instagram story viewer > #Veggie

#Veggie

Posts
Veggie „Adana Kebab“ 🤤🍅 Inspiriert von @keladams_kitchen Für 2-3 Personen Veggie-Adana-Masse: 400 g vegetarisches Hack ½ Zwiebel (sehr fein gewürfelt) ½ Spitzpaprika (sehr fein gewürfelt) ½ Bund Petersilie (gehackt) 1 Ei 1½ TL Salz 1 TL Chiliflocken ½ TL Paprikapulver ½ TL Zwiebelpulver ¼ TL schwarzer Pfeffer Alles gut vermengen, längliche Adana formen und bei 180 °C ca. 20 Minuten backen. Nach der Hälfte der Zeit einmal wenden. Ezme: 1 Tomate ¾ rote Spitzpaprika ½ kleine Zwiebel 1 kleine Knoblauchzehe 2½ EL Olivenöl 1 EL Tomatenmark ½ EL Paprikamark 1 EL Granatapfelsirup Salz Chiliflocken ½ Bund Petersilie 5 frische Minzblätter ½ EL Sumak Alles fein hacken oder kurz mixen und überschüssige Flüssigkeit abgießen. Knoblauchjoghurt: 125 g stichfester Joghurt ½ Knoblauchzehe (gerieben) Salz Tomatenbutter: 1 EL Butter ½ EL Tomatenmark Butter schmelzen und mit dem Tomatenmark verrühren. Zum Schluss: Wrap mit Knoblauchjoghurt bestreichen, Veggie-Adana, Ezme und etwas Petersilie darauf verteilen, fest einrollen, außen mit der Tomatenbutter bestreichen und in der Pfanne rundherum goldbraun anrösten. 🤤 Vegane Variante: Einfach veganes Hack verwenden, das Ei durch 1 EL Speisestärke + 1 EL Wasser ersetzen und veganen Joghurt sowie vegane Butter verwenden. #vegetarisch #vegetarischerezepte #einfachkochen #wrapliebe #rezeptidee
Veggie „Adana Kebab“ 🤤🍅 Inspiriert von @keladams_kitchen Für 2-3 Personen Veggie-Adana-Masse: 400 g vegetarisches Hack ½ Zwiebel (sehr fein gewürfelt) ½ Spitzpaprika (sehr fein gewürfelt) ½ Bund Petersilie (gehackt) 1 Ei 1½ TL Salz 1 TL Chiliflocken ½ TL Paprikapulver ½ TL Zwiebelpulver ¼ TL schwarzer Pfeffer Alles gut vermengen, längliche Adana formen und bei 180 °C ca. 20 Minuten backen. Nach der Hälfte der Zeit einmal wenden. Ezme: 1 Tomate ¾ rote Spitzpaprika ½ kleine Zwiebel 1 kleine Knoblauchzehe 2½ EL Olivenöl 1 EL Tomatenmark ½ EL Paprikamark 1 EL Granatapfelsirup Salz Chiliflocken ½ Bund Petersilie 5 frische Minzblätter ½ EL Sumak Alles fein hacken oder kurz mixen und überschüssige Flüssigkeit abgießen. Knoblauchjoghurt: 125 g stichfester Joghurt ½ Knoblauchzehe (gerieben) Salz Tomatenbutter: 1 EL Butter ½ EL Tomatenmark Butter schmelzen und mit dem Tomatenmark verrühren. Zum Schluss: Wrap mit Knoblauchjoghurt bestreichen, Veggie-Adana, Ezme und etwas Petersilie darauf verteilen, fest einrollen, außen mit der Tomatenbutter bestreichen und in der Pfanne rundherum goldbraun anrösten. 🤤 Vegane Variante: Einfach veganes Hack verwenden, das Ei durch 1 EL Speisestärke + 1 EL Wasser ersetzen und veganen Joghurt sowie vegane Butter verwenden. #vegetarisch #vegetarischerezepte #einfachkochen #wrapliebe #rezeptidee
Roasted Veggie Bowl This hearty and flavorful vegan bowl brings together crispy roasted potatoes, spiced chickpeas, and tender cauliflower, all tossed in a dreamy, herby tahini dressing. It’s a perfect weeknight dinner or meal-prep option that’s nourishing, satisfying, and bursting with bold flavors. Ingredients: 400 g chickpeas (drained and rinsed) 1 pc small head cauliflower (broken into florets) 600 g potatoes cut into wedges (or smaller for faster cooking) 3 tbsp extra virgin olive oil (optional) Seasoning for