What Do You Get from our Chefs Community?

Plant Based Kitchen!
Plant based cooking

I´m vegetarian for over 30 years and in the last 10 years, I´m cooking as well vegan dishes.  Vegan and vegetarian diet are in no way ascetism, but instead they support a good health, offering a variety of treats and creativity. In the same time they help to create understanding  and compassion for the animals. This two aspects are the reason that we offer this food at Monte Velho.



We pay special attention to the principles of the Ayurvedic diet. As it´s vegetarian anyway, also as a healing effect. It can be individually prescript, as it´s 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.

Plant Based Kitchen!
Healthy Deserts

Our desserts are mainly vegan and raw, a little sweet bit to complete the wholesome meal. At a time when people have intolerances and allergies, it takes a lot of creativity as a chef to prepare delicious and tasty desserts. All our ingredients are fresh and without sugar.

Plant Based Kitchen!

We are introducing the vegan concept.It is freshly prepared, stimulates our health, promotes creativity and tastes wonderful. People who eat traditional food they are very surprised  how tasty and easily digestible vegan food is. Eating vegan is also a decision for ethical reasons.

Baking with Happiness 😉
Antónia Lehrach

When I started cooking I followed the traditional kitchen, which contains a lot of meat and fish. I´m 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. The vegetarian cooking is my passion as a Chef.

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´m Quirina Kappert and mother to two beautiful boys and married to a organic farmer. Because of my passion for healing, cooking could not be left out. Working with what nature grows  allow 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.