TASTY INSPIRATIONS

30 VEGGIE RECIPES FOR HEALTHY, CREATIVE AND TASTY COOKING A NEW MODERN AND

CREATIVE WAY TO COOK

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r c o d n a 100% PLANT-BASED u r ct F m ade in Épi & Co uses natural ingredients and opted for short lists of ingredients, for healthy and low-processed products. HIGH IN PROTEINS A healthy & nourishing RANGE • Low in saturated fat and salt • Source of fibres CONVENIENT • Ready and easy to cook • Quick cooking time • No disintegration, even in • Available in different shapes and weights COST EFFECTIVE SUSTAINABLE • No waste • Contribute to the growth • Can be stored for of a responsible nutrition long periods Veggie Pieces XS Veggie Pieces XL 4 20 In a creamy With thyme flowers cauliflower 21 5 Indian-style Traditional-style 22 Mashed potato with olives 6 Chilli-style 23 Mixed bell peppers with 7 Provence Herbs, Curried grilled tomatoes Veggie Pieces S Veggie Pieces XXL 8 24 In white wine sauce With artichokes and pepper 9 sauce Caesar salad 25 10 In panko breadcrumbs Italian-style 26 11 Cream of mushroom, Spaetzle American-style 27 Polenta with Veggie Pieces M butter and green beans 12 Orzo salad 13 Paella-style 14 RECIPES! Basquaise 15 28 Tajine Veggie Pieces M Sandwich 16 29 With spices and honey Veggie Pieces XS tapas 30 Veggie Pieces L Veggie Pieces L Panini 31 17 Veggie Pieces XL Rustic On grilled aubergines sandwich 18 32 With spices, carrot salad Veggie Pieces XL Wrap 19 33 Tian Veggie Pieces XL Summer rolls

1 A RANGE OF 6 PRODUCTS BURSTING WITH FLAVOUR Also exists in

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 • Salt, natural flavourings • Salt, natural flavourings EASY TO COOK

Veggie Pieces M TIP • Wheat protein • Chickpeas Use stock (gram flour and whole chickpeas) as a base • Water for sauces • Sunflower oil, wheat fibre • Salt, natural flavourings

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 • Salt, natural flavourings • Sunflower oil, wheat fibre • Fried onions • Salt, natural flavourings

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 bell peppers • Water • Sunflower oil, wheat fibre • Fried onions, Provence herbs 3 • Salt, natural flavourings Veggie Pieces XS in a creamy cauliflower sauce

Ingredients | 10 p. Preparation

Veggie Pieces XS The vinaigrette: 1 kg • In a bowl, mix half the and the grapeseed Cauliflower 500 g oil and add the sherry vinegar, Sichuan pepper and chopped herbs. Olive oil 20 cl The tomatoes: Medium tomatoes • Remove the stalks and use a knife to make an 400 g incision in the skins. Grapeseed oil 10 cl • Place the tomatoes in boiling water for 15 seconds. Sherry vinegar • Then immediately put them in a bowl of ice water. 4 cl Peel off the skins. 60 g • Quarter them and remove middles. 60 g The Veggie Pieces XS and cauliflower: • Sichuan pepper With the tip of a knife, cut off the florets at the very 1 g top of the stems. Blanch in salted water and leave to chill. • Sweat the Veggie Pieces XS in olive oil along with the cauliflower florets. • Arrange the Veggie Pieces XS on a plate, drizzle You can serve this with vinaigrette. Add the quartered tomatoes. dish as a cold starter with the warmed vinaigrette. 4 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 • Cut 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 • After 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. 1 l • 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. 5 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 chillis. Peel and chop the carrots, Tinned kidney beans the celery and the bell 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 bell peppers and the celery. Carrots Cook for 4 to 5 minutes, stirring occasionally. 100 g • Add the red chillis, cumin and brown sugar, Celery and cook for 1 minute, stirring all the time. 100 g Green bell 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 before serving. Dried red chillis 15 g Cumin powder 5 g 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 6 a binding agent. Curried Veggie Pieces XS

Ingredients | 10 p. Preparation

Veggie Pieces XS • Dry fry the coconut and set aside. 1 kg • Pineapple Prepare the vegetable stock. 400 g • Peel 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 3 g Cumin powder 1 g Chopped fresh coriander Lime zest Salt and pepper The grilled coconut enhances the curry 7 flavour. Veggie Pieces S in white wine sauce

