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Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse
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Ingredients
Chocolate Mousse
- 240 g tinned chickpeas aquafaba only (approx. 140 g from 1 x 400 g tin) (reserve chickpeas)
- 120 g dark chocolate (70% cocoa solids) vegan, in pieces
- 80 g medjool dates halved, pitted
- 50 g coconut oil
Lentil Stew
- 200 g onions quartered
- 50 g medjool dates halved, pitted
- 1 fresh red chilli halved, deseeded, roughly chopped
- 3 garlic cloves
- 1 Tbsp garam masala
- 40 g olive oil
- 100 - 120 g tomatoes cut in pieces
- 120 g red lentils rinsed
-
60
g kale thick stems removed, cut in pieces (2-3 cm)
or 50 g fresh spinach leaves - 700 g water
- ½ tsp ground turmeric
- 450 g tinned coconut milk
-
2
vegetable stock cubes (for 0.5 l each) crumbled, or to taste
or 2 tsp vegetable stock paste or to taste - 1 tsp salt
- ¼ tsp ground black pepper
- 200 g carrots peeled, cut in pieces
- 150 g celeriac peeled, cut in pieces
- 100 g potato peeled, cut in pieces
Vegetable Salad
-
60
g red onion quartered
or 60 g onion quartered -
150
g fresh green peas
or frozen green peas defrosted - 25 g pickled capers drained
- 60 - 80 g vegan mayonnaise
- 1 - 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp ground black pepper
- fresh coriander for garnishing
- Nutrition
- per 1 portion
- Calories
- 976.8 kcal / 4086.7 kJ
- Protein
- 27.8 g
- Fat
- 60.5 g
- Carbohydrates
- 108.5 g
- Fiber
- 28.5 g
- Saturated fat
- 37 g
- Sodium
- 1103.8 mg