MAIN COURSE – Beets me

Name: The Best Vegan Bean and Mushrooms Burger Patties
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1/2 cup rice (uncooked); 1 cup walnuts; 1/4 cup bread crumbs; 2 tbsp olive oil; 1 small onion finely chopped; 1 garlic clove finely chopped; 1 cup white muxhrooms finely chopped; 1 tsp cumin; 3/4 tsp sweet paprika; 1 tsp oregano; 1 tsp garlic powder; 1/2 tsp salt; Black pepper; 1 can red kidney beans (240 gr)

The Best Vegan Bean and Mushrooms Burger Patties

Beets me — Sat, 04 Sep 2021 16:00:00 +0000

The Best Vegan Bean and Mushrooms Burger Patties

Recipe by Beets meCourse: LEGUMES, MAIN COURSE, MOCK MEATS

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

A delicious vegan burer patty with red kidney beans and mushrooms. Packed with protein, flavors and aromas!

Ingredients

1/2 cup rice (uncooked)
1 cup walnuts
1/4 cup bread crumbs
2 tbsp olive oil
1 small onion finely chopped
1 garlic clove finely chopped
1 cup white muxhrooms finely chopped
1 tsp cumin
3/4 tsp sweet paprika
1 tsp oregano
1 tsp garlic powder
1/2 tsp salt
Black pepper
1 can red kidney beans (240 gr)

Directions

Start by preparing the rice. When ready set aside. Heat a pan over mediym heat and roast walnuts for a couple of minutes until fragrant. Add the walnut in food processor and pulse until crumbly. Add the walnuts and the bread crumbs in a bowl.
In a pan over medium heat add the olive oil. Once hot add the onion and saute until tender. Add the the garlic and the mushrooms and stir. Let cook for five minutes. Once aall liquides have evaporated add spices and stir. Saute until browned. Drain and rinse te beans and pat dry with a kitchen towl.
Add everything in the bowl with the walnuts and the bread crumbs. Give a good stir and knead for a minute until mixture comes together. Form 4 or 6 patties. Heat some olive oil in a pan and fry burger patties for 3 – 4 minutes from each side. Create your own burger just like the way yo u like it!

Notes

If you want a firmer texture you can bake the beans for about 10 minutes at 180 °C before adding them to the mixture.

If you have any questions or want to say hi drop your comment below.

happy cooking!

Delicious Creamy Coconut Milk and Pineapple Risotto

Beets me — Mon, 15 Feb 2021 17:00:00 +0000

Hi friends! Today we are making my favorite risotto! The ingredients might seem a bit odd at first but I guarantee you that the combination is absolutely delicious! Creamy coconut milk, sweet pineapple and mushrooms! What’s not to like about this scrumptious recipe! Hearty, rich and mouthdrooling! Give it a go and you will be amazed!

Coconut Milk and Pineapple Risotto

Recipe by Konstantinos – Beets meCourse: MAIN COURSECuisine: Asian, IndianDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Creamy, hearty and exotic pineapple risotto!

Ingredients

Sesame oil
1 onion chopped
250 gr mushrooms in slices
5 – 6 slices of pineapple
2 tea cups carolina rice
1 can full fat coconut milk
1 tbsp curry
1 tsp sweet paprika
1/2 tsp salt
Black pepper
1 pinch chili flakes
3/4 tbsp soy sauce
4 cups vegetable broth
Extra ingredients
Chives
Vegan parmesan

Directions

In a pan we add 3 – 4 tbsp sesame oil. Once hot we add the onions and sautee for about 10 minutes or until transluscent. We add the mushrooms and cover the pan. Once all liquids are gone through in the pineapple and sautee for another 8 mminutes or until the mushrooms are golden.
Add the rice and stir. Pour in the coconut milk and add all the ingredients except for the veggie broth. Give it a good stir, cover and let cook for 6 minutes. Uncover and once the liquids have reduced to half add 1 cup of the veggie broth. Give a good stir and let simmer until most liquids are gone. Add one more cup veggie broth and continue until all the broth is gone and the rice is ready.
When ready add some vegan parmesan and chives. Enjoy!

