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Veggie Garden

An edible garden you can eat right after “planting”? Sounds like a soil-proof plan for a vegan-friendly meal. Recipe was made exclusively for Becel by Chef Matt Dean Pettit.

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  • Prep time30 min
  • Servings8
recipe image Veggie Garden


  • 6 slices pumpernickel bread
  • 1 cup (250 mL) kalamata olives, pitted and chopped
  • 1/4 cup (60 mL) toasted pumpkin seeds
  • 1/4 cup (60 mL) raisins
  • 1/4 cup (60 mL) roasted almonds
  • 8 heirloom carrots, cleaned
  • 6 small radishes, trimmed and cut in half
  • 1/2 head cauliflower, cut into small florets
  • 10 cherry tomatoes
  • 1 Tbsp. (15 mL) Becel® Vegan margarine
  • 1 shallot, finely diced
  • 1 can (425 g) cannellini beans, rinsed and drained
  • Juice of 1 lemon
  • 2 sprigs parsley, chopped
  • Salt and freshly ground black pepper to taste

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. For Edible Garden, place pumpernickel bread, olives, pumpkin seeds, raisins and almonds into a food processor. Blitz until ingredients are blended and the mixture has a soil-like consistency.
  2. Evenly distribute the “edible soil” on a large serving platter. “Plant” the veggies into the soil, placing them as if they were growing from it.
  3. For White Bean Dip, in a food processor, add Becel® Vegan margarine, shallot, cannellini beans, lemon juice and parsley. Blitz until smooth, then season with salt and black pepper. Serve alongside the edible garden as a dip.

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