John Myers
Savory Vegan Paprika Spread
The perfect savory vegan paprika spread recipe with a picture and simple step-by-step instructions.
- 750 g Paprika about 5 pieces (red, yellow, orange) – cleaned and diced
- 3 Pc. Onions – roughly diced
- 0,5 Tubers Garlic – chopped
- 125 g Vegan margarine (e.g. Alsan)
- 2 tsp Salt
- 1 tsp Sugar
- 1 tsp Chilli flakes
- 1 Can Chopped tomatoes
- 1 Sachets Agartine (herbal gelling agent)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- Melt Alsan and lightly brown the onions in it over medium heat.
- Add the garlic and sweat for 2 minutes.
- Gradually stir in the chili flakes, salt, sugar and the canned tomatoes and cook the peppers with the pot closed. Reduce heat if necessary.
- Remove the pot from the plate and use the hand blender to puree everything relatively finely (or whatever you like).
- Gradually pour in the agartine and mix in well.
- Add oregano and basil and bring to the boil, simmer for 5-10 minutes. Keep stirring. (Caution !! Risk of splashing !!)
- Pour into clean glasses and screw on immediately, turn upside down for 5 minutes.
- I think this spread holds like jam and is very versatile. Very delicious as a spread, but can also be used as a dip for crackers or nachos, for example. Can even be used as a sauce for pasta.
- If you don’t want to use a gelling agent, try using 100g tomato paste instead of the can of chopped tomatoes. That could also work. Possibly let everything boil down / reduce a little more.
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