Notes

Make sure your broth is warm since you don’t want to stop the cooking process.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

Easy and Delicious Pasta with Creamy Black Pepper Sauce

Beets me — Wed, 10 Feb 2021 17:00:00 +0000

Hi friends! Let me tell you a little something about me or to be more exact, about my weekends! I love lazy, comfy weekends with movie nights and good food (who doesn’t)! Most people when watching a movie have some pop corn, chips, pizza or nachos. I, on the other hand, love having a big bowl of pasta! There is nothing more comforting than pasta along with a movie (at least for me!). So today’s recipe is one of those Saturday movie nights recipes! Pasta in a creamy and spicy cashew sauce yu will absolutely love! Rich and velvety, with lots of freshly cracked pepper (you gotta love black pepper!). Easy to make – ready in less than 30 minutes- and so comforting! Give it a go and let me know what you think!

Easy and Delicious Pasta with Creamy Black Pepper Sauce

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, PASTA, SAUCES & DIPSCuisine: American, EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy to make, creamy and spicy pasta!

Ingredients

250 gr pasta of choice
2 tbsp olive oil
1 onion chopped
250 gr mushrooms (agaricus) in slices
1 clove garlic
1/4 cup white wine
Black pepper corns
250 gr cashews (or soy) cream (HERE)
Black pepper (lots)
1 pinch chili flakes
1/2 tsp salt
1/2 cup pasta water

Directions

Prepare your pasta according to instructions. Make sure to cook them about a minute less. In a pan add the olive oil. Once hot add the onion and sautee for 5 minutes. Add the mushrooms and cover. Let the mushrooms cook for about 5 minutes. Uncover and let liquids evaporate.
Sautee mushrooms for 8 minutes until brown. Add minced garlic and 4 – 5 pepper corns. Cook for 3 minutes. Pour in wine and after 4 – 5 minutes add the cashews cream. Stir and add lots of freshly cracked black pepper (about 1/4 – 1/2 tsp) and the chili flakes.
Add the water and give it a good stir. Add in the pasta, cover and let cook for about 1 minute. Serve with some extra black pepper on top.

Notes

Use any pasta you like, I suggest penne.

Nutrition Facts

2 servings per container

Amount Per ServingCalories433
% Daily Value *
Total Fat 20.5g 32%
- Saturated Fat 3.2g 16%
Cholesterol 0mg 0%
Sodium 88mg 4%
Potassium 140mg 4%
Total Carbohydrate 47.5g 16%
- Dietary Fiber 3.3g 14%
- Sugars 6.6g
Protein 13.8g 28%

Calcium 46%
Iron 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your commeent below.

Happy cooking!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Beets me — Wed, 27 Jan 2021 17:00:00 +0000

Hi friends! How are you? So, today’s recipe is one of those that I make quite often! Probably every week. I’m a sucker for scrambled tofu and I can have it every single day! My recipe is an absolut favorite! Creamy, hearty, filling and sooo good! The secret to this recipe is the cashew cream which adds to the tofu the fatty texture it needs to be perfect! Most scrabled tofu recipes are usually a bit dry for me but with the addition of the cream it gets just the way I like it! The cherry tomatoes add a nice little garicky touch to it which you will love and the spinach (though it can be omitted) is the perfect match to scrambled tofu! I know I get a bit excited over this recipe but hey… I love it! Give it a go and let me know in the comments what you think!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Recipe by Konstantinos – Beets meCourse: BREAKFAST, MAIN COURSE, MOCK MEATSCuisine: EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best ever scrabled tofu recipe! Rich, creamy and absolutely delicious!

