You need: VEGAN frozen dumplings with vegetables 450 g DIPI sauce: Soy sauce 1 tbsp Rice vinegar 1 tbsp Sesame oil Chilli Preparation: To make the dumplings yaki-gyoza style, fry the dumplings in light oil until brown and crispy on the bottom. Pour a tablespoon of water into the pan and steam under the lid […]

You need: Light cream (33% fat) 1 tbsp Pesto sauce 1/4 tbsp Grated parmesan cheese 1/4 tbsp Uvic Vegan dumplings with broccoli 400 g Preparation: For the sauce, pour the cream and pesto into the pan and heat until thickened. Place the Uvic VEGAN broccoli dumplings in the pan, mix and add the Parmesan cheese. […]

You need: Sandwich bun (for example, beet-carrot-parsonage): 65 g Beetroot cutlet Veganic (frozen): 100 g Greek yoghurt (fat 4%): 40 g Parmesan cheese (fat 26%): 5 g Horseradish: 2 g Tomato: 40 g Pickled cucumber: 30 g Frillice salad: 15 g Preparation: Grill the beetroot cutlet. You can also bake them in the oven if […]