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🍳 Vegan Tomato-Herb Cream Dip with Vegetable Sticks

460 kcal · 30 min · 4 servings

Ingredients

• Capers 3 tbsp
• Tomatoes, dried 100 g
• Parsley, fresh 15 g
• Basil, fresh 15 g
• Vegan cream cheese, herb 150 g
• Vemondo Vegan Cream 150 g
• Tomato paste 2 tbsp
• Olive oil 3 tbsp
• Salt Pinch
• Pepper, black ground Pinch
• Stalk celery 1 pcs
• Carrots 4 pcs
• Cucumbers 1 pcs
• Kohlrabi 2 pc.

Instructions

1. 1. Pour the capers into a sieve and let the water drain off.
2. 2. Finely chop the dried tomatoes and the capers.
3. 3. Wash the parsley and the basil.
4. 4. Shake the herbs dry.
5. 5. Finely chop the parsley and the basil.
6. 6. Put the vegan herb spread, the vegan cream, the tomato paste, and 3 tablespoons of olive oil into a bowl.
7. 7. Mix the ingredients in the bowl well together.
8. 8. Add the chopped dried tomatoes, the capers, the parsley, and the basil to the cream.
9. 9. Mix everything together again.
10. 10. Season the dip with salt and pepper to taste.
11. 11. Wash the celery stalks.
12. 12. Remove the ends from the celery stalks.
13. 13. Cut the celery stalks in half lengthwise.
14. 14. Peel the carrots.
15. 15. Remove the ends from the carrots.
16. 16. Cut the carrots into sticks.
17. 17. Wash the cucumber.
18. 18. Remove the ends from the cucumber.
19. 19. Cut the cucumber into sticks.
20. 20. Peel the kohlrabi.
21. 21. Cut the kohlrabi into sticks.
22. 22. Serve the vegan tomato-herb dip together with the vegetable sticks.
23. 23. Enjoy your meal!

Nutrition per serving

• kcal: 460
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 38 g