Hot Dog with Bratwurst Sausages and Caramelized Onions

Preparation time: 20 min

Difficulty: easy

Servings: 4 servings

 

Ingredients:

  • BREAD FOR HOT DOG – 4 PCS
  • VERDINO PLANT-BASED BRATWURST SAUSAGES – 4 PCS
  • PARSLEY – 1 BUNCH
  • VERDINO VEGAN FETA – 100 G

CARAMELIZED ONIONS:

  • ONIONS SLICED IN THIN STRIPS – 400 G
  • SALT – 1 G
  • VERDINO PLANT-BASED BACON – 160 G
  • BARBEQUE SAUCE – 150 G
  • OLIVE OIL – 100 ML
  • FRESH THYME – 5 G
  • WATER – 100 ML

PICO DE GALLO SALSA:

  • CHOPPED TOMATO PULP – 300 G
  • RED ONIONS – 150 G
  • CHILLI PEPPER – 1 PCS
  • CORIANDER – 20 G
  • OLIVE OIL – 20 ML
  • GARLIC – 2 CLOVES
  • JUICE FROM 1/2 LEMON

 

Cooking:

1. Heat a pan with a drizzle of olive oil, add onions and fresh thyme and sauté the onions until golden. Add water and barbeque sauce and boil for 5 minutes.
2. Meanwhile, add plant-based bacon in a heated frying pan and sauté for a few seconds until crispy, then add it into the pan with onions and continue boiling for 2 minutes. After the 2 minutes, remove from heat and set aside until serving.
3. In a stainless-steel bowl, add all ingredients for the salsa, stir and season with salt and pepper, then let it chill until serving.
4. Heat the grill pan and cook the sausages 4 minutes, flipping constantly.
5. Lay out the hot dog bread in a parchment paper-lined baking pan and heat in the preheated oven for 4 minutes at 180°C. Take out the bread and cut it lengthwise, put one plant-based sausage, add caramelized onions with bacon, tomato salsa, smashed vegan feta and decorate with finely-chopped parsley and sweet or spicy ketchup, as preferred.

Risotto with Plant-Based Salsiccia Sausages, Dried Tomatoes and Olives

Preparation time: 40 min

Difficulty: medium

Servings: 4 servings

 

Ingredients:

  • VERDINO PLANT-BASED SALSICCIA SAUSAGES – 400 G
  • RICE – 250 G
  • FRESH THYME – 2 G
  • CHOPPED ONIONS – 100 G
  • CHOPPED GARLIC – 15 G
  • DRY WHITE WINE – 100 ML
  • JULIENNED DRIED TOMATOES – 100 G
  • CHOPPED PITTED KALAMATA OLIVES – 200 G
  • VEGETABLE STOCK – 1 L
  • OLIVE OIL – 100 ML
  • SAFFRON – 0.12 G
  • SALT – 4 G
  • PEPPER – 2 G
  • PARSLEY – 1 BUNCH

 

Cooking:

1. Heat a skillet with olive oil over medium heat and sauté the onions, garlic and green thyme for 1 minute.
Add rinsed rice and cook for 1 minute, put it off with dry white wine and allow the alcohol to evaporate.
Gradually add water or stock, stirring constantly until the rice is boiled (approximately 20 minutes).
2. When the rice is cooked, add dried tomatoes, olives and saffron diluted in a bit of warm water.
3. Meanwhile, in a non-stick frying pan, cook the plant-based sausages 3-4 minutes each side, then transfer on a cutting board and slice them into rounds. Add the sausages in the risotto.
4. Season the risotto with salt and pepper to taste and add some more stock, if needed, boiling everything for 2 more minutes. The risotto must be creamy and rich at the same time.
5. Arrange the risotto on a flat plate and sprinkle finely-chopped parsley.

Beans with Verdino Plant-Based Breakfast Sausages

Preparation time: 15 min

Difficluty: easy

Servings: 4 servings

 

Ingredients:

  • VERDINO PLANT-BASED BREAKFAST SAUSAGES – 400 G
  • CANNED BEANS – 400 G
  • DRIED TOMATOES – 100 G
  • ROSEMARY – 2 G
  • CHOPPED GARLIC – 2 CLOVES
  • VERDINO PLANT-BASED BACON – 50 G
  • CANNED TOMATOES – 4 TABLESPOONS
  • WATER – 100 ML
  • CHIVAS – 10 G
  • SALT – 2 G
  • PEPPER – 1 G

 

Cooking:

1. Heat a frying pan with a drizzle of oil and cook the plant-based sausages 2 minutes each side, then transfer separately on a plate.
2. In the same frying pan, add plant-based bacon and cook 2 minutes, then julienne it and set aside on a plate, separately.
3. Heat another skillet with a bit of olive oil and sauté the garlic and rosemary for 10 seconds. Add canned beans, canned tomatoes and water over the garlic. Leave everything to boil for 5 minutes and add dried tomatoes and plant-based bacon.
4. Season with salt and pepper, add the sausages in the skillet and leave to boil for 2-3 more minutes.
5. Remove the pan from heat and sprinkle finely-chopped chivas.

