What Do You Get from our Chefs Community?

Plant Based Kitchen!
Plant based cooking

I am vegetarian for over 30 years, cooking plant based meals for over a decade now. What fascinated me back then was the creativity i developed to fill the gap on my plate. Today I can say that a vegan diet is no way asceticism but the way to a deeper understanding of ingredients, health and compassion for other living beings.



Paying special attention to the principles of Ayurveda, means to understand the healing effects of food. This traditional system of medicine is based on studying the unique conditions of each one. Looking to personal attitudes, intolerances and being aware how to bring Joy and Love to our dishes, while avoiding animal products!

Plant Based Kitchen!

Means having an understanding for the needs of every group. Adjusting meals to the specific work they are doing here at Monte Velho by using ingredients and combinations that will support them for example in their meditation or yoga practice.!

Plant Based Kitchen!

We are giving our best to serve the fullest potential of ingredients.!
Foods are unprocessed, fresh and locally sourced. We like to challenge ourself by providing as much as possible from local farmers and homemade!

Baking with Happiness 😉
Antónia Lehrach

When I started cooking I followed the traditional kitchen, which contains a lot of meat and fish. I am a mother of three and when my youngest refused to eat meat, I started to cook vegetarian, which I am still doing now out of conviction. I would like to invite the guests of Monte Velho to experiment with their own eating habits and introduce them to this specific diet for the limited time of their stay, which I see as a chance and not as missionary work!

Plant Based Kitchen!

Working at Monte Velho in “Antónia´s Team” since 2015. Cooking in different projects, had  bring me a lot of fresh ideas. It´s always a great privilege to contribute and improve as a Chef  in a place of gathering like Monte Velho.

Plant Based Kitchen!
Quirina Kappert

I am Quirina Kappert, mother to two beautiful boys and married to an organic farmer. Because of my passion for healing, cooking could not be left out. Working with what nature grows allows me to play and combine in a creative way delicious and healthy ingredients. This is my passion as a chef.


  • 1 cup brown rice, cooked
  • 1 3/4 cups cooked brown, green, or black lentils
  • 1 medium onion, coarsely chopped
  • 1 garlic clove
  • 1 cup sweet potato, skins left on and chopped
  • 1/2 cup walnuts, chopped
  • 1/3 cup ketchup or tomato paste
  • 1 tablespoon Dijon or yellow mustard
  • 3 tablespoons flax meal
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper or black pepper
  • 3/4 -1 cup coarse cornmeal, as needed
  1.  Ideally, pre-cook your rice and lentils and let cool. If you have some in the refrigerator as leftovers, even better (the drier they are the better). If not, cook them up, remove from heat and set aside. Preheat oven to 230° and lightly oil a baking sheet or line with parchment paper.
  2.  In a food processor, combine onion, garlic, sweet potato, and walnuts. Process until finely chopped and uniform consistency. Add cooked rice and lentils and process once more, scraping down the sides as needed. Transfer mixture to a large bowl and add ketchup or tomato paste, mustard, flax meal, salt, cayenne (or black pepper), and stir well.
  3.  Add cornmeal until mixture is thick and you’re able to easily form a patty in your hands. Make small palm-sized patties. You can make them larger, but the smaller ones bake up a little better and have less risk of breaking apart.
  4.  Place formed patties on baking sheet, evenly spaced apart so they have room to cook and be flipped. Bake for 15-20 minutes, then carefully flip over. Return to oven and bake for an additional 15-20 minutes until both sides are evenly browned and they have a nice crisp coating.
  5.  Serve on bread, bun, lettuce wrap of choice, or simply crumble over a salad. Top with your favorite burger fixings and save any for later.