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- Ingredients
- Recipe
- Cooked Quinoa240 g
- Leek80 g
- Rice Flour20 g
- Acqua faba30 ml
- Olive oil30 ml
- Zucchini spaghetti120 g
- Carrot spaghetti120 g
- Heart of palm spaghetti120 g
- Vinegar5 ml
- Dijon mustard20 g
- Smoked Tofu30 g
- Garlic1 unit(s)
- Coconut oil70 ml
- Rosemary1 unit(s)
- Thyme1 unit(s)
- Basil1 unit(s)
- Salt to taste
- Pepper to taste
- For the aioli, blend the garlic, mustard, tofu and vinegar in a blender. Then add the coconut oil in a thread, until emulsified. Hit the salt and pepper and book.
- Sauté the leek in olive oil and set aside.
- Cook the quinoa in 1 liter of water and then drain. Mix the quinoa with the leek, the acqua faba and the rice flour. Hit the salt and shape the burgers. Take it to grill.
- Sauté the vegetable spaghetti in a frying pan with a drizzle of olive oil. Season with salt and finish with the herbs.
- DeliRec in partnership with chef Ronaldo Canha.
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