Sarah is a food blogger and cookbook author from Dortmund. Under her brand “Heimatgemüse” she cooks vegan recipes, which can be turned into vegetarian options if required. With her recipes she wants to inspire people to cook more vegan recipes and show how various a plant-based diet can be.
Ingredients for 2 servings:
2 cloves of garlic
3 dates (or 1 tablespoon of apple pulp)
100 ml grape juice (red) 100 ml strained tomatoes
1 tablespoon of olive oil
1 teaspoon red pepper powder, sweet as a nut
1 teaspoon paprika powder, smoked
1 teaspoon chipotle chili spice
1 tsp yeast extract
1 tsp soy sauce
500 g cauliflower
100 ml water
100 g wholemeal spelt flour
1 tablespoon yeast extract
1 teaspoon paprika powder, noble sweet
1/2 tsp cayenne pepper
1 teaspoon maple syrup
2 tablespoons of olive oil
Pinch of pepper optional wholemeal breadcrumbs
- For the sauce, chop onions, garlic, and dates finely and sauté in olive oil until translucent. Fry it briefly with all spices and then deglaze it with grape juice. Boil down for 10 minutes. At the end put it in a blender and mash it to a smooth sauce.
- Preheat the oven to 220° C.
- Wash the cauliflower and cut it into bite-sized florets. Make a dough mixture with the remaining ingredients – except the breadcrumbs. Marinate the cauliflower well in it. Place on a black tray with baking paper, optionally sprinkle with breadcrumbs and bake for 15 to 20 minutes at 220° C, top shelf.