Polenta Bolognese

Warm and comforting! 

Serves 2:
Easy-cook polenta (200g)
Water (250 ml)
Soy bolognese (150g)
Vegan Cheese (50 g - grated)
Oregano
Salt
Back pepper (freshly ground)

1) Bring the water to a boil in a large pan and add the salt.
2) Place the polenta grains in a jug and pour slowly into the boiling water. Use a long-handled wooden spoon to stir constantly, until all the polenta has been incorporated and there are no lumps.
3) Pour the polenta mixture into the baking tray and leave to cool.
4) Garnish the polenta with the bolognese, sprinkle with cheese, oregano and ground pepper.
6) Bake in the oven (grill) until the cheese melts.

Broccoli and coconut noodles

Quick, healthy and delightful!

Serves 2:
Olive oil (1 tbsp)
Noodles (200g)
Soy cubes (20g - tvp - soaked for 5 minutes - optional)
Broccoli (150g - prepared into small floret)
Red onion (1/2 - finely slice)
Soy sauce (1 tbsp)
Coconut milk (50 ml)

1) Bring a saucepan of water to the boil and cook the noodles for 3 minutes. Drain, refresh in cold water, and reserve. 
2) Heat the olive oil in a wok over a moderate heat until hot. Stir-fry the broccoli, onion and soy cubes for 3 minutes, stirring all the time. Add the noodles, coconut milk and soy sauce to wok, stirring well. 
3) Serve warm and enjoy!

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

Vegan Soy Patties

Makes 10:
Soy (TVP small - 100g)
Garlic (1 clove)
Corianders (1 tbsp - chopped)
Salt (q.b.)
Tomato purée (1 tbsp)
Rice drink (2 tbsp)
Cornstarch (1 tbsp)
Flaxseed (powder - 1 tbsp)
Corn flour (1 tbsp)
Olive oil

1) Rinse the soy in warm water.
2) In a food processor mix soy, garlic, corianders and salt until well combined.
3) Add the tomato, rice drink, cornstarch, flaxseed and mix well.
4) Shape and roll the patties in the corn flour.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Soy and Pumpkins Casserole

Serves 2/3:
Soya tvp chunks (75g)
Onion (1 - sliced​​)
Courgette (250g - diced)
Pumpkin (250g - diced)
Tomato purée (300ml)
Olive oil
Salt
Pepper
Coriander (fresh, chopped)

1) Rinse the soy in hot water for 2 or 3 minutes. Or soak for 15.
2) In a large pot, sauté the onion in a tablespoon of water. Add the soy and olive oil, sauté until onion is soft.
3) Add the courgette, pumpkin and a bit of water.
4) Add the tomato pulp, involving well. Cook slowly until the courgette and pumpkin are tender. If necessary add more water.
5) Season to taste with salt and pepper.
6) Sprinkle with fresh coriander.

Soy Croquetes

Makes 10:
Soy (TVP small - 100g)
Garlic (1 clove)
Onion (1)
Celery (stalk sliced)
Parsley (1 tbsp - chopped)
Salt (q.b.)
Tomato purée (1 tbsp)
Oat drink (or Soy) (1 tbsp)
Bread (1 slice)
Egg (1)
Breadcrumbs
Olive oil

1) Rinse the soy in warm water.
2) In a food processor mix soy, garlic, onion, celery, parsley until well combined.
3) Add the tomato, oat drink, egg and mix.
4) Shape and roll the croquetes in breadcrumbs.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Soy lasagne

Serves 6:
Fresh lasagne sheets (300g)
Soy TVP (200g - minced)
Onion (1 - chopped)
Garlic (1 - chopped)
Tomato Purée (300ml)
Soy Cream or vegan bechamel (300 ml)
Emmental cheese (50g - grated)
Olive oil
Salt
Pepper

1) Rinse the soy in warm water.
2) In a sauce pan add the soy, onion, garlic, tomato and a drizzle of olive oil and cook for 15 minutes. Season to taste.
3) Spoon a bit of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some soy and a bit of bechamel. Repeat this step twice until all the ingredients have been used up. Finnish with the bechamel and sprinkle with emmental cheese .
4) Cook in the oven (180C) for 30 minutes, or until golden-brown on top and completely cooked through.

Soy Bolognese

Serves 2:
Soy (TVP small - 50g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Soy Cream (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and soy cream. Add any extra seasoning if necessary.
5) Serve with spaghetti (gluten free for a gluten free meal)

Soy and Olive VeggieBalls

Makes 16:

Soy (TVP small - 100g)
Garlic (1 clove - minced)
Salt (q.b.)
Ginger (1 tsp)
Nutmeg (1 tsp)
Black olives (pitted, chopped - 2 tbsp)
Tomato purée (1 tbsp)
Egg (1)
Corn flour (1 tbsp)
Olive oil

1) Rinse the soy in warm water.
2) In a bowl mix the soy, salt, garlic, ginger, nutmeg, tomato, olives, corn flour and egg.
3) Roll into medium size balls.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Tip: Serve with tomato sauce.

Soy and Spinach Cannelloni

Serves 2:
Fresh lasagne sheets (200g)
Soy TVP (50g - minced)
Spinach (50g)
Mushrooms (50g)
Onion (1 - chopped)
Garlic (1 - chopped)
Ginger (1/2 tsp - fresh)
Tomato Purée (2 tbsp)
Soy Cream (300 ml)
Olive oil
Salt
Pepper

1) Rinse the soy in warm water.
2) In a sauce pan add he soy, onion, garlic, tomato, ginger and a drizzle of olive oil and cook for 5 minutes.
3) Add the mushrooms, spinach and if necessary a little bit off water and cook for 10 minutes.
4) Season and allow to cool for a few minutes.
5) Fill the lasagne sheets with the misture and roll like a cannelloni.
6) Cover with the soy cream and bake (180C) about 30 minutes.