Recipes

All dishes can benefit from some added vegetables, even pasta. A little veganaise will make it simply sublime!

• Ingredients (for 4-5 servings)
• 4-5 tablespoons veganaise
• 2-3 tablespoons Sojade soy yogurt
• 1 tablespoon mustard
• 1 tablespoon BiOrganik lemon juice
• 250 g fusilli durum dry pasta
• ½ zucchini
• ½ red onion
• 1/3 broccoli
• 1 small carrot
• 2-3 celery sticks
• salt
• pepper
• parsley
• 1 tablespoon olive oil

1. 1. Cook the pasta, and finely dice the vegetables.

2. Braise the broccoli and sauté the carrots and zucchini in a little olive oil.

3. Use the veganaise, mustard and lemon juice to make a sauce and season with salt and pepper before blending the sauce with the pasta and vegetables in a big salad bowl.

4. Let the salad set for a few hours in the fridge before serving.

Mayonnaise is a must for potato salad! And vegenaise is a must for vegan potato salad! It’s as simple as that.

• 1 kg potatoes
• 500 ml plain plant-based yogurt
• 3 red onions
• 200 ml VeganChef Vegenaise
• 1 tablespoon mustard
• 1 teaspoon ground pepper
• 1 coffee spoon of sugar
• half lemon
• • Salt

1. Wash the potatoes and cook in skins for 15-20 minutes until tender. Make sure the potatoes don’t fall apart!

2. Once the potatoes are cooked, carefully peel the potatoes without scalding your hands and once they are cooled, cut them into rounds (it’s easier to peel them when they’re warm, yet they won’t fall apart when you cut the potatoes once chilled).

3. To make the dressing, mix the vegenaise with the plant-based yogurt, mustard, salt, a hint of sugar, ground pepper and lemon juice.

4. Place the potatoes into a bowl, add the sliced onions and dressing.

   Let the salad set in the refrigerator for a few hours to intensify the flavors.