Veggie martino

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35min

Vegetarian, even vegan with veganaise and vegan ketchup. The same spices as the regular version and a base of carrots and chickpeas.

Vegetarian, even vegan with veganaise and vegan ketchup. The same spices as the regular version and a base of carrots and chickpeas.
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Ingredients

What do you need?
Quantity:

1 baguette
1 onion finely chopped
2 to 3 sweet and sour pickles sliced

4 thick young carrots
320 g chickpeas from a jar, rinsed
1 tsp turmeric
3 tsp hot sauce
3 tbsp Worcestershire sauce
2 tbsp peanut oil
50 g tomato paste
1 tbsp mustard
1 tsp paprika powder
2 tbsp water
1 tbsp fresh mayonnaise or veganaise if you want it vegan
Pepper and salt
3 tbsp (vegan) curry ketchup
2 tsp curry powder

1 baguette
1 onion finely chopped
2 to 3 sweet and sour pickles sliced

4 thick young carrots
320 g chickpeas from a jar, rinsed
1 tsp turmeric
3 tsp hot sauce
3 tbsp Worcestershire sauce
2 tbsp peanut oil
50 g tomato paste
1 tbsp mustard
1 tsp paprika powder
2 tbsp water
1 tbsp fresh mayonnaise or veganaise if you want it vegan
Pepper and salt
3 tbsp (vegan) curry ketchup
2 tsp curry powder

Preparation method

How do you make this?

Peel the carrots, cut them into pieces, and cook them until soft with 1 tsp salt, drain and let cool.

Put all the ingredients together in a food processor and blend until a smooth but firm texture, taste and adjust seasoning if necessary.

Spread on your bread or toast and finish with finely chopped onion and pickle.

Tips

You can adjust the herbs to your own taste. Also blissful as a dip.

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