TASTY INSPIRATIONS 22 VEGGIE RECIPES FOR - HEALTHY, CREATIVE AND TASTY COOKING - Epi and co
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TASTY INSPIRATIONS 22 VEGGIE RECIPES FOR HEALTHY, CREATIVE AND TASTY COOKING
A new modern & creative
way to cook
HEALTHY
Enjoy all the benefits of a 100% plant-based ingredient,
made from wheat and chickpeas, high in protein and fibre,
low in saturated fat and salt.
TASTY
Unleash your culinary creativity
and prepare a wide range of wonderfully
simple and delicious recipes.
SUSTAINABLE
Be part of the responsible
food movement,
consuming less energy
and using French produce.
Veggie Pieces XS Veggie Pieces XL
4 15
Traditional-style Indian-style
5 16
Chilli-style Grilled with mashed potato
6 and olives
Curry 17
Grilled with mixed peppers
with herbes de Provence,
Veggie Pieces S grilled tomatoes
7
Caesar salad
8
Veggie Pieces XXL
Italian-style 18
9 Breaded, Panko
American-style 19
Grilled, mushroom cream
and Spaetzle
Veggie Pieces M 20
Grilled, polenta with garlic
10 butter and French beans
Basquaise
11
Tajine
12
RECIPES !
With spices and honey
Veggie Pieces L 21
Veggie Pieces XS Tapas
13 22
With spices, carrot salad Veggie Pieces L Panini
14 23
Tian Rustic sandwich
with Veggie Pieces XL
24
Veggie Pieces XL Wrap
25
Veggie Pieces XL Summer roll
1
A RANGE OF 6 PRODUCTS
B U RS T IN G W IT H F LAV O U R
Veggie Pieces XS Veggie Pieces S
• Wheat protein • Wheat protein
• Chickpeas • Chickpeas
(gram flour and whole chickpeas) (gram flour and whole chickpeas)
• Water • Water
• Sunflower oil, wheat fibre • Sunflower oil, wheat fibre
• Stock (water, salt, natural vegetable • Stock (water, salt, natural vegetable
flavours) flavours)
EASY
TO C O O K
Veggie Pieces M TIP
• Wheat protein
• Chickpeas Use stock
(gram flour and whole chickpeas) as a base
• Water for sauces
• Sunflower oil, wheat fibre
• Stock (water, salt, natural vegetable
flavours)
2
THE TASTE OF
SIMPLICITY
Veggie Pieces L Veggie Pieces XL
• Wheat protein • Wheat protein
• Chickpeas • Chickpeas
(gram flour and whole chickpeas) (gram flour and whole chickpeas)
• Toasted sunflower seeds • Pumpkin seeds
• Water • Green lentils
• Sunflower oil, wheat fibre • Water
• Stock (water, salt, natural vegetable • Sunflower oil, wheat fibre
flavours) • Fried onions
• Stock (water, salt, natural vegetable
flavours)
In a frying pan
or saucepan
Drain then brown the
Veggie Pieces in a frying
pan or saucepan with a
li le oil, over a medium
heat for about 5 minutes.
In the oven Veggie Pieces XXL
• Wheat protein
Heat with or without the
• Chickpeas
juice for a few minutes (gram flour and whole chickpeas)
depending on the
• Shelled hemp seeds
accompaniment or sauce.
• Green and red peppers
• Water
• Sunflower oil, wheat fibre
• Fried onions, herbes de Provence
3 • Stock (water, salt, natural vegetable
flavours)
Traditional-Style
Veggie Pieces XS
Ingredients | 10 p. Preparation
Veggie Pieces XS • Finely dice the carrots.
1 kg
Leeks • Thinly slice the leeks and the shallots.
300 g
•C
ut the button mushrooms into two or three
Carrots according to their size.
200 g
Shallots • In a high-sided frying pan, heat the olive oil then
100 g brown the Veggie Pieces XS with the shallots.
