Do you love vegan spreads? Then here I have a very fine variant for itself. Creamy spread of mushrooms, walnuts and carrots with fine spices such as turmeric and nutmeg. Simply made, delicious and ideal for a vegan snack. Vegan, gluten-free and high in fiber.
Line a baking sheet with parchment paper or a permanent baking mat.
Preheat oven to 140 degrees top-bottom heat (160 convection). Spread walnuts and sunflower seeds on baking sheet, place in oven and roast for 10 minutes. Remove from the oven and let cool slightly.
60 g Sunflower seeds, 50 g Walnuts
Put the pot on the stove and heat a little oil in it. Add the garlic and onion and sauté. Add mushrooms and continue stirring.
1 tbspn Frying oil or other high heat oil, 2 Piece Garlic cloves, 1 Piece Onion, 250 g Mushrooms
Add carrots, along with parsley, turmeric, salt, pepper and nutmeg. Stir until well combined, cover, and simmer over medium heat for about 15 minutes, until vegetables are tender but still firm to the bite.
250 g Carrots, 1 tbspn parsley, 1 tbspn Turmeric, 1 ½ tbspn Salt, Pepper to taste, ¼ tbspn Nutmeg
Add cornstarch and locust bean gum and stir vigorously until the mixture thickens visibly. At the very end, add coconut blossom syrup and lemon juice and stir vigorously once more.
2 tbspn Cornstarch, ½ tbspn Locust bean gum, 1 tbspn Coconut Blossom Syrup, 1 tbspn Lemon juice
Place mushroom-carrot mixture in a blender along with the toasted walnuts and sunflower seeds. Process to a slightly coarser or very fine measure, depending on taste. Pour into sterile jars, seal airtight and refrigerate.
Allow to infuse for at least 4 hours or better overnight. Keeps airtight in the refrigerator for up to one week.
TIP: Enjoy as a snack together with fresh rolls, wood oven bread, sour cucumbers, olives and vegetable sticks!