Vegan Veggie Dips with Prune Sticks
Preparation
60
minutes
Servings
4
persons
Nutrition
261
calories
Ingredients
For the dips:300 g silken tofu (from the health food store)
120 g boiled carrots
Lemon juice
Salt and pepper
Grated organic lemon peel
1 tablespoon of cress
100 g boiled cauliflower
1-2 teaspoons of curry powder
120 g boiled peas
Grated peel and juice from 1/2 an organic lime
1 tablespoon of finely chopped mint
For the sticks:
250 g SUNSWEET prunes
Wasabi paste (from a tube)
Approx. 25 g salted, roasted peanuts
Instructions
- Divide the silken tofu into three portions for the dips. Puree one portion with carrots and lemon juice. Season with salt, pepper and a little lemon peel. Mix in the cress. Puree a portion of silken tofu with cauliflower and curry powder. Season with salt and pepper. Puree the last portion of silken tofu with peas and lime juice. Season with salt, pepper and lime peel. Mix in the mint.
- Fill the prunes with a tiny bit of wasabi paste and a peanut. Skewer them and serve with the dips.
Recipe Categories
Canapes and Savoury Snacks,
