Vegan Bread Spread with Vegetables

Vegan spread with vegetables recipe picture
Recipe picture for vegan spread with vegetables. Vegetarian cooking and enjoyment. © Thomas Sixt food photographer.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I show you the recipe Vegan Spread with Vegetables. The vegetarian and vegan cuisine is good for body and soul and the taste does not fall by the wayside!

I combine the vegan bread spread with zucchini, paprika, potatoes and herbs. This adds a lot of taste to the spread and it looks very delicious!

The preparation of this spread takes about 35 minutes. The spread goes well with snacks, you can prepare small sandwiches as finger food for your next party, or you can serve the vegan bread spread for breakfast.

Good success, I am happy about comments…

1. Shopping List

For homemade vegan bread spread with vegetables you need the following ingredients:

Matching bread to taste: brown bread, farmhouse bread, grain bread, pumpernickel, baguette, toast, rye bread… the best tastes a homemade bread

You can find the exact amounts of ingredients further down on the page at the recipe vegan bread spread.

Vegan spread served on the bread, close-up
Vegan spread with vegetables looks particularly colorful and delicious on the plate.
Vegan bread spread with vegetables looks particularly colourful and delicious on the plate.

2. Prepare Bread Spread

Here some step by step photos for the preparation…

Vegetable cubes in the pan while frying.
Briefly fry the paprika and zucchini cubes in a pan over high heat. This gives the spread color and taste later!
Fry the peppers and zucchini cubes in a pan over high heat for a short time. This will give the spread its colour and flavour later on!

Fried potato cubes
I also add freshly fried and crispy potato cubes. Peel the raw potatoes, cut into even cubes and deep-fry twice in hot fat. After the first deep frying (3 minutes at 170 ° C) let the potato cubes cool down briefly. Then fry a second time (170 ° C 3-5 minutes). This is how the potato cubes get a crispy light brown! Please don't forget to add salt after deep-frying!
I also add freshly fried and crispy potato cubes. Peel the raw potato, cut into even cubes and fry twice in hot fat. After the first frying (3 minutes at 170°C) let the potato cubes cool briefly. Then fry a second time (170°C, 3-5 minutes). This turns the potato cubes crispy light brown! Please do not forget to salt them after frying!

Vegetable spread while mixing in a bowl.
Ingredients for the vegan spread with vegetables while stirring. Finely chop the herbs and place in a bowl with the remaining ingredients. Season to taste with salt, feffer and lemon juice and stir. Show yourself flexible to the situation when shopping: add sprouts, use vegetables or herbs according to market offers.
Ingredients for the vegan spread with vegetables when mixing. Finely chop the herbs and place in a bowl with the remaining ingredients. Season with salt, pepper and lemon juice and mix. When shopping, be flexible in your situation: add sprouts, use vegetables or herbs according to market offer.

3. Recipe Vegan Bread Spread with Vegetables

The following is the recipe with exact ingredients. Wish you every success and lots of fun with the preparation!

Vegan Bread Spread with Vegetable

Vegan bread spread with vegetables, a recipe from chef and professional chef Thomas Sixt.

Servings 2
Calories 187
Total Time 45 Min.
Vegan bread spread with vegetables, a great and colourful recipe for really all guests. This spread tastes great on a variety of occasions. Breakfast, snack, break, brunch and dinner are saved with this spread!

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Vegan spread with vegetables recipe picture
Recipe picture for vegan spread with vegetables. Vegetarian cooking and enjoyment. © Thomas Sixt food photographer.

Preparation Time

30 Min.

Cook Time

15 Min.

Ingredients

200-300 g soya quark
1 pc Zucchini
1 pc yellow pepper
1 pc red pepper
1 tsp oliv oil
2 pc Potatoes
120 ml sun flower oil (To fry the potato cubes)
1/2 bunch chives
1/2 bunch Parsley
5 twigs dill
2 pinch Salt
1 pinch Pepper
4 pinch Cayenne pepper
1 tbs lemon juice

Instruction

Put the soy curd in a bowl.

Clean the courgettes and peppers and cut into fine cubes.

Fry the vegetable cubes in a little olive oil in a pan at high heat for a short time and let cool.

Add 3/4 of the vegetable cubes to the curd cheese, and prepare the remaining vegetable cubes for decoration.

Peel the potatoes and cut into fine cubes.

Fry the prepared potato cubes at 170°C for approx. 3 minutes, then allow to cool briefly and then allow to crisp during the second frying.

Drain the fried potato cubes on a paper towel and season with salt. Add 3/4 of the prepared potato cubes to the soya quark, the remaining potato cubes to decorate.

Finely chop the herbs and add to the soya quark. Season vegan vegetable spread with salt, pepper, cayenne pepper and lemon juice and mix.

Put vegan bread spread in a bowl and decorate or spread directly on bread and serve quickly.

Another hint for the binding of the bread spread:
Depending on the manufacturer, the soy quark is very liquid. You can then finely crush a few fried potato cubes with a fork and bind the spread with it.

4. Calories and nutritional values

5. More Ideas

Comments, Cooking Questions and Answers

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