← All recipes

🍽️ Vegan Shortbreads with Two Fresh Spreads

942 kcal · 30 min · 4 servings

Vegan Shortbreads with Two Fresh Spreads Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Wash the thyme and shake it dry.
  3. 3. Strip the thyme leaves from the stems and chop them finely.
  4. 4. Add thyme, cold margarine, 320 grams of flour, apple puree, and one teaspoon of salt to a bowl.
  5. 5. Knead the ingredients into a dough.
  6. 6. Line a baking dish with baking paper.
  7. 7. Spread the dough in the dish and press it down lightly.
  8. 8. Bake the shortbreads in the oven for about 20 minutes.
  9. 9. Remove the dish from the oven and let the shortbreads cool down briefly.
  10. 10. Cut the cooled shortbreads into pieces.
  11. 11. Let the pieces cool completely on a wire rack.
  12. 12. Halve the onions and peel them.
  13. 13. Cut the onions into thin strips.
  14. 14. Add five tablespoons of water, two tablespoons of vinegar, sugar, and salt to a pot.
  15. 15. Heat the mixture on medium heat until the sugar has dissolved.
  16. 16. Add the onion rings and set the pot aside.
  17. 17. Wash the arugula thoroughly.
  18. 18. Set aside a few nice arugula leaves for decoration.
  19. 19. Chop the remaining arugula roughly.
  20. 20. Wash the lemon under hot water.
  21. 21. Grate about one teaspoon of lemon zest.
  22. 22. Halve the lemon and squeeze out the juice.
  23. 23. Add the roughly chopped arugula and 150 grams of fresh spread to a bowl.
  24. 24. Puree the mixture until smooth.
  25. 25. Season the arugula cream with agave syrup, lemon zest, lemon juice, salt, and pepper.
  26. 26. Place the remaining 150 grams of fresh spread in a separate bowl.
  27. 27. Season this spread with sweet mustard, salt, pepper, and lemon juice.
  28. 28. Assemble the shortbreads.
  29. 29. Spread the shortbreads with either the arugula cream or the seasoned fresh spread as you like.
  30. 30. Garnish the shortbreads with the pickled onions, cress, the reserved arugula leaves, and coarse pepper.

Nutrition per serving