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Ingredients
Vegan Cheese
- 200 g blanched almonds
- 500 g water, lukewarm
- 30 g freshly squeezed lemon juice (1-2 lemons)
- 1 tsp cumin seeds
- 1 tsp ground white pepper
- 1 tsp garlic powder
- ¼ - ½ tsp fine sea salt, to taste
- 2 pinches paprika
- 3 tsp agar-agar
- 200 g filtered water
- olive oil, for greasing
Aubergine
- 600 g aubergines, sliced lengthways (5 mm, approx. 20 slices)
- 2 Tbsp olive oil, for brushing
Carrot Cream
- 30 g shallot, halved
- 30 g olive oil
- 300 g carrots, cut in pieces (2 cm)
- 100 g water
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), gluten free, crumbled - 1 tsp curry powder (optional)
Assembly
- 100 g cherry tomatoes, quartered
- 10 fresh basil leaves
- Nutrition
- per 1 portion
- Calories
- 2128.7 kJ / 508.8 kcal
- Protein
- 13.8 g
- Carbohydrates
- 29.6 g
- Fat
- 41.1 g
- Saturated Fat
- 4 g
- Fibre
- 12.5 g
- Sodium
- 293.8 mg
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