John Myers
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Vegan: Vegetable Sausage with Paprika – Letscho
The perfect vegan: vegetable sausage with paprika – letscho recipe with a picture and simple step-by-step instructions.
- 4 piece Vegetable sausages
- From stock
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- 1 shot Olive oil
- 2 size Cut onions
- 1 tbsp Tomato paste
- 1 tbsp Paprika pulp
- 1 cut Yellow peppers
- 1 cut Red peppers
- 1 cut Orange peppers
- 400 ml Vegetable broth
- Pepper from the grinder
- Splash of lemon juice
- Rice syrup to round off
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- 2 handful Lamb’S lettuce
- 1 tsp Mustard
- 50 ml Oil to taste
- 50 ml Salt
- 50 ml Freshly ground pepper
- 50 ml Apple cider vinegar naturally cloudy
- Heat the vegetable sausages in a well-seasoned vegetable stock and cut once in the middle when serving.
Paprika – Letscho
- Brown the onions well in olive oil, so there are flavors. Then add the grated peppers and stew everything together for a few minutes.
- Now add tomato and pepper pulp, let it evaporate for a few moments, then pour in the vegetable stock and stir everything until smooth.
- Everything should simmer well and then top off with pepper, lemon and rice syrup
- The letscho is also very easy to prepare, so it goes well with the meal.
With the salad
- Clean and wash the lamb’s lettuce, then dry and place in a bowl. Now make a dressing from the other ingredients and pour over it just before eating. Good Appetite 🙂
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