Ingredients

The Cherry Tomatoes
2 clusters cherry tomatoes
1 garlic clove pressed
Olive oil
1 pinch salt
Fresh rosemary
The Scrambled Tofu
4 tbsp olive oil
1 onions finely chopped
400 gr tofu
1/4 tsp cumin
1 tsp garlic powder
3/4 tsp turmeric
1/2 tsp sweet paprika
1/4 cup cashew or soy cream
1/4 cup water
1/2 – 1 tsp salt
100 gr fresh spinach
Kala namak (black himalayan salt)

Directions

Preheat oven at 200°C. Line a baking tray with parchment paper. Add the two clusters and and the garlic clove pressed. Sprinkle with some olive oil, salt and black pepper and bake for about 15 minutes.
In pan over medium heat add the olive oil. Once hot throw in th eonion and saute until translucent. Using your hands crumble the tofu in the pan and saute for about 8 minutes. Add all the spices and stir.
Add the cashews cream and the water. Once creamy and thick add the salt and the spinach and give it a good stir. Once spinach is wilted turn heat off and sprinkle some kala namak over it.
Serve with the roasted cherry tomatoes on the side and some grilled bread.

Notes

You can omit the spinach if you like.

Nutrition Facts

2 servings per container

Amount Per ServingCalories386
% Daily Value *
Total Fat 27.4g 43%
- Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 338mg 15%
Potassium 1202mg 35%
Total Carbohydrate 21.8g 8%
- Dietary Fiber 8.9g 36%
- Sugars 7.2g
Protein 22.3g 45%

Calcium 552%
Iron 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say drop your comment below.

Happy cooking!

Hunkar Begendi – Amazing Eggplant Puree with Soy Chunks Stew

Beets me — Fri, 22 Jan 2021 17:00:00 +0000

Hi friends! Today we will be taking a small trip east! It would be fair to say that this is probably one of the most delicious dishes you will ever taste! Hunkar Begendi is a dish commonly cooked in Turkey but you will also find it in Greece. Eggplant puree topped with the soy chunks stew we did a while ago! It’s so good I could eat every day! This eggplant puree is rich, creamy and has an amazing smokey flavor you will truly love. In order to achieve the smokey flavor we have to roast the eggplants directly on fire (even better if it is a bbq! Then peel them and keep the juicy flesh! Quite easy to make and worth every minute spent! As for the stew we have seen it before (HERE), and the combination is def mouthwatering!

Hunkar Begendi – Amazing Eggplant Puree with Soy Chunks Stew

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: Turkish, GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Delicious vegan hunkar begendi with a creamy and smokey eggplant puree.

Ingredients

4 servings of the Soy Chunks Stew
2 – 3 eggplants
50 gr vegan butter
50 gr all purpose flour
500 ml soy milk
75 gr soy cream
1 tsp salt
1 pinch white pepper
1 pinch nutmeg
50 gr vegan cheese
2 tbsp nutritional yeast

Directions

Roast te eggplants directly on fire turning them around from time to time. The eggplants will be ready once they get squishy. Once ready put them under running cold water and peel them. Remove the seeds chop them and set aside.
On a pot over medium heat add the butter. When it has melted add slowly the flour and cook for 2 minutes while stirring. Pour in slowly the soy milk while stirring. Once you have a thick cream add the salt, pepper and nutmeg. Keep stirring and add the eggplant. Once the puree is ready turn off heat and add the cheese and the nutritional yeast. Give it a good mix until well incorporated and smooth.
Prepare your stew according to THIS recipe and serve!

Notes

In order to get a smokey flavor the eggplants must be roasted in a bbq. If you don’t have a bbq you can roast them directly on your kitchen fire or even bake them in your oven.

If you have any questions or just want to say hi drop your comment below!

Happy cooking!

