Tasty inspirations
Tasty inspirations 10 go-to recipe ideas for your main course 4 Sauté Végétal bourguignon 6 Sauté Végétal Caesar salad 8 Sauté Végétal pot-au-feu stew 10 Sauté Végétal Thai stir-fry 12 Sauté Végétal in cider 14 Italian-style Sauté Végétal 16 Caramelised Sauté Végétal 18 Sauté Végétal à l américaine 20 Sauté Végétal risotto 22 Sauté Végétal and creamy split peas 1
HEALTHY TASTY SUSTAINABLE 2
A new modern and creative way to cook HEALTHY Enjoy all the benefits of a 100 % vegetarian speciality, made with wheat and chickpeas, rich in protein, a source of fibre, low in saturated fat and salt. TASTY Unleash your creativity with these easy, varied, and flavourful recipes. SUSTAINABLE Join the shift towards more sustainable eating, with healthy choices using fewer resources and produced in France. 3
Sauté Végétal bourguignon 10 90 mins INGREDIENTS Sauté Végétal...1 kg Onions...300 g Carrots...350 g Leeks...300 g Garlic...2 cloves Potatoes...400 g Button mushrooms...300 g Bouquet garni (mixed herbs)...1 Red wine...1 litre Vegetable stock...500 g Sel et poivre PREPARATION Heat the red wine with the bouquet garni and unpeeled garlic over low heat. Meanwhile, peel and mince the onions. Peel and bias slice the carrots. Thinly bias slice the leeks. Peel and large dice the potatoes. Quarter the mushrooms. When the wine is hot, add the Sauté Végétal along with the vegetables and marinate overnight. COOKING The next day, transfer the preparation to a stew pot. Add the vegetable stock and simmer for one hour. Check the seasoning and serve nice and hot. The red wine marinade gives Sauté Végétal a nice colour and added flavour. 4
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Sauté Végétal Caesar Salad 10 15 mins INGREDIENTS Sauté Végétal...1 kg Lettuce...700 g Garlic croutons...300 g Cherry tomatoes...400 g Parmesan shavings...300 g Mustard...70 g Olive oil...200 g Lemon juice...125 g Salt & pepper PREPARATION Wash and dry the lettuce. Wash and cut the cherry tomatoes in half. In a bowl, mix the mustard with the lemon juice, oil and vinegar. Season with salt and pepper. Pour over the salad and toss well. COOKING Brown the Sauté Végétal in a pan with a knob of butter for 5 minutes. Mix the browned Sauté Végétal with the salad, along with the croutons and shavings of fresh parmesan.. Pan-frying Sauté Végétal gives it a nice, crispy texture. 6
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Sauté Végétal pot au feu stew 10 75 mins INGREDIENTS Sauté Végétal...1 kg Potatoe...700 g Leeks...680 g Tomatoes...500 g Carrots...500 g Shallots...250 g Garlic...1 clove Dry white wine...350 ml Wate...1 litre Fish bouillon...4 tablespoons Laurel...4 leaves Salt & pepper PREPARATION Wash and peel the vegetables. Cut the potatoes into pieces and slice the carrots into rounds. Halve the shallots. Thinly slice the leeks. Blanche the tomatoes in boiling water, remove peel and seeds, and cut in four. COOKING 8 Put the vegetables and potatoes into a stew pot, along with the chopped garlic and laurel. Cover with the white wine and water. Season with salt and pepper. Cover and bring to a boil. Add the Sauté Végétal, pour in the fish bouillon, and cook over low heat for 30 min. Serve directly from the stew pot. Stewing in a pot will result in a moist, melt-in-the mouth Sauté Végétal.
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Sauté Végétal Thai stir-fry 10 30 mins INGREDIENTS Sauté Végétal...1 kg Chinese noodles...500 g Mix of bell peppers (red, yellow, green)...350 g Mangetout beans...200 g Carrots...250 g Fresh bean sprouts...300 g Fresh ginger...40 g Coconut milk...500 g Fresh coriander...50 g Lime...1 Olive oil...100 g Salt & pepper PREPARATION Cook the Chinese noodles in boiling water, strain and set aside. Thinly julienne the bell peppers, peeled carrots and mangetout beans. Peel and thinly slice the ginger. Grate the lime zest. 10 COOKING Combine the Sauté Végétal, Chinese noodles, bean sprouts, bell peppers, mangetout beans and carrots in a large mixing bowl. Add the ginger and lime zest. Heat the olive oil in a wok and sauté the mix, stirring briskly and continuously. Season with salt and pepper. Add the coconut milk at the end of cooking. Check the seasoning. Just before serving, add the finely chopped coriander and serve nice and hot. Coconut milk adds an exotic flavour to your dish.
