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🍽️ Vegan Mett

193 kcal · 30 min · 4 servings

Vegan Mett Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the parsley thoroughly.
  2. 2. Shake the parsley dry.
  3. 3. Pluck the leaves off the stems.
  4. 4. Put the parsley leaves into the mixing container.
  5. 5. Insert the measuring cup.
  6. 6. Chop the parsley for 8 seconds on speed 6.
  7. 7. Transfer the chopped parsley into a bowl.
  8. 8. Wipe the mixing container dry.
  9. 9. Break the rice cakes into large pieces.
  10. 10. Put the rice cake pieces into the mixing container.
  11. 11. Insert the measuring cup.
  12. 12. Crush the rice cakes for 15 seconds on speed 4.
  13. 13. Repeat the process if the pieces are still too large.
  14. 14. Transfer the rice cake crumbs into a bowl.
  15. 15. Peel the onion.
  16. 16. Halve the onion.
  17. 17. Peel the garlic clove.
  18. 18. Put the onion and garlic into the mixing container.
  19. 19. Insert the measuring cup.
  20. 20. Chop the onion and garlic for 1 second using the turbo button.
  21. 21. Push the pieces down the sides of the container with a spatula.
  22. 22. Wash the tomatoes.
  23. 23. Remove the stem base from the tomatoes.
  24. 24. Quarter the tomatoes.
  25. 25. Put the tomato pieces into the mixing container.
  26. 26. Insert the measuring cup.
  27. 27. Chop the tomatoes for 5 seconds on speed 6.
  28. 28. Push the mixture down the sides of the container with a spatula.
  29. 29. Add the cold vegetable broth.
  30. 30. Add the tomato paste.
  31. 31. Add the paprika powder.
  32. 32. Add the oil.
  33. 33. Add ½ teaspoon of salt.
  34. 34. Add ¼ teaspoon of pepper.
  35. 35. Insert the measuring cup.
  36. 36. Mix everything for 30 seconds on speed 2 in reverse direction.
  37. 37. Add the rice cake crumbs.
  38. 38. Insert the measuring cup.
  39. 39. Mix everything for 30 seconds on speed 2 in reverse direction.
  40. 40. Garnish the dish with fresh parsley.
  41. 41. Serve the vegan mett.

Nutrition per serving