Vegetarian weekly menu 34/2021

One-Pot Greek Pasta

by Fattig.student
Vegetarian
30 min
One-Pot Greek Pasta

ingredients

  • 4 clove garlic
  • 1 x red onion
  • 400 g vegan mince
  • 3 tbsp plain white flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp pizza seasoning
  • 4 tbsp olive oil
  • 100 g pasta penne
  • 2 dl water
  • 125 g cherry tomatoes
  • 100 g feta cheese
  • 50 g spinach

method

  1. For this dinner, we'll double the number of veggie meat balls needed, as half of them will be used later in the weekly menu.
  2. Start by making the veggie meat balls. Mince the garlic and red onion.
  3. Add half of the garlic and red onion to a bowl of veggie mince, flour, salt, pepper, pizza seasoning and a small splash of water. Mix well and shape the dough into medium-size veggie balls.
  4. Fry the veggie-balls in a saucepan with olive oil until golden brown. Remove from the pan. Remember to put half of them in the fridge for later this week.
  5. Now add the remaining garlic and red onion to the pan, and cook until the onion is soft. Next, add the cherry tomatoes.
  6. When the cherry tomatoes have simmered for about 5-10 minutes, add the pasta, water and salt (to taste). Simmer with the lid on.
  7. Add spinach and feta cheese toward the end of the cooking time.

Cauliflower Soup with Homemade Bread Rolls

by Fattig.student
Vegetarian
90 min
Cauliflower Soup with Homemade Bread Rolls

ingredients

  • 7 dl whole wheat flour
  • 1/2 pack dry yeast
  • 1 tsp salt
  • 3 dl lukewarm water
  • 1 clove garlic
  • 1/2 x red onion
  • 1/2 x cauliflower
  • 1 x vegetable bouillon
  • 5 dl water
  • 1/2 dl crème fraîche
  • 100 g chickpeas
  • 20 g spinach

method

  1. Start by making the rolls. Add whole wheat flour, dry yeast, salt and lukewarm water to a bowl, combine and knead the dough for about 10 minutes.
  2. Shape the dough into buns and place them on a baking tray lined with baking paper. Let them rise for about 45-60 minutes.
  3. Bake the rolls at 210 degrees celsius for 15-20 minutes.
  4. Now start making the cauliflower soup. Mince the garlic, dice the red onion and divide the cauliflower into smaller florets. Fry the garlic and red onion in a saucepan with a little oil or butter until the onion is soft.
  5. Add the cauliflower florets, vegetable bouillon and water. Cook until the cauliflower is tender.
  6. Use an immerison blender to make the soup completely smooth, or mix it a little less for a chunkier texture.
  7. Fry the chickpeas in a frying pan with olive oil and your spices of choice until golden brown. Add in the spinach and allow it to wilt.
  8. Serve the cauliflower soup with chickpeas, spinach and freshly baked bread rolls.
  9. If following the weekly menu, please set aside half of the cauliflower soup for another dinner.

Pasta Salad with Baked Chickpeas and Cauliflower

by Fattig.student
Vegetarian
40 min
Pasta Salad with Baked Chickpeas and Cauliflower

ingredients

  • 100 g pasta penne
  • 1/4 x cauliflower
  • 200 g chickpeas
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 dl crème fraîche
  • 1 tsp pizza seasoning
  • 1/2 x red onion
  • 1/4 x cucumber
  • 30 g spinach

method

  1. Boil the pasta according to the instructions on the package.
  2. Cut cauliflower into florets and place on a baking tray lined with baking paper. Make room for the chickpeas as well. Drizzle both with olive oil, a little pizza seasoning and salt, and bake in the middle of the oven at 215 degrees for about 20 minutes.
  3. Mince the garlic and add to a bowl together with creme fraiche and pizza seasoning. Season with salt.
  4. Dice red onion and cucumber and add in a large bowl with fresh spinach.
  5. Rinse the cooked pasta in cold water. Add to the bowl with the veggies. Stir in the creme fraiche sauce and top with crispy cauliflower and chickpeas.

Greek Plate with Veggie-balls and Cauliflower Flatbread

by Fattig.student
Vegetarian
40 min
Greek Plate with Veggie-balls and Cauliflower Flatbread

ingredients

  • 2 dl cauliflower soup
  • 6 dl whole wheat flour
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 1 clove garlic
  • 1 dl crème fraîche
  • 100 g feta cheese
  • 1 pinch salt
  • 125 g cherry tomatoes
  • 1/2 x red onion
  • 1/4 x cucumber
  • 20 g spinach

method

  1. For this dinner we use veggie-balls and cauliflower soup that were made earlier in the weekly menu.
  2. Start by making cauliflower flatbread. Mix together cauliflower soup, whole wheat flour, olive oil and baking powder in a bowl until you have a slightly sticky dough.
  3. Pour some olive oil over your fingers so the dough does not stick. Transfer the dough to a baking tray lined with baking paper, and spread the dough outwards until it is approximately 1 cm thick. Bake in the centre of the oven at 250 degrees celsius for about 10-15 minutes.
  4. Mince the garlic and add to a bowl with creme fraiche, feta cheese and salt. Mix together with a fork.
  5. Heat the veggie-balls in a frying pan.
  6. Cut cherry tomatoes, red onion and cucumber.
  7. Slice the cauliflower flatbread and serve on a plate with veggie-balls, salad and feta cheese dressing.
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