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Vegan Batch Cooking: zucchini burger, chickpeas with tomato and spinach, lemonade, salad, and zucchini omelette

Batch Cooking / By

The sun rises earlier, the days look a bit more colourful, and our kitchen finds new flavours telling us February is almost over, so here it comes our Batch Cooking farewell. March, we are waiting for you.

 

Ingredients

Zucchini burger

  • ½ Zucchini
  • 2 Tablespoons of canned chickpeas
  • 1 Clove of garlic
  • 2 Tablespoons of flour
  • ¼ Cup of bread crumbs

Chickpeas with tomato and spinach

  • 1 Cup of canned chickpeas
  • ½ Cup of tomato sauce
  • 1 Bunch of spinach
  • 1 Clove of garlic, chopped

Lemonade

  • 90g Sugar
  • 2 Lemons
  • 1l Water

Whole salad

  • ¼ Lettuce
  • 5 Cherry tomatoes
  • 3 Radishes
  • 1 Carrot
  • 2 Tablespoons of sesame
  • 1 Tablespoon of mustard, 1 Tbsp oil, and 1 Tbsp vinegar
  • Vegetable protein
  • ¼ Cup of rice

Zucchini omelette

  • ¼ Diced zucchini
  • ½ Onion
  • 4 Tablespoons of chickpea flour or cornstarch
  • ¼ Cups of water
  • 1 Pinch of turmeric
  • 1 Teaspoon of garlic powder
  • 1 Teaspoon of black salt
  • 1 Clove of garlic

Vegan batch cooking ingredients

Zucchini burger

Grind zucchini in a food grinder. Add the clove of garlic, chickpeas, flour and grind again.

Shape the mixture into balls with your wet hands, coat in bread crumbs and fry until golden brown.

Chickpeas with tomato and spinach

Add all the ingredients to a frying pan with oil and cook over medium heat for 10 minutes.

Lemonade

Blend sugar in a food processor or blender until it is powdered.

Wash and cut tops of the lemon. Cut in half and add to the blender. Pour a half litre of water and blend.

Add a half litre more and filter with a colander or sieve.

Store the lemonade in a glass jar in the refrigerator.

Whole salad

Wash and cut all the ingredients and place them in a bowl. Sprinkle the salad with sesame seeds and the mix of mustard, oil, and vinegar.

Zucchini omelette

Stir fry the zucchini with the onion and the clove of garlic until brown.

In a bowl, mix the flour with some water (pour it gently, until it looks like a beaten egg), add salt, turmeric, and powdered garlic.

When the zucchini is brown, add to the bowl and stir.

Pour the fake beaten egg and the zucchini into the frying pan and cooked both sides evenly.

 

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