Vegan cevapcici with paprika sauce
Difficulty:
Preparation time: 30 minutes
Serving size: 4
Ingredients
For the cevapcici:
- 1 IBIS stone oven baguette (250 g), ready-baked
- 1 onion
- 3 tbsp sunflower oil
- 1 tbsp tomato puree
- 1 tsp dried oregano
- 1 tsp sweet paprika powder
- 1 tsp smoked paprika powder
- 1 tsp yeast flakes
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp tender rolled oats
- 3 tbsp chopped parsley
For the bell pepper sauce:
- 1 onion
- 2 red and 1 yellow bell pepper
- 1 tbsp olive oil
- 2 tbsp tomato puree
- 2 tbsp flour
- 350 ml vegetable stock
- 100 ml vegan cream
- 1 tbsp lemon juice
- 1 tbsp sweet paprika powder
- 1 tsp paprika powder rose hot
- salt
Also:
- Rice to serve
Instruction
Dice the baked baguette, place in a bowl and pour 200 ml boiling water over it. Soak until further use.
Peel and finely chop the onion. Gently fry in 1 tablespoon of sunflower oil, add the tomato purée, fry briefly, then transfer the mixture to a bowl. Add the oregano, both types of paprika powder, yeast flakes, salt, pepper, oat flakes and parsley with the squeezed out bread. Mix everything well and form the mixture into finger-length rolls with wet hands.
For the sauce, peel and chop the onion. Cut the peppers in half, clean, wash inside and out, then cut into small cubes.
Heat the olive oil and sauté the onion in it. Stir in the tomato purée, fry briefly, then dust over the flour. Pour in the vegetable stock, stirring constantly, until it boils. Stir in the vegan cream, then season the sauce to taste with lemon juice, both types of paprika powder and salt. Stir in the diced paprika and cook in the sauce for approx. 5 minutes until al dente.
For the cevapcici, heat the remaining sunflower oil and carefully fry the rolls on all sides until crispy brown. Serve with the paprika sauce. Delicious with rice.
