Hosting a meat-free or fish-free barbecue? It's no challenge with Purasana's expertise. Plant-based and vegan recipes are booming, yet many still see it as daunting. Purasana changes that with these 4 delicious, surprising dishes. Wow your guests with beetroot hummus and flatbread, hemp quinoa balls with herb dip, barbecued cauliflower in curry marinade, and a refreshing ginger kombucha mocktail. Here's how to make your next gathering unforgettable.
1. Beetroot Hummus with Vegan Flatbread
Duration: 30 minutes
Serves: 4 to 6 people
Ingredients
For the hummus:
200g chickpeas (drained; tip: substitute with 150g dried chickpeas and 50g dried broad beans, soaked overnight in cold water, drained, and cooked)
1 lemon
2 tbsp tahini
3 tbsp olive oil
Pepper
Purasana Himalayan salt
2 tbsp Purasana beetroot powder
1 tbsp cumin
Optional: za'atar spice mix
For finishing: fennel greens, pomegranate seeds
For the flatbread:
200g Alpro Greek Style yogurt
200g flour
Himalayan salt
Optional: za'atar spice mix
Preparation
Squeeze the lemon. Add the juice and all other hummus ingredients to a food processor. Blend into a smooth spread. Season with Himalayan salt and pepper.
Spread on a plate and garnish with fennel greens and pomegranate seeds.
For the flatbread, knead the yogurt, flour, and salt into an elastic dough. Divide into portions, roll into balls, flatten, and roll out into pancakes (use extra flour to prevent sticking).
Heat a pan and fry the flatbreads until golden. Serve with the hummus.
Barbecued Cauliflower with Curry Marinade
Ingredients
3 garlic cloves
200g vegetable yogurt
0.5 lemon
2 tbsp nut oil
2 tbsp olive oil
1 tbsp curry powder
Purasana Himalayan salt
Pepper
2cm fresh ginger
1 tbsp Purasana ginger powder
0.5 tbsp Purasana coconut blossom sugar
1 tbsp Purasana turmeric powder
1 cauliflower
For finishing: chili flakes, edible flowers, fresh herbs (e.g., fennel greens)
Preparation
Blend all ingredients except the cauliflower until smooth.
Remove outer leaves from the cauliflower, rinse, and coat with the marinade.
Preheat barbecue to 150-180°C and cook indirectly for 30-40 minutes (or in the oven; test doneness with a fork, timing varies by size).
Transfer to a platter, garnish with chili flakes, flowers, and herbs. Serve as your vegan BBQ centerpiece.
Hemp Quinoa Balls with Herb Dip
Quantity: about 15 balls
Duration: 30-45 minutes
Ingredients
240g cooked lentils (drained)
80g quinoa
3 tbsp sun-dried tomatoes
5 tbsp Purasana hemp seeds
1 tbsp flour (optional: gluten-free)
2 tbsp breadcrumbs (optional: gluten-free)
1 tbsp oregano
1 tbsp ras-el-hanout
1 pinch chili powder
3 tbsp pistachios
Pepper and Himalayan salt
Extra: sesame seeds and breadcrumbs
For the dip: 4 tbsp vegan mayonnaise, pepper, salt, fennel greens, mint, tarragon
Preparation
Preheat oven to 180°C.
Cook quinoa in 240ml boiling water for 10 minutes, then drain.
Process all ball ingredients (except extra sesame and breadcrumbs) into a firm paste; add more breadcrumbs if needed.
Roll into balls, coat in sesame-breadcrumb mix, and place on parchment-lined baking sheet. Bake 15 minutes.
Mix dip ingredients.
Serve balls hot with the herb dip.
Ginger Kombucha Mocktail
Quantity: 2
Duration: 5-10 minutes
Ingredients
2 bottles Kombucha Ginger
1 lemongrass stalk
Crushed ice
2 kaffir lime leaves
3 limes
2 sprigs mint
Preparation
Massage and juice 2.5 limes; slice the remaining half.
Fill glasses halfway with crushed ice, divide lime juice between them.
Top with Kombucha Ginger.
Halve lemongrass for stirrers.
Garnish with kaffir lime leaf and mint sprig.
