In the kitchen: our recipe ideas for 100% vegetarian dishes

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If you still think that vegetarian cuisine is tasteless, it’s time to change your mind. Because there are many delicious and original recipes to try.

Here are some.

Chickpeas and edamame with pepper sauce

Chickpeas and endamame with pepper sauce. (©Kikkoman)

For 2 persons :

  • 1 cup tablespoon olive oil
  • 200 g cooked chickpeas
  • 200 g cooked soybeans
  • 3 garlic cloves
  • 1 piece of ginger (2 cm)
  • 1 chili
  • 4 tablespoons pumpkin seeds
  • parsley

Dip :

  • 1 cup tablespoon olive oil
  • 2 red peppers
  • 1 cup tablespoon fresh oregano
  • 2 tablespoons. tablespoon fresh parsley
  • 400 ml tomato coulis
  • 2 tablespoons. tablespoon naturally fermented soy sauce
  • pepper

Brown the diced peppers in olive oil. Once the skin darkens, add the herbs and tomato coulis. Cook over low heat for 10 minutes, season with soy sauce and pepper, then blend everything until you obtain a smooth sauce.

In a separate pan, heat the olive oil. Next, brown the chickpeas and edamame beans with the finely chopped garlic, ginger and chilli. Once they are nicely browned, serve them with the sauce. Sprinkle the plate with pumpkin seeds and fresh parsley leaves.

Roasted Brussels Sprouts and Orange Sauce

Roasted Brussels Sprouts and Orange Sauce
Roasted Brussels sprouts and orange sauce. (©Kikkoman)

For 4 people

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Mashed potatoes :

  • 500 g potatoes
  • 1 cup teaspoon naturally fermented soy sauce
  • 100 ml vegan sour cream
  • 50 ml of vegetable milk, 50 g of vegetable butter.

Brussels sprouts :

  • 500 g Brussels sprouts
  • 1 cup tablespoon olive oil

Orange sauce:

  • 1 orange
  • 2 tablespoons. tablespoon of soy sauce with lemon
  • 1 cup teaspoon sugar
  • 1 clove garlic
  • ½ teaspoon teaspoon freshly grated ginger
  • 1 cup tablespoon sesame oil
  • 1 cup teaspoon rice vinegar
  • 1 cup tablespoon of potato starch
  • 3 tablespoons tablespoon of water
  • Optional: 1 tablespoon. tablespoons toasted sesame seeds.

Wash and peel the potatoes, cut them into quarters and cook them in water with the soy sauce. Drain the cooked potatoes, place them in a saucepan and mash them with a potato masher. Add the vegan sour cream, non-dairy milk, and vegan butter. Heat, stirring, until butter melts.

Wash and dry the Brussels sprouts, trim the ends, and then cut each sprout in half. Drizzle the choux with olive oil, toss, and place on a parchment paper-lined baking sheet. Bake at 180°C for 20 minutes.

Wash the orange, grate the zest and squeeze the juice. Combine orange juice, lemon soy sauce, sugar, crushed garlic, grated ginger, sesame oil and rice vinegar. Mix everything and blend until you obtain a smooth texture. Add the orange zest. Pour into a saucepan and heat until boiling. Remove from the fire. Mix the potato starch with water. Add the mixture to the hot sauce. Simmer for 3 minutes, stirring frequently, until sauce thickens.

Transfer Brussels sprouts to a bowl. Pour in the orange sauce and mix to coat everything well. Sprinkle with sesame seeds. Place the Brussels sprouts on top of the puree. Garnish with sesame seeds.

Tofu Katsu with sesame and peas

Tofu Katsu with sesame and peas
Tofu Katsu with sesame and peas. (©Kikkoman)

For 2 persons :

  • 100 g basmati rice
  • 50 g green peas
  • 1 cup teaspoon chopped mint
  • 2 tablespoons. tablespoon of lemon juice
  • 1 cup teaspoon lemon zest
  • 1 pinch of pepper
  • ½ pomegranate (seeds only)
  • 180g tofu
  • 2 tablespoons. tablespoon Tamari soy sauce natural fermentation gluten-free
  • 3 tablespoons tablespoon almond milk
  • 1 cup tablespoon of potato starch
  • 15 g sesame seeds
  • 20 g corn flakes
  • 2 tablespoons. tablespoon of olive oil

Dip :

  • 2 tablespoons. tablespoon Tamari soy sauce natural fermentation gluten-free
  • 2 tablespoons. tablespoon maple syrup
  • 1 cup teaspoon sesame oil
  • 1 cup tablespoon chopped chives

Rinse the rice, add twice as much water and cook for 10 minutes. Cook the peas until tender and mix with the rice, chopped mint, lemon zest, lemon juice, pepper and pomegranate seeds.

Soak the tofu in a mixture of gluten-free soy sauce, almond milk, and potato starch, then sprinkle with sesame seeds and crushed cornflakes. Fry in olive oil until the tofu is golden. Cut the fried tofu into slices and serve with rice and garnish. Mix maple syrup, sesame oil and chives. Sprinkle the tofu with this mixture and then enjoy.

Verrines of chia seeds, persimmon and passion fruit

Verrines of chia seeds, persimmon and passion fruit
Verrines of chia seeds, persimmon and passion fruit (©Amélie Roche/Interfel)

For 4 people:

  • 2 persimmons (astringent, very ripe)
  • 2 passion fruit
  • 20cl coconut milk
  • 20 cl of almond milk
  • 4 tablespoons chia seeds
  • 1/2 lemon grated
  • 2 tablespoons. tablespoons of agave syrup.

In a large bowl, pour the coconut milk, almond milk, agave syrup, lemon zest and chia seeds. Mix well and distribute between glasses.

Refrigerate for 3 hours (the preparation will gain volume, the seeds will become slightly gelatinous as they absorb the liquid).

Cut the persimmons and passion fruit in half and then remove the pulp with a spoon. Mix it in a bowl with the juice of half a lemon. Reserve in a cool place.

When the chia seeds are ready, spread the persimmon mixture. In the potion, sprinkle with crushed hazelnuts to give it a crunchy note.

This recipe can be made with all fruits, including mango, pineapple, pear, kiwi, strawberry, etc.

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