One meal that we haven’t actually tasted in its original form is vegan mett. Thus, only the vegan version piqued our curiosity, and this was at a period when we weren’t vegans. Funny in a way. The vegan replacement for Mett soon won our hearts. With this recipe, it may be made fast and stored for a few days in the refrigerator.
Ingredients
- 100 g rice cakes
- 250-300ml of water
- 1/2 – 1 light onion
- 50 grams of tomato paste
- Salt pepper
- 2 sprigs of parsley
- 4 light buns
Instructions
- Crush the rice cakes in a bowl with your fingers.
- Add the water and gradually fold in with a fork so that the water can be evenly distributed. let soak.
- Cut off the ends of the onions, remove the peel and dice the onion.
- Add onion cubes and tomato paste to the soaked rice cake and fold in with a fork and distribute well.
- Salt and pepper well. Then leave it in the fridge for a few hours.
- Serve on a light bun with some parsley and more onion.
Nutrition Facts
- Calories: 150-180 kcal
- Protein: 15-18g
- Fat: 8-10g
- Carbohydrates: 10-12g
- Fiber: 5-6g
- Sodium: 300-400mg
- Iron: 2-3mg
- Calcium: 60-80mg