Roasting: 2 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1/2 tsp smoked paprika (optional) 1/4 tsp chili powder (optional) Salt & pepper (to taste) Tahini Herb Dressing: 120 g tahini 120 g vegan yogurt 1 tbsp pickle juice 1 tbsp chili sauce (like sriracha) 3 tbsp water (or more, to thin) Seasoning for Dressing: 1 tsp paprika 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp cumin 1/4 tsp dried oregano Salt & pepper (to taste) Instructions: 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. 2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated. 3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy. 4. While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency. 5. To serve, pour the dressing onto a plate, then top with the roasted vegetables. 6. Garnish with chopped parsley and a drizzle of chili oil. 7. Enjoy immediately or store separately in the fridge for up to 4 days. Nutrition: Calories: 573kcal Carbohydrates: 65g Protein: 18g Fat: 30g Credit to @dr.vegan
Roasted Veggie Bowl This hearty and flavorful vegan bowl brings together crispy roasted potatoes, spiced chickpeas, and tender cauliflower, all tossed in a dreamy, herby tahini dressing. It’s a perfect weeknight dinner or meal-prep option that’s nourishing, satisfying, and bursting with bold flavors. Ingredients: 400 g chickpeas (drained and rinsed) 1 pc small head cauliflower (broken into florets) 600 g potatoes cut into wedges (or smaller for faster cooking) 3 tbsp extra virgin olive oil (optional) Seasoning for Roasting: 2 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1/2 tsp smoked paprika (optional) 1/4 tsp chili powder (optional) Salt & pepper (to taste) Tahini Herb Dressing: 120 g tahini 120 g vegan yogurt 1 tbsp pickle juice 1 tbsp chili sauce (like sriracha) 3 tbsp water (or more, to thin) Seasoning for Dressing: 1 tsp paprika 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp cumin 1/4 tsp dried oregano Salt & pepper (to taste) Instructions: 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. 2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated. 3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy. 4. While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency. 5. To serve, pour the dressing onto a plate, then top with the roasted vegetables. 6. Garnish with chopped parsley and a drizzle of chili oil. 7. Enjoy immediately or store separately in the fridge for up to 4 days. Nutrition: Calories: 573kcal Carbohydrates: 65g Protein: 18g Fat: 30g Credit to @dr.vegan
Delicious food that helps animals? Count me in. I’m celebrating #Beansday with @humaneworldforanimals and making beans the main character #ad Today’s swap is chickpea burgers. Chickpeas take the place of the meat entirely, with sun-dried tomatoes and smoky spices doing the flavor work. Comment 👉 “recipe” and I’ll send you the link to it on the Beansday hub!
Delicious food that helps animals? Count me in. I’m celebrating #Beansday with @humaneworldforanimals and making beans the main character #ad Today’s swap is chickpea burgers. Chickpeas take the place of the meat entirely, with sun-dried tomatoes and smoky spices doing the flavor work. Comment 👉 “recipe” and I’ll send you the link to it on the Beansday hub!