Plant-Based Deli Platter

Preparation time: 20 min

Difficulty: easy

Servings: one platter

 

Ingredients:

  • VERDINO VEGAN FETA – 200 G
  • VERDINO PLANT-BASED CHEDDAR 80 G
  • APIO – 100 G
  • CARROTS – 100 G
  • VERDINO PLANT-BASED MORTADELLA WITH PISTACHIO – 200 G
  • KALAMATA OLIVES – 100 G

BRUSCHETTA WITH SAUTE TOMATOES AND VEGETABLE SPREAD WITH ROASTED PEPPERS:

  • VERDINO VEGETABLE SPREAD WITH ROASTED PEPPERS – 180 G
  • HOMEMADE BREAD (PAVE, WITH SOURDOUGH STARTER) – 1 PCS
  • CHERRY TOMATOES – 200 G
  • BASIL – 20 G
  • GARLIC – 10 G
  • OLIVE OIL – 50 ML

BRUSCHETTA WITH MUSHROOM BLEND:

SAUCE FOR VEGETABLES:

 

Cooking:

Bruschetta with mushrooms:

1. Rinse the mushrooms and cut in dices. Heat a pan with a bit of olive oil and sauté the mushrooms for 2 minutes. At the end, add chopped dill, salt and pepper to taste. Cut the bread for bruschetta in thicker slices, sprinkle olive oil and dried thyme, then toast both sides in the preheated frying pan. Spread the vegetable spread on each toast and top with the mushroom sauté. 

Bruschetta with tomatoes:

2. Heat a saucepan with a bit of olive oil, add garlic and tomatoes. Leave the saucepan over heat only until the oil warms up a bit, add basil leaves, salt and pepper, then leave aside in a plate. Cut the bread for bruschetta in thicker slices, sprinkle olive oil and dried thyme, then toast in the preheated frying pan. Spread the vegetable spread on each toast and top with the tomato sauté.

Sauce:

3. Mix all ingredients in a stainless-steel bowl and let it chill until plating. Wash the vegetables and cut them in sticks.
Arrange the bruschetta on a platter, with vegetables, yogurt sauce, olives, Verdino plant-based starters.

Thai Curry with Vegetables and Plant-Based Meatballs

Preparation time: 25 min

Difficulty: easy

Servings: 4 servings

 

Ingredients:

  • YELLOW CURRY PASTE – 100 G
  • COCONUT MILK (CREAM) – 1 L
  • CASHEW MILK – 1 L
  • OLIVE OIL – 100 ML
  • TURMERIC/CURCUMIN – 2 G
  • SALT – 2 G
  • PEPPER – 2 G
  • SPRING ONIONS – 1 BUNCH
  • SLICED ZUCCHINI WITHOUT THE CORE – 500 G
  • BROCCOLI – 200 G
  • CAULIFLOWER – 200 G
  • SLICED CARROTS – 400 G
  • CHILLI PEPPERS – 1 PCS
  • FRESH CORIANDER – 20 G
  • VERDINO PLANT-BASED MEATBALLS – 20 PCS

 

Cooking:

1. Heat a pan with oil over medium heat and sauté the curry paste for 2 minutes.
2. Add coconut milk, cashew milk and turmeric powder in the pan, stir and leave everything to boil for 10 minutes over low heat.
3. In a separate pan, boil water with salt. When the water starts boiling, add carrots and the remaining vegetables, boil for 3 minutes, then take them out in a bowl with very cold water. Do the same with the zucchini, but leave it to boil for 1 minute.
4. After the sauce has slowly boiled for 10 minutes, add the plant-based meatballs in and boil for 4 minutes over low heat.
5. Season the sauce with salt and pepper to taste, add the vegetables and boil for 2 more minutes.
6. Put the vegetable curry sauce in deep dishes, sprinkle sliced chilli peppers, spring onions and freshly chopped coriander.
7. Serve with basmati rice on the side.

Chickpeas Sauted with Tomatoes and Plant-Based Bratwurst Sausages with Spinach

Preparation time: 20 min

Difficluty: easy

Serving: 4 servings

 

Ingredients:

  • VERDINO PLANT-BASED BRATWURST SAUSAGES WITH SPINACH – 400 G
  • CANNED CHICKPEAS – 400 G
  • DICED ONIONS – 100 G
  • DICED CARROTS – 50 G
  • GARLIC – 2 CLOVES
  • CANNED TOMATOES – 100 G
  • BAY LEAVES – 1 SMALL PCS
  • CHERRY TOMATOES CUT IN HALVES – 70 G
  • SALT – 2 G
  • PEPPER – 1 G
  • PARSLEY – 1/2 BUNCH
  • OLIVE OIL – 50 ML
  • THYME – 1 SPRIG
  • WATER OR VEGETABLE STOCK – 200 ML

 

Cooking:

1. Heat a skillet with a bit of olive oil over medium heat. Add onions, carrots, garlic, thyme in the skillet and sauté for 3 minutes, then add the chickpeas along with the liquid and stir. Bring to a boil and add canned tomatoes and 200 ml of water. Leave everything to boil for 4 minutes.
2. Meanwhile, in a frying or grill pan, cook the plant-based vegetables 2 minutes each side, then add them in with the chickpeas.
3. Season with salt, pepper and add the halved cherry tomatoes. Tomatoes must remain hard so leave only 1 minute over heat.
Remove the skillet from heat and sprinkle chopped parsley.

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