Vegan new years eve
Ingredients
- 750ml plantbased oil
- 750ml vegetable broth
- 200g smoked tofu
- 8 carrots
- 1 brokkoli
- 1 cauliflower
- 1 onion
- 300g champignons
- 200g shiitake
- 200g king oyster mushrooms
- 1 zucchini
- 3 paprikas
- 2 fondue pots
- for the coating marinade:
- 250g flour
- 1/2ts salt
- 125ml plantbased milk
- 1ts agave syrup
- 125ml beer
- for the sides:
- 700g potatoes
- 500g plantbased sour cream
- fort he yellow sauce:
- half a glas plantbased mayonaise
- 1 cup plantbased creme fraiche
- 50g chopped almonds
- 1 small can tangerines
- 1-2tb curry powder
- for the red sauce:
- half a glas plantbased mayonaise
- 1tb plantbased creme fraiche
- 3tb tomato ketchup
- for the green sauce:
- 250 g plantbased creme fraiche
- 3tb mixed garden herbs
Preparation
Mix all ingredients for the sauces together
Mix flour and salt with milk and agave
Mix in the beer
Place aside for 30 minutes
Chop all veggies and add to small bowls
Prepere the dips mixing the ingredients together
Cook your potatoes
Heat up plantbased oil in the fondue pot
Add the veggies on your skewers
Dip them in the marinade and then in the fond or cook with out marinade
Fry until golden
Or cool them in the veggie broth without marinade