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Fromage de chèvre 75% (_lait_ de chèvre pasteurisé, sel, ferments lactiques, coagulant microbien), chapelure 12% (farine de _blé, gluten de blé_, sel, levure, huile d'olive, poudres à lever (diphosphates), carbonates de sodium), huile de tournesol 6%, farine de _blé_, eau, sel

1. Fromage de chèvre -> en:goat-cheese - vegan: no - vegetarian: maybe - percent_min: 75 - percent: 75 - percent_max: 75
   1. _lait_ de chèvre pasteurisé -> en:pasteurised-goat-milk - percent_min: 18.75 - percent_max: 75
   2. sel -> en:salt - percent_min: 0 - percent_max: 37.5
   3. ferments lactiques -> en:lactic-ferments - percent_min: 0 - percent_max: 25
   4. coagulant microbien -> en:microbial-coagulating-enzyme - percent_min: 0 - percent_max: 18.75
2. chapelure -> en:bread-crumbs - vegan: maybe - vegetarian: maybe - percent_min: 12 - percent: 12 - percent_max: 12
   1. farine de _blé -> en:wheat-flour - percent_min: 1.71428571428571 - percent_max: 12
   2. gluten de blé_ -> en:wheat-gluten - percent_min: 0 - percent_max: 6
   3. sel -> en:salt - percent_min: 0 - percent_max: 4
   4. levure -> en:yeast - percent_min: 0 - percent_max: 3
   5. huile d'olive -> en:olive-oil - percent_min: 0 - percent_max: 2.4
   6. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 2
      1. diphosphates -> en:e450 - percent_min: 0 - percent_max: 2
   7. carbonates de sodium -> en:e500 - percent_min: 0 - percent_max: 1.71428571428571
3. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 6 - percent: 6 - percent_max: 6
4. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 2.33333333333333 - percent_max: 6
5. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 3.55555555555556
6. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.54166666666667

If you’re looking for some vegan inspiration, you’ll definitely need to try our quick and easy vegan casino party food!

Sweet Potato Canapes

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Ingredients: BBQ Sauce

• ¼ cup maple syrup
• 3 ½ tbsp. tomato ketchup
• 1 tbsp. black strap molasses
• 1 tbsp. apple cider vinegar
• ½ tsp. lime juice
• 1 ½ tsp. liquid smoke
• 2 tsp. vegan Worcestershire sauce
• ½ tsp. salt
• ½ tsp. smoked paprika
• ¼ tsp. each of mustard garlic powder, ginger powder, onion powder
• generous dash of cumin powder, black pepper, and cayenne

Ingredients: Canapes

• 2-3 sweet potatoes, peeled and sliced
• 1-2 tbsp. extra virgin olive oil
• 1 cup mung bean sprouts
• 1 small red onion, finely diced
• fresh coriander, finely chopped

Method

1. Mix all the BBQ sauce ingredients and adjust to taste by adding more salt or spice
2. Refrigerate the mixed BBQ sauce for as long as possible (overnight is best)
3. Wash the mung bean sprouts and add 2-3 tbsp. of BBQ sauce for every cup of sprouts used
4. Brush both sides of the washed, peeled, and sliced sweet potatoes with olive oil
5. Roast at 200°C for 18-20 minutes until crisp
6. Remove from the oven and top the sweet potato slices with the mung bean sprout and BBQ sauce mix
7. Bake for a further 2-3 minutes
8. Remove from the oven and top with the finely diced onion and fresh coriander
9. Serve and enjoy while playing at your favourite online betting sites!

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Vegan Pizza Dip

Ingredients: Basics

• 350ml jar of pizza sauce
• 1 tomato, thinly sliced
• ¼ cup sliced olives
• 2 tbsp. chopped fresh basil

Ingredients: Mushroom Onion Mix

• 2 tsp. olive oil
• ½ of a medium onion
• 230g sliced button mushrooms
• ¼ tsp. dried thyme
• ¼ tsp. salt
• ¼ tsp. ground black pepper

Ingredients: Mozzarella Cream Sauce

• 1/3 heaped cup raw cashes soaked in warm water for 5 minutes
• 1 ½ tbsp. tapioca starch
• 1 tbsp. potato starch
• 2 cloves of garlic
• 1 tsp. lemon juice
• 2 tsp. extra virgin olive oil
• ½ tsp. white miso
• ¾ tsp. salt
• 1 tbsp. nutritional yeast
• ¾ cup and 2 tbsp. water

Method

1. To make the mushroom and onion: heat olive oil in a skillet over medium heat. Add the onion, cook for 2 minutes, and then add the mushrooms. Cover partially and cook for 7 minutes. Add thyme, salt, and pepper and mix well. Cook for 3-4 minutes until golden.
2. To make the mozzarella cream sauce: drain the soaking cashews and blend together with all ingredients. Taste and adjust with salt if necessary.
3. Preheat the oven to 200°
4. Place half of the pizza sauce at the bottom of a small ovenproof dish or loaf tin, add half of the mozzarella cream sauce, and then top with all the mushroom and onion mixture.
5. Add the remaining pizza sauce, then the remaining mozzarella cream sauce, and top with sliced olives and tomatoes.
6. Bake in the preheated oven for 25 minutes
7. Sprinkle with fresh basil and serve with crusty bread