Nutrition Facts

4 servings per container

Serving Size4g

Amount Per ServingCalories409
% Daily Value *
Total Fat 23g 36%
- Saturated Fat 6.6g 33%
Cholesterol 19mg 7%
Sodium 904mg 38%
Potassium 444mg 13%
Total Carbohydrate 35.8g 12%
- Dietary Fiber 8.1g 33%
- Sugars 11g
Protein 14.9g 30%

Calcium 88%
Iron 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The best baked giant beans – Super delicious Greek Recipes

Beets me — Mon, 18 Jan 2021 17:00:00 +0000

One more traditional Greek recipe and this time it’s giant beans! It’s safe to say that beans, and to be specific, giant beans is a national treasure (lol). All over Greece people are loving it and cooking this dish in their own special and delicious way! But today we will be looking at a very classic recipe that everybody loves since it is easy, hearty and soo good! One of those Greek comfort foods that are perfect on a cold winter day! Easy to make, with simple to find ingredienst! Give it a go and let e know what you think!

The best baked giant beans – Super delicious Greek Recipes

Recipe by Konstantinos – Beets meCourse: LEGUMES, MAIN COURSECuisine: GreekDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Easy to make, hearty and delicious baked giant beans!

Ingredients

500 gr dry giant beans (sub with about 1 klg canned if available)
3 onions (1 peeled whole, 2 chopped)
2 bay leaves
2 red peppers roughly chopped
2 carrots roughly chopped
4 garlic cloves with the peel (crushed)
Black pepper
3/4 tsp oregano
2 cups crushed tomatoes
1 tbsp tomato paste
Olive oil (lots)
1 tsp mollases
3/4 tsp salt
1/2 cup dill finelly chopped
1 tomato cut in thin slices

Directions

Soak the beans overnight. Next day rinse and drain them and add them in a pot with th ebay leaves and the whole onion. Cook either for 45 minutes in your pot, or about 20 minutes in your pressure cooker. Make sure not to over cook them.
Once ready remove the onion and bay leaves. Keep 2 cups of the water aside. Preheat your oven at 200°C. Drain the beans and add them in a baking tray. Add in the chopped onions, carrots, garlic cloves, peppers, black pepper, crushed tomatoes and oregano. In a bowl mix the bean water with the tomato paste and pour it in the baking tray. Add the molasses and the salt give it a stir and sprinkle with lots of olive oil. Bake for 30 minutes.
Take the tray out of the oven and add the dill and a bit more olive oil. Give a stir and top with the tomato slices. Sprinkle some salt over it and move bak to the oven and bake for 25 – 30 minutes more.
Once the beans are have cooked through and are crispy on the top they are ready!

Notes

While soaking the beans you can add 1 tsp of salt in the water. The water will help to soften the peel of the beans.
The secret of thie recipe is the olive oil! You need lots of good quality olive oil!
You can also add about a tbsp vegetable stock powder in the baking tray.

Nutrition Facts

6 servings per container

Amount Per ServingCalories358
% Daily Value *
Total Fat 18.2g 28%
- Saturated Fat 4.1g 21%
Cholesterol 6mg 2%
Sodium 1150mg 48%
Potassium 933mg 27%
Total Carbohydrate 42.1g 15%
- Dietary Fiber 9.7g 39%
- Sugars 4.3g
Protein 10.3g 21%

Calcium 244%
Iron 7%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or want to say hi drop your comment below!

happy cooking!

The Most Delicious Stuffed Zucchinis – Easy mouthwatering Greek Recipes

Beets me — Fri, 15 Jan 2021 17:00:00 +0000

Hi friends! Today I have one more traditional recipe for you! This recipe is probably one of my favorites! Stuffed zucchinis with rice and soy mince. Full of flavors and aromas! This dish could not be more Greek! Quite easy to make, though it might seem a bit complicated at first. This dish is a staple on every Greek summer! Give it a try and I’m sure you will love it!

The Most Delicious Stuffed Zucchinis – Easy mouthwatering Greek Recipes

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

A traditional Greek recipe everyone loves! Syper delicious and filling!

