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Fine herbs veggie roll lentil soup

Our Fine Herbs Veggie Roll will spice up your lentil soup with nutrition and taste.

Fine herbs veggie roll lentil soup

Fine herbs veggie roll lentil soup
 
Recipe type: Vegan
Serves: 4 (1 ¾ cups each)
Prep time:
Cook time:
Total time:
 
Our Fine Herbs Veggie Roll will spice up your lentil soup with nutrition and taste.
Ingredients
  • 4-1’’slices (300g) Fine Herbs Veggie Roll
    Fine herbs veggie roll
  • 1 medium red pepper
  • 1 large carrot
  • 2 medium potatoes
  • ½ cup leek
  • ½ cup celery
  • 1 cup dry lentils
  • 6 cups water
  • 2 cloves garlic, minced
  • 2 bay leaves
  • ½ Tsp. turmeric
  • ⅓ Tsp. sea salt
  • ½ Tbsp. soy sauce reduced sodium
  • ½ cup fine chopped fresh cilantro
  • 1 medium lime
Instructions
  1. Rinse lentils well and drain.
  2. Chop in small squares Fine Herbs Veggie Roll, red pepper, carrot, potatoes, leek, and celery.
  3. In a medium saucepan combine lentils, water and the rest of ingredients, except for cilantro
  4. and lime.
  5. Bring to a boil. Then reduce heat, cover, and simmer until lentils are soft (About 35 minutes).
  6. Add cilantro and serve with a squeeze of lemon.
Nutrition Information
Calories: 470 Fat: 14g Saturated fat: 3g Trans fat: 0g Carbohydrates: 58g Sugar: 7g Sodium: 600mg Fiber: 25g Protein: 25g Cholesterol: 0mg

 Prep Time: 10 min.    Cook Time: 40 min.    Servings: 4 
Fine herbs veggie roll lentil soup
Fine herbs veggie roll lentil soup

 

 

 

 

 

Fine herbs veggie roll
Fine herbs veggie roll

 

 

 

 

 

Fine herbs veggie roll
Fine herbs veggie roll

 

 

 

 

 

 

NUTRITION INFORMATION PER SERVING: Calories 470, Total Fat 14g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 0mg, Sodium 600mg, Potassium 1,420mg, Total Carbohydrate 58g, Dietary Fiber 25g, Sugars 7g, Protein 25g, Vitamin A 90%DV, Vitamin C 60%DV, Calcium 10%DV, Iron 35%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving

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Baked potatoes with mushroom veggie roll

Try this baked potatoes recipe with a twist, featuring our Mushroom Veggie Roll. Perfect for a side dish and nutritious enough for a main course.

2-VR2-2-BAKED-POTATOES-WITH-MUSHROOM-VEGGIE-ROLL

Baked potatoes with mushroom veggie roll
 
Recipe type: vegan
 
Try this baked potatoes recipe with a twist, featuring our Mushroom Veggie Roll. Perfect for a side dish and nutritious enough for a main course.
Ingredients
  • 4-1’’slices (300g) Mushroom Veggie Roll
    Mushroom veggie roll
  • 3 cups eggplant
  • 1 cup onion
  • 1 medium red pepper
  • 3 medium potatoes
  • ½ cup leek
  • 2 cloves garlic, minced
  • 1 Tsp. rosemary
  • 1 Tsp. paprika
  • 1 Tsp. oregano
  • 1 Tsp. basil
  • 1 Tsp. turmeric
  • ⅓ Tsp. sea salt
  • 1 Tbsp. soy sauce reduced sodium
  • 4 Tbsp. olive oil
  • ¼ cup carrot juice
Instructions
  1. Preheat oven to 375ºF
  2. Cut Mushroom Veggie Roll, eggplant, onion, red pepper, potatoes, and leek in small squares. Put all in a large bowl.
  3. Add the rest of ingredients and mix.
  4. Place it in an oven dish and bake for 60 min. Turn once through the cooking time.
Nutrition Information
Calories: 500 Fat: 29g Saturated fat: 6g Trans fat: 0g Carbohydrates: 45g Sugar: 10g Sodium: 570mg Fiber: 14g Protein: 13g Cholesterol: 0mg

 Prep Time: 10 min.    Cook Time: 60 min.    Servings: 4  

Baked potatoes with mushroom veggie roll
Baked potatoes with mushroom veggie roll
Mushroom veggie roll
Mushroom veggie roll
Mushroom Veggie Roll
Mushroom Veggie Roll