strictly no boring veggie recipes around here🙅‍♀️🧚🏼‍♀️💕 where are my fellow veggies at💘💘💘 #trialreel #vegetarian #vegetarianfood #algorithm #foodie
strictly no boring veggie recipes around here🙅‍♀️🧚🏼‍♀️💕 where are my fellow veggies at💘💘💘 #trialreel #vegetarian #vegetarianfood #algorithm #foodie
Crispy potato veggie patties Ingredients 3 large russet potatoes, shredded 2 large carrots 1/2 cup green onion, finely diced 1/2 small onion, grated and squeezed dry 4 tbsp cornstarch 4 oz sharp cheddar, shredded 1 tsp black pepper 1 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp chicken powder Salt to taste Oil for frying Method Partially boil the potatoes and carrots for about 10 minutes, or until they are just half cooked. They should still be firm and not easily mashable. Drain and let them cool enough to handle. Grate them using the large holes of a box grater. Add the grated potatoes and carrots to a bowl along with the green onions, cheddar cheese, cornstarch, salt, black pepper, garlic powder, and chicken powder. Mix gently until everything is evenly combined. Don’t overmix or mash the potatoes you want to keep some texture. Take portions of the mixture and firmly press into thin, round patties. Pressing them firmly is important so they don’t fall apart while frying. Heat a generous layer of oil in a skillet over medium to medium-high heat. Once hot, carefully add the patties. Fry for about 3–4 minutes per side, or until deeply golden and crispy. Don’t flip them too early let the first side form a crust before turning. Transfer to a wire rack or paper towel-lined plate and serve hot with the spicy Kewpie sauce. #recipe #patties
Crispy potato veggie patties Ingredients 3 large russet potatoes, shredded 2 large carrots 1/2 cup green onion, finely diced 1/2 small onion, grated and squeezed dry 4 tbsp cornstarch 4 oz sharp cheddar, shredded 1 tsp black pepper 1 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp chicken powder Salt to taste Oil for frying Method Partially boil the potatoes and carrots for about 10 minutes, or until they are just half cooked. They should still be firm and not easily mashable. Drain and let them cool enough to handle. Grate them using the large holes of a box grater. Add the grated potatoes and carrots to a bowl along with the green onions, cheddar cheese, cornstarch, salt, black pepper, garlic powder, and chicken powder. Mix gently until everything is evenly combined. Don’t overmix or mash the potatoes you want to keep some texture. Take portions of the mixture and firmly press into thin, round patties. Pressing them firmly is important so they don’t fall apart while frying. Heat a generous layer of oil in a skillet over medium to medium-high heat. Once hot, carefully add the patties. Fry for about 3–4 minutes per side, or until deeply golden and crispy. Don’t flip them too early let the first side form a crust before turning. Transfer to a wire rack or paper towel-lined plate and serve hot with the spicy Kewpie sauce. #recipe #patties
NO TIRES LOS TALLOS DE LA ESPINACA 🥬 • La mayoría de las veces usamos solo las hojas y los tallos terminan en la basura... pero tienen un montón de sabor. Con esta receta los aproveché para hacer una tortilla que quedó espectacular. También la pueden hacer con pencas de acelga o incluso con las hojas de la remolacha. • Es una de esas recetas simples que demuestran que, muchas veces, con lo que solemos descartar también se puede cocinar algo muy rico. Para mí, vale la pena probarla. • 𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕖𝕤: • Tallos de espinaca o pencas de acelga 🥬 • 1 Cebolla 🧅 • 1 diente de Ajo 🧄 • 3 Huevos 🥚 • La próxima vez que usen espinaca o acelga, guárdense los tallos y prueben esta receta. Después me cuentan qué les pareció! • #leftovers #tortilla #vegetales #veggie
NO TIRES LOS TALLOS DE LA ESPINACA 🥬 • La mayoría de las veces usamos solo las hojas y los tallos terminan en la basura... pero tienen un montón de sabor. Con esta receta los aproveché para hacer una tortilla que quedó espectacular. También la pueden hacer con pencas de acelga o incluso con las hojas de la remolacha. • Es una de esas recetas simples que demuestran que, muchas veces, con lo que solemos descartar también se puede cocinar algo muy rico. Para mí, vale la pena probarla. • 𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕖𝕤: • Tallos de espinaca o pencas de acelga 🥬 • 1 Cebolla 🧅 • 1 diente de Ajo 🧄 • 3 Huevos 🥚 • La próxima vez que usen espinaca o acelga, guárdense los tallos y prueben esta receta. Después me cuentan qué les pareció! • #leftovers #tortilla #vegetales #veggie
