Vegetarian Mett

Ingredients for 4 servings:

• 6 slice(s) rice cake(s)
• 50 ml tomato paste or to taste
• 200 ml water, cold
• Salt
• n. B. spice(s), e.g. garlic powder, onion powder, onions, oregano, etc.

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

vegetarian, very easy to prepare, inexpensive

Break the rice cake slices into large pieces, but not too large, and crumble them in a small food processor. Be careful not to create just flour, so use short bursts with the machine and don’t let it run. Then put the flour and puffed rice mixture into a bowl. In a small bowl, combine the tomato paste, water, salt, and spices and pour over the rice cakes. Don’t use all the water; mix slowly so that all the rice cakes get some of the red color. Add additional seasoning as desired, e.g., dried onions, oregano, herbs, or garlic powder, and mix in as well. Slowly add the water and mix continuously until the mixture is not too moist. Refrigerate for several hours, then check the consistency. If it is too crumbly, carefully add more water and mix until you get a spreadable mixture. Spread on bread and topped with onions, perhaps sprinkled with pepper, it is almost indistinguishable from commercially available Mett in terms of appearance, mouthfeel and taste.