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🍽️ Vegan Tapas Platter with Onion Rings

949 kcal · 30 min · 4 servings

Ingredients

• Smoked tofu 0.5 pc
• Olive oil 7 tbsp
• Sea salt pinch
• Dates on the branch 200 g
• Onion rings 300 g
• Zucchini 2 pc
• Pepper, red 2 pc
• Mushrooms, brown 350 g
• Roasting pepper, green, Grill and Bake 200 g
• Garlic cloves 1 pc
• Vegan salad mayonnaise 150 ml
• Baguette 2 pc
• Olives with garlic 150 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Cut the smoked tofu into strips about 0.5 centimeters thick and 2 centimeters long.
3. 3. Mix the tofu strips in a bowl with one tablespoon of olive oil and sea salt.
4. 4. Cut the dates lengthwise, open them slightly, and fill each with one tofu strip.
5. 5. Place the stuffed dates and onion rings on a baking sheet lined with baking paper.
6. 6. Bake the ingredients for about 10 minutes until golden brown.
7. 7. Wash the zucchini, trim the ends, and slice it.
8. 8. Wash the bell pepper, remove the stem and seeds, and cut it into quarters.
9. 9. Clean the mushrooms with a kitchen cloth if necessary.
10. 10. Wash the green frying peppers.
11. 11. Heat three tablespoons of olive oil in a frying pan over high heat.
12. 12. Fry the zucchini in the pan for about five minutes until golden brown.
13. 13. Season the fried zucchini with salt and set it aside on a plate.
14. 14. Fry the pepper pieces in the same pan until golden brown.
15. 15. Season the peppers with salt and set them aside as well.
16. 16. Fry the mushrooms until golden brown.
17. 17. Season the mushrooms with salt and set them aside.
18. 18. Fry the green frying peppers until golden brown.
19. 19. Season the fried peppers with salt and set them aside.
20. 20. Add another two tablespoons of olive oil to the pan if necessary.
21. 21. Peel the garlic and chop it very finely.
22. 22. Stir the vegan salad mayonnaise in a bowl with the garlic and one tablespoon of olive oil.
23. 23. Season the aioli with sea salt to taste.
24. 24. Slice the baguette.
25. 25. Arrange the fried peppers, zucchini, and mushrooms side by side on a platter.
26. 26. Season the arranged vegetables with sea salt.
27. 27. Place the stuffed dates, baked onion rings, and olives next to the vegetables.
28. 28. Serve the tapas platter with the aioli and the baguette.
29. 29. Enjoy your meal!
30. 30. Tip: Adjust the amount of garlic to your liking and let the aioli chill overnight for best flavor.

Nutrition per serving

• kcal: 949
• Protein: 19 g · Fett/Fat: 52 g · Carbs: 98 g