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🍽️ Vegan Vettigel Snacks

150 kcal · 30 min · 4 servings

Ingredients

• Rice cakes, plain 15 pcs.
• Tomato paste 3 tbsp.
• Soy sauce 1 tbsp.
• Mustard 3 tsp.
• Salt pinch
• Pepper, black ground pinch
• Sweet paprika 1 tsp.
• Vegan fresh spread, plain 100 g
• Capers 1 tbsp.
• Whole wheat toast 4 slices
• Cucumbers 0.5 pcs.
• Mini romaine 0.5 pcs.
• Onions, yellow 1 pcs.
• Peppercorns 1 tbsp.

Instructions

1. 1. Crumble the rice cake with your hands.
2. 2. Place the crumbs in a sieve and rinse them briefly with water.
3. 3. Place the washed crumbs into a bowl.
4. 4. Add tomato paste, soy sauce, two teaspoons of mustard, salt, pepper, and paprika powder.
5. 5. Knead the ingredients into a firm mixture resembling seasoned minced pork.
6. 6. Season the mixture boldly to your taste.
7. 7. Place the bowl in a cool spot until you are ready to serve.
8. 8. Stir the vegan cream cheese spread in a separate bowl.
9. 9. Add one teaspoon of mustard and one tablespoon of caper brine to the spread.
10. 10. Chop the capers roughly.
11. 11. Fold the chopped capers into the dip.
12. 12. Season the dip with salt and pepper.
13. 13. Toast the bread slices.
14. 14. Cut the toast slices into quarters.
15. 15. Wash the cucumber.
16. 16. Slice the cucumber into thick rounds.
17. 17. Separate small lettuce leaves.
18. 18. Wash the lettuce leaves.
19. 19. Shake the lettuce leaves dry.
20. 20. Halve the onion.
21. 21. Peel the onion.
22. 22. Dice the onion finely.
23. 23. Take about one tablespoon of the rice cake mixture.
24. 24. Shape the mixture into a small drop with your hands.
25. 25. Insert a piece of the finely diced onion into the mixture to form the tail.
26. 26. Press two peppercorns lightly into the mixture to form the eyes.
27. 27. Spread one teaspoon of dip onto a toast quarter.
28. 28. Place a cucumber slice on the toast.
29. 29. Spread one teaspoon of dip onto the cucumber slice.
30. 30. Place a lettuce leaf on the cucumber.
31. 31. Spread one teaspoon of dip onto the lettuce leaf.
32. 32. Place a small Vettigel on the snack.
33. 33. Serve the snacks.

Nutrition per serving

• kcal: 150
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 22 g