Stuffed Potatoes with Plant-Based Bacon and Cheddar
Preparation time: 25 min
Difficulty: easy
Servings: 4 servings
Ingredients:
- BOILED POTATOES – 4 LARGE PCS
FEELING:
- THE FLESH FROM THE 4 POTATOES
- SPRING ONIONS – 1/2 BUNCH
- VERDINO PLANT-BASED BACON – 100 G
- VERDINO PLANT-BASED CHEDDAR 100 G
- PARSLEY – 1 BUNCH
- SALT – 2 G
- PEPPER – 2 G
- GARLIC – 3 CLOVES
- OLIVE OIL – 40 ML
SALAD:
- CORN SALAD – 150 G
- RED ONIONS SLICED IN ROUNDS – 200 G
- CHERRY TOMATOES CUT IN QUARTERS – 200 G
- BALSAMIC VINEGAR – 30 ML
- OLIVE OIL – 30 ML
- BASIL LEAVES – 10 G
- SALT – 2 G
- PEPPER – 1 G
Cooking:
1. Remove the flesh of the potatoes, leaving thicker edges, and place it in a bowl.
Chop the spring onions in thin rounds and add over the potatoes.
Cut the plant-based bacon in thin slices and cook in the frying pan until crispy, then add in the bowl with potatoes and spring onions, finely-chopped parsley, salt and pepper to taste, grated garlic, half of the plant-based Cheddar cut in dices and olive oil. Stir well until all ingredients are homogenized.
2. Fill the potatoes with this mixture, place on a parchment paper-lined baking pan.
3. Sprinkle the remaining plant-based grated Cheddar and bake in the oven for 15 minutes at 180°C.
Salad:
4. In a bowl, mix all ingredients for the salad and season with salt, pepper, balsamic vinegar and olive oil to taste.
5. Serve the potatoes with salad on the side.
PLANT-BASED FETA IN CRISPY CRUST
Preparation time: 30 min
Difficulty: medium
Servings: 4 servings
Ingredients:
- VERDINO VEGAN FETA – 400 G
- FROZEN RICE WRAPPERS – 4 WRAPPERS
- OIL FOR FRYING – 500 ML
- FLOUR – 30 G
- WATER – 30 ML
- SESAME SEEDS – 20 G
POMEGRANATE DRESSING:
- POMEGRANATE MOLASSES – 100 ML
- OLIVE OIL – 100 ML
- JUICE FROM 1 LEMON
SALAD:
- LETTUCE MIX – 200 G
- RED ONIONS – 100 G
- RADISHES – 100 G
- FLATBREAD FOR CROUTONS – 100 G
- CUCUMBERS – 150 G
- MINT LEAVES – 10 G
- SPRING ONIONS – 1 BUNCH
- PARSLEY LEAVES – 1 BUNCH
- CHERRY TOMATOES – 150 G
DECORATION:
- SUMAC – 1 G
- SESAME SEEDS – 1 G
Cooking:
1. Slice the vegan feta down the middle (100-g slices) and wrap each slice in rice wrappers, sealed at the ends with a mix of flour and water.
2. Heat the oil and fry the vegan feta rolls until crispy and golden.
3. Transfer on a paper towel-lined plate.
4. Cut the flatbread in triangles and toast for a few seconds in a frying pan with a bit of olive oil until crispy.
5. In a stainless-steel bowl, mix all ingredients for the dressing until creamy (thicker consistency).
6. In another bowl, put all ingredients for the salad and season with the above dressing.
7. Arrange the salad on plates and top with a crispy vegan feta roll, cut down the middle. Sprinkle some more dressing, sumac and sesame seeds over.
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