Ingredients | 10 p. Preparation

Veggie Pieces S • Place the baby onions in a saucepan with some olive 1 kg oil (make sure they don’t sit on top of one another). Olive oil Add a pinch of sugar and salt. 10 cl • Pour in some water until the onions are half-covered. Red onions 200 g Cover them with a piece of baking paper with a hole in the middle. Garlic cloves 2 pieces • After cooking for about 10 minutes, remove the Bouquet garni baking paper and let the steam evaporate. Once all 1 piece the water has evaporated, keep cooking the onions. Vegetable stock Stir them so that the onions caramelise all round. 1 l Once the onions have an attractive colour, stop White wine cooking and set them aside. 10 cl • In a cooking pot, sweat the Veggie Pieces S in olive sauce oil along with the red onions, garlic and mushrooms. 30 cl Pour over the white wine and leave to reduce by half. Button mushrooms 300 g • Add in the vegetable stock, , potatoes Baby onions and bouquet garni and cook 250 g on a medium heat for 40 Medium potatoes minutes. 2 kg • Once the sauce is cooked, Chopped parsley add in the baby onions. The vegetable stock 30 g • Add in the chopped parsley adds an extra-special Sugar when you are ready to serve. something to this dish. Salt (To make it completely vegan, check that your 8 stock is free from dairy products). Veggie Pieces S Caesar salad

Ingredients | 10 p. Preparation

Veggie Pieces S • Wash and spin the lettuce. 1 kg • Lettuce Wash 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 RECIPE IDEAS ON Salt and pepper le-saute-vegetal.com For a Butter 100 % plant-based recipe Replace: • the parmesan with roughly crushed cashew nuts, • the butter with 9 vegetable oil. 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 • Sweat the shallots in the olive oil in a high-sided Curly-leaf parsley frying pan for 1 minute. 80 g • Add the carrots and sweat for another 2 minutes. White wine 40 cl • Pour 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 the seasoning. • Sprinkle with chopped parsley just before serving accompanied with rice or tagliatelle.

OTHER RECIPE IDEAS ON le-saute-vegetal.com Adding just a touch of sugar will reduce the acidity of the tomato 10 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 • Allow 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, 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 the drained Veggie Pieces S. 5 cl • Add the finely sliced White wine 30 cl mushrooms. For a Fish bouillon 100 % plant-based 50 cl recipe Curly-leaf parsley 80 g OTHER RECIPE IDEAS ON Replace: Butter le-saute-vegetal.com • the fish bouillon with 100 g vegetable stock, the butter with Salt and pepper • 11 vegetable oil. Orzo pasta salad with Veggie Pieces M

Ingredients | 10 p. Preparation

Veggie Pieces M • Cook the pasta in salted water and drain it once it’s 1 kg cooked. Leave to chill. Orzo or risoni pasta 1 kg • Do the same with the peas and carrots pre-cut into Peas rounds. 300 g • Fry the Veggie Pieces M in olive oil until it turns Carrots golden brown, then take them out of the pan. 400 g Sweetcorn The vinaigrette: 150 g • Make the vinaigrette with the water you used to Red/yellow cherry tomatoes cook the Veggie Pieces M and some of the raspberry 300 g vinegar. Add a little olive oil if needed and a pinch Chives of salt. 50 g • Mix together all the ingredients Olive oil 15 cl in a salad bowl, along with the sweetcorn and Raspberry vinegar 15 cl vinaigrette. At the last minute, add in the cherry Salt tomatoes sliced into You can serve the rounds and the chives. salad with a vinaigrette made using almond or coconut vegan yoghurt. (To make your dish 100% vegan, make sure the pasta 12 is egg-free). Adding some coconut milk to the paella gives it a hint of exoticism. Paella-style Veggie Pieces M

