Not too many years ago, plant protein foods used by vegetarians to replace meat were considered by many to be strange. Words like “tofu,” “seitan,” or “tempeh” sounded like hippie, enlightened, or macrobiotic food. Fortunately, things have changed: not only have these ingredients become standardized, but there are more meat alternatives on offer than ever before.
Today, sausages or hamburgers like those from Better Balance can be consumed by all kinds of people. Sausages are made with vegetable protein from pea, rice and potato. chicory, carrot and sunflower oil with a high oleic acid content. The hamburger and picada consist of soy and pea vegetable protein, mushrooms, cocoa butter, rice flour, vegetable concentrate (radish and beet) and sunflower and olive oil. They are suitable not only for vegans and vegetarians, but for anyone who wants to reduce the consumption of animal products without giving up the enjoyment of their intense flavors.
For all of them, here are three quick and simple dishes: a hot dog with an oriental flair, a wrap with Moorish spices and a hamburger enhanced with tomatoes and mushrooms.
THAI STYLE DOG
Components
For 2 people
- 2 Better Balance vegan sausages
- 2 hot dog buns
- ½ cucumber
- 1 small carrot
- ½ red pepper
- 1 tablespoon of rice vinegar
- 1 tablespoon Thai sauce
- ¼ teaspoon sesame oil
- ⅛ teaspoon of sugar
- salt and black pepper
- Chopped peanuts for decoration
- Few coriander leaves for decoration
Dive
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- ½ tablespoon of rice vinegar
- ½ teaspoon sweet and sour Thai hot sauce (or any hot sauce with a little honey and sugar)
- 1 tablespoon of sunflower oil
- ½ red onion
Friday
- Grate the carrot and cut the red pepper and cucumber into small cubes. Cut the purple onion into fine julienne.
- Mix the rice vinegar, hot sauce, sesame oil and sugar in a bowl. Add the chopped vegetables, salt and pepper and mix.
- In another bowl, mix together the peanut butter, soy sauce, rice vinegar and spicy sweet and sour Thai sauce. Add the sunflower oil and beat with a fork.
- Fry the sausages in the pan with a little oil on a very low heat until they are lightly browned.
- Assemble the hot dogs by placing a sausage on each bun, the salad on top and finally the sauce. Finish with a few chopped peanuts and a few coriander leaves.
VEGAN PICADA ROLL WITH RAISINS AND SPICY SPICES
Components
For 2 people
- 150 g Better Balance Vegan minced meat
- 1 red onion
- 1 clove of garlic
- 25 g raisins
- 100 g red cabbage
- 1/2 teaspoon curry powder
- ½ teaspoon cumin powder
- ½ teaspoon of sugar
- ½ teaspoon of cinnamon
- 1 tablespoon butter or margarine at room temperature
- 2 large wheat tortillas
- Olive oil
- salt and black pepper
Chickpea cream
- 125 g chickpeas
- 1/2 lemon
- 1/2 teaspoon curry powder
- Olive oil
- salt and black pepper
Friday
- In a bowl, mix the minced meat well with the butter or margarine and season with curry salt and pepper, cumin powder, sugar, cinnamon, salt and pepper.
- In a pan with a little olive oil, fry the chopped onion and garlic on medium heat. When they start to soften, add the previous mixture and the raisins. Cook between 8 and 10 minutes, stirring occasionally.
- Mix the chickpeas with the lemon zest and juice, curry, salt, pepper and a little olive oil.
- Cut the red cabbage into thin strips and put it in a bowl. Add the vegan mince and mix. Adjust salt if needed.
- Remove the tortillas from the pan to warm slightly. Brush them with the chickpea cream, spread the vegan picada on top and roll up.
VEGAN BIFTER WITH TOMATOES AND MUSHROOMS
Components
For 2 people
- 2 Vegan burgers Better Balance
- 1 avocado
- 100 g of cherry tomatoes
- mushrooms 50 g
- 2 hamburger buns
- 1 handful of fresh spinach
- The juice of ½ lemon
- Olive oil
- salt and black pepper
Friday
- Put the tomatoes and a little olive oil in a pan over high heat. Cover and stir occasionally to brown. When they are golden, pierce them with a knife.
- Lower the heat slightly and add the sliced mushrooms to the pan. Sauté for a few minutes.
- Mash the avocado with a fork in a bowl with a little lemon juice, salt and pepper.
- Boil the burgers in a pan with a little oil on a low heat until golden brown.
- To assemble the burger, cut the bread in half and toast it in the same pan.
- Add the mashed avocado to the base, the burger, cherry tomatoes and mushrooms and finish with some fresh baby spinach.