TASTY INSPIRATIONS

TASTY INSPIRATIONS

22 VEGGIE RECIPES FOR HEALTHY, CREATIVE AND TASTY COOKING TASTY INSPIRATIONS

TASTY INSPIRATIONS

Anewmodern&creative waytocook Enjoy all the benefits of a 100% plant-based ingredient, made from wheat and chickpeas, high in protein and fibre, low in saturated fat and salt. HEALTHY Be part of the responsible food movement, consuming less energy and using French produce. SUSTAINABLE Unleash your culinary creativity and prepare a wide range of wonderfully simple and delicious recipes. TASTY

TASTY INSPIRATIONS

VeggiePiecesXS 4 Traditional-style 5 Chilli-style 6 Curry VeggiePiecesS 7 Caesar salad 8 Italian-style 9 American-style VeggiePiecesM 10 Basquaise 11 Tajine 12 With spices and honey VeggiePiecesL 13 With spices, carrot salad 14 Tian VeggiePiecesXL 15 Indian-style 16 Grilled with mashed potato and olives 17 Grilled with mixed peppers with herbes de Provence, grilled tomatoes VeggiePiecesXXL 18 Breaded, Panko 19 Grilled, mushroom cream and Spaetzle 20 Grilled, polenta with garlic butter and French beans 21 Veggie Pieces XS Tapas 22 Veggie Pieces L Panini 23 Rustic sandwich with Veggie Pieces XL 24 Veggie Pieces XL Wrap 25 Veggie Pieces XL Summer roll RECIPES!

RECIPES! 1

TASTY INSPIRATIONS
  • A RANGE OF 6 PRODUCTS BURSTING WITH FLAVOUR
  • Wheat protein
  • Chickpeas (gram flour and whole chickpeas)
  • Water
  • Sunflower oil, wheat fibre
  • Stock (water, salt, natural vegetable flavours)
  • Wheat protein
  • Chickpeas (gram flour and whole chickpeas)
  • Water
  • Sunflower oil, wheat fibre
  • Stock (water, salt, natural vegetable flavours) VeggiePiecesXS
  • Wheat protein
  • Chickpeas (gram flour and whole chickpeas)
  • Water
  • Sunflower oil, wheat fibre
  • Stock (water, salt, natural vegetable flavours) VeggiePiecesM VeggiePiecesS TIP Use stock as a base for sauces EASY TO COOK 2
TASTY INSPIRATIONS
  • Wheat protein
  • Chickpeas (gram flour and whole chickpeas)
  • Shelled hemp seeds
  • Green and red peppers
  • Water
  • Sunflower oil, wheat fibre
  • Fried onions, herbes de Provence
  • Stock (water, salt, natural vegetable flavours) VeggiePiecesXXL THE TASTE OF SIMPLICITY
  • Wheat protein
  • Chickpeas (gram flour and whole chickpeas)
  • Toasted sunflower seeds
  • Water
  • Sunflower oil, wheat fibre
  • Stock (water, salt, natural vegetable flavours) VeggiePiecesL
  • Wheat protein
  • Chickpeas (gram flour and whole chickpeas)
  • Pumpkin seeds
  • Green lentils
  • Water
  • Sunflower oil, wheat fibre
  • Fried onions
  • Stock (water, salt, natural vegetable flavours) VeggiePiecesXL Inafryingpan orsaucepan Drain then brown the Veggie Pieces in a frying pan or saucepan with a li le oil, over a medium heat for about 5 minutes. Intheoven Heat with or without the juice for a few minutes depending on the accompaniment or sauce. 3
TASTY INSPIRATIONS
  • Traditional-Style VeggiePiecesXS Preparation
  • Finely dice the carrots.
  • Thinly slice the leeks and the shallots.
  • Cut the button mushrooms into two or three according to their size.
  • In a high-sided frying pan, heat the olive oil then brown the Veggie Pieces XS with the shallots.
  • After two minutes, add the carrots and leeks and allow to sweat.
  • Add the mushrooms, stir for 2 to 3 minutes over a high heat.
  • Pour over the white wine, reduce by half, then add the plant-based cream.
  • Simmer for 5 minutes.
  • Adjust seasoning if necessary.
  • Just before serving, garnish with lime zest.