Ingredients | 10 p. Preparation

Veggie Pieces M - 1 kg • Prepare the vegetable stock and set aside. Cut up the Round brown rice - 1 kg mushrooms and red bell peppers. Peas - 100 g • Put them in a large saucepan along with the peas, Carrots - 400 g green beans, carrots and Veggie Pieces M. Red bell peppers - 4 • Add the turmeric, paprika, lemon juice, a dash of Red/yellow cherry tomatoes olive oil, garlic and salt. Fry for approx. 5 minutes 40 until the vegetables are soft. Button mushrooms -500 g • Cut up the tomatoes and add them to the pan with Lemons - 3 the saffron and olives. French beans - 400 g • Black olives - 150 g Leave to simmer for a few minutes then add the rice and vegetable stock. Put a lid on the pan. Paprika - 10 g • Turmeric - 20 g Bring to the boil, then turn down the heat and leave to simmer for 1 hour. Stir no more than once every Crushed garlic - 4 cloves 20 minutes. Saffron -1 teaspoon • Toasted almonds - 100 g After an hour, check if the rice has cooked. If it is not ready yet, keep cooking for a few minutes. Olive oil - 100 g • Fresh coriander - 30 g Add in the juice from the 2 remaining lemons, as well as the toasted almonds. Vegetable stock - 170 cl Salt • Serve the paella in wide-rimmed bowls and sprinkle it with chopped coriander.

13 Veggie Pieces M Basquaise

Ingredients | 10 p. Preparation

Veggie Pieces M • Wash and deseed the bell peppers, then slice them 1 kg into strips. Vegetable stock 1 l • Quarter the tomatoes. Tomatoes • In a high-sided frying pan, brown the garlic and 500 g the bell peppers in hot oil for about 5 minutes over Yellow bell peppers a medium heat. 300 g • Red bell 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 14 ideal accompaniment Veggie 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 the seasoning and serve hot. Ground ginger 8 g Assorted candied fruit 200 g Olive oil 5 cl Water Adding the tomatoes Salt and pepper towards the end of cooking keeps them 15 juicy. Veggie Pieces M with spices and honey

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 • When 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 • Stir 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 honey, remove from Water the heat, and adjust seasoning if necessary. • Serve with an assortment of seasonal vegetables.

For a 100 % plant-based recipe Replace: 16 • the liquid honey with maple syrup.

Veggie Pieces L on grilled aubergines

Ingredients | 10 p. Preparation

Veggie Pieces L For the crumble: (20 pieces) 660 g • Using a mini food processor, mix the almonds, Aubergines 3 kg pumpkin seeds, flour and hazelnut oil in a bowl, but do it in several goes, not all at once. When this is Rocket 400 g done, put your mixture in the fridge. Radishes 150 g • Slice the aubergines into rounds and cook them in Cherry tomatoes 150 g olive oil in a frying pan. Olive oil • Fry the Veggie Pieces L in some olive oil. 15 cl • Shelled almonds Spread the crumble mix over each Veggie Piece L, 600 g then place each one on a slice of aubergine. Toast in the oven to give them an attractive colour. Pumpkin seeds 400 g • Place them on a bed of rocket along with some Flour radishes and cherry tomatoes. 250 g Hazelnut oil 40 cl

Mixing the ingredients into the crumble in several goes stops the hazelnut oil from warming up and 17 giving your dish a bitter flavour. 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 5 g Salt and pepper

For a 100 % plant-based recipe Replace: 18 • the liquid honey with maple syrup.

Veggie Pieces L Tian

Ingredients | 10 p. Preparation

Veggie Pieces L • Heat the oven to 180°C. 1 kg (30 pieces) • Fresh tomatoes Wash and dry the vegetables. 2 kg • Cut 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 stock as an 19 accompaniment for the dish. Veggie Pieces XL with thyme flowers

Ingredients | 10 p. Preparation

Veggie Pieces XL • Peel the whole carrots and blanch them in salted (20 pieces) 1 kg water. Leave to chill and set aside. Olive oil 15 cl • Fry the whole carrots in olive oil over a medium Broad beans heat. 1 kg • In a second frying pan, sweat the broad beans and Peas peas in olive oil for 10 minutes along with some of 1 kg the thyme flowers and a pinch of salt. Thyme flowers 100 g • Remove the vegetables from the pan, then fry the Orange and yellow whole Veggie Pieces XL in olive oil. Add the remaining bunched carrots thyme flowers. 2 kg • Arrange the three elements of the dish attractively Salt on a plate.

