Taste our products!

Pizza
and kukuřízek

15 g fresh yeast, ½ teaspoon cane sugar, 1 tablespoon spelt plain flour, 150 ml lukewarm water, 250 g spelt plain flour, 1 tablespoon oil, 1 teaspoon salt
To complete: 1 pack VegiSteak kukuřízek, 100 g tomato purée, 100 g vegan cheese, 6 cherry tomatoes, 8 olives, ½ red onion, pizza spices, rocket for serving

For 2 pizzas – preparation procedure
Crumble the yeast and mix it with the sugar, 1 tablespoon of flour and 50 ml of lukewarm water. Put in a warm place for 15 minutes; the volume of the yeast must increase, and the yeast must thicken significantly. Then add the remaining lukewarm water (100 ml), salt, oil and plain flour to the yeast. Work the dough thoroughly and put it to rise in a warm place, covered with a tea towel for at least 1 hour. In the meantime, prepare the other items. Dice the kukuřízek, grate the cheese, slice the tomatoes, cut the olives into halves, and slice the red onion. When the dough has raised, divide it into halves. Put one part of the dough on a baking tin lined with baking paper and stretch it with wet hands to the shape of a heart. The dough will increase in volume significantly later, and that is why it is best to make it as thin as possible, with higher edges. Then spread the dough with the tomato purée, sprinkle with the cheese, add the tomatoes, olives and onion, and spice. Bake at 230 °C for 15 minutes. Serve with the fresh rocket. Bon appétit!

Creamy pasta
and konšpenátek (“conspinachi”)

1 pack VegiSteak konšpenátek, 1 onion, 2 garlic cloves, ¼ broccoli, 80 g baby spinach, 150 ml vegetable cream, hemp seeds. To your taste: chili, lemon juice, salt, and pepper, 180 g semolina pasta, oil

2 portions – preparation procedure
Fry the chopped onions and garlic in a small amount of oil until golden brown. Add the broccoli cut into florets and the spinach and stir-fry briefly. Pour the vegetable cream over this and boil for a while. Season with lemon juice, chili, salt, and pepper. At the same time, fry the konšpenátek in a small amount of oil. Cook the pasta according to the instructions and mix with the sauce. Serve with the konšpenátek and hemp seeds.

Brochettes
and dip

1 pack VegiSteak čevapčiči (Cevapcici), 1 red pepper, 1 courgette, 1 pre-cooked sweetcorn, 2 red onions, 3 brown field mushrooms, oil + grilling spices for spreading
DIP: 200 g coconut yoghurt, 2 spring onions (green part), salt, pepper, and lime juice

2 portions / 4 brochettes – preparation procedure
Cut all the vegetables into large pieces and the cevapcici into halves. Then skewer all the vegetables and VegiSteak. Spread with the oil and spices and roast at 180 °C for 40 minutes. To make the dip, mix the coconut yoghurt, salt, pepper, lime juice and cut spring onions. Mix and serve together.

Vegan
lasagne

2 packs VegiSteak Mletené, 2 tablespoons vegetable oil, 2 onions, 2 garlic cloves, 2 tins crushed tomatoes, 2 tins tomato puree, salt, pepper, sweet pepper, and basil, 300 g pasta for lasagne, 200 g vegan cheese alternative

4 portions – preparation procedure
Fry the garlic and onions in oil. When they are golden brown, add the Mletené and fry briefly. Add the crushed tomatoes and tomato puree. Cook for 10 minutes. Season with salt, pepper, sweet pepper, and basil. Oil a baking tin. Put a layer of the pasta, a layer of the mixture, and the cheese into the tin. Repeat until the baking tin is full and all the mixture is in it. Cook in the preheated oven at 200 °C. Covered with aluminium foil for 15 minutes and then uncovered for an additional 15 minutes.

