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Ingredients
- 20 g Jalapeño Chili aus dem Glas, abgetropft
- 150 g Kartoffeln, mehligkochend in Stücken
- 75 g Möhren in Stücken
- 75 g Zwiebel halbiert
- 1 Knoblauchzehe
- 330 g Wasser
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht vegan
or 1 Würfel Gemüsebrühe (für 0,5 l) - 20 g Agar-Agar-Pulver
- 60 g Cashewkerne
- 1 TL Senf
- ½ TL Paprika de la Vera
- 1 TL Salz
- 5 g Hefeflocken
- 2 Spritzer Zitronensaft
- 50 g vegane Margarine in Stücken
- 120 g Paniermehl
- 40 g Mehl
- ½ TL Pfeffer
- Öl zum Frittieren
- Nutrition
- per 1 Portion
- Calories
- 489 kcal / 2050 kJ
- Protein
- 9 g
- Fat
- 30 g
- Carbohydrates
- 43 g
- Fiber
- 8.6 g
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