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VEGAN STUFFED TARTLETS WITH MUSHROOMS AND ALMONDS
Vegan tartlets with mushrooms - a delicious dish that can be made with our plant-based egg alternative VEGGE. We are happy to share our recipe with you!
Ingredients
for 4 persons
VEGGE liquid egg substitute
1 pack
frozen porcini mushrooms
250g
garlic
1
extra virgin olive oil
a bunch of fresh parsley
almond aged cheese or other vegetable alternative to cheese
50g
salt
Instructions
1
In a pan, saute a clove of garlic with olive oil and as soon as it is hot, pour in the still frozen porcini mushrooms. Salt them and cook them until the cooking water has dried up.
2
In a bowl, pour Vegge, grate the almond aged cheese and stir to mix (alternatively you can also use an almond or cashew ferment).
3
In a muffin tin, insert the molds and fill them with the mixture, add the porcini mushrooms and parsley leaves, then bake at 180 °C with a fan oven for 8/10 minutes.
4
Serve warm with a sprinkle of mixed pepper.
