By Samantha Yardley
There are those of us who aren’t shy of chickpea curry and those of us who face an existential crisis at the thought of #meatlessmonday.
Whatever your penchant, plant-based is big business and when meat-free tastes this good, vegans and carnivores alike won’t be feeling sore about sidestepping a bucket of the Colonel’s finest.
Plant-based heroes Planted creates tasty plant-based protein-rich meat alternatives, with the aim to create the perfect bite and taste.
They say: “Bite by bite, we aim to reduce the negative impact of the traditional meat industry on our planet while delivering healthy and tasty proteins. Our plant-based meat is made only from clean ingredients, contains no additives, and saves animal lives.”
So far, so good. Ethical, sustainable, and no added nasties. Vegan readers are already preheating the oven.
If the meat-eater in you is still not convinced, just look at these two mouth-watering recipes supplied by the plant-based protagonists themselves. Lasagna. Kebab. It’s giving vegan daddy.
Each contains a hearty dose of protein, bucketloads of fiber, and enough flavor to warrant ghosting your next Red Lobster date.
The Best Plant-Based Recipes
Satiating, comforting, and a side order of globe-friendly virtue, these two recipes from the gourmet geniuses at Planted are giving hedonistic and humanitarian in equal measures. From classic Italian favorite lasagna to a Turkish treat with a failsafe kebab. That’s your start of the week sorted for the foreseeable.
No one does food like the Italians, and lasagna is a go-to staple for a reason. This dish hits all the feels in the darker months; a simple pleasure that’s both warming and satiating. Who needs meat anyway? The perfect protein-packed way to kick the week off.
Makes 3-4 Portions
- 400 g planted.pulled Original
- 1 yellow Onion
- 1 carrot
- 2 green celery stems
- 4 spoons olive oil
- 25 g tomato paste
- 250 g canned Tomatoes
- 500 ml vegetable stock
- 50 g white wine
- 2 leafs of Laurel
- salt, pepper and rosemary
- 50 g white plain flour
- 50 g margarine
- 400 ml vegan cream
- 200 ml almond milk
- muskat, salt and white pepper
- 200 g vegan dry lasagna dough
- Cut all the vegetables into small cubes. In a pot, add olive oil and the cut vegetables; cook at medium heat for 4-5 minutes.
- While the vegetables are gently cooking, roughly chop the Planted pulled into cubes. Add to the pot the Planted pulled and fry; after 3-4 minutes, add the tomato paste and mix till the pulled is completely covered.
- Deglaze the pot with white wine and let the alcohol evaporate. Once the alcohol is evaporated, add the canned tomato, the laurel’s leaves, and some rosemary. Bring the sauce to a simmering point and cook at medium-low heat for 35 minutes. When cooked, set aside and allow to rest.
- In a separate pot, melt the margarine down, add the flour and cook while constantly mixing until golden color. Once the roux is cooked, add in the same pot the mixture of almond milk and vegan cream while mixing with a whisk. Bring the mixture to a simmering point and cook until the texture is thickening. Season with Muskat, salt, and white pepper.
- Preheat the oven to 180°C.
- Start layering the lasagna with a thin layer of Ragù and bechamel, and top that two layers with the dry pasta sheets; on top of the sheets, create a thick layer of ragù and top the ragù layer with another layer of bechamel. Repeat the previous step 4-5 times, depending on the size of your baking tray; the last layer should be at least 2 cm under the edge of the tray.
- Bake the lasagna for 30 minutes at 180°C.
- Increase the temperature to 220°C and cook for five more minutes to create a nice crust.
- Once cooked, allow the lasagna 5 minutes of resting time.
The thought of a kebab giving you unpleasant reminders of one too many on your last night out? Or maybe no reminders whatsoever bar the unpleasant smell originating from the myriad takeout boxes strewn haphazardly across your bedroom floor? Fear not, because the OG Turkish version is health-abundant, delicious, and far more refined than the version you surrender to at 2 am on a Saturday night. What’s more, Planted’s vegan version is too good to only have once, and with healthy carb-laden sweet potato and bulgur wheat this epic recipe is perfect post-workout too.
Makes 2 Portions
- 2 sweet potatoes
- 200 g planted.kebab
- 80 g bulgur
- 160 ml water
- 1 tsp tomato paste
- 1 bell pepper
- 1/2 courgette
- 1/2 aubergine
- Olive oil
- 80 g vegan yoghurt (unsweetened)
- 2 cloves garlic
- 1 tsp lemon juice
- Salt, pepper
- Wash the sweet potatoes well, then rub them with a little olive oil and bake at 160°C for about 35-40 minutes.
- Heat 1 tbsp olive oil in a small saucepan, caramelize the tomato paste and add the bulgur. Reduce the heat and deglaze with water. Leave to simmer with the lid on, stirring regularly and adding more water if necessary. When the bulgur is cooked, season with salt and olive oil.
- Cut the vegetables into bite-sized pieces and fry them in a large pan over medium-high heat with a little olive oil. Then add the planted. kebab and fry for another 4 minutes.
- For the sauce, press or chop the garlic and mix with all the other ingredients.
- Remove the sweet potatoes from the oven and open them slightly with the help of 2 forks. Spread the bulgur on both potatoes, then fill with the grilled vegetables and the planted.kebab. Pour the garlic sauce on top and decorate with the mint.
So there you have it. #meatlessmonday, and you won’t even notice with these delicious recipes.
Get more recipes from planted.