A chickpea flour flan with lots of vegetables, also perfect for using the leftover vegetables in the fridge: try the Chickpea and Vegetable Flan.

I love this recipe that a friend taught me because it not only allows me to have a one-course meal that is perfect for diabetes and coeliac disease, but also because I can prepare it using just one pot! Thanks to the Berndes pot I found at my friend Michela’s store, I Love My House, you can in fact cook the vegetables on the stove first, then complete the recipe by putting the pot in the oven.

The vegetables I used are just an indication, but you can use your favourite vegetables or any vegetables that you may have in small quantities: a tasty and easy anti-waste recipe.

Furthermore, the leftover flan is a perfect lunch box to take to the office or to school.

If you’re running out of ideas for lunch boxes, here are some ideas.

Chickpea and vegetable flan

carbohydrates 11g per 100g

sformato-di-ceci-e-verdure

Ingredients for a 28cm flan

  • 600g water
  • 200g chickpea flour*
  • 150g Tropea onions
  • 150g courgettes
  • 150g carrots
  • 80g Swiss chard
  • 30g Parmigiano Reggiano cheese
  • extra virgin olive oil
  • salt and pepper

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put the chickpea flour in a bowl and pour the water over it in a trickle stirring with a whisk so that no lumps form. Let the batter rest for at least 3 hours.
  2. Slice the Tropea onions and brown them in a non-stick pan suitable for use in the oven too; add the julienne-cut carrots and courgettes, then a few tablespoons of water to prevent the vegetables from frying. Stir well, cook for a few minutes, then add the herbs. Season with salt and pepper and remove from the heat when the Swiss chard has wilted.
  3. Add a pinch of salt and a drizzle of oil to the chickpea batter, then pour it into the pan containing the vegetables and bake in a convection oven preheated to 160°C for 25 minutes.
  4. Open the oven, sprinkle the surface with grated Parmesan cheese and a drizzle of oil, then put back in the oven for another 5 minutes.
  5. Serve the flan warm cut into slices.

sformato-di-ceci-e-verdure

Version with gluten of Chickpea and vegetable flan

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

A recipe for all occasions and all year round: Ricotta and tuna patties with vegan mayonnaise.

Patties are always a successful dish with children and adults alike. These Ricotta and tuna patties are the solution for a quick, but tasty and nutritionally rich meal with the protein of ricotta and tuna.

I decided to prepare this recipe to be served as finger food during the Cibus exhibition in Parma during which I will be at the booth of the Isola d’oro company that produces Tonnotto, delicious 100% Italian tuna fillets that I used in my recipe.

To win over our visitors, I have prepared a very special vegan mayonnaise, flavoured with smoked paprika and Kala namak salt. What is Kala namak and why use it?

Kala namak is a dark, grey to violet coloured salt that is extracted from mines in northern India and the lakes surrounding the Himalayas rich in sulphurous springs. In fact, what characterises this salt is thehard-boiled egg smell that has made it particularly popular among those on a vegan diet as it is a perfect aromatic substitute for egg.

In addition to its organoleptic characteristics, this salt is recommended by Ayurvedic cooking in case of gastric disorders and is excellent for fighting bad cholesterol: that’s why I decided to use it instead of ordinary salt for my vegan mayonnaise! Be careful to the amount used because it is saltier than the salt we are used to.

Are you ready to experiment?

Polpette-di-ricotta-e-tonno-con-maio-vegana

Ricotta and tuna patties with vegan mayonnaise

5.5g carbohydrates per 100g of patties without mayonnaise

Ingredients for 6 servings

  • 500g cow’s milk ricotta
  • 150g Tonnotto l’Isola d’oro tuna fillets
  • chopped parsley or other herbs to taste
  • gluten-free breadcrumbs**
  • salt and pepper

Ingredients for the vegan mayonnaise

  • 100g sunflower seed oil
  • 50g soy milk*
  • 1 teaspoon of lemon juice
  • kala Namak salt
  • smoked paprika

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put ricotta in a bowl and mix it with the drained, chopped tuna; add salt and season with pepper and chopped parsley or other herbs to taste. Form patties and coat them with breadcrumbs.
  2. Arrange them on a baking tin lined with parchment paper and bake at 200°C in grill mode for 15 minutes.
  3. Prepare the mayonnaise by placing all the ingredients in a tall glass and mix with an immersion blender for a few minutes to obtain a smooth, homogeneous mayonnaise.
  4. Serve the patties warm or cold with vegan mayonnaise.