Healthy veggie coconut curry soup!! One of my fav healthy cozy recipes for lunch or dinner! Ran out of chickpeas otherwise I would’ve added those in too!! Recipe: Serves 4-5 - 3 medium carrots chopped - 2 cups chopped broccoli - 1 medium head of cauliflower chopped - 3 cups veggie broth - 1 can of coconut cream (about 400 mL) - 1 tablespoon curry spice powder - salt & pepper to taste - 1/4 cup chopped cilantro to garnish Directions: 1. Add all of your chopped veggies, veggie broth, and coconut cream into a large saucepan on medium heat. 2. Add in your spices and mix. Let the soup simmer until the veggies are cooked through. 3. Optional - use an immersion blender to blend parts of the soup up or pour half of the soup into a high speed blender and blend until smooth. Pour the blender soup pan into the saucepan and sprinkle with chopped cilantro. #healthysoup #healthyrecipes #healthyfood #healthydinner #healthydinnerideas
Healthy veggie coconut curry soup!! One of my fav healthy cozy recipes for lunch or dinner! Ran out of chickpeas otherwise I would’ve added those in too!! Recipe: Serves 4-5 - 3 medium carrots chopped - 2 cups chopped broccoli - 1 medium head of cauliflower chopped - 3 cups veggie broth - 1 can of coconut cream (about 400 mL) - 1 tablespoon curry spice powder - salt & pepper to taste - 1/4 cup chopped cilantro to garnish Directions: 1. Add all of your chopped veggies, veggie broth, and coconut cream into a large saucepan on medium heat. 2. Add in your spices and mix. Let the soup simmer until the veggies are cooked through. 3. Optional - use an immersion blender to blend parts of the soup up or pour half of the soup into a high speed blender and blend until smooth. Pour the blender soup pan into the saucepan and sprinkle with chopped cilantro. #healthysoup #healthyrecipes #healthyfood #healthydinner #healthydinnerideas
Veggie Tofu Wontons in Chilli Sauce ✨ This one has a lot of stuff in it…but it’s very tasty! You can definitely cut it down to less ingredients in the dumpling filling Ingredients Half a cup of carrot 3 cups cabbage 3 tbs spring onion 1 garlic clove 3 tbs kimchi 1 tsp sesame oil 200g tofu 1 tbs soy sauce 1 tbs cornflour Salt & pepper Sprinkle Chinese 5 spice Wonton wrappers Chilli Broth* 1/2 tbsp soy sauce 1 tbsp chili garlic sauce 1 tsp sugar 1 tbsp rice vinegar 1 tsp toasted sesame seeds 2 tsp sesame oil 1/2 cup wonton broth water used to cook wontons or hot water *broth recipe from The Foodie Takes Flight Gently fry the carrot, cabbage, spring onion and garlic until softened. Put them in a food processor with the rest of the filling ingredients and blend. I like to leave it a little bit chunky. Mix the chilli broth ingredients together in a saucepan and bring it to the boil when you’re wontons are ready. Place a small tsp of filling in the middle of the wontons. Wet the edges of the wrappers them fold over into a rectangular shape. Then pinch the inside corners and bring them together and press down firmly. Boil a large pot of water and add about 8 wontons. They are ready when they float to the top. Put them in a bowl and pour your chilli broth over the top. . . . . . #wontons #wontonrecipe #veggiewontons #veganwontons #dumplings #vegandumplings #vegansofig #vegansonabudget #whatveganseat #veganfoodshare #vegansofmelbourne #melbournevegans #veganabroad #vegandinnerideas #plantbasedvegan #plantbasedrecipes #vegandinnerinspo #veganfoodie #vegansofaustralia #vegandinnerideas #veganasianfood
Veggie Tofu Wontons in Chilli Sauce ✨ This one has a lot of stuff in it…but it’s very tasty! You can definitely cut it down to less ingredients in the dumpling filling Ingredients Half a cup of carrot 3 cups cabbage 3 tbs spring onion 1 garlic clove 3 tbs kimchi 1 tsp sesame oil 200g tofu 1 tbs soy sauce 1 tbs cornflour Salt & pepper Sprinkle Chinese 5 spice Wonton wrappers Chilli Broth* 1/2 tbsp soy sauce 1 tbsp chili garlic sauce 1 tsp sugar 1 tbsp rice vinegar 1 tsp toasted sesame seeds 2 tsp sesame oil 1/2 cup wonton broth water used to cook wontons or hot water *broth recipe from The Foodie Takes Flight Gently fry the carrot, cabbage, spring onion and garlic until softened. Put them in a food processor with the rest of the filling ingredients and blend. I like to leave it a little bit chunky. Mix the chilli broth ingredients together in a saucepan and bring it to the boil when you’re wontons are ready. Place a small tsp of filling in the middle of the wontons. Wet the edges of the wrappers them fold over into a rectangular shape. Then pinch the inside corners and bring them together and press down firmly. Boil a large pot of water and add about 8 wontons. They are ready when they float to the top. Put them in a bowl and pour your chilli broth over the top. . . . . . #wontons #wontonrecipe #veggiewontons #veganwontons #dumplings #vegandumplings #vegansofig #vegansonabudget #whatveganseat #veganfoodshare #vegansofmelbourne #melbournevegans #veganabroad #vegandinnerideas #plantbasedvegan #plantbasedrecipes #vegandinnerinspo #veganfoodie #vegansofaustralia #vegandinnerideas #veganasianfood
