Choose Vegan and Get Free Cheese

By Jan 21, 2019 Recipes

We’re not done with Veganuary just yet! Instead, we paired up with the good people of Coco Yogo. This is a great Dubai-based company that produces amazing vegan cheeses, yoghurts, ice creams and other plant-based treats.

We use their vegan mozzarella and cream cheeses in our recipes all the time – so it goes without saying we are in love with their products.

Let us share some love! We’d like to invite you to explore our vegan recipes this week. There are four choices, as usual: Vegan Borscht Soup with Tempeh and Soy Yoghurt, Roasted Vegetables and Chickpeas with Farro, Yellow Macaroni Curry with Edamame, and Roasted Pineapple, Zucchini and Pepper Bowls with Noodles.

When you choose one or more vegan recipes this week, you will receive 150 grams of Coco Yogo’s Vegan Mozzarella in your Choice or Classic Box, delivered on January 26th, 27th or 28th.

Let the vegan mozzarella melt on top of your homemade pizza, slide it into your quesadilla, or cook this delicious veggie-bursting recipe: the Oven Roasted Ratatouille and Lentil Bake.

Enjoy!

Oven Roasted Ratatouille and Lentil Bake

Serves 3–4

Cooking time 35 min

Ingredients:

2 brown onions

5 garlic cloves

2 Tbsp olive oil

400g canned lentils

1 tsp salt

1 tsp black pepper

Veggies:

1 large eggplant

1 large zucchini

3 tomatoes

Topping:

1 tsp oregano

1 tsp thyme

1 tsp paprika

150 g vegan mozzarella

Method:

1.Peel and cut the onion to slices. Mince the garlic. Heat a large spoon of oil in a pan and fry the onion for 5 minutes until slightly softened. Add the garlic and mix well. Then pour in the rinsed and drained lentils. Season with salt and pepper.

2.Rinse the the eggplant, zucchini and tomato. Slice them all thinly.

3.Preheat the oven to 225C. Lightly grease a wide roasting dish. Pour the onion mixture into the bottom of the dish. Arrange the sliced vegetables in the dish in a ‘domino’ way and sprinkle with oregano, thyme and paprika. Bake in the oven for 20 minutes. Add the grated vegan mozzarella on top and continue baking for about 15 minutes until nicely browned and crispy on top.

Per serving:

Cal 385

Carb 51,2

Prot 12,8

Fat 18,4