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Vegusto B2B
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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. |
84: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
1 x No-Moo, Mild-aromatic (200 g)
400 g chickpeas, tin
400 g tomatoes (whole-peeled), tin
2-3 Tbsp Olive oil
1 onion
2 garlic, pressed
½ tsp cumin
¼ tsp chilli flakes
¼ tsp turmeric
1 tsp Salt
2 Tbsp nutritional yeast (Vegusto)
250 ml hot water
Pepper to taste
Treat yourself with Vegusto: Recipe No. 84
Enjoy a warm spicy soup which is delicious and provides a lot of vegetable protein, iron and fibre. The No-Moo crust adds flavour to the soup and makes it an irresistible treat.
Ingredients for 4 Servings
1 x No-Moo, Mild-aromatic (200 g)
400 g chickpeas, tin
400 g tomatoes (whole-peeled), tin
2-3 Tbsp Olive oil
1 onion
2 garlic, pressed
½ tsp cumin
¼ tsp chilli flakes
¼ tsp turmeric
1 tsp Salt
2 Tbsp nutritional yeast (Vegusto)
250 ml hot water
Pepper to taste
Preparation
Peel onions and dice into small pieces.
Heat the oil in a frying pan and fry the onions over medium heat 2 to 3 minutes until crispy.
Add the garlic, cumin and chilli flakes and cook for one minute.
Add the drained chickpeas and turmeric and cook until the chickpeas have become brown.
Add tomatoes and salt and simmer for another 10 to 15 minutes.
With a blender puree the soup and then add the hot water and nutritional yeast flakes.
On top of each dish arrange thin strips of No-Moo, Mild-Aromatic (peeler).
Bake the ramekins in the middle of the oven at 220 °C for about 10 minutes (top heat or grill) until a golden crust has formed.
Garnish with black pepper and fresh basil leaves.