Button mushrooms •A
fter two minutes, add the carrots and leeks
100 g
and allow to sweat.
White wine
15 cl • Add the mushrooms, stir for 2 to 3 minutes over
Plant-based cream a high heat.
1l
• Pour over the white wine, reduce by half,
Lime zest
then add the plant-based cream.
Olive oil
10 cl • Simmer for 5 minutes.
Salt and pepper • Adjust seasoning if necessary.
• Just before serving,
garnish with lime
zest.
Lime zest provides
a really fresh flavour.
4
Chilli-Style
Veggie Pieces XS
Ingredients | 10 p. Preparation
Veggie Pieces XS • Peel and chop the garlic and onions. Finely chop
1 kg
the red peppers. Peel and chop the carrots, the celery
Tinned kidney beans and the peppers into small cubes.
400 g
Tinned peeled and chopped • Heat the oil over a medium heat in a casserole dish.
tomatoes Fry the Veggie Pieces XS with the onion and garlic
380 g for about 2 minutes, until nicely coloured.
Red onions
200 g • Add the carrots, the peppers and the celery.
Carrots Cook for 4 to 5 minutes, stirring occasionally.
100 g
• Add the red peppers, cumin and brown sugar,
Celery and cook for 1 minute, stirring all the time.
100 g
Green peppers • Add the beans in their liquid, the chopped tomatoes
100 g and a little water so that the mixture remains quite
Garlic moist. Stir, cover and cook over a low heat for about
2 cloves 10 minutes.
Olive oil
75 ml • Season with salt and pepper. Garnish with chopped
fresh coriander before serving.
Dried red chillis
15 g
Cumin powder
5g
Brown sugar
12 g Using the liquid in the
Chopped fresh coriander tin of kidney beans
Salt and pepper adds flavour to the
recipe and serves as
Water 5 a binding agent.
Curried
Veggie Pieces XS
Ingredients | 10 p. Preparation
Veggie Pieces XS • Dry fry the coconut and set aside.
1 kg
Pineapple •P
repare the vegetable stock.
400 g
•P
eel and crush the garlic. Peel the pineapple
Powdered coconut and chop it into small chunks.
50 g
Raisins • In a casserole dish, heat the olive oil and brown
50 g the Veggie Pieces XS. Add the curry powder,
Peanuts cumin and crushed garlic.
50 g
• Mix and add the coconut milk and vegetable stock.
Coconut milk Cover and leave to simmer for 10 minutes.
30 cl
Vegetable stock • Finally add the pineapple, coconut, peanuts
20 cl and raisins. Stir, then cover and simmer for
Garlic 20 minutes.
3 cloves
• Season with salt and pepper. Garnish with chopped
Olive oil
5 cl
fresh coriander and lime zest before serving.
Curry powder
3g
Cumin powder
1g
Chopped fresh coriander
Lime zest
Salt and pepper The grilled coconut
enhances the curry
6 flavour.
Veggie Pieces S
Caesar salad
Ingredients | 10 p. Preparation
Veggie Pieces S • Wash and spin the lettuce.
1 kg
Lettuce •W
ash and halve the cherry tomatoes.
700 g
• In a bowl, mix the mustard with the lemon juice,
Garlic croutons oil and vinegar.
300 g
Cherry tomatoes • Season with salt and pepper.
400 g
• Pour over the salad and toss to combine.
Parmesan shavings
300 g • Brown the drained Veggie Pieces S in a frying pan
Mustard with a knob of butter for about 5 minutes.
70 g Mix the cooked Veggie Pieces S into the salad with
Olive oil the croutons and sprinkle with Parmesan shavings.
20 cl
Lemon juice
125 ml
Vinegar
5 cl
OTHER IDEAS RECIPES ON
le-saute-vegetal.com
Salt and pepper
Butter
Pan-frying Veggie
Pieces S gives it a nice,
crispy texture.
