Daniel's vegan Mett

Ingredients for 4 servings:

• 50 g rice cake(s), natural
• 1 large onion(s)
• 170 ml water, cold
• 40 g tomato paste
• 1 tsp mustard, medium hot
• 2 tbsp olive oil
• 10 drops of liquid smoke (liquid smoke), hickory
• 1 tsp, leveled salt
• 1 tbsp cucumber water, from pickled cucumbers
• 1 tsp onion powder
• 1 tsp sweet paprika powder
• ½ tsp caraway seeds
• ½ tsp garlic powder
• 1 tbsp, heaped marjoram
• 2 pinch(s) nutmeg powder
• some pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Crumble the rice cakes into small pieces. Combine the water, tomato paste, mustard, oil, liquid smoke, salt, and cucumber juice in a bowl and add to the crushed rice cakes. Stir the cake crumbs thoroughly and let stand for 10 minutes. Then add the remaining spices and the finely chopped onion. Stir everything thoroughly again until well blended. Let the vegan Mett stand in the refrigerator for at least an hour, preferably overnight, and enjoy the next morning. This vegan Mett contains approximately 130 kcal per serving.