MIX – 150 G
  • FABIO CUCUMBERS – 200 G
  • RED ONIONS – 100 G
  • CHERRY TOMATOES – 120 G
  • FLATBREAD FOR CROUTONS – 2 PCS
  • PARSLEY – 1 BUNCH
  • MINT – 20 G
  • SUMAC – 2 G

DRESSING:

  • OLIVE OIL – 100 ML
  • POMEGRANATE SYRUP – 100 ML
  • LEMON JUICE – 50 ML
  • SALT – 2 G
  • PEPPER – 2 G

YOGURT SAUCE WITH MINT:

  • VEGAN YOGURT – 200 G
  • SALT – 2 G
  • PEPPER – 2 G
  • OLIVE OIL – 20 ML
  • JUICE FROM 1/2 LIME

 

Cooking:

Yogurt sauce:

1. In a bowl, mix the yogurt with the rest of the ingredients and let it chill until serving.
2. Heat a grill pan over medium heat and skewer the cevapcici. Cook 4 minutes each side, then transfer on a plate and keep them warm while preparing the salad.

Fattoush salad:

3. In a separate bowl, mix the ingredients for the dressing until creamy, add all ingredients for the salad and stir gently, so that the dressing covers the entire salad.
4. Arrange the cevapcici on a plate with salad in the middle and serve with yogurt sauce with mint.

Verdino Burger with Tartar Sauce

Preparation time: 20 min

Difficulty: easy

Servings: 2 servings

 

Ingredients:

  • BURGER BUN – 2 PCS
  • VERDINO PLANT-BASED BURGER – 2 PCS
  • LETTUCE – 4 LEAVES
  • TOMATOES – 200 G
  • PICKLED CUCUMBERS – 200 G
  • VERDINO PLANT-BASED BACON – 200 G
  • VERDINO PLANT-BASED CHEDDAR – 200 G

Burger Sauce:

  • EGGLESS MAYONNAISE – 300 G
  • PICKLED CUCUMBERS – 100 G
  • RED ONIONS – 100 G
  • PARSLEY – 1 BUNCH
  • BARBEQUE SAUCE – 100 G

 

Cooking:

1. Heat a grill pan and cook the burger meatballs 4 minutes each side.
2. When almost ready, fry 4 bacon slices until crispy.
3. When the burger is ready, put 2 Cheddar slices on each meatball, leave for a few seconds for the cheese to melt.

Sauce:

4. In a bowl, mix all ingredients for the sauce and let it chill until plating.
5. On the bottom half of the bun, put one tablespoon of sauce and 2 lettuce leaves, top with the plant-based burger meatball with melted Cheddar, crispy bacon slices, tomato slices, pickled cucumbers and another tablespoon of sauce.
Cover with the other half of the bun. Serve the burger with fries.

Verdino Cheeseburger with Guacamole and Cucumber Salsa

Preparation time: 30 min

Difficulty: easy

Servings: 2 servings

 

Ingredients:

  • BURGER BUNS – 2 PCS
  • VERDINO PLANT-BASED CHEESEBURGERS – 2 PCS
  • OLIVE OIL – 100 ML
  • LETTUCE – 4 LEAVES
  • RED ONIONS – 100 G
  • AVOCADO – 1 PCS

CUCUMBER SALSA WITH YOGURT:

  • FABIO CUCUMBERS – 200 G
  • VEGETAL YOGURT – 200 G
  • DILL – 1/2 BUNCH
  • SALT – 2 G
  • PEPPER – 1 G

ZUCCHINI CHIPS:

  • ZUCCHINI – 300 G
  • FLOUR – 100 G
  • SALT – 2 G
  • OIL FOR FRYING – 300 ML

 

Cooking:

1. Heat the grill over medium heat and grill the Verdino cheeseburgers very well on each side, approximately 4 minutes.
2. Cut the buns horizontally along the middle, sprinkle some olive oil over them and toast until crispy.

Zucchini chips:

3. Slice the zucchini as thinly as possible, place in a sieve and sprinkle with salt. Leave for approximately 20 minutes, then rinse in cold water to eliminate the excess salt. Pat dry, dredge in flour and cook in heated oil, then transfer to a paper towel-lined plate.
4. Slice the avocado and sprinkle lemon juice to avoid oxidation.

Yogurt salsa with cucumbers:

5. Cut the cucumbers in rounds and mix in a bowl with chopped dill, vegetable yogurt, salt and pepper, to taste.
6. On the bottom half of the bun, place 2 lettuce leaves, one tablespoon of yogurt sauce, the cheeseburger meatball, and top with avocado slices, red onion rounds and some zucchini chips. Cover with the other half of the bun and secure with a skewer. Serve the burgers with zucchini chips on the side.