NUTRITION INFORMATION PER SERVING: Calories 500, Total Fat 29g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 0mg, Sodium 570mg, Potassium 1,390mg, Total Carbohydrate 45g, Dietary Fiber 14g, Sugars 10g, Protein 13g, Vitamin A 250%DV, Vitamin C 70%DV, Calcium 8%DV, Iron 15%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

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Avocado sandwich with tomato veggie roll

Enjoy the taste of avocado bringing out the flavor of our Tomato Veggie Roll

Avocado Sandwich

Avocado sandwich with tomato veggie roll
 
Cuisine: Vegan
Serves: 4
Prep time:
Total time:
 
Enjoy the taste of avocado bringing out the flavor of our Tomato Veggie Roll.
Ingredients
  • 3-1’’slices (224g) Tomato Veggie Roll
    Tomato Veggie Roll
  • 1 medium (150g) Hass avocado
  • 2 medium (246g) tomatoes
  • ⅓ cup onion
  • ⅓ cup chopped fresh cilantro
  • 1 Tbsp. olive oil
  • ½ medium lime
  • 8 slices (28g each) multi-grain bread, toasted
Instructions
  1. Cut Tomato Veggie Roll, avocado, tomatoes, and onion in small squares and put them in a medium bowl.
  2. Add the rest of ingredients and squeeze lime on top.
  3. Mix together and it is ready to put it in bread.
Nutrition Information
Serving size: 1 Sandwich Calories: 410 Fat: 21g Saturated fat: 4g Trans fat: 0g Carbohydrates: 39g Sugar: 10g Sodium: 640mg Fiber: 13g Protein: 17g Cholesterol: 0mg

 

Avocado Sandwich
Avocado Sandwich

Tomato Veggie Roll

Tomato Veggie Roll

Tomato Veggie Roll
Tomato Veggie Roll

NUTRITION INFORMATION PER SERVING:
Calories 410 Total Fat 21g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 0mg, Sodium 640mg, Potassium 890mg, Total Carbohydrate 39g, Dietary Fiber 13g, Sugars 10g, Protein 17g, Vitamin A 15%DV, Vitamin C 25%DV, Calcium 15%DV, Iron 35%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

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Veggie cutlets with strawberry-spinach salad

Vegan recipe, veggie cutlets with strawberry spinach salad

Prepare the perfect meal with this Veggies and Fruit combination that will satisfy your taste buds.

Veggie cutlets with strawberry-spinach salad
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
Prepare the perfect meal with this Veggies and Fruit combination that will satisfy your taste bu
Ingredients
  • 3 cups water
  • For hydrating:
  • ½ Tsp. of each: paprika, cumin, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • ⅓ Tsp. sea salt
  • For sauté:
  • 1 ½ Tsp. of each: garlic & onion powder, ground paprika, & dried parsley
  • 3 Tbsp. olive oil
  • 1 ½ medium lime
  • 6 cups fresh baby spinach
  • 1 Tbsp balsamic vinegar
  • 1 ½ cup strawberries, sliced
  • 20 cherry tomatoes (2 ¼ cups), halved
Instructions
  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.
Nutrition Information
Calories: 280 Fat: 12g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 20g Sugar: 10g Sodium: 240mg Fiber: 16g Protein: 22g Cholesterol: 0mg

INGREDIENTS

    • 3 cups water
    • For hydrating:
      • ½ Tsp. of each: paprika, cumin, garlic & onion, powder
    • About 48 Veggie Cutlets (152g/5.4oz)
    • ⅓ Tsp. sea salt
    • For sauté:
      • 1 ½ Tsp. of each: garlic, onion, paprika, & dried parsley
    • 3 Tbsp. olive oil
    • 1 ½ medium lime
    • 6 cups fresh baby spinach
    • 1 Tbsp. balsamic vinegar
    • 1 ½ cup strawberries, sliced
    • 20 cherry tomatoes, halved
 Prep Time: 8 min.   Cook Time: 15 min.   Servings: 4 

INSTRUCTIONS FOR HYDRATING

  1. Boil water with spices for hydrating.
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.).
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.

DIRECTIONS

  1. Hydrate Veggie Cutlets (See instructions).
  2. In a small bowl combine salt with spices & herbs for sauté. Sprinkle Veggie Cutlets evenly.
  3. In a large nonstick skillet, heat 2 Tbsp. oil.  Sauté Veggie Cutlets, squeezing half of lime juice on them when turning through the cooking time
  4. In a medium bowl toss together spinach, rest of oil, balsamic vinegar, and rest of lime juice.
  5. Place spinach salad on half each plate. Top with strawberries and cherry tomatoes.
  6. Divide Veggie Cutlets among plates. Serve immediately.

