Plant-based entertaining with Minki
1. Vegan Wellington and mushroom sauce
Serves: 4-6
Preparation: 15 mins
Cooking: 45 mins
Ingredients: 1 x Vegan Wellington | 1 tsp coconut oil | 2 T olive oil | 250 g Portabellini mushrooms, sliced | 1 can coconut cream | asparagus | 1 T olive oil | salt to taste | pepper to taste
Method: Brush the Wellington with coconut oil. Cook as per package instructions. While that is baking, heat up the olive oil over medium heat, pan-fry the mushrooms until golden brown, finish off with coconut cream and seasoning. Serve the Wellington hot, topped with the mushroom sauce.
2. Range of smashed dips
Serve 4-6
Preparation: 5 mins
Cooking: 15 mins
Ingredients: 1 tub spinach dip & spread | 1 tub sun-dried tomato smash | 1 jar basil pesto | 150 g green beans, blanched | lemon wedges, to serve
Method: Serve the dip on a plate topped with herby pesto, blanched green beans and a lemon wedge. Use any greens you have in the fridge- peas and asparagus work well too.
3. Whole cauliflower roast with bèchamel sauce and crumble
Method: Prepare as per packaging instructions
4. Savoury cauli rice and honey-glazed sweet potatoes
Serves: 4
Preparation: 15 mins
Cooking: 45 mins
Ingredients: Frozen savoury cauliflower rice with herbs | Honey-glazed sweet potatoes with dill and garlic bake.
Method: Prepare the above products as per packaging instructions, serve the honey-glazed sweet potatoes on top of the herby cauliflower rice.
Serves: 4-6
Preparation: 15 mins
Cooking: 45 mins
Ingredients: 1 x Vegan Wellington | 1 tsp coconut oil | 2 T olive oil | 250 g Portabellini mushrooms, sliced | 1 can coconut cream | asparagus | 1 T olive oil | salt to taste | pepper to taste
Method: Brush the Wellington with coconut oil. Cook as per package instructions. While that is baking, heat up the olive oil over medium heat, pan-fry the mushrooms until golden brown, finish off with coconut cream and seasoning. Serve the Wellington hot, topped with the mushroom sauce.
2. Range of smashed dips
Serve 4-6
Preparation: 5 mins
Cooking: 15 mins
Ingredients: 1 tub spinach dip & spread | 1 tub sun-dried tomato smash | 1 jar basil pesto | 150 g green beans, blanched | lemon wedges, to serve
Method: Serve the dip on a plate topped with herby pesto, blanched green beans and a lemon wedge. Use any greens you have in the fridge- peas and asparagus work well too.
3. Whole cauliflower roast with bèchamel sauce and crumble
Method: Prepare as per packaging instructions
4. Savoury cauli rice and honey-glazed sweet potatoes
Serves: 4
Preparation: 15 mins
Cooking: 45 mins
Ingredients: Frozen savoury cauliflower rice with herbs | Honey-glazed sweet potatoes with dill and garlic bake.
Method: Prepare the above products as per packaging instructions, serve the honey-glazed sweet potatoes on top of the herby cauliflower rice.