Polpette-di-ricotta-e-tonno-con-maio-vegana

Version with gluten of Ricotta and tuna patties with vegan mayonnaise

Replace the gluten-free breadcrumbs with conventional breadcrumbs, the rest of the recipe is naturally gluten-free.

 

 

What vegetables await you in our April salads? Cauliflower, peas and leek will be the stars with the red touch of strawberries: find out how to prepare them.

Let’s start with an uncommon use of cauliflower: raw. Have you ever tried it? You will be surprised to discover that it is sweet and has a much more delicate smell than when cooked. It is in fact during cooking that the typical sulphurous smell develops, which often makes cauliflower not liked, especially by children. In the first salad, cauliflower is grated to make a tasty, micronutrient-rich couscous with lots of flavour and few calories.

My Quinoa salad, on the other hand, is perfect for a refill of plant protein. Quinoa is a gluten-free pseudo-cereal that has all 8 essential amino acids (i.e. those that must be taken in with food as they are not produced by our body) and therefore has a very similar nutritional profile to foods of animal origin. Moreover, due to its wealth of other micronutrients, it is considered a super-food whose consumption is strongly recommended as an integral part of a healthy, balanced diet.

Remember to rinse quinoa before cooking to remove saponins, substances naturally present in many vegetables, which may cause irritation to mucous membranes, but are completely eliminated by a pre-cooking wash.

If you only have a few minutes available, see how to prepare Three five-minute salads!!

Cauliflower couscous with Radicchio variegato

carbohydrates 14g for the whole serving

cous-cous-di-cavolfiore-uvetta-e-fragole

Ingredients for 1 serving

  • 80g cauliflower
  • 40g radicchio variegato di Castelfranco
  • 15g raisins
  • 15g shelled walnuts
  • 1 teaspoon of toasted sunflower seeds
  • 1 teaspoon of pumpkin seeds
  • 1 strawberry
  • Traditional Balsamic Vinegar of Modena
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Grate the cauliflower with a coarse-hole grater to obtain a couscous-like consistency.
  2. Wash, dry and cut the Radicchio into pieces.
  3. Assemble the salad by placing the radicchio on the bottom of the plate and the cauliflower couscous on top; season with salt and pepper, oil and traditional balsamic vinegar of Modena, then complete by adding the raisins, nuts, seeds and finally the strawberry cut into thin slices.

Quinoa salad with leek and peas

carbohydrates 20.11g for the whole serving

insalata-di-quinoa-e-piselli

Ingredients for 1 serving

  • 25g quinoa (weighed raw)
  • 40g shelled fresh peas
  • 30g leek
  • 7g desalted capers
  • chopped basil and sage
  • sun-dried tomatoes*
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Rinse the quinoa under running water and cook it in 75g of lightly salted water for about 20 minutes or until it has absorbed all the water.
  2. Put a little oil in a non-stick frying pan and brown the finely sliced leek and peas in it, adding a few tablespoons of water to cook them. Add desalted capers and chopped basil and sage. When the peas are almost cooked, add the quinoa and season with salt (if necessary) and pepper.
  3. Serve the quinoa topped with a few chunks of sun-dried tomatoes and basil leaves.

insalata-di-quinoa-e-piselli

Cous-cous-di-cavolfiore-uvetta-e-fragole

Version with gluten of April salads

The recipes contain only naturally gluten-free ingredients, so no adaptation is necessary for their version with gluten.

If you have been to Greece, you cannot have missed the Classic Mussakàs made with eggplants and meat sauce, a one-course meal rich dish that I thought I would revisit to create a lighter, vegetarian version: here is my
Vegetarian Mussakàs
.

This Vegetarian Mussakàs is the perfect substitute for Lasagna for the warmer months when light recipes rich in seasonal vegetables are preferred, but it is also loved by everyone in the family, including the little ones. It is also very useful for those who have to organise family meals, as it can be prepared in advance and then cooked with 30 minutes to spare.

If you don’t like peppers or find them indigestible, replace them with courgettes!

Remember that you can also prepare this recipe lactose-free by replacing the milk in the béchamel with vegetable stock: all other ingredients are lactose-free!

When you have eggplants in season, this recipe will be a dinner-saving one-course meal for every family need: enjoy!

mussakas-vegetariano

Vegetarian Mussakàs

9.26g carbohydrates per 100g

Ingredients for 6 servings

  • 1kg eggplants
  • 450g potatoes
  • 300g red pepper (or courgettes)
  • 200g tomato sauce
  • 150g carrots
  • 120g onions
  • Parmigiano Reggiano cheese, grated
  • breadcrumbs*
  • 2 cloves of garlic
  • extra virgin olive oil
  • basil
  • sage
  • salt and pepper

Ingredients for the béchamel sauce

  • 350g milk
  • 35g brown rice flour*
  • 35g grated Parmesan cheese
  • 30g extra virgin olive oil
  • salt

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Slice the eggplants and place them on a baking tin lined with parchment paper,  bake in a convection oven preheated to 180°C for about 20 minutes.
  2. Boil the potatoes with their skins on until they are soft enough to be sliced.
  3. Prepare the vegetable ragout browning the garlic in a little oil, then add the diced carrots and peppers; season with chopped basil and sage, add the tomato sauce, season with salt and pepper and cook for 15 minutes.
  4. Prepare a béchamel sauce by mixing the rice flour with the oil, then gradually add the milk so that no lumps form and heat until the mixture starts to thicken. Remove from the heat, add the Parmesan cheese, mix well and add salt to taste.
  5. Take a rectangular oven dish, form a layer of vegetable ragout, cover it with the wilted eggplants, the sliced potatoes, a sprinkling of Parmesan cheese and start the layers again: you should have two layers of aubergines and ragout and only one layer of potatoes. Finish with a layer of béchamel sauce and a sprinkling of breadcrumbs.
  6. Bake the Mussakàs in a convection oven preheated to 190°C for 20-30 minutes until crispy.

mussakas-vegetariano

Version with gluten of Vegetarian Mussakàs

Replace gluten free breadcrumbs with standard breadcrumbs; the rest of the recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.

 

 

Patties and meatballs are always a guarantee of success, so I’m constantly seeking alternative ingredients to meat to make some tasty, quick and easy ones: find out how to prepare Eggplant patties with yoghurt sauce.
The inspiration for this recipe is a dish prepared by some Sicilian friends where I modified some steps and ingredients to make my patties as light as possible so that they can be suitable for frequent consumption. Since they are vegetable-based and I didn’t want to add egg, you will struggle a bit to give them a regular shape, but don’t worry too much about their aesthetics because the taste will overshadow it.
I wanted to propose a yoghurt sauce to accompany the patties so that you can also serve them as an appetiser or aperitif, but served with a vegetable side dish they will also be perfect as a main course.
And if you love meatballs, have fun browsing the session Meatballs and Patties of the blog.

Eggplant patties with yoghurt sauce

carbohydrates 13.5g per 100g of patties without sauce

Ingredients for the patties

  • 650g eggplant
  • 150g cherry tomatoes
  • 40 g breadcrumbs** plus breadcrumbs for breading
  • 35g almonds
  • 30g celery
  • 1 tablespoon desalted capers
  • chopped cumin, coriander and green pepper to taste
  • extra virgin olive oil
  • salt and pepper

Ingredients for the sauce

  • 200g fat free Greek yoghurt
  • 40g soy milk*
  • 10g seed oil
  • 1 heaped teaspoon of pistachio paste
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. Dice the eggplants, sprinkle them with salt and place them in a colander to draw out moisture for about 30 minutes.
  2. Remove the moisture from the eggplants with paper towels, then put them in a wok with a little oil. Wilt them over high heat, stirring frequently, and add the halved cherry tomatoes, continuing to stir occasionally until the eggplants are cooked.
  3. Blend the almonds to a flour, then add the chopped celery, desalted capers, eggplants and cherry tomatoes in the blender and blend until smooth; thicken by adding the breadcrumbs, season with salt, pepper and chopped spices to taste.
  4. Form patties with a teaspoon and coat them with breadcrumbs, then place on a baking tray covered with parchment paper, drizzle with a little oil and bake in a convection oven preheated to 200°C until golden brown.
  5. Meanwhile, prepare the yoghurt sauce by mixing all the ingredients together in a bowl.
  6. Serve the patties with the yoghurt sauce as an appetiser or with a vegetable side dish as a main course.

Polpette-di-melanzane

Version with gluten of Eggplant patties with yoghurt sauce

Replace gluten-free breadcrumbs with standard breadcrumbs, no other adaptation is needed.

If you’re looking for an alternative to pizza, which always challenges us with blood sugar and gluten-free, these Meat mini-pizzas can be super tasty and fun: try them!

In the recipe you will find the ingredients to prepare a tasty and succulent base starting with beef, which I asked my trusted butcher to grind from a lean cut, as my children like. Indeed, remember that it is important to see which meat is used for the mince because if you buy it ready-made at the supermarket, it usually contains a very high percentage of fat.

For the topping, you can decide to use your favourite ingredients, without having to follow my instructions: it will be a lot of fun!

So tonight mini-pizzas ready in just over 30 minutes! For alternative pizzas, see also this Potato pizza with olives.

pizzette-di-carne

Meat mini-pizzas

carbohydrates per 100g negliglible 

Ingredients for 5 mini-pizzas

  • 550g lean minced meat
  • 40g tomato sauce
  • 8g honey
  • 5g salt

Ingredients for the topping

  • tomato sauce
  • mozzarella
  • artichokes in oil or sautéed in a pan
  • sautéed mushrooms
  • sun-dried tomatoes*
  • olives
  • oregano
  • extra virgin olive oil
  • salt

Preparation

  1. In a bowl, season the minced meat with the tomato sauce, honey and salt. Mix well and leave to rest for about 30 minutes.
  2. Then, take an 8-9cm diameter pastry cutter and form discs of meat by pressing it down well with the back of a spoon. Place the meat discs on a hot grill and cook them on both sides without cooking them through (I cooked them 3-4 minutes per side). Move away from the heat.
  3. Meanwhile, season the tomato sauce with oregano, oil and salt.
  4. Place the grilled meat on a baking tray covered with parchment paper and top it like a pizza: tomato sauce, a few slices of mozzarella, artichokes, mushrooms, chopped sun-dried tomatoes and olives.
  5. Bake the mini-pizzas under the grill preheated to 220°C for about 4 minutes or anyway until the mozzarella has melted. Serve them hot.

pizzette-di-carne

Version with gluten of Meat mini-pizzas

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

A super tasty idea for out-of-home meals that will not make you feel guilty when eating: Lentil and chickpea burgers, the vegetarian alternative to one of the most popular dishes amongst young people.

These vegetarian burgers are an excellent way of eating legumes in a less common preparation, which is so tasty that it may conquer even those who are not very fond of lentils and chickpeas.

This lunch box is rich in plant proteins and fibre, which leads to long lasting fullness and low glycemic index, elements that will turn this lunch box into a great companion for many meals!

Follow me in order not to run short of ideas for out-of-home meals and have a loot at my recipe of Legumotti with vegetable ragout and Jerusalem artichokes.

Lentil and chickpea burgers

62g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 110g lentils, boiled
  • 100g chickpeas, boiled
  • 1 Tropea onion
  • 40g leek
  • 20g breadcrumbs** + breading
  • 1 tablespoon of grated Parmigiano Reggiano cheese
  • extra virgin olive oil
  • Balsamic vinegar of Modena
  • pickled cucumbers*
  • string beans or other vegetables in season
  • paprika
  • chilli pepper
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Sauté the chopped leek in a pan with a little extra virgin olive oil, then put it in a blender with the lentils and boiled chickpeas; blend to a cream.
  2. Add a tablespoon of Parmesan cheese, the breadcrumbs, paprika, chilli pepper, salt and pepper and mix well.
  3. Slice the Tropea onion and brown it in a non-stick pan with a little oil, a pinch of salt and finally douse it with balsamic vinegar from Modena.
  4. Pour a trickle of oil in a non-stick frying pan and another trickle on the palm of one hand to easily form a burger with the lentil and chickpea mixture.
  5. Cover the burger with breadcrumbs and brown it on both sides in the pan with the oil.
  6. Assemble the lunch box by placing two burgers, Tropea onion, sweet and sour cucumbers and complete with boiled green beans or other vegetables in season.

burger di lenticchie e ceci

Would you like some ideas for out-of-home meals that come directly from the traditions of southern Italy? Here is how to prepare Broad bean puree with vegetables, a very simple dish, but absolutely extraordinary in terms of taste and well-being.

Once prepared, put a serving in the lunch box (I prepared a larger amount to use for the whole family), complete with boiled or baked seasonal vegetables and lunch is served!

Broad bean puree is prepared from dried broad beans, so you can cook it in any season, while the accompanying vegetables will change: have fun changing vegetables! At this time of year, rapini are the stars, so they couldn’t be missing alongside this soft, smooth puree.

Mashed broad beans are certainly more interesting than their more famous potato-based dish as they are rich in plant protein and slow-absorbing complex carbohydrates. Moreover, by accompanying it with vegetables, we will have a high percentage of fibre, our great ally of well-being.

Follow me not to run out of ideas for out-of-home meals and have a look at Legumotti with vegetable ragout and Jerusalem artichokes.

Broad bean puree with vegetables

32.16g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 60g dried broad beans
  • water
  • rapini and other boiled or baked vegetables to taste
  • extra virgin olive oil
  • 2 bay leaves
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Rinse the broad beans and soak them in water the night before.
  2. Transfer the broad beans to a pan (use the soaking water for kneading the bread!) and cover them with water in such a way to have about 3cm of water above their surface. Simmer for about 1 hour or until the broad beans have dissolved.
  3. Pour the broad beans into a blender and blend them while pouring in extra virgin olive oil in a drizzle to make the puree nice and creamy, then add salt and pepper to taste.
  4. Assemble the lunch box with mashed broad beans accompanied by blanched rapini and other vegetables to taste: I added onion and baked beetroot.

Purè di fave con verdure

When you discover a product that you have never tasted and never heard of before, it is a bit like receiving a gift: so let me introduce Couve Manteiga, the cabbage originally from Brazil, now also grown in Italy, which I have cooked in two mouth-watering versions, namely in Pesto and in Vegetarian rolls with Couve pesto, perfect also for the little ones at home.

Couve Manteiga is a broad-leaved plant that is reminiscent, especially in its use and scent, of kale. Its leaves are beautiful and scented and, turned into pesto, give us a truly inviting emerald green colour, while eaten raw they are crispy and spicy with a typical bitter aftertaste.

la foglia di couve manteiga

Couve Manteiga leaves

It is a vegetable rich in vitamins, minerals and fibre, which is excellent for the diet of those with diabetes as well as for low-calorie diets since 100g contain only 5 carbohydrates and 32 kilo calories.

Personally, I discovered it thanks to the editors of Cuoci Cuoci, a platform where you will find lots of news and recipes, in addition to my proposal of Vegetarian rolls with Couve pesto.

If you want to order Couve, you can contact Azienda Agraria Evangelisti  (gabrieleeva@tiscali.it) or order it by phone at: +39 346-324-5132).

Vegetarian rolls with Couve pesto

21.5g carbohydrates per 100g

Ingredients for the pesto (you will use about half)

  • 200g already blanched Couve Manteiga leaves
  • 30g Pecorino cheese, grated
  • 30g almonds, peeled
  • extra virgin olive oil
  • salt and pepper

Ingredients for the rolls

  • 300g tomato sauce
  • 200g Stelline Massimo Zero pasta**
  • 8 leaves of Couve Manteiga
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of pesto

  1. Wash the Couve Manteiga leaves well, remove the central rib and blanch the rest in boiling salted water for about 1 minute, then with a skimmer remove the leaves from the pot and throw them into cold water.
  2. Place the Pecorino cheese and almonds in a blender and blend to a flour.
  3. Add to this flour, 200g of the blanched and slightly squeezed leaves, a drizzle of oil, a pinch of salt and pepper. Add a little of the cooking water and process in the blender until creamy.

il pesto di couve manteiga

Preparation of rolls

  1. Blanch a further 8 Couve leaves cut in half at the central rib, which you have removed. As with pesto, once blanched, toss the leaves in cold water, then drain and lay them on a tray to dry slightly.
  2. Boil the Stelline pasta in plenty of salted water and, once drained, season them with Couve pesto: the amount prepared is larger than the amount needed to season the pasta, so you can also enjoy the pesto on a slice of toasted bread as an appetiser!
  3. Pour a little oil in a non-stick pan, add the tomato sauce, season with salt and let it cook for a few minutes.
  4. In the meantime, spread out the Couve leaves and stuff them with the Stelline pasta, closing them to form rolls.
  5. Place the rolls in the pan with the tomato sauce, let them season for 5 minutes, turning them and serve hot or warm.

involtini di couve manteiga

Version with gluten of Vegetarian rolls with Couve pesto

Replace the Stelline Massimo Zero pasta with a durum wheat pasta, while no other adaptation is necessary.

How can we combine the pleasure of a burger with a tasty and vegetarian alternative? Try these Gluten-free vegetarian burgers with soybeans and bell peppers.

It is important to remember that burger buns are normally made with butter and milk, so don’t forget to pair this type of bread with a good source of fibre, like these soybean burgers that contain plenty of colourful and tasty vegetables, and a mayonnaise prepared without eggs and dairy products that you can flavour to taste. I was given the recipe of this mayonnaise by my friend blogger Cristiana Curri and I must say that it can be adapted to any preparation, both sweet and savoury!

A nice characteristic of these burgers is that they can be cooked both in a frying pan and in the oven depending on the time available and the desired to turn on the oven. Furthermore, you can always make extra to store in the freezer, ready for unexpected snacks with our children’s friends and schoolmates.

Gluten-free vegetarian burgers with soybeans and bell peppers

17.38g carbohydrates per 100g (about 7.7g carbohydrates per burger)

 

Ingredients for 12 burgers with soybeans and bell peppers

  • 200g cooked soybeans (I soaked them the night before starting from about 70g dried soybeans, which I cooked for 1 hour)
  • 200g red bell pepper
  • 85g leek
  • 1 egg
  • 30g breadcrumbs**
  • chopped parsley, chilli pepper, paprika, marjoram, salt and pepper
  • 12 small burger buns (you can prepare them using the recipe of Brioche braid increasing slightly the salt, or my recipe of Panini per hamburger with Massimo zero flour)

Ingredients for the egg-free mayonnaise and to complete

  • 100g high oleic sunflower oil
  • 50g soy milk*
  • paprika
  • 1 pinch of salt
  • leaves of lettuce

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of burgers

  1. Chop the leek and put it in a non-stick frying pan with a dribble of oil; add the red pepper cut in pieces and cook the vegetables until soft. When almost ready, add the cooked soybeans and flavour with spices and salt to taste. Put everything in a food processor and blend to a mixture (leave some pieces inside). Allow to cool down, then add egg and breadcrumbs and mix well.
  2. You can cook the burgers in two ways: in a frying pan or in the oven. To cook them in a frying pan, grease it a bit with olive oil and use a metal ring of the desired shape to form the burgers putting a tablespoon of mixture inside the rings. After a minute, remove the rings and complete cooking the burgers on both side. To cook the burgers in the oven, shape them using a metal ring directly on the baking tin lined with slightly greased parchment paper, then bake the burgers in a convection oven pre-heated at 180°C for about 15 minutes.

Preparation of vegetable mayonnaise

  1. Pour the soy milk in a tall glass and blend with a hand blender pouring the oil in a trickle. Complete adding salt and paprika to taste.
  2. Assemble the burgers cutting the buns in half, putting the soybean burgers, the mayonnaise and lettuce.

Burger di soia e peperone

Version with gluten of Burger with soybeans and bell peppers

Replace the gluten-free buns with standard buns, whereas no adaptation is necessary for burgers and mayonnaise.