Ingredients | 10 p. Veggie Pieces XS 1 kg Leeks 300 g Carrots 200 g Shallots 100 g Button mushrooms 100 g White wine 15 cl Plant-based cream 1 l Lime zest Olive oil 10 cl Salt and pepper Lime zest provides a really fresh flavour. 4

TASTY INSPIRATIONS
  • Chilli-Style VeggiePiecesXS Ingredients | 10 p. Veggie Pieces XS 1 kg Tinned kidney beans 400 g Tinned peeled and chopped tomatoes 380 g Red onions 200 g Carrots 100 g Celery 100 g Green peppers 100 g Garlic 2 cloves Olive oil 75 ml Dried red chillis 15 g Cumin powder 5 g Brown sugar 12 g Chopped fresh coriander Salt and pepper Water Preparation
  • Peel and chop the garlic and onions. Finely chop the red peppers. Peel and chop the carrots, the celery and the peppers into small cubes.
  • Heat the oil over a medium heat in a casserole dish. Fry the Veggie Pieces XS with the onion and garlic for about 2 minutes, until nicely coloured.
  • Add the carrots, the peppers and the celery. Cook for 4 to 5 minutes, stirring occasionally.
  • Add the red peppers, cumin and brown sugar, and cook for 1 minute, stirring all the time.
  • Add the beans in their liquid, the chopped tomatoes and a little water so that the mixture remains quite moist. Stir, cover and cook over a low heat for about 10 minutes.

Season with salt and pepper. Garnish with chopped fresh coriander before serving. Using the liquid in the tin of kidney beans adds flavour to the recipe and serves as a binding agent. 5

TASTY INSPIRATIONS
  • Curried VeggiePiecesXS Preparation
  • Dry fry the coconut and set aside.
  • Prepare the vegetable stock.
  • Peel and crush the garlic. Peel the pineapple and chop it into small chunks.
  • In a casserole dish, heat the olive oil and brown the Veggie Pieces XS. Add the curry powder, cumin and crushed garlic.
  • Mix and add the coconut milk and vegetable stock. Cover and leave to simmer for 10 minutes.
  • Finally add the pineapple, coconut, peanuts and raisins. Stir, then cover and simmer for 20 minutes.

Season with salt and pepper. Garnish with chopped fresh coriander and lime zest before serving. Ingredients | 10 p. Veggie Pieces XS 1 kg Pineapple 400 g Powdered coconut 50 g Raisins 50 g Peanuts 50 g Coconut milk 30 cl Vegetable stock 20 cl Garlic 3 cloves Olive oil 5 cl Curry powder 3 g Cumin powder 1 g Chopped fresh coriander Lime zest Salt and pepper The grilled coconut enhances the curry flavour. 6

TASTY INSPIRATIONS
  • VeggiePiecesS Caesarsalad Ingredients | 10 p. Veggie Pieces S 1 kg Lettuce 700 g Garlic croutons 300 g Cherry tomatoes 400 g Parmesan shavings 300 g Mustard 70 g Olive oil 20 cl Lemon juice 125 ml Vinegar 5 cl Salt and pepper Butter Preparation
  • Wash and spin the lettuce.
  • Wash and halve the cherry tomatoes.
  • In a bowl, mix the mustard with the lemon juice, oil and vinegar.
  • Season with salt and pepper.
  • Pour over the salad and toss to combine.
  • Brown the drained Veggie Pieces S in a frying pan with a knob of butter for about 5 minutes. Mix the cooked Veggie Pieces S into the salad with the croutons and sprinkle with Parmesan shavings. Pan-frying Veggie Pieces S gives it a nice, crispy texture.

