Celebrate the festive season with plant-based recipes

With the festive season just around the corner, ACCRO offers you two festive plant-based recipes, perfect for your preparation for the EcoTrail Paris.

Conchiglioni stuffed with shredded veggies or Ramen with shredded veggies and miso? Why not make both? Here are the full recipes for these festive plant-based dishes, sure to satisfy your taste buds.

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Conchiglioni stuffed with vegetable flakes

Ingredients for 10 people :

• 800 g ACCRO shredded vegetables
• 40 conchiglioni
• 50 ml extra-virgin olive oil
• 20 g coarse salt
• 100 g butter
• 140 g yellow onions
• 2 garlic cloves
• 1 sprig fresh thyme
• 10 g fresh flat-leaf parsley
• 100 ml dry red wine
• 150 ml vegetable stock
• 20 g tomato paste
• 120 g dried tomatoes
• 100 g carrot purée
• 400 g tomato sauce
• 200 g Parmesan cheese
• Salt
• Pepper

The step-by-step recipe

1. Preheat oven to 160°C (gas mark 5-6).
2. In a large pot of boiling salted water, cook the conchiglioni for 10 minutes. Drain carefully and arrange on a clean tray to prevent sticking.
3. Finely chop the onions. Melt butter in a small saucepan over medium heat. Add the onions and caramelize slowly for about 15 minutes, stirring regularly. Set aside. In a large sauté pan, brown the ACCRO shredded pork with olive oil for 5 minutes. Deglaze with red wine and reduce to dryness. Add crushed garlic, thyme leaves, tomato paste, vegetable stock and 100g tomato sauce. Leave to mijoter over low heat for 10 minutes. Stir in the chopped parsley, crushed sun-dried tomatoes, caramelized onions and carrot purée. Continue cooking for a further 5 minutes. Season with salt and pepper.
4. Generously butter a large gratin dish with 30 g butter. Spread the tomato sauce over the bottom of the dish.
5. Using a piping bag or a small spoon, fill the conchiglioni with the vegetable fray mixture. Arrange them side by side in the gratin dish. Cover with Parmesan cheese.
6. Bake for 20 minutes, until the cheese is golden and lightly gratinated. Leave the conchiglioni to rest for 5 minutes after removing from the oven.
7. Serve on warm plates, arranging 4 conchiglioni per person. Serve with a green salad dressed with a balsamic vinaigrette.

Ramen with minced vegetables and miso

Ingredients for 10 people :

For the broth :

• 800 g ACCRO minced meat
• 500 g shiitake mushrooms, thinly sliced
• 300 g chopped red onion
• 20 g chopped garlic
• 60 g grated fresh ginger
• 3.5 l vegetable stock

For the miso sauce :

• 100 g white miso paste
• 60 g almond butter
• 30 ml sesame oil
• 60 ml soy sauce
• 30 ml chili oil
• 50 ml rice vinegar
• 120 ml water

For the noodles and garnish :

• 400 g buckwheat noodles
• 1 bunch fresh coriander
• 1 bunch spring onions, thinly sliced
• Toasted sesame seeds
• Chilli oil

The step-by-step recipe

1. In a large saucepan, brown the ACCRO slices over medium heat for 2 minutes, stirring frequently.
2. Add the chopped red onion, minced garlic and grated ginger. Sauté for a further 2 minutes, until the onions are translucent.
3. Stir in the sliced shiitake mushrooms and continue cooking for 3 to 4 minutes, until tender and lightly browned.
4. Pour the vegetable stock into the saucepan. Bring to the boil, then reduce the heat and leave to mijoter for 10 minutes.
5. Meanwhile, prepare the miso sauce. In a small bowl, combine the white miso paste, almond butter, sesame oil, soy sauce, chili oil, rice vinegar and water. Whisk vigorously until smooth.
6. Gently stir the miso sauce into the broth. Stir gently and cook over low heat for a further 10 minutes to allow the flavours to blend.
7. Add the buckwheat noodles to the broth and cook according to package instructions, usually 3-5 minutes, until al dente. Taste and adjust seasoning if necessary.
8. Divide the noodles and broth between four deep, wide bowls. Garnish generously with chopped fresh coriander, chopped spring onions and toasted sesame seeds. Add a drizzle of chilli oil on top for an extra touch of spice.