Vegan vegetable plates

Rated 4 out of 5



Vegetable plates
1. Boil the quinoa according to the package instructions (1 part quinoa to 2 parts water. Clean the grains under cold water before cooking. Cooking time approx. 15 minutes, resting time 5 - 10 minutes).

2. Crush flaxseed in a mortar or mini chopper.

3. Pour boiling water over and leave to infuse for 10 minutes.

4. Chop the chickpeas, onion, garlic, courgette and parsley in a mini food processor until finely chopped.

5. Mix the vegetables in a bowl with the flaxseed and the cooked quinoa.

6. Add the almond flour, plain flour, salt and the zest of 1 lemon.

7. Stir the whole mixture well together.

8. Shape the vegetable puree into small plates.

9. Roll them in sesame seeds and place them on a baking tray with baking paper.

10. Bake for about 15 minutes at 200°C.

11. Let the dumplings cool briefly and place them on a wooden skewer ready to serve.

Artichoke dip
1. Drain the artichokes of oil.

2. Put them in a mini chopper and process until you have a creamy but coarse mass.

3. Add the vegetable yoghurt, garlic, lemon, parsley and salt and pepper. Blend again.

4. Arrange in a bowl and use as a base for your quinoa dishes.


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