At VEGGO we create plant-based food that makes it easy to reduce meat & dairy.
To make it easy, we create quality plant-based food, that is delicious, accessible, easy to understand and fun to consume.
By, together with community, creating quality plant-based food, that is delicious, accessible, easy to understand and fun to consume. Producing plant-based food that is free from bad taste, free from over-price & free from inconvenience.
We believe that adding plant-based foods to one’s menu has to be very enjoyable. Reducing by many is much better for the planet than fully quitting by few. When creating new tastes and standards, our aim is to surprise. We find joy when our “Eureka!” turns into Your pleasant taste discoveries.
We believe that plant-based food has to be accessible for all. Plant-based option is not a privilege. Good quality, healthy, delicious and enjoyable food must be available to everyone. Our production and business model are driven by the goal of making plant products as accessible as possible.
Eating plant-based more often shouldn’t be a problem. To any person, what ever his or her or their choices or preferences may be. Choosing a diet or expanding a diet (diversifying, experimenting, searching) – should not be a problem. Food is what we all understand and consume – let us allow and help each other to enjoy, discover, try, learn, upgrade.
We make our food products easy to understand, use and enjoy.View all
Put all the ingredients in a pot and cook over low heat, stirring, until the spices are evenly distributed and the drink is hot (no brewing required).
* If you use aquaphab, it should be whipped to a stiff foam and lightly mixed into an already warm drink.
Serve even hot, if you want you can mix the rum, put whipped cream on top.
Why don’t we make vegan cold borscht…
Have you ever thought about it this season?
1️⃣ Add and crush all ingredients with a food chopper. Add salt and pepper to taste.
2️⃣ Pour the soup into bowls or glasses and garnish with cucumber skewers and pea sprouts or dill.
Thanks to @pietudezute ❤️ for the recipe and photo