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Recipe of: © Monsieur Cuisine

Vegan ‘mince’

MC connect
6 portions
Easy
Ready in: 0:10 h
Preparation time: 10 min.
Created on: 27.03.2019
  • 100 g rice cakes
  • 1 onion (80 g)
  • 1 garlic clove
  • 3 tomatoes (240 g)
  • 200 ml cold vegetable stock
  • 3 tbsp tomato purée
  • ½ tsp rose paprika
  • 1 tbsp vegetable oil
  • ½ tsp salt
  • ¼ tsp pepper

PLUS:

  • ½ bunch of parsley

Nutrients

Per portion:

  • calorific value
    440 kj / 105 kcal
  • protein: 2 g
  • carbohydrates: 17 g
  • fat: 3 g
Instruction
Preparation time
10 min.
Ready in
0:10 h
  1. Wash the parsley, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant and clean out the blender jug with a dry cloth.
  2. Break the rice cakes into rough pieces, put them into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 4. Repeat the process if necessary. Transfer the contents to another container.
  3. Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Wash the tomatoes, remove the stem ends and cut into quarters. Put the tomatoes into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.
  4. Add the cold vegetable stock, tomato purée, paprika, vegetable oil, ½ teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, process with the reverse button/30 seconds/setting 2. Add the rice cakes and, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 2.
  5. Serve garnished with parsley.

Finished!

Bon appétit with Monsieur Cuisine

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