OTHERIDEASRECIPESON le-saute-vegetal.com 7

TASTY INSPIRATIONS
  • Italian-Style VeggiePiecesS Preparation
  • Peel and finely chop the shallots.
  • Peel and finely dice the carrots.
  • Chop the parsley.
  • Sweat the shallots in the olive oil in a high-sided frying pan for 1 minute.
  • Add the carrots and sweat for another 2 minutes.
  • Pour over the white wine and leave to reduce by half.
  • Add the tomato sauce and the Veggie Pieces S, leave to simmer for 20 to 25 minutes.
  • Adjust seasoning.
  • Sprinkle with chopped parsley just before serving accompanied with rice or tagliatelle. Ingredients | 10 p.

Veggie Pieces S 1 kg Shallots 250 g Carrots 250 g Curly-leaf parsley 80 g White wine 40 cl Tomato sauce 80 cl Olive oil Salt and pepper Adding just a touch of sugar will reduce the acidity of the tomato sauce. OTHERIDEASRECIPESON le-saute-vegetal.com 8

  • American-Style VeggiePiecesS Ingredients | 10 p. Veggie Pieces S 1 kg Onions 100 g Carrots 100 g Tomatoes 300 g Button mushrooms 300 g Garlic 4 cloves Bouquet garni 1 Tomato purée 50 g Cognac 5 cl White wine 30 cl Fish bouillon 50 cl Curly-leaf parsley 80 g Butter 100 g Salt and pepper Preparation
  • Peel and dice the onions and carrots into small cubes.
  • Allow to sweat in a high-sided frying pan with the butter for about 5 minutes.
  • Add the garlic cloves and bouquet garni, then flambé in cognac.
  • Pour over the white wine and fish bouillon.
  • Add the fresh tomatoes chopped into cubes, and the tomato puree, and leave to simmer for 20 minutes.
  • Put through a blender and strain it through a chinois strainer.
  • Adjust the seasoning and set aside.
  • Brown in the pan the drained Veggie Pieces S.
  • Add the finely sliced mushrooms. Cooking in the Americanstyle sauce brings the tangy taste of the sea. Put the finishing touch on your dish with a pinch of finely chopped parsley or coriander. OTHERIDEASRECIPESON le-saute-vegetal.com 9
  • VeggiePiecesM Basquaise Preparation
  • Wash and deseed the peppers, then slice them into strips.
  • Quarter the tomatoes.
  • In a high-sided frying pan, brown the garlic and the peppers in hot oil for about 5 minutes over a medium heat.
  • Add the drained Veggie Pieces M and fry for about 5 minutes over a high heat until nicely browned.
  • Season with salt and pepper.
  • Add a large glass of water, tomatoes and vegetable stock. Reduce for about 5 minutes over a medium heat.
  • Serve piping hot. Ingredients | 10 p. Veggie Pieces M 1 kg Vegetable stock 1 l Tomatoes 500 g Yellow peppers 300 g Red peppers 300 g Green bell peppers 300 g Olive oil 6 cl Garlic 4 cloves Water Salt and pepper Pilau rice or medium couscous will make an ideal accompaniment 10
  • VeggiePiecesM Tajine Ingredients | 10 p. Veggie Pieces M 1 kg Courgettes 500 g Carrots 500 g Peas 90 g Potatoes 600 g Tomatoes 200 g Red onions 40 g Garlic 2 cloves Turmeric 15 g Ground ginger 8 g Assorted candied fruit 200 g Olive oil 5 cl Water Salt and pepper Preparation
  • Dice the onions and place them in a cooking pot with the olive oil, garlic, spices, salt and pepper. Add the Veggie Pieces M.
  • Cook over a low heat for a few minutes, then add 1/2 l of water, cover and leave to cook for 15 minutes.
  • Meanwhile, wash the courgettes, the potatoes and the carrots. Peel them and cut them into small pieces.
  • Add the courgettes, potatoes and carrots with the peas and candied fruit in the cooking pot.
  • Cook for 25 minutes.
  • Quarter the tomatoes and adding them towards the end.
  • Adjust seasoning and serve hot. Adding the tomatoes towards the end of cooking keeps them juicy. 11
  • VeggiePiecesM withSpicesandHoney w Preparation
  • Finely chop the onions.
  • In a wok or high-sided frying pan, brown the drained Veggie Pieces M over a very high heat.
  • When the Veggie Pieces M are very slightly coloured on all sides, add the oil, the onions, salt and pepper.
  • Stir for a moment, add the chopped garlic, then the cinnamon.
  • Moisten with two tablespoons of soy sauce and combine well.
  • Pour in a little water and stir in a teaspoon of honey.
  • Reduce, boiling vigorously.
  • When almost no liquid remains, add the rest of the soy sauce and honey, remove from the heat, and adjust seasoning if necessary.
  • Serve with an assortment of seasonal vegetables.

