Menu de Noël Vegan | foie gras végétal, recettes faciles et économiques | Alice Esmeralda

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in fat and cost-effective.

coconut cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt provides creaminess with fewer calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a good substitute for a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Prepare the vegan foie gras by blending the cashews, coconut oil, cacao butter, boiling water, dried mushrooms, yeast, vegan bouillon, whisky, tomato concentrate, lemon juice, agar, salt, and truffle oil until smooth. Pour into a cake mold and refrigerate until set.

For the glazed carrots, peel and cut the carrots, then sauté them in olive oil with crushed garlic, soy sauce, and agave syrup until tender and caramelized. Serve with soy yogurt sauce made from soy yogurt, tahini, lemon juice, and salt.

For the kafta karaz, cook the vegetable balls in a pan, add frozen cherries, water, sugar, cinnamon, and lemon juice, and simmer until the sauce thickens. Serve with toasted pine nuts on top.

For the aish el saraya, prepare the syrup by boiling water and sugar with orange blossom aroma. For the cream, mix soy milk, soy cream, and cornstarch, then layer with McVities biscuits soaked in the syrup and top with crushed pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens