Ingredients
- 2 kg chunky sautéed carrots
- 100 g Ardo shallots
- 600 g Ardo Brunoise mix
- 120 g Ardo BBQ herb mix
- 20 g Ardo parsley
- 1200 g vegan mince
- 150 g vegan cheese
- Agave syrup
- Vegan gravy
- 300 g Ardo fried onion slices
- 600 g Ardo mushroom cocktail
- 10 g Ardo Provence herb mix
- 20 g Ardo garlic cubes
- Vegetable stock
- Soy sauce
- 1 tbsp tomato paste
Allergens
Soy
Preparation
- Braise the brunoise and BBQ herb mix in a dash of olive oil, mix with the cheese and the vegan minced meat, form a meat loaf and bake in the oven at 180°C for 20 to 25 minutes
- Braise the mushroom cocktail together with the garlic cubes, the Provence herb mix and the fried onion slices in a little vegetable oil. Leave the tomato paste to fry for a while, then add the vegetable stock and a sprig of bay leaves. Simmer, mix and strain through a fine-mesh sieve. Add some cornstarch as desired.
- Simmer the shallots in a little vegetable fat, add the chunky sautéed carrots and season with salt and pepper. Leave to cook gently (with the lid on the pot). Add the agave syrup halfway through the cooking process. Finish with some chopped parsley.
