Gourmet but without too much time? Three vegan recipes for a menu to be drummed up

Paying attention to what you eat (for yourself, for the planet or for both) is good. Having time to prepare your meals is more complicated! So to reconcile everything, Vegan Express (La Plage, 176 pages, 25 euros), by Aurélie Berrué-Pouyet, offers vegan recipes to be made in five, fifteen or thirty minutes.

In the five-minute stopwatch category, on the starting line, proposals such as onion rings, spread of broad beans with black olives (strongly the aperitif) or miso soup. For those in a hurry (in fifteen minutes): Cantonese rice with smoked tofu, linguine with mushrooms and oat cream or vegetable croque with vegan “fauxmage”. For the more patient (30 minutes watch in hand): minestrone, frittata or quinoa with green vegetables. For this starter-main-dessert menu, it will be a carpaccio of beets with orange and golden sesame, followed by a crumble of butternut squash, onion and smoked tofu, and to top it off, “nice cream” banana-red fruits!

Beet carpaccio with orange and golden sesame

For 2 people
Preparation: 5 minutes
Equipment: mandoline (if not, a robot), garlic press, food brush

Ingredients :

  • 2 beets
  • juice of 1 orange
  • 1/3 of the juice of a lemon
  • 1 shallot
  • 1 clove of garlic
  • 20ml olive oil
  • 5 g golden sesame
  • 1 pinch of salt
  • 3 turns of the pepper mill
  • 3 sprigs of fresh cilantro

Peel and wash the beets. Pat them dry with a paper towel then cut them with a mandolin into thin slices 2 mm thick (be careful with the food processor, the slices must remain whole).

Cut the orange in half and collect its juice. Squeeze the lemon. Peel the shallot and the garlic, degerm the clove and press it. Finely chop the shallot.

In a bowl, combine the orange and lemon juice, olive oil, sesame seeds, salt and pepper.

With a pastry brush, spoon the citrus vinaigrette over the beet carpaccio. Sprinkle with cilantro.

Butternut squash, onion and smoked tofu crumble

For 2 people
Preparation: 8 minutes
Cooking: 22 minutes

Ingredients :

  • 1 onion
  • 1 butternut squash
  • 70g flour
  • 30g ground almonds
  • 20g mixed seeds
  • 100 g vegetable margarine
  • 100g smoked tofu
  • 120 ml plant-based oatmeal preparation
  • ½ tsp. ground cumin
  • ½ tsp. smoked paprika
  • ¼ tsp. ground nutmeg
  • salt pepper

Preheat the oven to 230°C (th. 7-8) in grill and convection mode. In a saucepan, heat 2 liters of water. Peel, wash and cut the onion into medium sized pieces. As soon as the water boils, add the onion. Using a knife, peel the squash, cut it in half and remove the seeds. Cut it into medium-sized pieces and put them in the pan. Leave to cook for 7 minutes over high heat.

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