Vegan Meat Spread from Rice Cakes (Print Version)
# Ingredients:
→ Main ingredients
01 -
3.5 oz (100g) rice cakes or rice crackers
02 -
1¼ cups (280ml) water
03 -
1 medium onion (about 100g)
→ Flavorings
04 -
3 tablespoons (50g) tomato paste
05 -
1 tablespoon olive oil
06 -
1 teaspoon sweet paprika
07 -
Salt, to taste
08 -
Freshly ground black pepper
→ For serving
09 -
Fresh parsley leaves, chopped
10 -
2 whole grain rolls (about 3 oz/85g each)
# Instructions:
01 -
Crush the rice cakes into small pieces using a food processor, rolling pin, or by placing them in a bag and crushing with your hands. In a large bowl, combine the crushed rice cakes with water and let soak for 5 minutes until softened.
02 -
Cut the onion in half. Slice a few thin rings from one half and set aside for garnish. Finely dice the remaining onion. Wash the parsley and set aside for later.
03 -
Add the diced onions, tomato paste, olive oil, and paprika to the soaked rice cake mixture. Stir thoroughly to combine. If the mixture seems too thick, add a little more water until you reach a spreadable consistency.
04 -
Season generously with salt and pepper to taste. You can serve immediately, but for best flavor, cover and let it rest in the refrigerator for 1-2 hours. Before serving, garnish with the reserved onion rings and chopped fresh parsley. Serve with whole grain rolls or as a dip.
# Notes:
01 -
This spread will keep in the refrigerator for up to 2 days in an airtight container.
02 -
The texture and flavor improve after resting for a few hours as the ingredients meld together.