Meatless Mondays: 6 recipes to start the week

800 g potatoes, preferably Dutch (harder)

salt

2 tablespoons of butter

2 tablespoons sunflower or corn oil

Method of preparation

1. The day before, cook the potatoes in their skins in salted water for 15 minutes (they remain firm). Refrigerate for 12 hours.

2. Peel and grate the cold potatoes on the coarse grater lengthwise to get longer strips. Season with salt to taste.

3. Melt the butter with the oil in a pan and spread the grated potato.

4. Leave to fry until a golden crust forms underneath and turns golden on the other side. Serve immediately.

vegan fejoada

With protein, steak and soy cheese, plus other goodies, you’ll be amazed!

Ingredients (6 servings)

1 kg of black beans soaked in water for 4 hours

2 liters of water

1 bay leaf

1 heaping tablespoon salt

1 cup chopped onion

3 crushed garlic cloves

1/2 cup of olive oil (100 ml)

1 cup of grated carrot tea

1/2 bunch celery (chopped)

1 cup of hydrated soy protein tea

2 cups cooked and diced gluten-free steak tea (400 g)

2 cups diced pumpkin

100 g smoked soy cheese (tofu), diced

Cold vegetables to taste

Method of preparation

1. In the pressure cooker, cook the beans in the water with the bay leaf and salt for 10 minutes from the start of the boil (whistling).

2. Release the pressure and transfer the beans with the broth into a container. Reserve.

3. In the same pan, saute the onion and garlic in the olive oil until they start to brown.

4. Add the reserved beans and remaining ingredients except the tofu and parsley, cover and cook for 10 minutes, starting at the boiling (whistling) point.

5. Release the pressure, add the tofu and parsley and cook uncovered for another 3 minutes.

6. Serve, if desired, accompanied by rice, cassava flour and braised cabbage.

Potato and vegetable kibbeh

A dish that doesn’t even need a side dish to eat well!

Ingredients (4 servings)

1 kg boiled and squeezed potatoes (let cool)

1 cup coarsely chopped nut tea (100 g)

1 cup chopped onion

1 teaspoon ground cumin (or to taste)

1 teaspoon of Syrian pepper

chopped mint leaves

salt

1 cup wheat kibbeh tea (soak in water for 30 minutes and squeeze well to remove excess water)

Olive oil for greasing

Wheat flour for dusting

1 tablespoon melted butter for brushing

Filling

1 cup chopped onion

1 tablespoon of butter

1 cup of diced carrot tea

Salt, pepper and chopped mint leaves

Method of preparation

1. Mix the ingredients well until they are well blended.

2. Roll out half of the dough in a square refractory (21 cm) greased with olive oil and sprinkled with flour.

3. Distribute the filling and cover with the rest of the dough, pressing well.

4. With the tip of a knife, make cuts of the desired size on the surface (it makes serving easier).

5. Brush with butter and bake in a medium preheated oven (180°C) for 30-35 minutes or until lightly browned. Wait for it to cool to cut.

Filling

Saute the onion in the butter until wilted. Off the heat, add the carrots and season with salt, pepper and mint to taste.

Vegetarian hamburger

You can serve as a main course or sandwich and delight!

Ingredients (4 portions)

100 g of cooked carrots

100 g of cooked cauliflower

1 large boiled potato

100 g of hydrated textured soy protein

1 tablespoon of grated cheese

1 tablespoon of grated onion

1 dessert spoon of mustard sauce

1 dessert spoon of soy sauce

1 dessert spoon of chopped parsley

1 egg white

Salt and black pepper to taste

Olive oil for frying

Method of preparation

1. Mash the carrot with the cauliflower and potato.

2. Add the hydrated soy protein and other ingredients and knead until it binds (rolling point).

3. Shape the burgers and put them in the freezer for an hour before frying them in a drizzle of olive oil.