7
Italian-Style
Veggie Pieces S
Ingredients | 10 p. Preparation
Veggie Pieces S • Peel and finely chop the shallots.
1 kg
Shallots • Peel and finely dice the carrots.
250 g
• Chop the parsley.
Carrots
250 g •S
weat the shallots in the olive oil in a high-sided
Curly-leaf parsley frying pan for 1 minute.
80 g
•A
dd the carrots and sweat for another 2 minutes.
White wine
40 cl •P
our over the white wine and leave to reduce
Tomato sauce by half.
80 cl
• Add the tomato sauce and the Veggie Pieces S,
Olive oil
leave to simmer for 20 to 25 minutes.
Salt and pepper
• Adjust seasoning.
• Sprinkle with chopped parsley just before serving
accompanied with rice or tagliatelle.
OTHER IDEAS RECIPES ON
le-saute-vegetal.com
Adding just a touch of
sugar will reduce the
acidity of the tomato
8 sauce.American-Style
Veggie Pieces S
Ingredients | 10 p. Preparation
Veggie Pieces S • Peel and dice the onions and carrots into small
1 kg
cubes.
Onions
100 g •A
llow to sweat in a high-sided frying pan with
Carrots the butter for about 5 minutes.
100 g
• Add the garlic cloves and bouquet garni,
Tomatoes then flambé in cognac.
300 g
Button mushrooms • Pour over the white wine and fish bouillon.
300 g
• Add the fresh tomatoes chopped into cubes, and the
Garlic tomato puree, and leave to simmer for 20 minutes.
4 cloves
Bouquet garni • Put through a blender and strain it through a chinois
1 strainer.
Tomato purée
50 g
• Adjust the seasoning and set aside.
Cognac • Brown in the pan
5 cl the drained Veggie
White wine Pieces S.
30 cl
• Add the finely sliced
Fish bouillon
mushrooms. Cooking in the American-
50 cl
style sauce brings the
Curly-leaf parsley tangy taste of the sea.
80 g OTHER IDEAS RECIPES ON Put the finishing touch
Butter le-saute-vegetal.com on your dish with a pin
ch
100 g of finely chopped parsley
or coriander.
Salt and pepper
9Veggie Pieces M
Basquaise
Ingredients | 10 p. Preparation
Veggie Pieces M • Wash and deseed the peppers, then slice them
1 kg
into strips.
Vegetable stock
1l • Quarter the tomatoes.
Tomatoes • In a high-sided frying pan, brown the garlic and
500 g
the peppers in hot oil for about 5 minutes over
Yellow peppers a medium heat.
300 g
Red peppers • Add the drained Veggie Pieces M and fry for about
300 g 5 minutes over a high heat until nicely browned.
Green bell peppers • Season with salt and pepper.
300 g
Olive oil • Add a large glass of water, tomatoes and vegetable
6 cl stock. Reduce for about 5 minutes over a medium
Garlic heat.
4 cloves
• Serve piping hot.
Water
Salt and pepper
Pilau rice or medium
couscous will make an
10 ideal accompanimentVeggie Pieces M
Tajine
Ingredients | 10 p. Preparation
Veggie Pieces M • Dice the onions and place them in a cooking pot
1 kg
with the olive oil, garlic, spices, salt and pepper.
Courgettes Add the Veggie Pieces M.
500 g
Carrots • Cook over a low heat for a few minutes, then add
500 g 1/2 l of water, cover and leave to cook for 15
Peas minutes.
90 g
• Meanwhile, wash the courgettes, the potatoes
Potatoes and the carrots. Peel them and cut them into small
600 g
pieces.
Tomatoes
200 g • Add the courgettes, potatoes and carrots with
Red onions the peas and candied fruit in the cooking pot.
40 g
• Cook for 25 minutes.
Garlic
2 cloves • Quarter the tomatoes and adding them towards
Turmeric the end.