Verdino Burger with Roasted Peppers and Feta Sauce

Preparation time: 35 min

Difficulty: medium

Servings: 2 servings

 

Ingredients:

  • VERDINO PLANT-BASED BURGERS – 2 PCS
  • BURGER BUNS – 2 PCS
  • OLIVE OIL – 20 ML
  • VERDINO PLANT-BASED BACON – 80 G

ROASTED PEPPER SALSA:

  • ROASTED PEPPERS SLICED IN THIN STRIPS – 200 G
  • CHOPPED RED ONIONS – 100 G
  • GRATED GARLIC – 2 CLOVES
  • BALSAMIC VINEGAR – 2 SPOONS
  • FINELY CHOPPED PARSLEY – 1/2 BUNCH
  • SALT – 1 G
  • PEPPER – 1 G

FETA SAUCE:

  • OLIVE OIL – 2 TABLESPOONS
  • FLOUR – 2 TABLESPOONS
  • CASHEW MILK – 400 ML
  • FETA – 200 G
  • PEPPER – 2 G
  • SALT – 2 G
  • FRESH BASIL – 10 G

 

Cooking:

Feta Sauce:

1. In a skillet, add the oil and flour and cook over low heat, stirring constantly to allow the flour to cook and avoid sticking. Then, gradually add milk and stir constantly to avoid the formation of lumps and obtain a creamy sauce. Leave the sauce to boil over low heat for 5 minutes and stir occasionally until it is creamy and has the consistency desired.
2. When the sauce reaches the intended consistency, add grated or smashed plant-based feta and mix it well into the sauce. Taste the sauce and add salt and pepper, if needed. When the sauce is ready, add basil leaves for flavor and cover with a lid. Leave for 5-10 minutes to allow the basil to release its flavor.

Roasted pepper salsa:

3. In a bowl, mix all ingredients for the salsa and set aside until serving.

4. Heat a grill pan and fry the burger meatballs 4 minutes each side.

5. Add the bacon and cook 4 minutes each side until crispy.

6. Cut the buns horizontally along the middle, sprinkle some olive oil over them and toast until crispy.

7. On the bottom half of the bun, put one tablespoon of pepper salsa, Verdino burger meatball, crispy bacon, and top with a tablespoon of feta sauce, cover with the other half of the bun and secure with a skewer.

Meatballs made of Plant-Based Mince with Tomato Sauce

Preparation time: 15 min

Difficulty: easy

Servings: 4 servings

 

Ingredient:

  • COOKED WILD RICE – 400 G

MEATBALLS MIXTURE:

  • VERDINO PLANT-BASED MINCE – 2 PCS (400 G)
  • SPRING ONIONS – 1 BUNCH
  • GARLIC – 2 CLOVES
  • SALT – 2 G
  • PEPPER – 1 G
  • OLIVE OIL – 50 ML
  • PUL BIBER – 2 G
  • OREGANO – 1 G
  • OLIVE OIL – 50 ML

TOMATO SAUCE:

  • CANNED DICED TOMATOES – 800 G
  • DICED YELLOW ONIONS – 200 G
  • SLICED GARLIC – 5 CLOVES (15 G)
  • DICED RED BELL PEPPERS – 400 G
  • CHILLI PEPPERS – 1/2 PCS
  • FINELY CHOPPED PARSLEY – 1 BUNCH
  • SALT – 2 G
  • PEPPER – 2 G
  • SUGAR – 2 TABLESPOONS
  • WATER – 400 ML
  • OREGANO – 2 G

 

Cooking:

1. In a stainless-steel bowl, mix well all ingredients for the meatballs and shape as a ball. Heat a skillet with a drizzle of oil over medium heat and fry the meatballs 20 seconds each side. Transfer separately on a plate and prepare the sauce.
2. Add canned tomatoes, water or vegetable stock, season with salt, pepper, oregano, chilli peppers sliced in rounds and sugar to balance the acidity of tomatoes. Add the meatballs in the saucepan and boil for 2 minutes over very low heat. Remove the saucepan from heat and sprinkle chopped parsley. 
3. Serve with basmati rice on the side.

Tacos with Merguez Sausages, Guacamole and Chimichurri

Preparation time: 15 min

Difficulty: easy

Servings: 4 servings

 

Ingredients:

  • TORTILLA WRAPS – 350 G (12 PCS)
  • VERDINO PLANT-BASED MERGUEZ SAUSAGES – 12 PCS

AVOCADO PUREE:

  • AVOCADO – 400 G (2 PCS)
  • JUICE FROM 1 LEMON
  • OLIVE OIL – 20 ML
  • SALT – 2 G
  • PEPPER – 1 G

PICO DE GALLO SALSA:

  • DICED TOMATO PULP – 300 G
  • CHOPPED RED ONIONS – 150 G
  • CHOPPED CHILLI PEPPERS – 1 PCS
  • CHOPPED CORIANDER – 10 G
  • OLIVE OIL – 20 ML
  • GARLIC – 2 CLOVES
  • SALT – 2 G
  • PEPPER – 1 G

CHIMICHURRI:

  • CHOPPED RED ONIONS – 150 G
  • CHOPPED PARSLEY – 2 SPOONS
  • CHOPPED RED CHILLI PEPPERS – 1 PCS
  • DIJON MUSTARD – 1 TEASPOON
  • OLIVE OIL – 200 ML
  • JUICE FROM 2 LEMONS
  • CHOPPED GREEN APPLE – 1 PCS

 

Cooking:

1. In a bowl, mix all ingredients for the avocado puree and blend until smooth.
2. In another bowl, mix all ingredients for the salsa and let it chill.
3. Likewise, in another bowl, mix all ingredients for chimichurri, season with salt and pepper and let it chill until serving.
4. Heat a grill pan over medium heat and cook the sausages, flipping constantly, for 5 minutes, then transfer on a plate and keep warm until serving.
5. Cut the tortilla wraps in circles of 12 cm in diameter (keep the remaining in the refrigerator for the salad or use them to make croutons).
6. Heat the tortilla wraps 5 seconds on a grill, put one tablespoon of avocado puree, sausages, top with a teaspoon of chimichurri and end with tomato salsa. Do the same for all tortilla wraps and decorate with coriander leaves.

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