Ingredients | 10 p. Veggie Pieces M 1 kg Seasonal vegetable mix 1.2 kg Onions 300 g Olive oil 10 cl Ground cinnamon 20 g Soy sauce 80 cl Liquid honey 60 cl Garlic 4 cloves Salt and pepper Water The proportions of soy sauce, honey and spices can be varied according to preference and the quantity of sauce required. Quick, easy and popular with children due to the sweetness of the sauce. 12

VeggiePiecesL withSpices,CarrotSalad Ingredients | 10 p. Veggie Pieces L 1 kg (30 pieces) Carrots 1.5 kg Olive oil 90 cl Lemon juice 25 cl Chopped parsley 40 g Liquid honey 45 cl Ground cumin 15 g Paprika 10 g Ground cinnamon 5 g Salt and pepper Preparation For the carrot salad:
  • In a mixing bowl, combine the carrots, 30 cl olive oil, 20 cl lemon juice, the parsley, 15 cl honey, 5 g cumin and salt. Set aside. For the marinade:
  • In another mixing bowl, mix 10 g paprika, 5 g cinnamon, 3 g pepper, 60 cl olive oil, 5 cl lemon juice, 30 cl honey, 10 g cumin and a little salt. Combine thoroughtly and use to marinate the Veggie Pieces L for about 3 hours.
  • In a thick-based casserole, fry the Veggie Pieces L with a little oil over a medium heat for 3 to 5 minutes until coloured.
  • Serve with the carrot salad. Marinating them gives them an attractive glossiness when cooked. 13
  • VeggiePiecesL Tian Preparation
  • Heat the oven to 180°C.
  • Wash and dry the vegetables.
  • Cut the tomatoes, courgettes and aubergines into slices of equal thickness (about 5 mm).
  • Arrange the vegetable slices vertically by variety. Pack them together tightly.
  • Sprinkle with salt, thyme and oregano.
  • Drizzle with a generous dash of olive oil, season.
  • Bake in the oven for 45 minutes at 180°C.
  • Meanwhile, fry the Veggie Pieces L in the oil, then assemble the tians, vegetables and Veggie Pieces L in 3 layers. Serve piping hot on a bed of baby spinach seasoned with olive oil. Ingredients | 10 p. Veggie Pieces L 1 kg (30 pieces) Fresh tomatoes 2 kg Courgettes 1.2 kg Aubergines 1.3 kg Baby spinach 600 g Thyme 60 g Oregano 40 g Olive oil Salt Deglazing with a little water towards the end of cooking means you can use the vegetable jus as an accompaniment for the dish.
  • Indian-Style VeggiePiecesXL Ingredients | 10 p. Veggie Pieces XL 1 kg (20 pieces) Natural yoghurt 150 g Lime juice 12 ml Tin of peeled tomatoes 300 g Red onions 70 g Fresh ginger 1 g Ground almonds 20 g Ketchup 20 g Garlic 3 cloves Garam masala spices 10 g Paprika 16 g Red peppers 200 g Vegetable Oil 2 cl Water Preparation
  • For the Veggie Pieces XL marinade:
  • Mix the Veggie Pieces XL with the natural yoghurt, ground almonds, two crushed garlic cloves, grated ginger, lemon juice, paprika, garam masala spices, red peppers, and a dash of oil.
  • Refrigerate for at least 2 hours. For the creamy sauce:
  • In 20 g of oil, soften the finely chopped onions along with the remaining clove of garlic. Add the ketchup, 100 ml of water, and allow to evaporate.
  • Add the tin of peeled tomatoes and gently simmer. After 10 minutes, blend the sauce until nicely smooth and thick.
  • Meanwhile, dry bake the Veggie Pieces XL with the marinade in the oven or in a frying pan. Once golden brown on all sides, add them to the creamy sauce.
  • Serve piping hot. Leave the Veggie Pieces XL to soak up the marinade for maximum taste. 15
  • GrilledVeggiePiecesXL MashedPotatowithOlives Preparation
  • Cook the peeled potatoes in a large saucepan of boiling water. Slice half of the olives. Set aside.
  • Once cooked, drain the potatoes.
  • Mash them using a potato masher or pass them through a food mill, then mix them with the whipping cream, thick cream and butter.
  • Slice half of the olives.
  • Add a few twists of freshly ground pepper and salt as desired. For the tomato sauce:
  • Sweat the shallots in the oil, add the chopped tomatoes and the clove garlic. Cook gently. Adding the rest of the finely chopped olives towards the end of cooking, in your preferred proportions. Adjust seasoning.

