It’s being a longgggg ride but we finally made it! Our adorable – and alternative – vegan restaurant is now officially open!
All our dishes are 100% plant based and high in protein and vitamins. Our menu includes appetizers, salads, sandwiches, entrees, smoothies, delicious desserts and daily surprises!!! We also carry a huge selection of Premium Czech beers and of course Vegan Certified Wine. We also serve amazing cocktails (Strawberry mojito anyone?) We are open Tuesday to Saturday, 6pm to 3am and we serve coffee, food and drinks under the sounds or classic rock music (we love the sound of Grateful Dead, Johnny Cash and Neil Young) . If you are in town, stop by and say hi! And grab something to eat too!
greek food gone vegan. fava, fried potatoes, greek salad with almond feta, meatless balls (made with pinto beans), parsley dip
alternative souvlaki with seitan gyro and soy tzatziki
vegan bolognese (made with red lentil)
the ultimate veggie burger, new jersey dog, premium czech beers
the ultimate veggie burger made with pinto bean patty
I dream of falafel
very berry smoothie, vanilla cupcake with chocolate frosting
black magic chocolate pudding
ImproV is located in Gazi, in the heart of the Athenian nightlife, at 8 Iakhou & Evmolpidon Street. Like us on facebook!
I absolutely love this bolognese sauce. It’s very easy to make and cauliflower is an excellent ingredient to substitute the meat in a classic recipe like this.
the florets of one large cauliflower
3/4 cup mixed raw dry nuts such as walnuts, almonds and cashews
one medium red onion, thinly chopped
2 cloves of garlic, minced
pinch of red pepper flakes
1/4 cup white wine
splash of soy sauce
1 cup tomato sauce
1/4 cup lightly packed chopped fresh parsley
1 tsp mixed herbs
salt and pepper to taste
2 Tbsp olive oil
Process the dry nuts and cauliflower florets for few seconds in a food processor. Heat the olive oil over medium heat in a sauce pot. Add the onion, garlic, pepper flakes and mixed herbs and saute for a couple of minutes. Add the cauliflower-nuts mix and cook until brown. Add the wine, soy sauce and tomato sauce and season with salt and pepper. Simmer for 15-20 minutes and serve over pasta of your choice
This is a simple, fat free and delicious vegan bolognese sauce recipe. Instead of meat substitutes or TVP, I am using dry red lentil. You can add more red lentil if you prefer a more “meaty” sauce but I I like my sauce thin and light. You can also use 1-2 Tbsp of olive or canola oil to saute the onion and garlic instead of water.
vegan bolognese sauce
1 medium onion, thinly chopped
2 garlic cloves, minced
1 1/2 cup homemade or canned tomato sauce or crashed tomatoes
1/2 red lentil
1 cup vegetable broth
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
fat free red lentil "bolognese" sauce
Place a medium pot with 1/4 cup of water over medium heat. Saute the onion and garlic until soft, about 4-5 minutes. Add all the other ingredients, except the parsley and cook for about 20 minutes. Add the parsley, lower the heat and cook for few more minutes, adding a bit of water if necessary. Serve over pasta. Enjoy!