Ingredients

10 round zucchinis
300 gr soy mince – TVP (100 gr dry)
Olive oil
1 onion finely chopped
1 carrot finely garted
1 1/2 tsp salt
1/3 cup white wine
1/4 tsp cumin
Black pepper to taste
10 tbsp carolina rice
2 – 3 cups water
1/2 cup chopped fresh spearmint
2 tbsp dry spearmint
1/2 cup chopped dill + 2 – 3 stems
2 tbsp vegetbale stock powder
For the sauce
The juice from 1 lemon
2 tbsp dill
3 tbsp corn starch
1 cup from the water the zucchines were cooked

Directions

Soak the tvp in hot water for 10 minutes and then take out, rinse and let cool. Then using your hands squeeze out as much water as possible.
Wash the zucchinis and cut of about 2 cm (1 inch) from the top. Using a tsp empty the inside flesh of the zucchinis. Make sure to keep about half of it.
In a pan over medium heat add some olive oil. Once hot add the onion and saute for about 2 minutes. Add the carrot, the soy mince and about 1/2 tsp salt and stir. Saute for about 20 minutes or until the soy mince is golden. Add in th ecumin stir.
Chop the zucchini flesh you kept. Empty in the pan the wine. After 5 minutes and when th alcohol has evaporated add the zucchini and stir. Saute for another 10 minutes. Add the rice, the water, the chopped dill, fresh and dry spearmint and salt. Stir, lower heat, cover and let cook until no water is left.
Fill the zucchinis and put them in pan. Add in the pan water half way to the top plus the vegetable stock powder and the dill stems. Sprinkle with some olive oil and salt, cover and let cook over low heat for about 40 minutes.
Once ready (fork tender) take the zucchinis out of the pan, empty the stock in pot and trasfer back the zucchinis to the pan. In a bowl add the lemon juice and the corn starch and stir until disolved. Add one cup of the stock and stir. Empty the stock in the pot and turn on heat. Stir until combined and thick. Cover the zucchinis with the sauce and let cook for an additinal 5 minutes.

Notes

You can make the sauce in the pan with the zucchinis but it will be a bit more difficult.

If you have any questions or just want to say hi drop your comment below!

Happy cooking!

THE BEST EVER VEGAN MOUSAKA – DELICIOUS GREEK RECIPES

Beets me — Wed, 13 Jan 2021 17:00:00 +0000

Hi friends! Hope you are all doing great! Today we will be looking in one of those Greek recipes that almost everybody knows! Mousaka! A delicious mediteranian dish that consists of different layers of veggies, an aromatic bolognese sauce and bechamel. Traditionally the base is a layer of fried potatoes, followed by a layer of fried eggplants. In this recipe, in order to make it a bit easier and healthier we will not be frying our veggies but instead we will bake them. The end result is a perfectly balanced dish, super delicious and of course as Greek as it can get! Give it a try and let me know what you think!

THE BEST EVER VEGAN MOUSAKA – DELICIOUS GREEK RECIPES

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Mousaka is probably one of the most famous Greek recipes and this is the most delicious vegan version of it!

Ingredients

For the bolognese
120 gr vegetable protein TVP (soy mince) dry (about 330 gr soaked)
Olive oil
1 onion chopped
1 garlic clove
1/3 cup red wine (dry)
1 cinnamon stick
2 bay leaves
1/4 tsp clove powder
1 generus pinch all spice
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp cumin
250 ml tomato sauce
375 ml water
Black pepper to taste
1 tsp molasses
1 tsp salt
For the bechamel sauce
50 gr vegan butter
1/3 cup olive oil
3 1/2 tbsp all purpose flour
500 ml plantbased milk
3/4 tsp salt
1 pinch nutmeg
White pepper to taste
2 tbsp nutritional yeast
Rest of the ingredients
2 large eggplants
2 large potatoes
Olive oil
Salt
Thyme