Fry the Veggie Pieces XL over a high heat until nicely browned. Ingredients | 10 p. Veggie Pieces XL 1 kg (20 pieces) Potatoes 1.6 kg Black olives 300 g Thick cream 250 g Whipping cream 125 ml Chopped tomatoes 300 g Shallots 100 g Butter 100 g Olive oil 10 cl Garlic 1 clove Water Salt and pepper A few chopped leaves of coriander or parsley will enhance the flavour of the tomato sauce. 16

  • GrilledVeggiePiecesXL MixedPepperswithHerbes deProvence,GrilledTomatoes Ingredients | 10 p. Veggie Pieces XL 1 kg (20 pieces) Mixed peppers 1.6 kg Cherry tomatoes 300 g Herbes de Provence 50 g Garlic 2 cloves Olive oil 10 cl Shallots 200 g Salt and pepper Preparation
  • Halve and de-seed the peppers.
  • Slice the peppers thinly and peel the garlic.
  • Slice the shallots thinly.
  • In a high-sided frying pan, sweat the shallots and the peppers in the olive oil for 10 minutes over a high heat, then add the garlic cloves and herbes de Provence. Lower the heat and cook, covered, for 20 minutes.
  • Adjust seasoning, set aside.
  • Flash fry the Veggie Pieces XL and the cherry tomatoes in the olive oil. Fry the Veggie Pieces XL over a high heat until nicely browned. 17
  • VeggiePiecesXXL inPankoBreadcrumbs Preparation
  • Bread the Veggie Pieces XXL (egg, Panko breadcrumbs, twice) and set aside.
  • Brown the cocktail vine tomatoes in the frying pan.
  • Fry the breaded Veggie Pieces XXL in the pan in a little fat for about 5 minutes.
  • Present on the plate accompanied by a lemon quarter Cook the rice:
  • Heat the oil in a high-sided frying pan.
  • Throw in the rice and stir with a spatula until it becomes transparent then golden.
  • Add salt and pepper and pour in the vegetable stock.
  • Bring to the boil then cover and lower to minimum heat.

