Vegetarian Recipes 02

Código SC1-E12001-I

VIEW:38 DATA:2020-03-20


2 cups of cooked soybeans
1 cup of boiled and diced potatoes
1 glass of chopped and drained heart of palm
2 tablespoons of chopped pepper (or little more)
2 tablespoons of oil
1/2 to 1 cup chopped tomatoes or tomato sauce
3 tablespoons of wheat flour
1/4 cup of breadcrumbs

Pass the soybeans and peppers in the multi-processor or blender and mix with the potatoes. Add the spices. Mix the rest of the ingredients Place in a greased pan and sprinkled with breadcrumbs. Brush the entire roast with a little oil. Bake in a moderate oven until golden and firm.


6 medium unpeeled potatoes
1 cup of tomato sauce
1 glass of coconut milk
2 thickly sliced ​​onions
1/4 cup of oil or olive oil
1 broken bay leaf
1 teaspoon of soy sauce
1 teaspoon of pieces of cooked gluten
1/2 sliced ​​green pepper
Black olives
Parsley sprigs
Salt to taste

Cook the potatoes in their skins; after being cooked and peeled, cut each one in half and arrange them in a pan or pan, in such a way that the cut parts are facing upwards; sprinkle with salt. Then put the pieces of cooked gluten. Separately, fry the onions in oil, but just a little. Add the tomato sauce, bay leaf, soy sauce, coconut milk and salt, and bring to a boil for 2 or 3 minutes. Then put this mixture, spoonfuls, on top of the potatoes and gluten, and bake for about 20 minutes. Remove from the oven and garnish with slices of pepper, olives and parsley sprigs. Serve next.

There is another way to cook the gluten slices so that they receive a good seasoning: instead of cooking them in a tomato sauce, put them in the beans already cooked and seasoned, and with plenty of broth, and cook in the pressure cooker 15 to 20 minutes. They will taste different. The beans can be used to eat as usual. The slices of gluten, once cooked, can be used in many ways: beef steak, in stews; or ground into baked goods, dumplings, fillings, sauces, etc.


1 cup of soy milk
2 chopped diced bananas
1 tablespoon (grated) coconut
1 tablespoon (oat) flakes
2 tablespoons (honey)
1/2 apple with peel and without seeds
1 peeled garlic clove

Put all the ingredients in a blender and blend until a homogeneous mixture is obtained. Serve immediately. This drink is ideal for breakfast, as it is rich in vitamins and minerals.


1 medium eggplant
2 tablespoons of oil
3 tablespoons of chopped onion
2 tablespoons of chopped pepper
2 tablespoons of chopped parsley
1 tablespoon of soy sauce
3 tablespoons of wheat flour
3 or 4 tomatoes sliced
Salt to taste
1 chopped garlic clove

Peel and cut the eggplant and cook it in salted water. Drain the water and put the part. Fry the onion and garlic in the oil, add the peppers, parsley, soy sauce and salt, and cook a little. Add the flour, stirring well, and add a cup of the liquid and the eggplant. Line a large baking sheet with the slices of bread and pour the mixture over them. Cover with the tomato slices. Bake and serve hot.


4 cups of cooked and drained lentils
1 cup of Brazil nuts
2 tablespoons of wheat flour
2 tablespoons of wheat flour
Oil for frying

Pass the lentils and chestnuts through the grinder or food processor. Mix the other ingredients and add them well. Form the steaks and fry in hot oil. If you prefer, take it to the oven after it is cold, covered with tomato sauce, to brown it.



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recipes, vegetarian, eggplant, steak, lentil, heart of palm