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Veggie Garden

  • Cooking timeNA
  • Prep time30 min
  • Portions 8
recipe image Jardin de légumes


  • 6 slices pumpernickel bread
  • 1 cup kalamata olives , pitted and chopped
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup raisins
  • 1/4 cup 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. Becel® Vegan margarine
  • 1 shallot , finely diced
  • 1 can (425 g) low sodium cannellini beans , rinsed and drained
  • Juice of 1 lemon
  • 2 sprigs parsley , chopped
  • Salt and freshly ground black pepper to taste

Nutrition facts

Total Fat7.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.500 g
Monounsaturated Fat4.000 g
Cholesterol0 mg
Sodium390 mg
Total Carbs37.00 g
Dietary Fiber7.0 g
Sugars9.00 g
Protein7.00 g
Vitamin D0.000 mcg
Calcium103 mg
Iron2.00 mg
Potassium568.000 mg
Omega-30.20 g
Omega-61.50 g


  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, low sodium cannellini beans, lemon juice and parsley. Blitz until smooth, then season with salt and black pepper. Serve alongside the edible garden as a dip.