Mett in a vegan version
It is almost unbelievable, but nevertheless true: This vegan Mett spread is reminiscent both visually and in terms of taste of Meat, which is extremely popular with butchers. The base used for this will be surprising, because it is crumbled rice waffles, which was kneaded together with water, tomato paste, onions and mustard to a homogeneous mass. Then add a few special spices and the vegan “Mett” is ready.
Ingredients for about 250 g
For the vegan “Mett”
- 50 g rice waffles Nature – crumble
- 100 g red onions – cut into fine cubes
Liquid ingredients and spices
- 40 g of tomato paste
- 175 ml of lukewarm water
- 1 tbsp neutral sunflower oil
- 1 tsp mustard
- 1 pinch of garlic powder
- 1 pinch of caraway – ground
- 1 pinch xylitol (alternatively coconut blossom sugar)
- crystal salt
- black pepper
Preparation time approx. 5 minutes
Put all the ingredients – except the oil – in a bowl and mix very thoroughly, or knead with your hands to a homogeneous mass.
Then slowly add the oil to dribble and stir. Season with salt, pepper and sugar and put in the fridge for about 30 minutes. If it should be quick, just put it in the freezer.
Note: Be careful with the salt, because after the cooling time the salt taste intensifies frequently.
Tip: The Mett keeps well sealed and refrigerated for up to 4 days. If some liquid settles in between, you can just stir it again.
Enjoy this spread z. B. on our crispy Whole grain bread !
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