VEGAN BURGER PATTIES
Ingredients
- 1 X 150g Packet “Live Chef” Mexican Easy Vegan Meal
- 2 1/3 Cups Water
- 1 Cup Almond Meal
- 1 Cup Flour
- 1/2 Cup Breadcrumbs
- Extra Breadcrumbs
- Oil for Frying
Instructions
- Empty contents of “Live Chef” Mexican Mix into saucepan along with Water
- Bring to boil; reduce heat and simmer for 10 minutes
- Remove from heat, cover, and cool
- Place into mixing bowl and add Almond Meal, Flour and Breadcrumbs: mix until combined
- Put ½ cup of extra breadcrumbs in bowl
- Roll a ball of burger mix in breadcrumbs and flatten in palm of hand to form a patty
- Place on plate and repeat until mixture is used – do not stack patties on top of each other
- Heat a little oil in pan or on barbeque
- Place patties in hot oil and cook for a few minutes, turn, and cook other side. Do not keepturning or patty will fall apart.
- Remove from pan and use straight awayMakes approximately 10 large Burger Patties
Notes
Can be frozen but place burgers between sheets of baking paper before storing in airtight container.
Can be cooked from frozen, simply peel off number of burgers needed. You may need to cook a little
longer, so burger is warmed through.
Note: You can use Italian or Asian Easy Meal varieties to create burgers of different flavours.
Can be cooked from frozen, simply peel off number of burgers needed. You may need to cook a little
longer, so burger is warmed through.
Note: You can use Italian or Asian Easy Meal varieties to create burgers of different flavours.
VEGAN LASAGNE
Ingredients
Bolognaise
- 1 X 150g Packet “Live Chef” Italian Easy Vegan Meal
- 2 1/3 Cups Water
- 1 Large Crushed Tomatoes
Sauce
- 2/3 Cup Olive or Rice Bran Oil
- 1 Cup Flour
- 1 Litre Soy Milk
- 1/3 Cup Nutritional Yeast Flakes
- 2 Tsp Vegeta
Extra
- 1 Packet Instant Lasagne Sheets
- 1 Cup Plant Based Grated Bio Cheese
Instructions
METHOD
Bolognaise
- Empty contents of “Live Chef” Italian Mix into saucepan along with Water, and Tomatoes
- Bring to boil; reduce heat and simmer for 10 minutes, stirring occasionally
- Remove from heat, cover, and set aside to cool slightly
To make sauce
- Heat oil in medium saucepan
- Stir in flour and mix until smooth
- Gradually add soy milk in small batches, stirring well and waiting to thicken before adding next batch
- Continue until all milk is used and you have a nice smooth sauce
- Add nutritional yeast and Vegeta, mix well and remove from heat
To assemble
- Preheat oven to 200 C
- In a medium size baking tray spread half the bolognaise on bottom of tray
- Cover with lasagne sheets
- Spread over half the white sauce to cover
- Repeat process with bolognaise, lasagne sheets and sauce
- Sprinkle with grated cheese on top
- Bake for 20-30 minutes until cheese is golden
- Remove from oven and serve. Can be reheated or frozen.
Notes
Note: If making ahead, when Lasagne is cold, cut into portion sizes before
reheating. Serves approximately 8
reheating. Serves approximately 8
VEGAN FRIED RICE
Ingredients
- 75g Packet “Live Chef” Asian Easy Vegan Meal
- 1 Cups Water
- 2 Cups Jasmine or Basmati Rice
- 3 Cups Boiling Water
- 1 tbsp Sesame Oil
- 4 Spring Onions – finely sliced
- 8 Snow Peas finely sliced
- 2 Cups Bean Sprouts
- ½ Red Capsicum – finely diced
- 1 TBs Fresh Ginger – grated
- 2 Cloves Garlic – chopped
- 2 TBs Kecap Manis or Soy Sauce
Instructions
- Place “Live Chef” Asian Mix into saucepan along with 1 cup water
- Bring to boil; reduce heat and simmer for 10 minutes
- Remove from heat, cover, and let stand for 5 minutes
- Place rice in saucepan with sesame oil and fry lightly. Add boiling water, cover and reduce heat to very low
- Cook for 10-15 minutes until water is absorbed. Turn of heat and leave covered until ready to use
- In a large pan or wok heat a little sesame oil and sauté vegetables for a few minutes
- Add rice and Asian mix into pan and mix well.
- Mix through sauce and serve
VEGAN SPRING ROLLS
Ingredients
- 75g (½ Packet) “Live Chef” Asian Easy Vegan Meal
- 1 Cup Water
- 50g Vermicelli Noodles – soaked in boiling water and drained
- 1 Medium Carrot - grated
- 1 Cup 1 Cup Bean Sprouts - chopped
- 3 Spring Onions – finely sliced
- 1 Long Red Chilli – seeded and finely chopped
- 1 Packet Spring Roll Wrappers – room temperature Oil for frying
Instructions
- Place “Live Chef” Asian Mix into saucepan along with 1 cup water
- Bring to boil; reduce heat and simmer for 10 minutes
- Remove from heat, cover, and let stand for 5 minutes
- Cut noodles and add to bowl with vegetables and Asian mix.
- Stir until well combined
- Place mixture (approx. 1 heaped dessert spoon) across centre of wrapper. Bring up bottom of wrapper to centre fold over sides and roll up. Use a little water on end of wrapper to seal
- Heat oil in frying pan or saucepan until quite hot. Cook spring rolls, turning as necessary. Remove from pan and place on paper towel.
- Serve immediately along with dipping sauce of choice.
VEGAN SAUSAGE ROLLS
Ingredients
1 x 150g pack Live Chef Italian Easy Vegan Meal
2 1/3 cups water
½
cup
dried mushroom
finely chopped
2 tbsp
tomato paste- 1 cup
plain flour - 1 cup
1 cup panko breadcrumbs - 1 pack
puff pastry sheets
Instructions
heat oven to 180 degrees Celsius- Empty contents of the Live Chef Italian Easy Vegan Meal into saucepan and add the water, tomato paste and mushrooms.
- Bring to boil; reduce heat and simmer for 10 minutes
- Remove from heat, cover, and let stand for 5 minutes
- Add flour and breadcrumbs and mix until well combined
- Line a baking tray with baking paper
- Cut a standard puff pastry sheet in half. Spread mixture lengthways and
roll firmly - Cut into desired size and place on baking paper leaving a small gap in between each sausage roll
- Brush with water and bake approximately 20 minutes or until golden
VEGAN BURRITOS
Ingredients
- 1 pack Live Chef Mexican Easy Vegan Meal
- 2 1/3 Cups Water
- ½ jar Mexican salsa
- 1 can black beans, drained
- ¼ cup jalapenos, diced
- 6 large vegan flour tortillas
- vegan cheese to serve
Instructions
- Empty contents of your Live Chef Mexican Easy Vegan Meal into a saucepan and add water,salsa and jalapenos
- Bring to boil; reduce heat and simmer for 10 minutes
- Remove from heat, cover, and let stand for 5 minutes
- Add beans and stir through
- Line a baking tray with baking paper
- Place filling into flour tortilla and wrap
- Spread extra Salsa on top and sprinkle with grated cheese
- Bake in moderate oven for 10-15 minutes
- Serve with savoury rice and guacamoleMakes approximately 6 large Burritos