Vegan sandwich spread

11 Oct Vegan sandwich spread

This vegan sandwich spread has slightly fishy taste and is a vegan version of fish conserve known in Poland as Paprykarz Szczeciński.

Ingredients

 

2 carrots

1 root parsley

0,5 celeriac

1 small leek

1 onion

200 g of paste

2 sheets of nori

oil for frying (sunflower, rice or grapesed oil)

cold pressed linseed oil

100g rice

3-5 allspice

3-5 bay leaves

chili, salt and pepper to taste

 

Recipe

 

1. Cook  rice
2. Slice the onion and leek
3. Grate the root vegetables on a coarse grater (you can also use a food processor if you have one)
4. In a frying pan, in frying oil, fry the onion, leek, allspice and bay leaves over low heat (remember how many herbs and leaves you add, because later on you will have to remove them)
5. As soon as the onion and leek are soft and translucent, add the rest of the vegetables
6. Sautee gently, stirring occasionally until the vegetables are tender
7. Remove allspice and bay leaves from the pan
8. Allow to cool
9. In a food processor (you can also use a blender) put sauteed vegetables, add tomato paste, some linseed oil and blend quickly. It is important not to blend the vegetables into a smooth paste
10. Cut nori sheets with scissors into very small pieces or grind in a coffee grinder and add to the vegetables
11. Season with salt, pepper and chili or hot peppers and mix everything well. If the vegetable paste is too thick, add more linseed oil.
12. Add cooked and cooled rice and mix everything well again
13. It tastes best on traditional sourdough bread. I recommend spreading bread slices with butter first, plain or vegan.