Premium
91 kcal
30 min.
Vegan "herring" in cream with apple, onion, and pickled cucumber

Recipe for Vegan "herring" in cream with apple, onion, and pickled cucumber

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x portion

NaN g

91 kcal

x g

1 kcal

91.3
Calories
1.4g
Prot.
8.2g
Fat
2.7g
Carbs

Ingredients (servings):

6

Converted ingredients are going to appear on the shopping list

  • Mushrooms oyster2.5× handful (125 g)
  • Soya cream for cooking 15%0.5× package (125 ml)
  • Apple0.5× piece (75 g)
  • Pickled cucumber1× piece (60 g)
  • Olive oil3× tablespoon (30 g)
  • Onion3× slice (30 g)
  • Parsley, fresh4× teaspoon (12 g)
  • Seaweed nori dried2.5× piece (7.5 g)
  • Wine Vinegar0.5× teaspoon (5 g)
  • Syrup, maple0.25× tablespoon (2.5 ml)
  • Salt4× pinch (2 g)
  • Pepper, black0.5× pinch (0.5 g)

How to make Vegan "herring" in cream with apple, onion, and pickled cucumber

  1. 1. Clean the oyster mushrooms and cut them into strips. Heat some olive oil in a pan and sauté the sliced mushrooms. Add the nori sheets cut into smaller pieces and fry everything until the mushrooms are golden. Once that happens, remove the seaweed and let the mushrooms cool down.

  2. 2. Finely dice the onion, apple, and pickled cucumber, and mix them with the cooled mushrooms.

  3. 3. Add soy cream, maple syrup, wine vinegar, chopped parsley, and season with salt and pepper. Mix everything well.

  4. 4. Let the prepared mushrooms chill in the fridge for at least 2 hours.

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