Creamy vegan paprika sauce
| Rapeseed oil | 0.060 l |
| Onions, chopped into 3mm cubes | 0.100 kg |
| BRESC grilled bell pepper puree | 0.400 kg |
| BRESC puree of sundried tomatos (strattu di pomodoro) | 0.060 kg |
| Sweet paprika | 0.020 kg |
| Sambal Oelek | 0.008 kg |
| Tap water | 5.500 l |
| Flora Professional Plant for cooking 15% (vegan, allergen & palm oil-free) | 4.200 l |
| Vegetable bouillon powder vegan | 0.120 kg |
| Salt | 0.030 kg |
| White pepper, fresh from the mill | 0.005 kg |
| Sauce thickener (allergen & palm-oil-free) | 0.150 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the rapeseed oil in a pot or wok
• Cook the onions
• Cook the purees of the paprika and the tomatoes, the powdered paprika and the Sambal Oelek
• Add the water and the Planta and bring to the boil
• Let simmer for 5 minutes and season with the bouillon powder, salt and pepper
• Mix and thicken the sauce
Suggestion:
• Add the Sambal Oelek to obtain a spicier result
| Nutritional values | per 100 ml |
|---|---|
| Energy | 350 kJ |
| Energy | 84 kcal |
| Fat | 7.4 g |
| - of which saturates | 2.9 g |
| Carbohydrates | 3.7 g |
| - of which sugar | 1.4 g |
| Fibre | 0.0 g |
| Protein | 0.7 g |
| Salt | 1.2 g |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.