Ingredients for 4 servings:
For dough:
200g Bake-Free Noodle flour mixture160g water
5g Himalayan salt
For vegan cottage cheese:
60g Millet
180g sugar-free almond drink
50g sugar-free coconut yoghurt
Himalayan salt to taste
a few drops of lemon juice
For Paprikash:
1 head of onion
2 cloves of garlic
1 pepper
20 g of concentrated tomatoes
70 g pea protein cube
8 g of nori seaweed sheets
2 tablespoons of coconut oil (16 g)
Himalayan salt, black pepper, ground cumin, paprika smoked on beech wood
Preparation:
Mix the ingredients for the dough and roll it out on a dry surface to a thin layer. Cut it into cubes, then put them in boiling water and cook until they rise to the top of the water. For the vegan cottage cheese, rinse the millet thoroughly under hot running water, then put it in a pot with the almond drink and salt. With the lid slightly open, cook on a low setting until ready in about 15 minutes, then drizzle in the lemon juice. Before mixing with the dough, stir in the coconut yogurt to make it creamier. Soak the pea protein cube and the seaweed sheets in hot, salted water. For the peppers, fry the chopped onion and then the garlic in coconut oil. Stir in the spices, concentrated tomatoes and chopped red bell pepper. Pour a little water, cover and cook until soft. When ready, add the algal cubes and boil. Serve with the cottage cheese noodle.