This Roasted Vegetable Spread Is Your Sign to Make Homemade Veggie Toast! 🍆🫑🍅 Smoky roasted eggplant, sweet bell peppers, and juicy tomatoes come together in this simple, flavorful vegetable spread. Fresh parsley and extra virgin olive oil bring everything together, making it perfect for spreading over crispy toast or serving as a delicious appetizer. ❤️ Roasted Vegetable Caviar 🍆 Ingredients Eggplant Bell peppers Tomatoes Fresh parsley, chopped Extra virgin olive oil Salt, to taste Black pepper, to taste Crispy toast, for serving Instructions - Preheat your air fryer to 190°C (375°F). - Place the eggplant, bell peppers, and tomatoes in the air fryer and roast for approximately 30 minutes, until softened and lightly charred. - Cooking time may vary depending on the size of the vegetables. Transfer the roasted vegetables to a bowl and cover for a few minutes to help loosen the skins. - Once cool enough to handle, peel the vegetables and finely chop them. - Add the chopped parsley, olive oil, salt, and black pepper. Mix well until everything is combined. - Spoon the vegetable mixture over crispy toast and enjoy! 💡 Tip: For an extra smoky flavor, let the vegetables develop a little char while roasting. You can also chill the spread before serving to let the flavors meld. Would you enjoy this on crispy sourdough or warm pita bread? 🍞 Tell me below! 👇 Save this recipe for your next easy appetizer. Follow @mediterranean.diet.plan for more delicious Mediterranean-inspired recipes! 🫒✨ #RoastedVegetables #VegetableCaviar #HealthyRecipes #MediterraneanFood #EasyAppetizers
This Roasted Vegetable Spread Is Your Sign to Make Homemade Veggie Toast! 🍆🫑🍅 Smoky roasted eggplant, sweet bell peppers, and juicy tomatoes come together in this simple, flavorful vegetable spread. Fresh parsley and extra virgin olive oil bring everything together, making it perfect for spreading over crispy toast or serving as a delicious appetizer. ❤️ Roasted Vegetable Caviar 🍆 Ingredients Eggplant Bell peppers Tomatoes Fresh parsley, chopped Extra virgin olive oil Salt, to taste Black pepper, to taste Crispy toast, for serving Instructions - Preheat your air fryer to 190°C (375°F). - Place the eggplant, bell peppers, and tomatoes in the air fryer and roast for approximately 30 minutes, until softened and lightly charred. - Cooking time may vary depending on the size of the vegetables. Transfer the roasted vegetables to a bowl and cover for a few minutes to help loosen the skins. - Once cool enough to handle, peel the vegetables and finely chop them. - Add the chopped parsley, olive oil, salt, and black pepper. Mix well until everything is combined. - Spoon the vegetable mixture over crispy toast and enjoy! 💡 Tip: For an extra smoky flavor, let the vegetables develop a little char while roasting. You can also chill the spread before serving to let the flavors meld. Would you enjoy this on crispy sourdough or warm pita bread? 🍞 Tell me below! 👇 Save this recipe for your next easy appetizer. Follow @mediterranean.diet.plan for more delicious Mediterranean-inspired recipes! 🫒✨ #RoastedVegetables #VegetableCaviar #HealthyRecipes #MediterraneanFood #EasyAppetizers
PASTA AL RAGÙ (vegan)🍝🌱 Roasted mushrooms and walnuts might be my new favorite veggie mince! 😋 RECIPE (4-5 servings, 1h prep time): -100g walnuts -400g mushrooms Blitz up everything and mix with some oil and salt. Bake at 200C/400F for 30mins but stir after 15mins. -1 onion -2 pieces celery Finely chop and sauté in oil. -5 Tbsp tomato paste  -1 Tbsp miso (optional) Roast for a bit. -60ml balsamic vinegar  Deglaze the pan with it, then add the veggie mince. -1 to 2 cups (250ml-500ml) water -salt to taste -pepper to taste -1 Tsp paprika and dried herbs -2 bay leaves Stir and let it simmer for at least 20mins. Cook 350g pasta al dente, finish cooking them in the sauce with some pasta water. - PASTA AL RAGÙ (vegan)🍝🌱
Geröstete Pilze und Walnüsse sind vielleicht mein neues Lieblings-Veggie-Hack! 😋
REZEPT (4–5 Portionen, 1 Std. Zubereitungszeit):
-100 g Walnüsse
-400 g Pilze
Alles fein zerkleinern und mit etwas Öl und Salz vermengen.
