Today I want you to learn an original, fast and very fun way to eat vegetables (children love them). In addition, it is a dish that contains vegetable proteins. Today I will teach you how to prepare a vegan vegetable cake.

In addition, we can also play with the cooking of the vegetables. There is the possibility of filling the cake with boiled, steamed, sautéed or fried vegetables. So you can adjust the preparation of the cake to your nutritional needs. For example, if you don’t want to eat any fat (no one should abuse them) I recommend doing it with steamed vegetables.

  • 400 g chickpea flour
  • 400 g water
  • 300 g beer
  • 60 g flour cassava
  • 1 sachet Royal yeast
  • 15 g salt
  • 2 cc of turmeric
  • 1 cc of oregano
  • 1 cc rosemary
  • 1 cc white pepper
  • 2 red peppers < / li>
  • 2 green peppers
  • 100 g of mushrooms
  • 1 garlic
For the sauce:
  • 50 g tender onion
  • 40 g oil
  • 10 g balsamic vinegar from Modena
  • 10 g water
  1. Slice the peppers into about 4-5 cm thin strips. long.
  2. Clean the mushrooms and slice them into 4 pieces. Peel and mince the garlic.
  3. In a hot pan, add a good amount of oil and fry the peppers.
  4. In another pan, with much less oil, sauté the mushrooms with the garlic.
  5. When you have the vegetables ready. Reserve them and heat the oven to 180º.
  6. In a large bowl, mix the chickpea flour, water, beer, yuca flour, Royal yeast , salt, pepper, turmeric, oregano and rosemary.
  7. When everything is well mixed and smooth, add the vegetables and mix again.
  8. Grease a rectangular pan with olive oil and pour in the cake batter.
  9. Bake at 180º for 40 minutes or until when you prick the cake with a toothpick, it comes out clean.
  10. While the cake is baking, prepare the sauce by grinding together the onion, oil, vinegar and water.
  11. Serve the hot cake accompanied by the sauce.
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