Vegan Paprika Sauce
| Rapeseed oil | 0.060 l |
| Red pepper, strips | 1.000 kg |
| Onions, chopped into 3mm cubes | 0.500 kg |
| Garlic, chopped | 0.020 kg |
| Double-concentrated tomato purée | 0.080 kg |
| Sweet paprika | 0.050 kg |
| Smoked paprika | 0.012 kg |
| Hot paprika powder | 0.003 kg |
| Tap water | 2.000 l |
| Vegetable bouillon powder vegan | 0.100 kg |
| Cooking oat cream | 1.000 l |
| Roux, white | 0.020 kg |
| Sour Cream alternative, vegan | 0.100 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the oil in an appropriate pan
• Cook the julienned pepper
• Add the onions and cook
• Add the garlic and cook
• Add the tomato concentrate and the 3 paprika powders and cook
• Add the water, bring to the boil and let simmer over medium heat for 15 minutes
• Season with the bouillon powder
• Mix the sauce well
• Then, put the sauce through a sieve and bring it back to the boil
• Add the cooking oat cream and blend with the roux
• Let simmer for a further 5 minutes over low heat
• Incorporate the sour cream, using a whisk
Suggestion:
• Use some diced pepper as a garnish
| Nutritional values | per 100 ml |
|---|---|
| Energy | 457 kJ |
| Energy | 109 kcal |
| Fat | 7.7 g |
| - of which saturates | 1.1 g |
| Carbohydrates | 7.6 g |
| - of which sugar | 5.6 g |
| Fibre | 1.7 g |
| Protein | 1.7 g |
| Salt | 1.9 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Cashewnut | yes |
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.