15 g
• Adjust seasoning and serve hot.
Ground ginger
8g
Assorted candied fruit
200 g
Olive oil
5 cl
Water Adding the tomatoes
Salt and pepper towards the end of
cooking keeps them
11 juicy.Veggie Pieces M
with Spices and Honey w
Ingredients | 10 p. Preparation
Veggie Pieces M • Finely chop the onions.
1 kg
Seasonal vegetable mix • In a wok or high-sided frying pan, brown the drained
1.2 kg Veggie Pieces M over a very high heat.
Onions •W
hen the Veggie Pieces M are very slightly coloured
300 g
on all sides, add the oil, the onions, salt and pepper.
Olive oil
10 cl •S
tir for a moment, add the chopped garlic,
Ground cinnamon then the cinnamon.
20 g
• Moisten with two tablespoons of soy sauce
Soy sauce and combine well.
80 cl
Liquid honey • Pour in a little water and stir in a teaspoon of honey.
60 cl
• Reduce, boiling vigorously.
Garlic
4 cloves • When almost no liquid remains, add the rest
Salt and pepper of the soy sauce and
Water honey, remove from
the heat, and adjust
seasoning if necessary.
• Serve with an The proportions of soy
assortment of seasonal sauce, honey and spices
can be varied according
vegetables. to preference and the
quantity of sauce
required.
r
Quick, easy and popula
12 with children due to the
sweetness of the sauce.Veggie Pieces L
with Spices, Carrot Salad
Ingredients | 10 p. Preparation
Veggie Pieces L For the carrot salad:
1 kg (30 pieces)
• In a mixing bowl, combine the carrots, 30 cl olive oil,
Carrots
1.5 kg 20 cl lemon juice, the parsley, 15 cl honey,
5 g cumin and salt. Set aside.
Olive oil
90 cl For the marinade:
Lemon juice • In another mixing bowl, mix 10 g paprika, 5 g
25 cl
cinnamon, 3 g pepper, 60 cl olive oil, 5 cl lemon juice,
Chopped parsley 30 cl honey, 10 g cumin and a little salt. Combine
40 g
thoroughtly and use to marinate the Veggie Pieces L
Liquid honey for about 3 hours.
45 cl
Ground cumin • In a thick-based casserole, fry the Veggie Pieces L
15 g with a little oil over a medium heat for 3 to 5 minutes
Paprika until coloured.
10 g
• Serve with the carrot salad.
Ground cinnamon
5g
Salt and pepper
Marinating them gives
them an attractive
glossiness when
13 cooked.Veggie Pieces L
Tian
Ingredients | 10 p. Preparation
Veggie Pieces L • Heat the oven to 180°C.
1 kg (30 pieces)
Fresh tomatoes •W
ash and dry the vegetables.
2 kg
•C
ut the tomatoes, courgettes and aubergines
Courgettes into slices of equal thickness (about 5 mm).
1.2 kg
Aubergines • Arrange the vegetable slices vertically by variety.
1.3 kg Pack them together tightly.
Baby spinach • Sprinkle with salt, thyme and oregano.
600 g
Thyme • Drizzle with a generous dash of olive oil, season.
60 g
• Bake in the oven for 45 minutes at 180°C.
Oregano
40 g • Meanwhile, fry the Veggie Pieces L in the oil,
Olive oil then assemble the tians, vegetables and Veggie
Salt Pieces L in 3 layers. Serve piping hot on a bed of
baby spinach seasoned
with olive oil.
Deglazing with a
little water towards
the end of cooking
means you can use the
vegetable jus as an
14 accompaniment for
the dish.Indian-Style
Veggie Pieces XL
Ingredients | 10 p. Preparation
Veggie Pieces XL or the Veggie Pieces XL marinade:
F
1 kg (20 pieces)
•M ix the Veggie Pieces XL with the natural yoghurt,
Natural yoghurt
150 g ground almonds, two crushed garlic cloves, grated
ginger, lemon juice, paprika, garam masala spices,
Lime juice
12 ml red peppers, and a dash of oil.