NUTRITION INFORMATION PER SERVING: Calories 280, Total Fat 12g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 240mg, Potassium 1,520mg, Total Carbohydrate 20g, Dietary Fiber 16g, Sugars 10g, Protein 22g, Vitamin A 110%DV, Vitamin C 110%DV,         Calcium 20%DV, Iron 45%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

– – – – – – – – –

Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

    □  Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

        orange, papaya, pineapple, raspberry, strawberry, tangerine

    □  Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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Vegetarian mexican fajitas with veggie cutlets

Enjoy an easy and tasty way to have a Mexican night with your family
with this fabulous fajita recipe.

Vegetarian mexican fajitas with veggie cutlets
 
Recipe type: vegan
Serves: 4 (1 fajita each)
Prep time:
Cook time:
Total time:
 
Enjoy an easy and tasty way to have a Mexican night with your family with this fabulous fajita recipe.
Ingredients
  • 3 cups water
  • ¾ Tsp. Chili powder
  • ½ Tsp. Garlic powder
  • ¼ Tsp. Onion powder
  • ¼ Tsp. of each: paprika, cumin & black pepper, ground
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. canola or olive oil
  • 1 large (150g) onion, sliced
  • 3 medium (120g) bell peppers (red, yellow, and green), sliced
  • 4 cloves garlic, minced
  • ⅓ Tsp. sea salt
  • 1 medium lime
  • 4-8'' (50g) flour tortillas
  • ¼ cup Low-sodium tomato chili sauce
  • 2 Tbsp. reduced-fat sour cream
Instructions
  1. Boil water with: ½ Tsp. Chili powder and rest of spices
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.
Nutrition Information
Calories: 440 Fat: 16g Saturated fat: 3g Trans fat: 0g Carbohydrates: 49g Sugar: 11g Sodium: 450mg Fiber: 12g Protein: 25g Cholesterol: 5mg

 

INGREDIENTS

  • 3 cups water
  • ¾ Tsp. Chili powder
  • ½ Tsp. Garlic powder
  • ¼ Tsp. Onion powder
  • ¼ Tsp. of each: paprika, cumin & black pepper, ground
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. canola or olive oil
  • 1 large (150g) onion, sliced
  • 3 medium (120g) bell peppers (red, yellow, and green), sliced
  • 4 cloves garlic, minced
  • ⅓ Tsp. sea salt
  • 1 medium lime
  • 4-8” (50g) flour tortillas
  • ¼ cup Low-sodium tomato chili sauce
  • 2 Tbsp. reduced-fat sour cream
 Prep Time: 10 min.   Cook Time: 20 min.   Servings: 4 

Continue reading Vegetarian mexican fajitas with veggie cutlets

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Imperial rice with veggie cutlets and vegetable pate

This classic rice dish stands improved with the integration of Veggie
Cutlets and Vegetable Pate. Try this at home and impress your guests
with outstanding flavor and nutritional value.

Imperial rice with veggie cutlets and vegetable pate
 
Serves: 4
Prep time:
Cook time:
Total time:
 
This classic rice dish stands improved with the integration of Veggie Cutlets and Vegetable Pate. Try this at home and impress your guests with outstanding flavor and nutritional value.
Ingredients
  • 5 cups water
  • 1 cup brown rice, long-grain
  • ½ Tsp. of each spice for hydrating: chili powder & ground cumin
  • About 22 Veggie Cutlets (70g/2.47oz)
  • 1 Tbsp. olive oil
  • 8 Tbsp. Vegetable Pate
  • 4 Tbsp. reduced fat sour cream
  • ¼ Tsp. garlic powder
  • ⅛ Tsp. ground paprika
  • ¼ Tsp. sea salt
  • 1 Tsp. curry powder
  • ½ Tsp. ground turmeric
  • 2 Tbsp. lime juice
  • ¼ cup frozen green peas
  • 2 Tbsp. of each, diced: jalapeño* & banana* pepper.
  • ¼ cup of each, diced: red pepper & yellow onion
  • ¼ cup shredded cheese
Instructions
  1. Boil 2 cups water with spices for hydrating.
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula. Set aside liquid
Nutrition Information
Calories: 360 Fat: 12g Saturated fat: 3.5g Trans fat: 0g Carbohydrates: 45g Sugar: 3g Sodium: 290mg Fiber: 8g Protein: 16g Cholesterol: 5mg

 