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Sauté Végétal in cider 10 45 mins INGREDIENTS Sauté Végétal...1 kg Onions...100 g Courgettes...300 g Button mushrooms...200 g Carrots...250 g Potatoes...1 kg Dry cider...1.5 litre Fresh coriander...50 g Olive oil...100 g Salt & pepper PREPARATION Peel and finely chop the onions. Peel and bias slice the carrots. Quarter the mushrooms. Peel and cut the potatoes into two or three pieces. Mince the coriander. COOKING In a stew pot, sweat the onions and Sauté Végétal in olive oil for 2 to 3 minutes. Add the carrots, mushrooms, potatoes and pour over the cider. Cover and cook for 40 minutes. Add the courgettes after 30 minutes. Check the seasoning at the end of cooking. Cooking with cider adds the sweet tang of apple and makes for moister Sauté Végétal. 12
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Sauté Végétal à l italienne 10 30 mins INGREDIENTS Sauté Végétal...1 kg Shallots...250 g Carrots...250 g Curly-leaf parsley...80 g White wine...400 g Tomato sauce...800 g Olive oil Salt & pepper PREPARATION Peel and mince the shallots. Peel and brunoise the carrots. Finely chop the parsley. CUISSON Sweat the shallots in olive oil in a frying pan for 1 minute. Add the carrots and sweat for another 2 minutes. Pour over the white wine and let it reduce by half. Add the tomato sauce and the Sauté Végétal. Simmer for 20 to 25 minutes. Check the seasoning. Sprinkle with chopped parsley just before serving accompanied with rice or tagliatelle.. Adding just a dash of sugar will reduce the acidity of the tomato sauce. 14
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Caramelised Sauté Végétal 10 20 mins INGREDIENTS Sauté Végétal...1 kg Caster Sugar... 150 g Soy sauce...86 g Ground ginger...5 g Liquid honey...40 g Ketchup...40 g Garlic powder...5 g Salt & pepper PREPARATION The night before, combine the caster sugar, soy sauce, ground ginger, honey, ketchup and garlic powder in a mixing bowl. Whisk the ingredients together and add the Sauté Végétal. Mix well and marinate 24 hours in the refrigerator. COOKING The next day, brown the Sauté Végétal and the marinade in a hot wok until the marinade is reduced by half (thick enough to cling to a spoon). Serve with rice pilaf. The sugar in the marinade gives a tender, caramelised crust when cooking. 16
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Sauté Végétal à l américaine 10 1 hour INGREDIENTS Sauté Végétal...1 kg Onions...100 g Carrots... 100 g Tomatoes...300 g Button mushrooms...300 g Garlic...4 cloves Bouquet garni (mixed herbs)...1 Tomato purée...50 g Cognac...5 cl White wine...3 dl Fish bouillon...500 g Curly-leaf parsley...80 g Butter...100 g Salt & pepper PREPARATION Peel and small dice the onions and carrots. Sweat them in a frying pan with butter for 5 minutes. Add the garlic cloves and bouquet garni and flambé with cognac. Pour over the white wine and fish bouillon. Add the fresh, diced tomatoes and tomato purée. Simmer for 20 minutes. Blend the preparation in a mixer and put through a fine sieve. Check the seasoning and set aside. COOKING Brown the Sauté Végétal in a pan. Add the thinly sliced mushrooms. Cooking in the américaine sauce brings the tangy taste of the sea to the crispy, browned Sauté Végétal. Put the finishing touch on your dish with a pinch of finely chopped parsley or coriander. 18
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Sauté Végétal risotto 10 45 mins INGREDIENTS Sauté Végétal...1 kg Risotto rice...600 g Fish bouillon...1 litre Shallots...200 g Frozen peas...200 g Carrots...250 g Liquid cream (35%).....300 g Grated parmesan...150 g White wine...250 g Olive oil...50 g Salt & pepper PREPARATION Peel and brunoise the carrots. Peel and finely mince the shallots. Prepare the fish bouillon. CUISSON Heat the olive oil in a frying pan and lightly brown the onions and carrots for 3 minutes. Add the rice and stir while cooking for 2 minutes until it becomes clear. Pour over the white wine and as soon as it is absorbed by the rice, add a ladleful of bouillon. Stir. When the bouillon is well absorbed, add the Sauté Végétal and the frozen peas. Continue to add a ladleful of bouillon as soon as each one is absorbed (20 mins). Add the cream, check the seasoning. Sprinkle generously with parmesan before serving. Cooking rice in a risotto will make your dish rich and creamier 20
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Sauté Végétal and creamy split peas 10 25 mins INGREDIENTS Sauté Végétal...1 kg Tinned lentils...1.4 kg Fresh mint...16 g Courgettes...350 g Cherry tomatoes...250 g Olive oil...80 g Salt & pepper PREPARATION Pulse the lentils in the food processor. Add the mint leaves and lightly process again. Bias slice the courgettes. COOKING Brown the Sauté Végétal in a hot pan until crispy on all sides. In another pan, brown the courgettes and the cherry tomatoes. Warm the creamy lentils in a saucepan. Arrange on plates and serve nice and hot. Pan-frying Sauté Végétal will give it a delicious crispy texture. 22
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Secrets OF Sauté Végétal THE TASTE OF SIMPLICITY Wheat (protein and fibre), Chickpeas (gram flour and whole chickpeas), Water, sunflower oil, Salt, natural flavouring. ALL THE GOODNESS OF VEGETARIAN FOOD Nutritional Values pour 100 g GDA % Energy 757 kj/181 kcal 9 % Protein 15 g 25 % Fibre 3.5 g 14 % Fat 8.5 g 10 % Saturated fats 1 g 5 % Carbohydrates 9.4 g 3 % Sugars 0.2 g 0.2 % Salt 0.93 g 15.5 % LOCAL CULINARY EXPERTISE Designed and made in France (Alsace) Wheat and chickpeas grown in France 24
Tasty inspirations Discover Sauté Végétal, the new, 100% vegetarian speciality made with wheat and chickpeas for your main course recipes. 26 Discover 10 tasty, go-to recipes featuring Sauté Végétal, a new gourmet choice that combines culinary art, high nutritional value and respect for the environment. What recipes are you going to create? www.le-saute-vegetal.com Designed by: Agence Linéal - Photo credits: Tereos - Studio Ad hoc - Fotolia