Leave to cook for about 20 minutes. Ingredients | 10 p. Veggie Pieces XXL 1 kg (10 pieces) Eggs 200 g Panko breadcrumbs 1 kg Basmati rice 300 g Vegetable stock 30 cl Cherry tomatoes on the vine 400 g Lemons Oil Salt and pepper The Panko breadcrumb coating gives a nice crispy texture. 18

  • GrilledVeggiePiecesXXL CreamofMushroom, Spaetzle Ingredients | 10 p. Veggie Pieces XXL 1 kg (10 pieces) Spaetzle 1.2 kg Shallots 200 g Canola oil 10 cl Vegetable stock 20 cl Button mushrooms 500 g Whipping cream 40 cl Salt and pepper Preparation
  • Fry the finely chopped shallots in a pan with a little oil.
  • When the shallots begin to sweat, add the finely sliced mushrooms, and cook over a high heat.
  • After 10 minutes, add a little vegetable stock and the cream, reduce, adjust seasoning, and set aside, keeping warm.
  • Fry the drained Veggie Pieces XXL over a high heat until they are nicely browned.
  • Fry the spaetzles in a little oil, adjust seasoning.
  • Arrange on the plate, topping the Veggie Pieces XXL with sauce. Arrange everything on the plate with the sauce under the grilled Veggie Pieces XXL. 19
  • GrilledVeggiePiecesXXL PolentawithGarlic ButterandGreenBeans Preparation
  • In a saucepan, bring 1 l of water to the boil with 1 teaspoon of salt, and add the garlic butter and parsley.
  • Pour in the polenta grains slowly while stirring with the whisk.
  • Continue stirring for 10 to 12 minutes over a medium heat with a wooden spatula; the mixture should be the consistency of a very thick purée.
  • Pour the polenta into a dish lined with greased aluminium foil, and create an even layer of a little less than 3 cm.
  • Leave to cool and refrigerate.
  • Cook the French beans in the salted water, drain, set aside, keeping warm.
  • Remove the polenta from the fridge, cut into thick slices, then brown them in the frying pan with a little canola oil.
  • Fry the drained Veggie Pieces XXL over a high heat until they are nicely browned.
  • Plate up the Veggie Pieces XXL and polenta topped with French beans. Ingredients | 10 p. Veggie Pieces XXL 1 kg (10 pieces) Polenta 400 g Garlic butter and parsley 100 g Canola Oil 10 cl French beans 600 g Salt Water Butter Stirring the garlic butter into the water used to cook the polenta will give it more flavour. 20
VeggiePiecesXS Tapas Ingredients | 10 p. Veggie Pieces XS 1 kg Fresh tomatoes 100 g Courgettes 100 g Yellow peppers 100 g Pitted green and black olives 100 g Chives 20 g Olive oil 5 cl Green pesto 300 g Pine nuts 100 g Chopped tomato sauce 400 g Chopped basil 10 g Preparation For the sauce vierge:
  • Quarter the tomatoes, remove the centre and chop into cubes.
  • Brown the Veggie Pieces XS in a pan with a little oil.
  • Cube the peppers and courgettes, chop the chives and finely dice the olives. Combine the ingredients in a salad bowl and add the olive oil. Add to the Veggie Pieces XS and adjust seasoning if necessary. Arrange in small dishes.
  • For the pesto sauce:
  • Roast the pine nuts in the oven and set aside.
  • Brown the Veggie Pieces XS in a frying pan with the pesto, add the pine nuts, and transfer into small dishes. Serve hot. For the tomato sauce:
  • Brown the Veggie Pieces XS in a frying pan with a little oil for 2 minutes. Add the chopped tomato sauce and cook over a low heat for 3 minutes. Towards the end of cooking, stir in the chopped basil and transfer into small dishes. Serve hot. Frying the Veggie Pieces XS over a high heat until well browned will make them nice and crispy. OTHERPREPARATIONS AVAILABLEONOURWEBSITE epiandco.com RECIPE!

