Vegetarian mince

Ingredients for 1 servings:

• 1 pack of rice cake(s), preferably plain
• 1 onion(s)
• 1 garlic clove(s)
• Tomato paste
• 200 ml vegetable stock
• 1 tsp mustard
• 2 tsp oil
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

delicious and inexpensive spread

Crumble the waffles into a bowl, then add about 200 ml of stock. The 200 ml is just an estimate; I always go by feel. So it’s best to add a little less to start with; you can always add more later. Let everything simmer for about five minutes. Meanwhile, peel and finely chop the onions and garlic, and add them to the waffles. Add about half of the tube of tomato paste to give the mixture a nice color. Add a little oil (about 2 tablespoons). If you like, you can also add a teaspoon of mustard; it tastes great too. Mix everything well. Finally, season with salt and pepper. To allow the mince to infuse properly and taste even better, everything should rest for a while. It’s best to refrigerate overnight. If the mince is a few days old, it can become a little dry. Then simply add a little more oil and stir again.