Tin of peeled tomatoes •R
efrigerate for at least 2 hours.
300 g
For the creamy sauce:
Red onions
70 g • In 20 g of oil, soften the finely chopped onions along
Fresh ginger with the remaining clove of garlic. Add the ketchup,
1g 100 ml of water, and allow to evaporate.
Ground almonds dd the tin of peeled tomatoes and gently simmer.
•A
20 g
After 10 minutes, blend the sauce until nicely smooth
Ketchup and thick.
20 g
Garlic •M
eanwhile, dry bake the Veggie Pieces XL
3 cloves with the marinade in the oven or in a frying pan.
Garam masala spices Once golden brown on
10 g all sides, add them to the
Paprika creamy sauce.
16 g
• Serve piping hot.
Red peppers
200 g Leave the Veggie
Vegetable Oil Pieces XL to soak
2 cl up the marinade for
Water maximum taste.
15Grilled Veggie Pieces XL
Mashed Potato with Olives
Ingredients | 10 p. Preparation
Veggie Pieces XL • Cook the peeled potatoes in a large saucepan
1 kg (20 pieces)
of boiling water. Slice half of the olives.
Potatoes Set aside.
1.6 kg
Black olives • Once cooked, drain the potatoes.
300 g
• Mash them using a potato masher or pass them
Thick cream through a food mill, then mix them with the
250 g
whipping cream, thick cream and butter.
Whipping cream
125 ml • Slice half of the olives.
Chopped tomatoes • Add a few twists of freshly ground pepper and salt
300 g
as desired.
Shallots
100 g For the tomato sauce:
Butter • Sweat the shallots in the oil, add the chopped
100 g tomatoes and the clove garlic. Cook gently.
Olive oil Adding the rest of the finely chopped olives towards
10 cl the end of cooking, in your preferred proportions.
Garlic Adjust seasoning.
1 clove
Water • Fry the Veggie Pieces XL
over a high heat until
Salt and pepper
nicely browned.
A few chopped leaves
of coriander or parsley
16 will enhance the flavour
of the tomato sauce.Grilled Veggie Pieces XL
Mixed Peppers with Herbes
de Provence, Grilled Tomatoes
Ingredients | 10 p. Preparation
Veggie Pieces XL • Halve and de-seed the peppers.
1 kg (20 pieces)
Mixed peppers •S
lice the peppers thinly and peel the garlic.
1.6 kg
•S
lice the shallots thinly.
Cherry tomatoes
300 g • In a high-sided frying pan, sweat the shallots
Herbes de Provence and the peppers in the olive oil for 10 minutes
50 g over a high heat, then add the garlic cloves
Garlic and herbes de Provence. Lower the heat and cook,
2 cloves covered, for 20 minutes.
Olive oil • Adjust seasoning, set aside.
10 cl
Shallots • Flash fry the Veggie Pieces XL and the cherry
200 g tomatoes in the olive oil.
Salt and pepper
Fry the Veggie Pieces
XL over a high heat
until nicely browned.
17Veggie Pieces XXL
in Panko Breadcrumbs
Ingredients | 10 p. Preparation
Veggie Pieces XXL • Bread the Veggie Pieces XXL (egg, Panko
1 kg (10 pieces)
breadcrumbs, twice) and set aside.
Eggs
200 g •B
rown the cocktail vine tomatoes in the frying pan.
Panko breadcrumbs • F ry the breaded Veggie Pieces XXL in the pan
1 kg
in a little fat for about 5 minutes.
Basmati rice
300 g • Present on the plate accompanied by a lemon
Vegetable stock quarter
30 cl
Cook the rice:
Cherry tomatoes
on the vine • Heat the oil in a high-sided frying pan.
400 g
Lemons • Throw in the rice and stir with a spatula until it
becomes transparent then golden.
