Making vegetables the star
Stroganov with mushrooms
250 g pasta (e.g. farfales or tagliatelle)
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves of garlic
400 g mushrooms (white or other) cut into slices
3 tablespoons soy sauce
1 tablespoon all-purpose flour
200ml vegetable broth
200ml vegetable cream (e.g. soy or oatmeal)
1 tablespoon mustard
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/2 tsp salt
1 tablespoon nutritional yeast (optional)
Boil the pasta according to the instructions and drain it.
Sauté the onion in olive oil until it becomes translucent.
Add the garlic and mushrooms and cook for 5-7 minutes.
Add the soy and flour and mix well.
Add the broth and simmer for 3-4 minutes.
Add the cream, mustard and spices.
Pour the pasta into the pan and stir so that it is covered by the sauce.
Serve it hot with fresh parsley and nutritional yeast.

Cauliflower in the oven with romesco sauce
For the cauliflower
800g cauliflower cut into thick vertical slices (‘steak’)
3 tablespoons olive oil
2 teaspoons turmeric
1 teaspoon salt
1/2 teaspoon pepper
For the romesco sauce
3 tablespoons olive oil
2 red peppers cut into 4
2 tomatoes cut into 4
1 onion cut into 4
3 cloves of garlic
100 g almonds or hazelnuts (roasted)
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 tablespoon maple syrup
1/2 teaspoon cumin
1 teaspoon sweet paprika
Salt, pepper
Juice from roasted vegetables (if needed)
To serve
50 g roasted nuts
Fresh herbs (e.g. chives or parsley)
A little olive oil
Preheat the oven to 200C. Brush the ‘steaks’ with olive oil and spices (turmeric, salt, pepper).
Bake for 25 minutes, until golden brown.
Bake the tomatoes, peppers, onion and garlic in a greased baking sheet, covered, for 30 minutes.
Add all the sauce ingredients to the processor and beat until creamy.
Serve the sauce on the plate, top with the cauliflower, and garnish with nuts, fresh herbs and a little olive oil.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/
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