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Grilled Vegetable Salad with Vegan Beefless Ground

Prep Time
30 mins
Total Time
30 mins
Serves
4

Ingredients

400 g
Vegeat beefless ground
1 pack
2 cloves
organic garlic
45 mL
fresh organic parsley,
3 tbsp.
60 mL
breadcrumbs
¼ cup
To taste
1
broccoli head
45 mL
extra virgin olive oil
3 tbsp.
1
organic lemon
1
dry shallot
45 mL
each basil and parsley,
3 tbsp.
15 mL
fresh thyme leaves
1 tbsp.
15 mL
vegetable oil,
1 tbsp.
1
pack asparagus
1
zucchini

Directions

Step 1
Preheat the oven to 175 °C (350 °F).
Step 2
Place a sauce pan with salted water on the stovetop.
Step 3
In a large bowl, mix the Vegeat beefless ground, garlic, parsley, and breadcrumbs. Season with salt and pepper and prepare the mix into 12 balls.
Step 4
Place the balls on a tray lined with parchment paper and set in the oven. Bake for 30 minutes, turning regularly.
Step 5
Blanch the broccoli florets in hot water for 2 minutes. Strain and set aside.
Step 6
In another bowl, mix the oil, lemon zest and juice, dry shallots and fines herbes. Season with salt and pepper and set aside.
Step 7
In a pan, heat 5 mL (1 tsp.) oil and sauté the asparagus for around 5 minutes, turning continuously. Season with salt and pepper and place the asparagus in an oven-safe dish.
Step 8
In the same pan, heat 5 mL (1 tsp.) oil and sauté the blanched broccoli for 3–5 minutes. Once cooked, place the broccoli alongside the asparagus and bake.
Step 9
In the same pan, heat 5 mL (1 tsp.) oil and sauté the zucchini.
Step 10
Mix all the vegetables with the vinaigrette, place on a large serving dish and garnish with the vegan balls.