Plant-based carrot and spinach medallions on peanut butter yoghurt

carrot and spinach medallions on peanut butter yoghurt 

with Beamy veggie medallion mix
(carrot and spinach flavor)

20 min

1-2 people

plant-based carrot and spinach medallions on peanut butter yoghurt 

with Beamy veggie medallion mix
(carrot and spinach flavor)

20 min

1-2 people

ingredients

For the medallions

100 g Beamy plant-based carrot and spinach medallion mix
100 g water 
25 g vegetable oil

For the yoghurt sauce

130 g soy yoghurt
20 g peanut butter
10 g soy sauce
10 g sugar

For the vegetables

½ large fennel bulb 
6 Brussels sprouts 
Extra virgin olive oil, as needed 
Salt, to taste

For the garnish

Chilli oil, as needed
Wild fennel or fennel fronds

Method

1

Mix the Beamy mix with the water and oil until evenly combined. Shape into medallions and cook in an air fryer at 180°C for 6–8 minutes, until golden brown.

2

Cut the fennel into wedges and the Brussels sprouts in half. Season with extra virgin olive oil and salt, then cook in an air fryer at 180°C for approximately 15 minutes, until golden brown.

3

Meanwhile, prepare the sauce by mixing the soy yoghurt, peanut butter, soy sauce and sugar until smooth.

4

Spread the sauce over the plate, arrange the medallions on top and add the roasted vegetables.

5

Finish with a drizzle of chilli oil and a few fennel fronds, then serve immediately.

METHOD

1

Mix the Beamy mix with the water and oil until evenly combined. Shape into medallions and cook in an air fryer at 180°C for 6–8 minutes, until golden brown.

2

Cut the fennel into wedges and the Brussels sprouts in half. Season with extra virgin olive oil and salt, then cook in an air fryer at 180°C for approximately 15 minutes, until golden brown.