Roasted Vegetables with Sweet Mango Dressing, Alver Vegan Protein & Miso

Serves 2 people

What do we love about vegetables? They’re always in season. Spring, summer, autumn, winter – there are always suitable fresh, seasonal and regional fruits and vegetables. Packed with antioxidants, vegetables are a sensational, hearty and healthy dish. If you want to make it even richer, you can add a can of chickpeas five minutes before the end of the cooking process. The vegetables can also be served cold, so there is no waste. On the contrary, you still have a perfect «prep-ahead salad».


1 eggplant, cut into slices

1 zucchini, cut diagonally

1 red bell pepper, cut into pieces

1 fennel bulb, cut into thin wedges

For the marinade

1 tsp dried thyme

1 tbsp maple syrup

Sea salt and black pepper to taste

1/2 tsp smoked paprika

1 tsp ground cumin

2 tbsp olive oil

juice of 1/2 lemon

For the mango, chlorella & miso dressing

150 g diced fresh mango

1 shallot, finely chopped

1 tsp white miso paste

1 tbsp maple syrup

2 tbsp rice vinegar

1 tsp toasted sesame oil

4 tablespoons plain non-dairy yogurt

2 tbsp golden chlorella

Sea salt and black pepper to taste

Preheat the oven to 190 °C, gas mark 5.

For the mango dressing, put all the ingredients in a blender and mix into a creamy sauce. Pour into a glass and store in the fridge until next use.

Place the prepared vegetables in a large bowl.

Mix all the marinade ingredients and pour over the vegetables. Stir the vegetables well and spread on a lightly greased baking sheet. Roast in the oven for 30 minutes until golden and tender.

Drizzle the dressing over to serve.

Crisp and light protein salad

A crisp, protein-rich salad with fresh fruit and vegetables is ideal, especially in the winter months, to provide you with vitamins and to optimize your own health and fitness. Proteins are essential for a balanced diet, but do they also exist in plants? Yes: Golden Chlorella contains 30% protein, Golden Bean 85% and Golden Pea 80%.


  • 320 g (dry weight) quinoa
  • 320 g green beans, halved
  • 2-3 blood oranges, filleted
  • 200g feta, crumbled
  • Parsley, flat, chopped
  • 2-3 spring onions, thinly sliced ​​(green part only)

Ingredients for the vinaigrette:

  • 6 tablespoons hazelnut or olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp Golden Chlorella
  • blood orange juice

Cook quinoa according to package directions and allow to cool. Place the green beans in boiling salted water and cook for 5 minutes. The beans should remain slightly al dente to add texture to the salad. Peel the blood oranges, cut into pieces and fillet. Squeeze the remaining halves and set the juice aside.

To prepare the vinaigrette, combine the oil, orange juice, golden chlorella, and vinegar in a bowl. Season with salt and pepper. Add the vinaigrette to the bean and quinoa mixture and add the chopped parsley. Serve the whole dish on a plate with the orange wedges, feta and spring onions.

Lentil burger patty

For 6 burgers

Burgers are the classic, whether for a night of sports, or a summer barbecue. The lentil patties are a wonderful vegan alternative to the usual patties made from minced meat – quick and easy to prepare.


• 190 g green lentils

• 50 g breadcrumbs

• 50 grams of rolled oats

• 40 g white flour

• 2 tbsp golden beans

• 1 tsp salt

• 1 teaspoon of water

Cook the lentils in boiling salted water for 25 minutes until tender, then rinse with water and place in a food processor along with the remaining ingredients.

Mix the ingredients briefly and then shape into 6 burgers of the same thickness with wet hands. Fry the burgers for 2-3 minutes on each side and finally serve with bread, hummus, salad and other ingredients that you love on your burger.