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Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
To prepare the beetroot: Bring water to the boil with salt,
juniper berries and bay leaf. Cook beetroot in the brine.
Allow to cool. Peel
To make the crepes: Combine all ingredients in a food
processor. Sieve and bake crepes.
To make the mushroom duxelles: Chop mushrooms & onion
roughly and fry with Flora Plant B*tter. Put in kitchen processor together with Chestnuts and blend.
For the wellington: Start with layering the puff pastry, on top
crepe, the green cabbage. Add the beetroot and pipe a layer of duxelles on top. Roll and brush with vegan egg wash.
Sprinkle sea salt flakes on top.
To make the chocolate mole: Preheat the oven at 220 C. Add tomatoes, onions, garlic and red peppers on a baking tray and roast in oven for 20 minutes. Sauté spices, banana, nuts, tortilla in a pan. Put all the ingredients in a kitchen processor except for the dark chocolate drops & brown sugar. Blend until smooth, add to a pan. Add dark chocolate drops, Flora Plant B*tter & brown sugar, and salt to taste.
Plating: Spoon a circle of sauce in the middle of the plate.
Reheat the wellington and add on top of the sauce.
Garnish with seasonal vegetables, herbs and mushrooms
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Cooking time20 minutes
Preparation time30 minutes
Servings10 portions
