We innovate products for sustainable, healthy and tasty food.

Prepare a base of garlic and onion lightly fried in oil. When they start to brown, add the Extra Fine Legumes and stir for 1 minute over a medium flame, pouring in vegetable stock. Cook until the stock has been completely absorbed and then put to one side.

Clean the broccoli: cut off the stem, separate the florets and boil for 5 minutes in a pan of water with a pinch of salt. Then, pour out the water and leave for a few minutes to finish draining.

Finely chop the onion, parsley, cheese and broccoli. Put these ingredients in a bowl and crack in the two eggs. Season with salt and pepper to taste and use a spatula to mix well. Now add the breadcrumbs and mix again.

Grease an oven tray with olive oil spray. Use your hands to make small balls out of the broccoli mixture. The aim is to make them around the size of a ping pong ball, in other words around 4 to 5 cm in diameter. Once you have made each ball, place them on the baking tray. Bake, at 180ºC, for around 30 to 35 minutes.

Cut the courgettes lengthways and cook in boiling water for 5 minutes. Drain and remove the centres (keep to one side), to leave the walls around 1 cm thick.

Bring 750 ml water to the boil and add the Risottino. Leave to soak over a low flame until the water has been fully absorbed. Add half the centre of the courgettes and mix together.

Fill the 4 courgette halves with the mixture, place on an oven tray and top with cheese and parsley. Grill in the oven.

Roll out the shortcrust pastry and prick with a fork. Leave to rest while you prepare the filling.

Drizzle a saucepan with 2 splashes of oil and throw in the finely chopped onion and garlic. Before the garlic browns, add the Carnevale and stir until well mixed with the onion and garlic. Pour in boiling water and cook over a medium flame until the water has been fully absorbed.

Spoon the filling onto the pastry and roll. You could pour coffee (liquid) over the top to give it more colour. Preheat the oven to 175ºC and bake for 30 minutes.

Delicious and healthy 100% vegetable bacon-style topping. High nutritional value, high in protein and fibre and low in fat. It is very easy to prepare, has no inedible parts and can be stored at room temperature.

Tasty and healthy 100% vegetable bolognese-style topping. High nutritional value, high in protein and fibre and low in fat. It is very easy to prepare, has no inedible parts and can be stored at room temperature.

Tasty 100% vegetable dish, with absolutely no additives made from legume and cereal flours and delicious dried vegetables. High nutritional value and a high fibre and protein content. Easy to prepare and store with no inedible parts.

Come and see us at the BasQuisite trade fair in San Sebastián on 30 and 31 May.

This business event is an important date for your diary in order to connect with new clients from the Horeca, Distribution and Import sectors, both national and international.

#IWillBeAtBasQuisite2019 – ENTER DATE: 30 May #SanSebastián @BasQuisite is the only #trade fair for the #FoodIndustry which focuses on the internationalisation and growth of the companies exhibiting #BasQuisite2019

More information: info@legumeat.com

The project aims to improve the amount of healthy, accesible and affordable food available to children

Sanygran has been participating since July in a research project promoted by ALINFA. The initiative aims to increase knowledge and improve the amount of healthy food available to children between 3 and 12 years old.

The research focuses on the main sources of food for children, for example at school and home, with the aim of developing projects and solutions to improve the options available to them; bearing in mind socioeconomic factors and paying special attention when transferring results.

This collaborative project is also being carried out with the help of children.

The ALINFA project is promoted by the Regional Government of Navarra.