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La Panacea Quinoa Burgers (vegan)

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La Panacea Quinoa Burgers (vegan)
Beanless, and therefore fart-less quinoa burgers courtesy of José from La Panacea in Jerez de la Frontera. Served with sweet pear veganaise.
Quinoa burgers from la Panacea
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Quinoa burgers from la Panacea
Instructions
La Panacea Quinoa Burgers
  1. Heat up a pan on medium heat with 1 tbsp of coconut oil. Add garlic and onion and sautée until translucent. Salt to help the cooking process along and to lock in this layer of flavour.
  2. Gradually incorporate about 1-2 minute apart (in this order): pepper, carrot, celery and spinach.
  3. Once your vegetables are all tender, add quinoa, cumin, salt and pepper. Cook for an additional 30 seconds. Set aside in a bowl to cool.
  4. Once cooled enough to touch, add rice flour and mix well until the mixture is homogenous. Let cool in the fridge for a minimum of 15 minutes before forming into patties.
  5. Fry on medium heat in a tablespoon of coconut oil for about 5 minutes on each side. Serve with pear veganaise.
Sweet Pear Veganaise
  1. Combine all of the ingredients except for the oil and pear in a blender. Blend, then gradually add oil until the consistency of mayonnaise is achieved.
  2. Pour veganaise into a serving bowl and fold in the pear. Serve with quinoa burgers or your other favourite veggie patty.
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Vegetarian South African Bobotie

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Vegetarian South African Bobotie
My grandmother shared this authentic South African curry recipe with me after seeing that I gained about 20lbs eating Kraft Dinner after my first year of university. If you're going to be fat, at least eat well!
vegetarian south african bobotie
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Vegetarian Bobotie
Yellow Rice
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Vegetarian Bobotie
Yellow Rice
vegetarian south african bobotie
Instructions
Vegetarian Bobotie
  1. Heat oven to 175 C. Soak the bread in milk, squeeze dry and crumble. Set aside.
  2. Heat oil in a pan over medium heat. Add onions and garlic and cook until softened. Toss in the ginger, sugar, curry powder and tumeric and cook until fragrant.
  3. Add seitan, crumbled bread, chutney, raisins and nuts. Season with salt and pepper. Cook for a further 5-7 minutes on low-medium heat until the flavours come together. Be careful not to overcook or it will become dry.
  4. Transfer your mixture to a greased casserole dish. Beat together the eggs, milk, salt and grated lemon rind, then pour over the seitan mixture.
  5. Bake in the oven for 45 minutes or until top has set. Serve with yellow rice.
Yellow Rice
  1. Combine water, rice, turmeric and cinnamon sticks and bring to boil over high heat. Turn to low, stir in raisins, cover and simmer for 12-15 minutes or until rice is tender. Season with salt.
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Victor’s Taiwanese Cabbage and Mushrooms

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Victor's Taiwanese Cabbage and Mushrooms
These vegetable side dishes were shared by my Couchsurfer friend, Victor, and are a staple in Taiwanese cuisine. Eat them alone with rice for a vegan option, or put an egg on it for extra protein and deliciousness!
Taiwanese vegan rice bowl
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Taiwanese vegan rice bowl
Instructions
Taiwanese Cabbage
  1. Heat the oil in a wok or large pan to high heat. Throw in the halved garlic cloves and sautée until they are brown in colour, but not burnt (about 1-2 minutes)
  2. Add in your chilli and minced garlic and sautée for 2 more minutes, stirring frequently.
  3. Toss in your cabbage and mix together. Sprinkle with salt to help the cabbage cook down. Cook until wilted, but still crunchy (about 3 minutes). Serve with rice.
Taiwanese Mushrooms
  1. Marinade your mushrooms in the alcohol for about 5-10 minutes. This step is optional, but it will give your mushrooms a sweeter taste.
  2. Toast your ginger on medium heat for about 2 minutes, then add the sesame oil and cook for another 3 minutes.
  3. Once the ginger is tender, add in your mushrooms and sautée until cooked through (about 5-7 minutes).
  4. Season with salt to taste, and serve with rice.
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Scrumptious stove top stuffing

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Scrumptious stove top stuffing
Bread stuffing is always the star of the side dishes at Christmas. Make extra because people will always battle each other for seconds!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Melt your butter in the pan and throw in your celery, onion and garlic and sautée on medium heat until onions are translucent. Add herbes de provence, salt and pepper and lower the heat, cooking for 5-7 more minutes.
  2. While your onions and celery are sautéeing, rip your baguette into small cubes and place in a bowl. Once your sautéed mixture is done, pour it over the bread and add broth little by little. The texture should be moist, but not soupy.
  3. Heat 1 tsp of coconut oil or vegan butter in the same pan on medium-high heat. Transfer your stuffing to the pan and cook until golden brown (4-5 minutes). Flip like a pancake to toast the other side.
  4. Break up your stuffing in the pan with a wooden spoon. You should have crispy parts and gooier moist parts - the perfect stuffing texture. Transfer to a serving plate or bowl and devour with gravy.
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The Ultimate Beetroot Falafel – Gluten-Free and Vegan!

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The Ultimate Beetroot Falafel
These falafels are sure to impress with their bright colour. The tamari adds an umami flavour when paired with the traditional middle eastern spices, which brings this dish to the next level!
Prep Time 20
Cook Time 10
Servings
people
Ingredients
Prep Time 20
Cook Time 10
Servings
people
Ingredients
Instructions
  1. Drain your chickpeas and rinse them well to avoid any gassy catastrophes. Discard the leaves of the beetroot and scrub well to remove dirt, then grate them.
  2. Add all of the ingredients except for the oil, flour, fresh herbs and sesame, cumin and pumpkin seeds into a food processor and pulse until combined. You want your falafel to have texture, not have it turn into hummus. Combine the fresh herbs, pumpkin seeds and mix in flour until you have an easily moldable mixture.
  3. Heat olive oil in a pan on medium heat. While the oil heats up, roll your falafels into small golf-sized balls and dip into a small bowl of sesame seeds. Flatten the balls in the pan, cooking for 3-5 minutes on each side.
  4. Serve alone with salad and dipping sauces, or in a pita wrap with fresh vegetables.
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Fresh Mint Yogurt Dip (Tzatziki)

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Fresh Mint Yogurt Dip
A delightful dip for veggies, or as a dressing for burgers and pita wraps.
Prep Time 5 minutes
Passive Time 10 minutes
Servings
people (as dressing for burgers)
Ingredients
Prep Time 5 minutes
Passive Time 10 minutes
Servings
people (as dressing for burgers)
Ingredients
Instructions
  1. Combine all of the ingredients together. Let sit for minimum 5-10 minutes in the fridge to allow flavours to develop.
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