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- Ingredients
- Recipe
- Japanese Pumpkin450 g
- Wheat for kebab100 g
- Vegetable broth150 ml
- Curry2 g
- Mint2 unit(s)
- Vegan Sour Cream110 ml
- Tahini1 unit(s)
- Konjac Rice400 g
- Paris mushroom400 g
- Olive oil200 ml
- Thyme2 unit(s)
- Soak the wheat in the vegetable broth to hydrate.
- Bake the Japanese pumpkin in the oven, covered with laminated paper, in a greased baking dish with olive oil, for 40 minutes at 170 degrees. Remove and puree. Combine with hydrated wheat, curry, mint and salt. Mold on sticks and book.
- Sauté the chopped mushrooms in olive oil, add rice and thyme. Season with salt and set aside.
- For the sauce, mix the vegan cream with the tahini, the juice and lemon zest, adjust the salt and heat.
- Take the kafta skewers to grill in olive oil and serve with the rice and sauce.
- DeliRec in partnership with chef Ronaldo Canha.
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