Stringoli mit veganem Hack

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Stringoli with vegan minced meat in grilled pepper sauce

This vegan masterpiece combines the sweet smoky notes of grilled peppers with the tender texture of eggplant and the savory flavors of mushroom dumplings. Ideal for a special dinner or a great occasion - this recipe from @chefsculinar will delight you and your guests alike!

30

2 servings

40g Easy To Mix vegan mince

75ml water

6ml rapeseed oil

30g mushrooms

30g organic shiitake mushrooms

20g peeled shallots

4g peeled garlic

6ml sesame oil

4g peeled sesame seeds

100g red pointed peppers

2g sea salt flakes

20g peeled onions

8ml mild olive oil l

20ml white wine

30g ajvar

100ml vegetable stock

2g smoked paprika powder

2g curry powder

40g mini aubergines

10g frisee salad

200g stringoli

250 ml water

Mix our vegan minced meat mix with the appropriate amount of water.

Clean and finely chop the mushrooms and shiitake mushrooms.

Finely chop the shallots and garlic and then sauté in hot sesame oil.

Dry roast the sesame seeds.

Mix the mushrooms and sesame seeds into the vegan minced meat mix and form into small dumplings.

Place the mushroom dumplings on baking paper and fry in a preheated oven at 160 °C until golden brown.

Sprinkle the peppers with sea salt flakes, grill and then remove the seeds and skin.

Chop the peppers into small pieces.

Finely chop the onions and sauté in olive oil, deglaze with white wine and add ajvar and vegetable stock.

Boil the stock briefly and season with smoked paprika powder and curry powder.

Halve the mini eggplants and bake in the oven.

Clean and pluck the frisée lettuce.

Cook the stringoli in enough water and set aside.

Recommendation for serving

Toss the freshly cooked stringoli in the paprika stock, add the chopped peppers and arrange in a deep plate.

Place the cooked mushroom dumplings on top and garnish with the pulled frisee and the grilled eggplant.

Easy to mix vegan Mince
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Easy to mix vegan Mince
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(9,31 € / kg of prepared product)
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