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Vegusto B2B
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4.80 Fr. | ||
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| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
203: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 Servings
220 g carrots, peeled
1 red onion, 60 g, chopped
2 cloves garlic, chopped
1 tbsp olive oil
125 g long-grain rice
1 tsp paprika, sweet
2–3 pinches of saffron, ground
400 ml vegetable stock
½ tsp salt
100 g red/yellow peppers
100 g green peas
Garnish:
½ lemon, cut into wedges
1 tbsp parsley or chives
Patties:
1 Vegan-sausage, Wild Garlic, 140 g [175]
1 slice toast, approx. 30 g
2 tbsp water
40 g No-Moo, Herb [Order No: 401]
2 pinches salt, 1 pinch cayenne pepper
½ tsp lemon juice
1 tbsp mild vegetable oil
Treat yourself with Vegusto: Recipe No. 203
This Spanish classic is simply delicious and equally quick to prepare. Chop the vegetables, cook them together with rice and serve with wonderful Vegusto patties.
Ingredients for 3 Servings
220 g carrots, peeled
1 red onion, 60 g, chopped
2 cloves garlic, chopped
1 tbsp olive oil
125 g long-grain rice
1 tsp paprika, sweet
2–3 pinches of saffron, ground
400 ml vegetable stock
½ tsp salt
100 g red/yellow peppers
100 g green peas
Garnish:
½ lemon, cut into wedges
1 tbsp parsley or chives
Patties:
1 Vegan-sausage, Wild Garlic, 140 g [175]
1 slice toast, approx. 30 g
2 tbsp water
40 g No-Moo, Herb [Order No: 401]
2 pinches salt, 1 pinch cayenne pepper
½ tsp lemon juice
1 tbsp mild vegetable oil
Preparation
Quarter the carrots lengthways and cut into 1 cm pieces.
Heat the olive oil in a frying pan. Braise the carrots, onions and garlic for 3 minutes over a medium heat, turning frequently.
Now add the rice, the paprika and the saffron powder. Let everything continue to braise for 2 minutes and then deglaze with 200 ml vegetable stock.
Bring the rice and vegetable mixture to the boil and simmer for 15 minutes over a medium heat while covered. Then add the rest of the vegetable stock and the salt. Stir everything and simmer for another 15 minutes while covered.
In the meantime, halve and core the peppers and cut into 1 cm cubes. Add the diced paprika to the paella along with the peas. Turn everything over and leave to fry for another 5 minutes. If necessary, add a little extra water.
For the patties, cut the vegan sausage into small discs. Chop up the toast and cut the No-Moo, Herb, into 5 mm cubes.
Knead all the ingredients for the patties into a mixture by hand and then shape this into 12 balls weighing around 20 g each. Brown the balls all over in hot oil for 3 to 4 minutes over a medium heat.
Garnish the paella with the lemon wedges and chopped herbs.
