„EGG“ SPREAD
Ingenious vegan alternative, almost indistinguishable from the original. High addictive 🙂
The recipe is from BJÖRN MOSCHINSKI . You can find it in his book „vegan kochen für alle“
INGREDIENTS
- 100 g pasta
- 1 can chickpeas (240 g drain weight)
- 1 tablespoon turmeric
- 1-2 onions
- 1 bunch of chive
- salt
- Kala Namak ( black salt)
- vegan mayonnaise ( recipe: http://traudavegan.com/en/vegan-mayonnaise/?noredirect=en_US )
PREPARATION
- Cook the pasta, strain it and put aside
- Peel the onions and cut in small pieces
- Cut the chive in little rolls
- Strain the chick peas
- Puree chick peas and turmeric with a hand-held blender.
- Puree pasta with a hand-held blender
- Mix purred chick peas and purred pasta
- Add onion pieces
- Add mayonnaise
- Season with salt AND Kala Namak
- Add chive
- Refrigerate for at least 1 hour
- Enjoy with fresh dark bread
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