Instead of whole carrots, you can use different varieties 20 of standard carrots sliced into rounds. Veggie Pieces XL Indian-style

Ingredients | 10 p. Preparation

Veggie Pieces XL For the Veggie Pieces XL marinade: 1 kg (20 pieces) • Mix 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 chillis, and a dash of oil. Tin of peeled tomatoes • Refrigerate 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, 1 g 100 ml of water, and allow to evaporate. Ground almonds • Add the tin of peeled tomatoes and gently simmer. 20 g After 10 minutes, blend the sauce until nicely smooth Ketchup and thick. 20 g Garlic • Meanwhile, 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 all sides, add them to the 10 g creamy sauce. Paprika • Serve piping hot. 16 g For a Red chillis 200 g 100 % plant-based Vegetable Oil recipe 2 cl Replace: Water 21 • the palin yoghurt with plant-based yoghurt.

Grilled 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. Set aside. Potatoes 1.6 kg • Once cooked, drain the potatoes. Black olives • Mash them using a potato masher or pass them 300 g through a food mill, then mix them with the Thick cream whipping cream, thick cream and butter. 250 g • Whipping cream Slice half of the olives. 125 ml • Add a few twists of freshly ground pepper and salt Chopped tomatoes as desired. 300 g Shallots For the tomato sauce: 100 g • Sweat the shallots in the oil, add the chopped Butter tomatoes and the clove garlic. Cook 100 g gently. Adding the rest Olive oil of the finely chopped For a 10 cl olives towardsthe end of Garlic cooking, in your preferred 100 % plant-based 1 clove proportions. Adjust recipe Water seasoning. Replace: Salt and pepper • • the cream with Fry the Veggie Pieces XL vegetable cream, over a high heat until nicely • the butter wuithe browned. plant-based 22 butter (nut paste) or margarine.

Grilled Veggie Pieces XL Mixed bell peppers with Provence Herbs, grilled tomatoes

Ingredients | 10 p. Preparation

Veggie Pieces XL • Halve and de-seed the bell peppers. 1 kg (20 pieces) • Mixed bell peppers Slice the bell peppers thinly and peel the garlic. 1.6 kg • Slice the shallots thinly. Cherry tomatoes 300 g • In a high-sided frying pan, sweat the shallots Herbes de Provence and the bell 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. 23 Veggie Pieces XXL with artichokes and bell peppers sauce

Ingredients | 10 p. Preparation

Veggie Pieces XXL • Break off the artichoke stems. Remove the tough (save the water you cook them in) leaves around the base and the choke if there is one. 1 kg (10 pieces) • Use the tip of a knife to remove the green section of Olive oil the base. 15 cl • Slices of toasted baguette Cut off the top of the artichoke leaves and take out 10 the hearts. Slice them in two and sprinkle them Bell peppers tapenade immediately with lemon juice so they don’t turn 300 g brown. Artichokes • Cook the artichoke hearts for 3 minutes in a 3 kg saucepan full of lemon juice-flavoured salted boiling Pine nuts water. Drain them. 300 g • Cherry tomatoes Fry the artichokes and pine nuts on a high heat in preserved in oil olive oil. Add the water you saved earlier when you 400 g cooked the Veggie Pieces XXL, plus some salt and Lemon pepper, cook for approx. 10 minutes. Pour the results 1 out onto a plate. Salt and Pepper • Fry the Veggie Pieces XXL in some olive oil. • Place them on a plate with the bell peppers tapenade toast and warm cherry tomatoes.

To speed up the process, opt for 24 ready-to-use frozen artichokes. Veggie 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 • Brown the cocktail vine tomatoes in the frying pan. Panko breadcrumbs • Fry 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. For a 100 % plant-based recipe Remplace: • the eggs in the breadcrumb coating 25 with mustard. Grilled Veggie Pieces XXL Cream of mushroom, Spaetzle