Oil
Salt and pepper • Add salt and pepper and pour in the vegetable stock.
• Bring to the boil then cover and lower to minimum
heat.
• Leave to cook for
about 20 minutes.
The Panko breadcrumb
coating gives a nice
18 crispy texture.Grilled Veggie Pieces XXL
Cream of Mushroom,
Spaetzle
Ingredients | 10 p. Preparation
Veggie Pieces XXL • Fry the finely chopped shallots in a pan with a little
1 kg (10 pieces)
oil.
Spaetzle
1.2 kg •W
hen the shallots begin to sweat, add the finely
Shallots sliced mushrooms, and cook over a high heat.
200 g
•A
fter 10 minutes, add a little vegetable stock and
Canola oil the cream, reduce, adjust seasoning, and set aside,
10 cl
keeping warm.
Vegetable stock
20 cl • F ry the drained Veggie Pieces XXL over a high heat
Button mushrooms until they are nicely browned.
500 g
• F ry the spaetzles in a little oil, adjust seasoning.
Whipping cream
40 cl •A
rrange on the plate, topping the Veggie Pieces XXL
Salt and pepper with sauce.
Arrange everything
on the plate with the
sauce under the grilled
19 Veggie Pieces XXL.Grilled Veggie Pieces XXL
Polenta with Garlic
Butter and Green Beans
Ingredients | 10 p. Preparation
Veggie Pieces XXL • In a saucepan, bring 1 l of water to the boil
1 kg (10 pieces)
with 1 teaspoon of salt, and add the garlic butter
Polenta and parsley.
400 g
• Pour in the polenta grains slowly while stirring
Garlic butter and parsley
100 g with the whisk.
Canola Oil • Continue stirring for 10 to 12 minutes over a medium
10 cl heat with a wooden spatula; the mixture should be
French beans the consistency of a very thick purée.
600 g • Pour the polenta into a dish lined with greased
Salt aluminium foil, and create an even layer of a little
Water less than 3 cm.
Butter • Leave to cool and refrigerate.
• Cook the French beans in the salted water, drain,
set aside, keeping warm.
• Remove the polenta from the fridge, cut into thick slices,
then brown them in the frying pan with a little canola oil.
• Fry the drained Veggie Pieces XXL over a high heat until
they are nicely browned.
Stirring the garlic • Plate up the Veggie Pieces XXL and polenta topped
butter into the water with French beans.
used to cook the
polenta will give it
more flavour. 20RECIPE !
Veggie Pieces XS
Tapas
Ingredients | 10 p. Preparation
Veggie Pieces XS Frying the Veggie
For the sauce vierge:
1 kg Pieces XS over a
• Quarter the tomatoes, remove hig h heat until well
Fresh tomatoes
100 g the centre and chop into cubes. bro wned will make
•
B rown the Veggie Pieces XS in a them nice and crispy.
Courgettes
100 g pan with a little oil.
Yellow peppers • Cube the peppers and courgettes, chop the chives
100 g and finely dice the olives. Combine the ingredients
Pitted green and black olives in a salad bowl and add the olive oil. Add to the
100 g Veggie Pieces XS and adjust seasoning if necessary.
Chives Arrange in small dishes.
20 g
For the pesto sauce:
Olive oil
5 cl • Roast the pine nuts in the oven and set aside.
Green pesto • Brown the Veggie Pieces XS in a frying pan with
300 g the pesto, add the pine nuts, and transfer into small
Pine nuts dishes. Serve hot.
100 g
For the tomato sauce:
Chopped tomato sauce
400 g • Brown the Veggie Pieces XS in a frying pan with
Chopped basil a little oil for 2 minutes. Add the chopped tomato
10 g sauce and cook over a low heat for 3 minutes.
Towards the end of cooking, stir in the chopped basil
and transfer into small dishes.
