Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse

Name: Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 240 g tinned chickpeas; 120 g dark chocolate (70% cocoa solids); 80 g medjool dates; 50 g coconut oil; 200 g onions; 50 g medjool dates; 1 fresh red chilli; 3 garlic cloves; 1 Tbsp garam masala; 40 g olive oil; 100 - 120 g tomatoes; 120 g red lentils; 60 g kale; 700 g water; ½ tsp ground turmeric; 450 g tinned coconut milk; 2 vegetable stock cubes (for 0.5 l each); 1 tsp salt; ¼ tsp ground black pepper; 200 g carrots; 150 g celeriac; 100 g potato; 60 g red onion; 150 g fresh green peas; 25 g pickled capers; 60 - 80 g vegan mayonnaise; 1 - 2 tsp Dijon mustard; ¼ tsp salt; ¼ tsp ground black pepper; fresh coriander

3.7 6 rating

Prep. 10 min

Total 45 min

4 portions

Ingredients

Chocolate Mousse

tinned chickpeas aquafaba only (approx. 140 g from 1 x 400 g tin) (reserve chickpeas)
240 g
dark chocolate (70% cocoa solids) vegan, in pieces
120 g
medjool dates halved, pitted
80 g
coconut oil
50 g

Lentil Stew

onions quartered
200 g
medjool dates halved, pitted
50 g
fresh red chilli halved, deseeded, roughly chopped
1
garlic cloves
3
garam masala
1 Tbsp
olive oil
40 g
tomatoes cut in pieces
100 - 120 g
red lentils rinsed
120 g
kale thick stems removed, cut in pieces (2-3 cm)
60 g
50 g fresh spinach leaves
water
700 g
ground turmeric
½ tsp
tinned coconut milk
450 g
vegetable stock cubes (for 0.5 l each) crumbled, or to taste
2
2 tsp vegetable stock paste, or to taste
salt
1 tsp
ground black pepper
¼ tsp
carrots peeled, cut in pieces
200 g
celeriac peeled, cut in pieces
150 g
potato peeled, cut in pieces
100 g