Vegetarian weekly menu 04/2021

Cauliflower Soup with Parmesan and Sun-dried Tomatoes

by Fattig.student
Vegetarian
Gluten-free
40 min
Cauliflower Soup with Parmesan and Sun-dried Tomatoes

ingredients

  • 1/2 x yellow onion
  • 1/2 x cauliflower
  • 2 clove garlic
  • 1 x vegetable bouillon
  • 5 dl water
  • 1/2 dl crème fraîche
  • 50 g sun-dried tomatoes in oil
  • 1/4 pack spinach
  • 25 g parmesan

method

  1. Chop the onion, cauliflower and half of the garlic.
  2. Fry the onion and garlic in a saucepan with a little oil or butter until the onion is soft. Add the cauliflower, vegetable bouillon and water, and cook until the cauliflower is tender (about 15 minutes).
  3. Add the sour cream and mash the soup with an immersion blender until you have a smooth soup. Season with salt and pepper.
  4. Fry whole garlic clove, sun-dried tomatoes in oil and spinach in a frying pan and fry on medium heat until the spinach has shrunk.
  5. Top the cauliflower soup with the spinach mixture and grated parmesan. Serve the soup with some slices of bread.

Mushroom Stroganoff with Mashed Potatoes

by Fattig.student
Vegetarian
Gluten-free
40 min
Mushroom Stroganoff with Mashed Potatoes

ingredients

  • 3 x potatoes
  • 1 clove garlic
  • 1/2 x yellow onion
  • 125 g champignon
  • 2 tbsp soy sauce
  • 100 g lentils
  • 1 tsp black pepper
  • 1 dl crème fraîche

method

  1. Boil potatoes until tender.
  2. Mince the garlic, and slice the onion and mushrooms. Fry in a frying pan with some oil or butter until the mushroom has shrunk and the onion is caramelised.
  3. Add soy sauce, lentils, pepper and creme fraiche. Let it simmer on medium heat for about 10 minutes. Feel free to season with extra soy sauce.
  4. Pour out the water from the potatoes and add a tablespoon of butter, a little salt and a tablespoon of sour cream. Mash it all with a fork or potato masher until quite smooth.

Pies with vegetarian filling

by Fattig.student
Vegetarian
50 min
Pies with vegetarian filling

ingredients

  • 3 x puff pastry sheet
  • 1 clove garlic
  • 1/2 x yellow onion
  • 1/2 x cauliflower
  • 2 x potatoes
  • 1 x vegetable bouillon
  • 50 g sun-dried tomatoes
  • 100 g cooked lentils
  • 50 g parmesan
  • 1/3 pack spinach

method

  1. Let puff pastry sheets stand and thaw on the counter.
  2. Cut up the garlic, onion, cauliflower and potatoes and add to a saucepan with water and vegetable broth. Let it cook until the potatoes and cauliflower have become tender.
  3. Pour off the water and mash the vegetables with a fork until you have an even mixture, but with some whole vegetables. Add sun-dried tomatoes in oil, lentils and grated parmesan. Season with salt and pepper. Cool for a few minutes.
  4. Halve the puff pastry sheets. Add one tablespoon of cooled filling to one side of the dough, and fold the other half of the dough over. Close the dough by mashing the edges with a fork. Repeat until there is no more dough left.
  5. Bake the pyrogens in the middle of the oven at 220 degrees celsius for about 12-15 minutes.
  6. Serve the warm pies over a bed of spinach.

Galette Champignon

by Fattig.student
Vegetarian
40 min
Galette Champignon

ingredients

  • 3 x puff pastry sheet
  • 1 clove garlic
  • 1 dl crème fraîche
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 x yellow onion
  • 125 g champignon
  • 100 g parmesan

method

  1. Let puff pastry sheets thaw on the kitchen counter.
  2. Mince the garlic and add to a small bowl along with creme fraiche, salt and pepper. Mix well and set aside.
  3. Thinly slice the onion and mushrooms, and fry in a frying pan with oil or butter until the onion is caramelised and the mushroom has reduced in size.
  4. Place the puff pastry sheets on a baking sheet. Create a large rectangular shape, make sure they overlap a little, and then roll them together with a rolling pin. Make a few holes in the dough with a fork. Top with the crème fraîche mixture, mushrooms mix, and grated parmesan. Bake in the middle of the oven at 220 degrees celsius for about 12-15 minutes.
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