Shepherd's Pie
Ingredients: 90g red onion, 45g celery, 90g carrot, 120g mushrooms, 5g garlic, 2g fresh herb mix (rosemary, thyme, sage) and black pepper, 60g peas, 120g lentils, 6g miso paste, 15g tomato paste, 15g soy sauce, 5g apple cider vinegar, 180g water, 9g flour.
Topping: 400g potatoes, a pinch of black pepper, 100g plant-based milk.
Preparation:
Chop the vegetables and fresh herbs finely. Heat a wok or skillet and add the chopped celery, carrot, and onion. Sauté for 5 minutes, then add the mushrooms and cook, stirring frequently, for another 2 minutes. Next, add black pepper, fresh herbs, lentils, peas, miso paste, tomato paste, soy sauce, and apple cider vinegar.
Cook until everything is tender, then stir in the flour mixed with water and cook until the sauce thickens slightly. Mash the cooked potatoes, add pepper and plant milk, and mix well. In small baking dishes, layer the lentil mixture on the bottom and spread the mashed potatoes on top. Bake at 230°C (450°F) until the potato layer turns golden brown.
Crispy Rice Balls
Ingredients: 1 finely chopped onion, 220g sliced mushrooms, 2 cloves crushed garlic, 1 tsp basil, 1 tsp oregano, 1/2 tsp Italian herb mix, 1/4 tsp onion salt, 1/4 cup vegetable broth, 4 cups cooked brown rice, 1 1/2 cups breadcrumbs, 1/2 cup flour, 1/4 cup nutritional yeast.
Preparation:
Preheat the oven to 180°C (350°F). Cook mushrooms, onion, and garlic with 2 tablespoons of broth until soft.
Blend the cooked veggies and rice with herbs, breadcrumbs, flour, and 2 tablespoons broth until well combined. Add as many breadcrumbs as needed to get the right consistency.
Mix some breadcrumbs with nutritional yeast. Shape the mixture into small balls and roll them in the breadcrumb-yeast mix. Place on a baking sheet and bake for 20 minutes. Serve warm and enjoy!
Gingerbread "Bread" with Dip
Ingredients: 400ml full-fat coconut milk, 1/2 cup maple syrup, 1 tsp molasses, 1/2 tsp vanilla extract, 1 tsp cinnamon, 1/4 tsp gingerbread spice mix.
Bread: 1 nut bread (or another sweet, gluten-free bread), 2 tbsp chickpea flour, 1 tbsp nutritional yeast, 1/2 tsp cinnamon, 1/4 tsp sea salt, 1 tbsp maple syrup, 1 cup almond milk, 3 tbsp vegan butter, 1-2 tsp powdered sugar.
Preparation: Slice the bread into thin strips. In a bowl, mix chickpea flour, nutritional yeast, maple syrup, cinnamon, salt, and almond milk. Meanwhile, warm the coconut milk with maple syrup, molasses, vanilla, cinnamon, and spice mix, simmering until thickened.
Melt the vegan butter in a pan. Dip the bread strips in the chickpea mixture, then fry in the hot butter for 1-2 minutes on each side. Drain on paper towels to absorb excess fat. Serve the thickened coconut dip in a small bowl and enjoy by dipping the cooled bread strips!
