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Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
200: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 6 Pieces
200 g No-Moo, Sauce [Order No: 409]
1 filo pastry or puff pastry 275 g (28 x 42 cm)
50 g onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp olive oil, 15 g
100g mushrooms
200 g vegetables, of your choice, finely chopped
e.g. 100 g carrots, 100 g courgettes
2 tsp cornflour
e.g. Maizena
100 ml soy cuisine [Order No: 215]
e.g. Schlagfix universal
Salt, pepper
Treat yourself with Vegusto: Recipe No. 200
Small spicy tarts that are really enjoyable! Hearty, creamy and with lots of delicious vegetables.
Ingredients for 6 Pieces
200 g No-Moo, Sauce [Order No: 409]
1 filo pastry or puff pastry 275 g (28 x 42 cm)
50 g onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp olive oil, 15 g
100g mushrooms
200 g vegetables, of your choice, finely chopped
e.g. 100 g carrots, 100 g courgettes
2 tsp cornflour
e.g. Maizena
100 ml soy cuisine [Order No: 215]
e.g. Schlagfix universal
Salt, pepper
Preparation
Fry the onions and garlic with the oil in a frying pan for 2 minutes.
Then add the chopped vegetables and the sliced mushrooms and fry for 5 minutes.
Mix the soy cuisine and the cornflour with a whisk.
Then add 100 g of No Muh sauce and mix.
Add the finished sauce to the vegetables, cover and let everything simmer for 10 minutes.
Season the sauce with salt and pepper and leave to cool for 5 minutes.
In the meantime, grease the muffin tins with margarine, if they are not made of silicone or paper.
Now cut the dough into six squares and use them to line the muffin tins.
Distribute the vegetable filling evenly in the tarts.
Put the rest of the No-Moo, Sauce on the tarts as a topping.
Bake the tarts in the oven on the second shelf from the bottom at 200° C for 30 minutes until the small, savoury cakes have turned golden brown.
