Piri Piri Vegini Skewers
120g Vegini Cubes Italian style
1 pc Bamboo Skewer
30g Olive Oil for cooking
40g Piri Piri sauce for basting
Skewer the vegini meat onto the skewer
Panfry or grill the skewer for 3 minutes, basting with the sauce while cooking.
Sauté the onions, semidried tomatoes and yellow tomato in olive oil.
Add remaining sauce and toss, check seasoning and spoon onto the plate and top with the skewer
And some herbs for garnishing
Now as the Vegini meat is cooked and is already seasoned so no need to add much seasoning.
30g Semi Dried Tomatoes
30g Chopped Onions
50g Yellow Tomato
30g Olive Oil
Piri piri sauce
180g Olive Oil
1/2 tsp Salt
2 pc Chilli seeded and roasted
150g Roasted skinned red Bell Pepper
20g Smoked Paprika or plain Paprika if you cannot find
100g Red Onion
20g Garlic roasted
60g Red Wine Vinegar
Blend all ingredients together and check the seasoning.
Grilled Vegini Burger
1 pc Large Vegini Burger
1 pc Bamboo Charcoal Bun toasted
1 slice Vegan Cheese
3 pc Sliced Tomatoes
2 pc Slices of oven dried Bermuda Onions
10 g Arugula
1 pc Beetroot Crisp
40g Spiced Tomato Sesame Jam
100g Beetroot Puree
Salt, pepper to taste
Mix ingredients together, spread on a tray and dry overnight in dehydrator.
Spiced Tomato Sesame Jam
250g Canned Tomatoes
30 g Green Peppers, diced
50 g Onions, diced
40 g Sugar
1 pc Chopped Red Seedless Chilli
30g Red Wine Vinegar
1/4 tbs Rosemary
1/4 tbs Thyme
30 g Olive Oil
50g Toasted Sesame Seeds chopped
Salt and Pepper to taste
Sweat the onions with herbs in oil for 15 mins, add sugar and cook for 5 mins, add vinegar and cook for 5 mins, add rest of ingredients and cook for 20mins, check seasoning and cool down.
130g Cooked Tomato Rice
130g Vegini Pulled Chunks Mediterranean flavor
50g Vegan Chorizo
20g Semi Dried Tomatoes
20g Cherry Tomatoes
30g Olive Oil
40g Tomato Sauce
Sauté the tomatoes and chorizo in oil, add the Vegini meat and cook for 1 minute. Add the rice and check seasoning, if you want the rice more wet add a little tomato sauce.
Herb Spice mix
1 tb Paprika
1 tb Onion Powder
1 tb Salt
2 tsp Garlic Powder
1 tsp mustard powder
1 tsp Dried Thyme
1/2 tsp Cayenne Pepper
1 tsp Black Pepper
1 tsp White Pepper
Mix ingredients together and keep in an air tight jar.
For the Jambalaya Rice. 6 portions
500g Long Grain White Rice or Chinese Rice unwashed
300g Chopped Tomatoes
1 lit Vegetable Stock
150g Diced Red Bell Peppers
100g Chopped Onion
100g Diced Vegan Chorizo
1 tb Chopped Garlic
2 pc Bay Leaves
100g Olive Oil
3 tb Herb Spice mix
Sweat the onions, garlic in olive oil, add the rice and cook one min.
Add all ingredients and cook slowly or cover withtin foil and cook in the oven for around 25 minutes.
1 pc Cannelloni tube or blanched Lasagna sheets.
120g Vegini meat minced Italian style
20 g Chopped red onions
30g Olive oil
60g Ricotta cheese
Sauté the onions in oil for 5 minutes and cool down.
Mix the vegini, onion mix and ricotta cheese together.
Pipe into the blanched cannelloni tube or roll in the lasagna skin
Place on a buttered tray and brush some pesto sauce on top
Bake for 10 minutes in a pre-heated at 180c
Put on the plate and spoon pesto sauce around it.
Garnish with some herbs, and sautéed green peas.
Note. The vegini meat is already seasoned so no need to add to much more seasoning.
100g Fresh cream
Salt, pepper to taste
Heat the cream and the pesto for 1 minute, check the seasoning and whip in the butter.
Mini Vegini Burger Fritters
3 pc Vegini Mini Burger Fritter Dough
250 g Flour
400 g Beer
1/2 tsp Baking powder
Salt, Pepper to taste
Mix all ingredients together to form a fritter dough.
3 pc Small Bamboo Skewers
3 pc Mini Vegini Burgers
90g Fritter Dough
40g Flour for dipping the burger and then into the dough
Deep fry in oil for 3 minutes at 180c, take out and drain.
60 g Guacamole
Fresh Herbs for garnish
20g Truffle Paste
100ml Fresh Cream
Cook together for 1 minute.
Add Salt, Pepper to taste
1 pc 10 inch Flour Tortilla cut into small rings
90g Pulled Vegini Chunks Italian style
60g Roasted seasoned Corn
30g BBQ Sauce
10 g SlicedJalapeno
30g Semi Dried Tomatoes chopped
1 tb Chopped Coriander
1 tb Chives
Sauté the Vegini meat in olive oil for 2 minutes
Add the tomatoes and Jalapeno and cook 1 min.
Heat the tortilla for 1 min each side
Lay flour taco on the plate and spoon the guacamole on top
Spoon the Vegini mix on top, add the bbq sauce, corn and garnish
Easy to prepare at home, Perfect for a snack or a light bite with friends.