Low Protein Vegetable Lasagne Recipe

Ingredients

• 200g Promin Imitation Rice
• 1 litre of Water
• 1 x 56g packet of Promin Chicken Flavour Burger Mix, stirred in to 100ml water
• 1 bunch of Fresh Parsley
• 1 teaspoon Garlic Purée
• 100g Diced Onion
• 100g Mushrooms
• 2 Vegetable Stock Cubes, stirred into boiling water
• Oil
• Violife Cream Cheese
• Salt and Pepper to taste

How To Make Low Protein Vegetable Lasagne

1. Make up the Chicken flavour burger mix using one sachet adding 100ml of water and allow to set
2. Once set, mould the mixture into bite size chunks and begin to fry off in oil over a medium heat, turning occasionally.
3. Meanwhile, boil the imitation rice in a litre of water for three minutes, and drain away the water
4. Once the chicken chunks have begun to seal and have crisped nicely, stir in 100g onion, 100g of mushrooms and 2/3 of the bunch of parsley and continue to cook until the vegetables begin to sweat
5. Add the Rice to the pan and gradually add the stock so that the mixture absorbs the vegetable stock flavouring, allowing to reduce every time before stirring in another ladle
6. Once the mixture is cooked thoroughly throughout and the stock has cooked through, stir in 100g Violife cream cheese and allow to melt into the risotto.
7. Add salt and pepper to taste.
8. Serve in bowl, and garnish with remaining parsley