Vegetarian weekly menu 10/2021

Cauliflower Tacos

by Fattig.student
Vegetarian
30 min
Cauliflower Tacos

ingredients

  • 1/2 x cauliflower
  • 1/2 pack taco spice mix
  • 1 dl sour cream
  • 1/2 dl plain white flour
  • 2 tbsp olive oil
  • 1 x tomato
  • 1 x red onion
  • 1 clove garlic
  • 1/2 pack fresh coriander
  • 1/2 x lime
  • 1/2 x avocado
  • 1/4 pack rocket
  • 4 x tortillas

method

  1. Cut the cauliflower into smaller, equal size florets.
  2. Combine sour cream and taco spices in a small bowl, and fill another one with the flour. Dip and cover each floret in sour cream and then coat in flour.
  3. Place the coated cauliflower florets on a baking tray lined with parchment paper. Drizzle with olive oil and bake at 230 degrees celius, middle rack, for about 20 minutes. Once the twenty minutes have passed, flip them and bake for another 10-20 minutes, until golden and the florets are tender all the way through.
  4. Make a simple tomato salsa by chopping tomato, red onion, garlic and coriander. Mix them together in a bowl and season with a pinch of salt and lime juice.
  5. Mash the avocado with a fork.
  6. Serve the tortillas with the rocket, tomato salsa, cauliflower wings and mashed avocado.
  7. Set aside half of the tomato salsa and half of the cauliflower if following the weekly menu.

Deconstructed Tacos with Cauliflower Wings

by Fattig.student
Vegetarian
30 min
Deconstructed Tacos with Cauliflower Wings

ingredients

  • 4 x tortillas
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 pack rocket
  • 1/2 x avocado
  • 200 g kidney beans

method

  1. For this dinner we'll be using leftover tomato salsa and cauliflower wings from yesterday's dinner.
  2. Start by making the homemade tortilla chips. Drizzle the tortillas with olive oil and sprinkle with salt, before slicing them into equal size triangular shapes.
  3. Place the tortilla triangles on a baking tray lined with parchment paper and bake in the centre of the oven at 180 degrees celcius for about 5-7 minutes. The tortilla chips should be slightly golden around the edges. Once they're done baking, place them on a cooling rack. This will make them crisp up.
  4. Heat the leftover cauliflower in the oven at the same temperature for about 5-10 minutes.
  5. Rinse the kidney beans well under running water and slice the avocado.
  6. Place the cauliflower wings, kidney beans, homemade tortilla chips, rocket, avocado and tomato salsa on a plate and enjoy.
  7. Store about half of the tomato salsa in the fridge for another dinner in the weekly menu.

Loaded Sweet Potatoes!

by Fattig.student
Vegetarian
Gluten-free
Dairy-free
60 min
Loaded Sweet Potatoes!

ingredients

  • 1 x sweet potato
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 x cauliflower
  • 200 g kidney beans
  • 1/2 pack taco spice mix
  • 1 x avocado
  • 1 clove garlic
  • 1/2 tsp sriracha
  • 1/4 x lime
  • 1/4 pack rocket
  • 1/2 pack fresh coriander

method

  1. Cut the sweet potato in half lengthwise and pierce the surface in multiple places with a fork. Rub each half with olive oil and sprinkle with salt. Bake in the middle of the oven at 225 degress celcius for about 20-30 minutes. Make sure to bake with the flat surface facing down.
  2. Grate the cauliflower and add it to a frying pan along with the kidney beans and taco spice mix. Cook on medium-high heat for about 5 minutes.
  3. Make the guacamole by mashing avocado with a fork and then to a bowl, adding avocado, minced garlic, sriracha, limejuice, salt and pepper.
  4. Once the sweet potato is finished baking (it should be tender throughout), top with the bean mixture, tomato salsa, guac, rocket and fresh coriander.

Veggie Burgers with Homemade Buns

by Fattig.student
Vegetarian
90 min
Veggie Burgers with Homemade Buns

ingredients

  • 7 dl plain white flour
  • 1/2 pack dry yeast
  • 2 tsp salt
  • 3 dl lukewarm water
  • 1 x sweet potato
  • 2 clove garlic
  • 1 x red onion
  • 400 g kidney beans
  • 1 tsp sriracha
  • 1 tsp black pepper
  • 3 dl plain white flour
  • 2 dl sour cream
  • 1/4 pack rocket
  • 1 x tomato

method

  1. This recipe makes about eight burgers and eight burger buns. You may either halve the recipe, or simply freeze the leftovers for an easy dinner some other day.
  2. Start by making the dough for the buns. Add flour, yeast, lukewarm water and half of the salt to a bowl. Mix well, and knead for about 10 minutes.
  3. Form the dough into buns and place them on a baking sheet, on a baking tray. Let them proof for 45-60 minutes. Start making the patties as the buns rise.
  4. Start making the veggie burgers by dicing sweet potato and baking the small cubes on the middle rack of the oven, at 220 degrees celcius for 10-15 minutes.
  5. Mince the garlic and half of the red onion. Add half of the garlic, and all of the minced red onion each to a food processor, along with kidney beans, sriracha, black pepper, the rest of the salt and the baked sweet potato pieces.
  6. Blend the ingredients together until a nice, even dough forms. If the dough is a little too wet and sticky, add some flour and mix again.
  7. Shape the dough into patties and place them on a baking tray lined with parchment paper.
  8. Bake the burger buns at 225 degrees celcious for 10-15 minutes.
  9. Bake the patties, also at 225 degrees, for about 20 minutes. Make sure to flip them half way through.
  10. Make the sour cream dressing by combining sour cream, the remaining minced garlic, salt and as much sriracha as you'd like.
  11. Slice the tomato and other half of the red onion.
  12. Serve the burger buns with the veggie patties, rocket, tomato, red onion and sour cream dressing.
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