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 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
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