Ingredients | 10 p. Preparation

Veggie Pieces XXL • Fry the finely chopped shallots in a pan with 1 kg (10 pieces) a little oil. Spaetzle 1.2 kg • When the shallots begin to sweat, add the finely Shallots sliced mushrooms, and cook over a high heat. 200 g • After 10 minutes, add a little vegetable stock Canola oil and the cream. Reduce it and adjust the seasoning. 10 cl Then set aside keeping warm. Vegetable stock 20 cl • Fry the drained Veggie Pieces XXL over a high heat Button mushrooms until they are nicely browned. 500 g • Fry the Spaetzles in a little oil, adjust seasoning. Whipping cream 40 cl • Arrange on the plate, Salt and pepper topping the Veggie Pieces XXL with For a sauce. 100 % plant-based recipe Remplace: • the Spaetzle with plant-based Spaetzle (tapioca instead of egg), • the cream with 26 vegetable cream. 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. For a • Remove the polenta from the fridge, cut into thick slices, 100 % plant-based then brown them in the frying pan with a little canola oil. recipe • Fry the drained Veggie Pieces XXL over a high heat until they are nicely browned. Remplace: • the gartic butter • Plate up the Veggie Pieces XXL and polenta topped with maple syrup with French beans. seasoned with gartic and parsley, 27 • the butter with vegetable oil. RECIPE !

Veggie Pieces M Sandwich

Ingredients | 10 p. Preparation

Veggie Pieces M • Use a vegetable slicer to cut the carrots lengthwise, 500 g then blanch them in salted water. Leave to chill and Baguette set aside. 10 • Red pepper tapenade Halve the tomatoes and cut into slices. 1 kg • Fry the Veggie Pieces M on a high heat with a dash Carrots of olive oil. 1 kg • Tomatoes Cut the baguette open lengthwise and spread both 100 g its inner sides with red pepper tapenade. Rocket • On one side, add the rocket, the carrots (folded in 150 g two), the Veggie Pieces M and the tomato slices. Olive oil • Salt Cover with the second side of your bread. Your sandwich is ready to eat! • You can also put it in the fridge for later.

Fry the Veggie Pieces M on a high heat so that they have a crunchy texture and a lovely 28 golden-brown outside. RECIPE !

Veggie Pieces XS Tapas

Ingredients | 10 p. Preparation

Veggie Pieces XS For the sauce vierge: Frying the Veggie 1 kg Pieces XS over a • Quarter the tomatoes, remove Fresh tomatoes high heat until well 100 g the centre and chop into cubes. browned will make • them nice and crispy. Courgettes Brown the Veggie Pieces XS in a 100 g pan with a little oil. Yellow bell peppers • Cube the bell peppers and courgettes, chop the 100 g chives and finely dice the olives. Combine the Pitted green and black olives ingredients 100 g in a salad bowl and add the olive oil. Add to the Chives Veggie Pieces XS and adjust seasoning if necessary. 20 g Arrange in small dishes. Olive oil 5 cl For the pesto sauce: • Green pesto Roast the pine nuts in the oven and set aside. 300 g • Brown the Veggie Pieces XS in a frying pan with Pine nuts the pesto, add the pine nuts, and transfer into small 100 g dishes. Serve hot. Chopped tomato sauce 400 g For the tomato sauce: • Chopped Brown the Veggie Pieces XS in a frying pan with 10 g a little oil for 2 minutes. Add the chopped tomato sauce and cook over a low heat for 3 minutes. Towards the end of cooking, stir in the chopped basil and OTHER PREPARATIONS transfer into small dishes. Serve AVAILABLE ON OUR WEBSITE hot. epiandco.com 29 RECIPE !

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 4 g Butter

For a 100 % plant-based recipe Remplace: • the butter with 30 vegetable oil. RECIPE !

Veggie Pieces XL Rustic sandwich

Ingredients | 1 p. Preparation

Veggie Pieces XL • Open the bread lengthwise. 100 g (2 pieces) • Rustic baguette Spread guacamole on both sides. 140 g • On 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 • 4 g Place the Veggie Pieces XL in the baguette. Butter Olive oil

For a 100 % plant-based recipe Remplace: • the butter with 31 vegetable oil. RECIPE !

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 • On 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 32 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 5 g

2nd recipe Add Avocados 90 g Flavouring the lukewarm water Mint leaves 5 g with vinegar will 33 add flavour to the rice paper. VEGAN HALAL KOSHER

Can be stored at room temperature. Long shelf life. Product made in

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11/2020 - Designed by: Agence Linéal. Credits: Saveur Jasmin/Studio Ad’hoc/Fotolia. Jasmin/Studio Saveur Linéal. Credits: - Designed by: Agence 11/2020 67390 Marckolsheim - France [email protected]