Directions

For the bolognese
Soak the TVP in hot water for about 10 minutes. Rinse and drain the TVP as dry as possible.
In a non stick pan over medium – high heat add some sesame oil. Once hot add the TVP and sa te until golden. Add in the pan some olive oil and then the onion and saute for about 10 – 15 minutes. Add the garlic and saute for an additional 2 minutes.
Pour in the wine and once the alcohol has evaporated add the cinnamon stick, the bay leaves and all the rest of the spices and stir.
Add the tomato sauce, plus 250 cup of water, the black pepper and the molasses and stir. Cover, lower heat and let simmer for about 5 – 10 minutes.
Add the rest of the water (we want it to be juicy), adjust the salt to taste, stir and remove from heat.
The veggies
Pre heat the oven at 210°C (grill). Peel the potatoes slice the potatoes and the eggplants lengthwise about 1 1/2 cm thick. Line two baking trays with parchment paper. In one tray add the potatoes and in the other the eggplants. Sprinkle some olive oil, salt and thyme on both sides. Bake for about 15 minutes. Half way through turn around. Once ready take out of the oven and place on a kitchen paper towl to absorve excess oil.
For the bechamel sauce
In a pot over medium heat add the butter and the olive oil. Once the butter is melted and hot add the the flour and stir. Saute for about 4 minutes. Add gradually the plantbased milk and constantly stir. Add the salt, the pepper, and the nutmeg. Once thick turn the heat off, add the nutritional yeast and stir to combine.
Assemble the mousaka
Preheat the oven at 180°C. In an oven tray (27 x 19 cm) add one layer of potatoes, then one layer of eggplants, then one even layer of bolognese sauce. Over the bolognese add any excess potatoes and eggplants and then cover with the bechamel sauce. Transfer to the oven and baked for about 25 minutes.
Before serving let cool for 45 minutes.

Notes

We want the bolognese to be juicy so it can blend with the pasta.

If you have any questions or just want to just want to say hi drop your comment below.

Happy cooking!

THE BEST EVER VEGAN PASTITSIO – DELICIOUS GREEK RECIPES

Beets me — Fri, 08 Jan 2021 18:00:00 +0000

Hi friends! How are you? Hope you are doing great! Since I am a pasta lover I thought we would see today how we can make the best ever vegan pastitsio! Pastitsio is the Greek version of lasagna. One layer of thick pasta, one layer of delicious bolognese sause and one layer of bechamel sause! Scrumptious, filling and hearty! This is what I call a traditional Greek comfort food! What do you say?

THE BEST EVER VEGAN PASTITSIO – GREEK RECIPES

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATS, PASTACuisine: GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Scrumptious, filling and hearty! Greek comfort food at its best!

Ingredients

For the Bolognese
120 gr vegetable protein TVP (soy mince) dry (about 330 gr soaked)
1 onion chopped
1 carrot cubbed
1 garlic clove finely chopped
1/3 cup red wine (dry)
1 cinnamon stick
2 bay leaves
1/4 tsp ground clove
1 generus pinch all spice
1/4 tsp paprika
1/4 tsp smoked paprika
1 tsp oregano
1 pinch cumin
250 ml tomato sauce
375 ml water
2 tsp vegetable stock powder
Black pepper to taste
1 tsp molasses
For the bechamel sauce
60 gr vegan butter
2 tbsp olive oil
3.5 tbsp all purpose flour
500 ml plantbased milk
3/4 tsp salt
1 pinch nutmeg
White pepper to taste
2 tbsp nutritional yeast
70 gr vegan cheese
Rest of the ingredients
250 gr pasta for pastitsio or the pasta of your choice
1/2 tbsp salt
Olive oil
50 gr vegan cheese
30 gr vegan feta cheese

