use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Medium

Vegan Tomato Gazpacho with Pesto Croutons

  • ServingsPortions 6
recipe image Vegan Tomato Gazpacho with Pesto Croutons
FOR THE DOUGH:
  • 28.2 oz pizza flour
  • 0.24 oz dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 8.5 oz luke warm water
FOR THE TOPPINGS:
  • 1.7 oz Violife Just Like Parmesan Wedge
  • 5 oz Violife Epic Mature Cheddar Flavor Block, grated
  • 8 oz Violife Just Like Cheddar Shreds
  • tomato sauce or Vegan pesto sauce
  • 2 small courgettes, sliced thinly
  • Black olives, sliced
  • Cherry tomatoes, halved
  • Sweetcorn, tinned
  • Fresh baby rocket to garnish
  • basil leaves to garnish
  • Salt & pepper to garnish
  1. Grill plant-based burgers according to instructions provided on the packaging. A few minutes before the burgers are cooked, add Violife slice on top. Take the burgers off of the grill when the cheese has melted.
  2. Assemble cheeseburger beginning with the bottom of the sesame seed bun. Spread mustard on the bun, and then add lettuce, grilled burgers, tomato, red onion, and sprouts. Arrange the top of the sesame seed bun on top and enjoy.