Bei 200 °C/400 F für 30 Min. backen, nach 15 Min. umrühren.
-1 Zwiebel
-2 Stangen Sellerie
Fein hacken und in Öl anbraten.
-5 EL Tomatenmark
-1 EL Miso (optional)
Kurz anrösten.
-60 ml Balsamico
Damit die Pfanne ablöschen, dann das Veggie-Hack hinzufügen.
-1 bis 2 Tassen (250 ml–500 ml) Wasser
-Salz nach Geschmack
-Pfeffer nach Geschmack
-1 TL Paprikapulver und getrocknete Kräuter
-2 Lorbeerblätter
Umrühren und mindestens 20 Min. köcheln lassen.
350 g Pasta al dente kochen und in der Sauce mit etwas Nudelwasser fertig garen.
PASTA AL RAGÙ (vegan)🍝🌱 Roasted mushrooms and walnuts might be my new favorite veggie mince! 😋 RECIPE (4-5 servings, 1h prep time): -100g walnuts -400g mushrooms Blitz up everything and mix with some oil and salt. Bake at 200C/400F for 30mins but stir after 15mins. -1 onion -2 pieces celery Finely chop and sauté in oil. -5 Tbsp tomato paste  -1 Tbsp miso (optional) Roast for a bit. -60ml balsamic vinegar  Deglaze the pan with it, then add the veggie mince. -1 to 2 cups (250ml-500ml) water -salt to taste -pepper to taste -1 Tsp paprika and dried herbs -2 bay leaves Stir and let it simmer for at least 20mins. Cook 350g pasta al dente, finish cooking them in the sauce with some pasta water. - PASTA AL RAGÙ (vegan)🍝🌱
Geröstete Pilze und Walnüsse sind vielleicht mein neues Lieblings-Veggie-Hack! 😋
REZEPT (4–5 Portionen, 1 Std. Zubereitungszeit):
-100 g Walnüsse
-400 g Pilze
Alles fein zerkleinern und mit etwas Öl und Salz vermengen.
Bei 200 °C/400 F für 30 Min. backen, nach 15 Min. umrühren.
-1 Zwiebel
-2 Stangen Sellerie
Fein hacken und in Öl anbraten.
-5 EL Tomatenmark
-1 EL Miso (optional)
Kurz anrösten.
-60 ml Balsamico
Damit die Pfanne ablöschen, dann das Veggie-Hack hinzufügen.
-1 bis 2 Tassen (250 ml–500 ml) Wasser
-Salz nach Geschmack
-Pfeffer nach Geschmack
-1 TL Paprikapulver und getrocknete Kräuter
-2 Lorbeerblätter
Umrühren und mindestens 20 Min. köcheln lassen.
350 g Pasta al dente kochen und in der Sauce mit etwas Nudelwasser fertig garen.
Grilled veggie toastie 🥪❤️‍🔥 A winter favourite: Thinly sliced grilled pumpkin Grilled mushrooms Tomato Onion Feta Spinach Beetroot relish
Grilled veggie toastie 🥪❤️‍🔥 A winter favourite: Thinly sliced grilled pumpkin Grilled mushrooms Tomato Onion Feta Spinach Beetroot relish
He makes these burgers every week! 😅💪 Comment 👉 "recipe" and I'll send it to you! 30 minutes start to finish, and you can cook them on the stove, oven, or grill. Nearly 50 five-star reviews and counting! https://www.liveeatlearn.com/black-bean-burgers/ #blackbeanburger #veggieburger #vegetariandinner #meatlessmonday #foodielife
He makes these burgers every week! 😅💪 Comment 👉 "recipe" and I'll send it to you! 30 minutes start to finish, and you can cook them on the stove, oven, or grill. Nearly 50 five-star reviews and counting! https://www.liveeatlearn.com/black-bean-burgers/ #blackbeanburger #veggieburger #vegetariandinner #meatlessmonday #foodielife
back to up