Directions

For the Bolognese
Soak the TVP in hot water for about 10 minutes. Rinse and drain the TVP as dry as possible.
In a non stick pan over medium – high heat add some sesame oil. Once hot add the TVP and sa te until golden. Add in the pan some olive oil and then the onion and the carrot and saute for about 10 – 15 minutes. Add the garlic and saute for an additional 2 minutes.
Pour in the wine and once the alcohol has evaporated add the cinnamon stick, the bay leaves and all the rest of the spices and stir.
Add the tomato sauce, plus 250 cup of water, the vegetable stock powder, the eblack pepper and the molasses and stir. Cover, lower heat and let simmer for about 5 – 10 minutes.
Add the rest of the water (we want it to be juicy), adjust the salt to taste, stir and remove from heat.
Prepare the pasta acoording instructions.
For the bechamel sauce
In a pot over medium heat add the butter and the olive oil. Once the butter is melted and hot add the the flour and stir. Saute for about 4 minutes. Add gradually the plantbased milk and constantly stir. Add the salt, the pepper, and the nutmeg. Once thick add turn the heat off add the nutritional yeast and the cheeses. Stir to combine.
Assemble the pastitsio
Preheat the oven at 180°C. In an oven tray (27 x 19 cm) add the pasta and sprinkle over it the cheeses. Spread in one layer the bolognese, and last add the bechamel sauce. Spread evenly using a spatula. Bake for about 25 – 30 minutes.
Before serving let cool for 45 minutes.

Notes

We want the bolognese to be juicy so it can blend with the pasta.

If you have any questions or just want to just want to say hi drop your comment below.

Happy cooking!

DELICIOUS VEGAN SAUSAGES – GLUTEN FREE AND EASY

Beets me — Wed, 16 Dec 2020 05:00:00 +0000

Hi Friends! Welcome once again in my kitchen! One of my favorite things to make are vegan sausages! I love the whole process and always try to find more ways to creat another delicious batch! These sausages are probably the easiest vegan sausages I have ever made! Spicy, scrumptious and filling! Plus very very cheap, since the main ingredients are oats and spices! Give them a go and let me know what you think in the comments! Cheers!

DELICIOUS VEGAN SAUSAGES – GLUTEN FREE AND EASY

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: Greek, ItalianDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy, spicy and delicious sausages that are vegan and gluten free

Ingredients

3 tbsp flaxseed
9 tbsp water
1 cup gluten free oats
1 1/2 tsp rosemary
1 tsp coriander seeds
1 tsp chili flakes
3/4 tsp fennel seeds
1/2 tsp red pepper
1 1/2 tbsp dried onion flakes
1 tbsp chicken seasoning
1/2 tbsp dried parsley
1/2 tbsp dried basil
1 tsp garic powder
1/2 tsp salt
Black pepper to taste
1 tsp liquid smoke
1 tsp agave syrup
1 tsbp chickpea flour
1 tbsp olive oil + more for frying
1/2 cup water
2 tbsp vegetable broth powder

Directions

In a bowl add the 9 tbsp water and the flax seed. Stir and leave aside.
Combine rosemary, corriander, chili flakes and fennel seeds and crush. In a food processor add the oats and pulse a coyple of time to break into smaller pieces (you don’t want to turn into flour). Add the oats, the flaxseed, and all the spices in a bowl. Mix and add the liquid smoke, olive oil, agave syrup and chickpea flour. Knead for 2 minutes and then let sit for 10 minutes.
Add some olive oil in your hands. Form the sausages. In a non stick pan add 1 tbsp olie oil. When hot add the sausaged and sautee for 2 minutes just to brown them a little bit.
Mix the 1/2 cup of water with the vegetable stock powder and empty it in the pan. Cover and let simmer for 15 minutes. Half way through turn the sausages from the other side. Uncover and let the liquides evaporate.
The sausages are ready to freeze or to cook. To cook fry them in a pan with some oil (5 – 7 minutes) or bake.

Notes

Instead of flaxseeds you can also use chia seeds, though they add a crunch to the sausages that I don’t find very pleasing.

If you have any questions or want to say hi don’t hesitate to drop your comment below!

Happy Cooking!