The vegan revolution in the industry is both an opportunity and a challenge for business in Spain. It is necessary that the consumer will be satisfied, The more intelligent they are, The domestic and international vegan Spain is a challenge to the pectopanche.. In recent years, the market for meat substitutes has flourished, and the recipes include a wide range of vegetable proteins – soy, Peas, beans, lens, buckwheat and others
The vegan industry is becoming more and more polarised, and it is clear that this trend will continue.
Do you know, that 89% from vegan dishes in pectopantites, It doesn't eat vegans either, nor vegetarians. This leads to an analysis of the behavior of the Spanish, commissioned by the United Kingdom. The conclusion is, that if you have the establishment for xpane, even if your menu is traditionally inspired by me, under no circumstances should you underestimate vegan food. Why, apart from the healthy aspect of plant-based products, the preferences and tastes of a large group of consumers is to eat less meat.
We present you a great recipe for Vegan Burgers
Recipe of Jamie Oliver
Ingredients:
1 p 400 d can of chickpeas
1 p 340 d can of sweet corn
½ bunch fresh cilantro, (15 Mr)
½ tsp paprika
½ tsp ground coriander
½ tsp ground cumin
1 lemon
3 tablespoons plain flour, plus extra for sprinkling
1 small round lettuce
2 large ripe tomatoes
tomato ketchup
4 whole wheat burger buns
Preparation method:
Drain the chickpeas and sweet corn, then transfer to a food processor. Pick the coriander leaves, adding half the leaves and all the stems into the robot. Add the spices, the flour and a pinch of sea salt. Finely grate the lemon peel. stir until combined, but not smooth, to preserve the texture. Sprinkle the surface with flour and form the mixture on 4 meatballs of the same size, with a thickness of approx 2 cm. Put in the refrigerator for 30 minutes, to tighten. Heat oil in a large skillet over medium heat, add the meatballs and cook for 10 minutes, or until golden. Wash and dry four nice lettuce leaves, after which the tomatoes are cut into thin slices. Squeeze ketchup over the base of each bun (toast them, if you wish). Then put a lettuce leaf on top, to keep the bread dry. Layer a few slices of tomato, lettuce leaf, a few leaves of coriander. And now it's the turn of the meatballs on the burger, seal with a lettuce leaf and cover with the bread lid. Delicious served with a fresh green salad.
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