Hallo, we are grilling
summer salad and melon

1 pack VegiSteak Haló-my grilujeme (Hallo, we are grilling), 50 g black lentils, 400 g melon, 1 cucumber, ½ red onion, a handful of pumpkin seeds, salt, pepper, lime juice, and maple syrup, baguettes for serving

2 portions – preparation procedure

Rinse the black lentils and boil until soft. In the meantime, scoop out the melon and chop the cucumber and red onion. Mix all of this with the cooled lentils and pumpkin seeds. Season with the salt, pepper, lime juice, and maple syrup. Grill or roast the Haló-my grilujeme in a frying pan. Serve with the salad and baguettes.

Double burger
and avocado

Avocado salsa: 1 ripe avocado, ½ red onion, 10 cherry tomatoes, 2 garlic cloves, salt, pepper, lime juice, and chili
To complete: 1 pack VegiSteak Hmm…burger (Hey… burger), 2 burger buns, 2 pickle, lettuce leaves, a handful of cherry tomatoes, slices of red onion

2 portions – preparation procedure
Crush the avocado and mix it with the finely chopped onion, cherry tomatoes, pressed garlic, salt, pepper, lime juice, and chili. Roast the burgers on both sides. Thinly slice the cucumbers, tomatoes and onion. Cut the buns into three parts; the central part should be 2 cm wide. Then spread the salsa on the bun and put a lettuce leaf, roasted burger, and slices of onion, tomatoes, and cucumber onto it. Cover with the central part of the bun and place similar layers onto it. Then cover with the top part of the bun.

Pan-fried vegetables and potatoes
with párečky (“Vienna Sausages”)

2 packs VegiSteak Párečky (Vienna Sausages), 1 kg new potatoes, 2 tablespoons sunflower oil, 2 red onions, 3 peppers – yellow, green, and red, grilling spices, salt, and spring onions

4 portions – preparation procedure
Rinse the potatoes and cut them into halves. Boil them until soft for about 15 minutes. In the meantime, chop the onions, peppers, and Vienna sausages. Fry the onions in oil, and then add the Vienna sausages. When the sausages are also fried, add the pepper and stir for a few minutes. Add the potatoes and spices and fry until golden brown. Then season with the salt and sprinkle with the spring onions.

Vegetable bowl
with quinofátek

2 packs VegiSteak quinofátek, 150 g quinoa, 100 g edamame beans, 1 pre-boiled sweetcorn, 1 avocado, 1 carrot, ½ cucumber, ½ yellow pepper, a handful of cherry tomatoes, a mixture of salads – corn salad and rocket, oil, lime, salt, pepper, and seeds
rocket Pesto: 100 g rocket, 70 ml olive oil, 2 garlic cloves, 1 teaspoon salt, a handful of cashew nuts

2 portions – preparation procedure
Put the quinoa into a double amount of water and boil. Boil until the water evaporates and the quinoa is soft. In the meantime, prepare the pesto. Put the rocket, olive oil, garlic, salt, and cashew nuts into a mixer. Mix until fine. Season the quinoa with about 2 teaspoons of pesto and store the remaining quinoa in the refrigerator. (This is great for pasta, for grilling or seasoning sauces.) Clean all the vegetables and cut them into small pieces. Fry the quinofátek on both sides in a small amount of oil. Serve all together in one bowl. Sprinkle with seeds and lime juice, salt and pepper to your taste.

Bean goulash
and klobalásky (“sausages”)

1 pack VegiSteak Klobalásky, 1 tablespoon sunflower oil, 1 large onion, 2 garlic cloves, 2 carrots, 300 g boiled beans, 4 medium-sized potatoes, 2 tins tomato puree, 1 l vegetable bouillon, Pepper, salt, red paprika, caraway seeds, and marjoram, 2 tablespoons maize starch + 70 ml water
For serving: bread

4 portions – preparation procedure
Cut the onions and garlic into small pieces, slice the carrots and klobalásky, and dice the potatoes. Fry the onions and garlic in oil, add the spices, and stir-fry briefly. Then add the carrots and klobalásky. When all is fried, add the beans, potatoes and tomato puree and pour the vegetable bouillon over it. Simmer for about 20 minutes. Put the maize starch and water into a glass and mix. Pour into a pot. Cook and stir continuously for about 1 minute until thickened. Serve with bakery products.