INGREDIENTS

  • 5 cups water
  • 1 cup of brown rice, long-grain
  • ½ Tsp. of each spice for hydrating: chili powder & ground cumin
  • About 22 veggie cutlets (70 g/2.47 oz)
  • 1 Tbsp. olive oil
  • 8 Tbsp. Vegetable Pate
  • 4 Tbsp. reduced fat sour cream
  • ¼ Tsp. garlic powder
  • 1/8 Tsp. ground paprika
  • ¼ Tsp. sea salt
  • 1 Tsp. curry powder
  • ½ Tsp. ground turmeric
  • 2 Tbsp. lime juice
  • ¼ cup frozen green peas
  • 2 Tbsp. of each, diced: jalapeño* & banana* pepper
  • ¼ cup of each, diced: red pepper & yellow onion
  • ¼ cup shredded cheese
 Prep Time: 38 min.    Cook Time: 55 min.    Servings: 4 
 Ready in (Total real time: using cook time for prep): 1h  

INSTRUCTIONS FOR HYDRATING

  1. Boil 2 cups water with spices for hydrating.
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.).
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.

DIRECTIONS

  1. Bring 3 cups water to a boil. Stir in rice and cook it for about 35 min.
  2. Hydrate Veggie Cutlets (See instructions).
  3. Cut Veggie Cutlets into halves.
  4. Sauté Veggie Cutlets with 7/8 Tbsp. olive oil.
  5. Pâté sauce: Make a blend with Pate, sour cream, garlic, paprika, and 1/8 Tsp. sea salt.
  6. Rice mixture: When rice is cooked, blend in 1/8 Tsp. sea salt, curry, and turmeric. Then add 1/2 Pâte sauce, 3/4 Veggie Cutlets, lime juice,
    • green peas, 1 Tbsp. jalapeño pepper, 1 Tbsp. banana pepper, 2 Tbsp. red pepper, and 2 Tbsp. onion. Mix together.
  7. Preheat oven to 350º F
  8. Lightly grease a 8 x 8 x 2” baking pan with 1/8 Tbsp. olive oil.
  9. Take 1/2 rice mixture and cover the bottom of baking pan.
  10. Layer rest of Pate sauce and rest of rice mixture then.
  11. Top with remaining Veggie Cutlets and cheese.
  12. Bake for about 10 min.
  13. Place baking pan into a large pan with cold water and ice around, for about 7 min.
  14. Remove baked goods from baking pan and add remaining jalapeño pepper, banana pepper, red pepper, and onion on top.
  • *For a less spicy taste, you can take out jalapeño and banana seeds.

NUTRITION INFORMATION PER SERVING:Calories 360, Total Fat 12g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol <5mg, Sodium 290mg, Potassium 770mg, Total Carbohydrate 45g, Dietary Fiber 8g, Sugars 3g, Protein 16g, Vitamin A 15%DV, Vitamin C 30%DV, Calcium 10%DV,

Iron 20%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

– – – – – – – – –

Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

□  Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

orange, papaya, pineapple, raspberry, strawberry, tangerine

□  Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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Montaditos with vegan pate & veggie roll

Montaditos with vegan pate & veggie roll
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12-1 oz slices bread
  • 4 Tbsp. of each Pate: Zesty Apple & Peppercorn
  • 2 Tsp. garlic powder
  • 2 Tsp. dried parsley
  • 1 Tsp. dried oregano
  • 6-1/4'' slices (112g) of each Veggie Roll, in halves: Mushroom & Tomato
  • 2 Tbsp. diced jalapeño pepper*
  • 2 Tbsp. diced banana pepper*
  • 2 Tbsp. diced red pepper
  • 2 Tbsp. diced yellow or white onion
  • ¼ cup shredded mozzarella cheese
  • For a less spicy taste, you can take out jalapeño and banana seeds.
Instructions
  1. Preheat oven to 350º F
  2. Spread Pâté on bread.
  3. Sprinkle garlic, parsley, and oregano over Pâté and bread.
  4. Layer Veggie Roll.
  5. Add jalapeño pepper, banana pepper, red pepper, and onion.
  6. Sprinkle cheese on top.
  7. Bake for about 8 min
Nutrition Information
Calories: 530 Fat: 33g Saturated fat: 11g Trans fat: 0g Carbohydrates: 39g Sugar: 6g Sodium: 860mg Fiber: 9g Protein: 18g Cholesterol: 25mg

INGREDIENTS

  • 12-1 oz slices bread
  • 8 Tbsp. Vegan Pâté
  • 2 Tsp. garlic powder
  • 2 Tsp. parsley
  • 1 Tsp. oregano
  • 12-1/4” slices (224g) Veggie Roll, in halves
  • 2 Tbsp. diced jalapeño pepper*
  • 2 Tbsp. diced banana pepper*
  • 2 Tbsp. diced red pepper
  • 2 Tbsp. diced yellow or white onion
  • 1/4 cup shredded mozzarella cheese

Continue reading Montaditos with vegan pate & veggie roll