Une journée dans mon assiette | Vegan #37

gruyere cheese

🥗Healthier: nutritional yeast

💰Cheaper: mozzarella cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

For the burger, finely chop the mushrooms and sauté them with the garlic until soft. Add the textured pea protein, tomato paste, salt, paprika, smoked paprika, smoked garlic, oregano, brown miso, and cornstarch. Mix well and form into patties.

For the potatoes, cut them into wedges, toss with olive oil, salt, cumin, and paprika, then roast at 200°C for 20 minutes.

For the lemon tart, mix whole wheat flour, white flour, baking powder, salt, sugar, melted margarine, and water to form a dough. Bake at 180°C for 20 minutes.

For the lemon cream, blend silken tofu, soy milk, sugar, agar-agar, lemon juice, and zest. Heat until boiling, then let cool for at least 2 hours.

For the vegetable quiche, sauté onions, zucchini, bell pepper, and eggplant with brown miso, sweet soy sauce, paprika, garlic powder, turmeric, and pepper. Combine with silken tofu, soy milk, cornstarch, chickpea flour, black salt, regular salt, and nutmeg. Bake at 200°C for 25 minutes.

Cooking Techniques

Spice Level:

Dietary

Allergens