Chickpea And Mushroom Vegeroni Bow Ties Recipes

MUSHROOM & CHICKPEA BURGERS

Steps:

• Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
• Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
• Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

CHICKPEA-MUSHROOM BURGERS

Steps:

• Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
• Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
• Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
• Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
• Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
• Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.

BOW TIES WITH VEGGIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.

ITALIAN VEGETABLE AND ASIAGO BOW-TIES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat water to boiling. Add beans; boil uncovered 5 minutes. Cover and boil 2 to 4 minutes or until crisp-tender. Drain; set aside.
• In same skillet, heat oil over medium-high heat. Cook mushrooms, zucchini, onion, garlic, oregano and salt in oil about 7 minutes, stirring frequently, until onion is tender.
• Stir in tomatoes and beans; heat until hot. Serve vegetable mixture over pasta. Sprinkle with cheese.

MUSHROOM AND CHICKPEA TAGINE

Steps:

• Toast cumin seeds, coriander seeds, and sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder.
• Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes.
• Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt, and pepper into the pot. Cover and simmer until flavors combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
• Discard cinnamon stick and bay leaves.
• Mix 1 tablespoon dukka into the yogurt; serve alongside tagine.

CREAMY MUSHROOM BOW TIES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in butter until tender. Add spreadable cheese and broth; cook and stir until blended. Drain pasta; add to skillet and toss to coat.

VEGERONI

Steps:

• Pre-heat oven to 180 celcius.
• Cook pasta with frozen veg in big pot of boiling water.
• Drain pasta & veg, and return to pot.
• Mix in can of soup, and transfer to casserole/baking dish.
• Sprinkle with grated cheese and bake for 10-15 min (until it looks good enough to eat!).

BULGUR AND BOW TIES WITH MUSHROOMS AND BEEF

Steps:

• Bring water to boil for noodles in covered pot.
• Chop whole onion; saute in very hot oil in nonstick pan until the onions begin to brown.
• Mince garlic and add to onion.
• Combine bulgur with 1 cup water and cook over high heat until water boils; cover and cook at a high simmer until water has been absorbed and bulgur is tender, about 15 minutes.
• Grind beef and stir into onion, breaking up beef and cooking until it browns.
• Meanwhile, wash, trim, dry and slice mushrooms; add to onions.
• Cook bow-tie noodles according to package directions.
• Add tomato paste, chicken stock and wine to beef mixture. Cook over very low heat while preparing the rest of the meal. Drain noodles, and if there is any liquid left in bulgur, drain. Stir bulgur and bow-ties into beef. Season with salt and pepper, and serve.

WHITE BEANS & BOW TIES

Steps:

• Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini until crisp-tender, 2-4 minutes. Add garlic; cook and stir 30 seconds. Stir in tomatoes, beans, olives and pepper; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened, 3-5 minutes, stirring occasionally., Stir in pasta and enough pasta water to moisten as desired. Stir in cheese.