Veggie Medallions


  • 150 g Extra Fine Legumes
  • 50 ml vegetable stock
  • 500 g broccoli
  • 1 medium onion, diced
  • 50 g vegan cheese
  • 1 fresh parsley
  • 2 crushed garlic cloves
  • 1 soup spoon of olive oil
  • Salt and pepper to taste

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.