RECIPE! 21

  • VeggiePiecesL Panini Ingredients | 1 p. Veggie Pieces L 100 g (3 pieces) Panini bread 150 g Guacamole 20 g Dried Tomatoes 27 g Rocket salad 19 g Red onions 4 g Butter Preparation
  • Brown the drained Veggie Pieces L in a frying pan with a knob of butter for about 5 minutes.
  • Slice open the panini, add the guacamole, followed by the rocket.
  • Add the Veggie Pieces L, the drained dried tomatoes, then the red onion rings.
  • Place under the grill for 3 minutes at 220°C.
  • Serve piping hot. Sear the Veggie Pieces L well in the frying pan to give them a nice crispy texture before assembly. RECIPE!

RECIPE! 22

  • RusticSandwich withVeggiePiecesXL Preparation
  • Open the bread lengthwise.
  • Spread guacamole on both sides.
  • On one side, arrange the rocket, the drained grilled courgette slices, the drained dried tomatoes, then the red onion slices.
  • Cover with the second slice of bread.
  • Leave to chill.
  • Brown the drained Veggie Pieces XL in a frying pan with a knob of butter for 5 minutes.
  • Place the Veggie Pieces XL in the baguette. Ingredients | 1 p. Veggie Pieces XL 100 g (2 pieces) Rustic baguette 140 g Guacamole 30 g Rocket salad 40 g Courgettes 90 g Dried Tomatoes 40 g Red onions 4 g Butter Olive oil Sear the Veggie Pieces XL well in a non-stick frying pan before adding them to the sandwich to give them a nicely browned and crispy flavour. RECIPE!

RECIPE! 23

  • VeggiePiecesXL Wrap Preparation
  • Spread the mango curry sauce across the entire surface of the tortilla.
  • On 1/3 of the surface, arrange the rocket, the grated carrots, the dried tomatoes, then an Veggie Pieces XL.
  • Sprinkle with salted peanuts.
  • Roll up the tortilla and refrigerate. Ingredients | 10 p. Veggie Pieces XL 500 g (10 pieces) Wheat flour tortillas 10 Mango curry sauce 100 g Rocket 100 g Carrots 100 g Dried Tomatoes 80 g Salted peanuts 20 g For the best presentation, cut the tortilla in half in a slight diagonal. RECIPE!

RECIPE! 24

  • VeggiePiecesXL SummerRolls Preparation
  • Cook the Chinese noodles in salted water, allow to cool and set aside.
  • Soak the rice paper in the lukewarm water for a few seconds.
  • On a piece of rice paper, arrange a lettuce leaf, grated carrots, Chinese noodles, beansprouts, and an Veggie Pieces XL.
  • Then add the coriander leaves. Roll up the rice paper and refrigerate.
  • Repeat this procedure for each summer roll.
  • Do the same for the second recipe, using thinly sliced avocados and mint leaves instead of beansprouts and coriander leaves. Flavouring the lukewarm water with vinegar will add flavour to the rice paper. Ingredients | 10 p. Veggie Pieces XL 500 g (10 pieces) Rice papers 10 Lettuce leaves 100 g Chinese noodles 200 g Carrots 40 g Water Salt 1st recipe Add Beansprouts 60 g Coriander leaves 5 g 2nd recipe Add Avocados 90 g Mint leaves 5 g RECIPE! RECIPE! 25

Product made in France www.epiandco.com Tereos Starch & Sweeteners Europe Z.I. et Portuaire - B.P.32 67 390 Marckolsheim - France 04/2019 - Designed by: Agence Linéal. Credits: Saveur Jasmin/Studio Ad’hoc/Fotolia. Can be stored at room temperature. Long shelf life. CONTACTS: +33 (0)3 88 58 60 60 contact.epiandco@tereos.com VEGAN HALAL KOSHER

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