Serve hot. OTHER PREPARATIONS
AVAILABLE ON OUR WEBSITE
21
epiandco.comRECIPE !
Veggie Pieces L
Panini
Ingredients | 1 p. Preparation
Veggie Pieces L • Brown the drained Veggie Pieces L in a frying pan
100 g (3 pieces)
with a knob of butter for about 5 minutes.
Panini bread
150 g • Slice open the panini, add the guacamole,
Guacamole followed by the rocket.
20 g
• Add the Veggie Pieces L, the drained dried tomatoes,
Dried Tomatoes then the red onion rings.
27 g
Rocket salad • Place under the grill for 3 minutes at 220°C.
19 g
• Serve piping hot.
Red onions
4g
Butter
Sear the Veggie Pieces L
well in the frying pan to
give them a nice crispy
.
texture before assembly
22RECIPE !
Rustic Sandwich
with Veggie Pieces XL
Ingredients | 1 p. Preparation
Veggie Pieces XL • Open the bread lengthwise.
100 g (2 pieces)
Rustic baguette •S
pread guacamole on both sides.
140 g
•O
n one side, arrange the rocket, the drained grilled
Guacamole courgette slices, the drained dried tomatoes,
30 g
then the red onion slices.
Rocket salad
40 g • Cover with the second slice of bread.
Courgettes • Leave to chill.
90 g
Dried Tomatoes • Brown the drained Veggie Pieces XL in a frying pan
40 g with a knob of butter for 5 minutes.
Red onions
4g • Place the Veggie Pieces XL in the baguette.
Butter
Olive oil
Sear the Veggie Pieces XL
well in a non-stick frying
pan before adding them
to the sandwich to give
them a nicely browned
and crispy flavour.
23RECIPE !
Veggie Pieces XL
Wrap
Ingredients | 10 p. Preparation
Veggie Pieces XL • Spread the mango curry sauce across the entire
500 g (10 pieces)
surface of the tortilla.
Wheat flour tortillas
10 •O
n 1/3 of the surface, arrange the rocket,
Mango curry sauce the grated carrots, the dried tomatoes,
100 g then an Veggie Pieces XL.
Rocket • Sprinkle with salted peanuts.
100 g
Carrots • Roll up the tortilla and refrigerate.
100 g
Dried Tomatoes
80 g
Salted peanuts
20 g
For the best
presentation,
cut the tortilla in half
24 in a slight diagonal.RECIPE !
Veggie Pieces XL
Summer Rolls
Ingredients | 10 p. Preparation
Veggie Pieces XL • Cook the Chinese noodles in salted water,
500 g (10 pieces)
allow to cool and set aside.
Rice papers
10 • Soak the rice paper in the lukewarm water
Lettuce leaves for a few seconds.
100 g
• On a piece of rice paper, arrange a lettuce leaf,
Chinese noodles grated carrots, Chinese noodles, beansprouts,
200 g
and an Veggie Pieces XL.
Carrots
40 g • Then add the coriander leaves.
Water Roll up the rice paper and refrigerate.
Salt • Repeat this procedure for each summer roll.
1st recipe
Add • Do the same for the second recipe, using thinly
Beansprouts sliced avocados and mint leaves instead of
60 g beansprouts and coriander leaves.
Coriander leaves
5g
2nd recipe
Add
Avocados
90 g Flavouring
the lukewarm water
Mint leaves
5g with vinegar will
25 add flavour to
the rice paper.VEGAN
HALAL
KOSHER
04/2019 - Designed by: Agence Linéal. Credits: Saveur Jasmin/Studio Ad’hoc/Fotolia.
Can be stored at room temperature.
Long shelf life.
Product
made in France
www.epiandco.com CONTACTS:
Tereos Starch & Sweeteners Europe
Z.I. et Portuaire - B.P.32
+33 (0)3 88 58 60 60
67 390 Marckolsheim - France contact.epiandco@tereos.comYou can also read
