New Year’s Eve Fondue: Delicacies in Beer Batter
Ingredients
For the Fondue
500
g
coconut fat, for frying
vegetables like brussels sprouts, cauliflower, mushrooms
2
Pack(s)
vegan alternative to shrimps
2
Pack(s)
vegan alternative to chicken
For the Crispy Potato Wedges
700
g
potatoes, waxy
4
tb
olive oil
1
tb
mustard seed
Some
salt and pepper
For the Avocado-Wasabi-Dip
1
pc
ripe avocado
0.5
pc
lime, juice freshly squeezed
1
ts
wasabi
1
tb
soy sauce
Some
salt and pepper
For the Sweet Curry-Dip
200
g
vegan alternative to sour cream
50
g
agave syrup
2
tb
sweet mustard
1
tb
vinegar
2
ts
curry powder
Some
salt and pepper
For the Hot-Tomato-Chutney
1
pc
red onion
1
pc
garlic clove
3
tb
vegetable oil
1
ts
red curry paste
1
tomatoes, pieces
1
ts
salt
2
tb
balsamico
2
ts
agave syrup
For the Vegan Alternative to Cheese Sauce
2
pc
shallots
1
pc
garlic clove
Some
olive oil
1
pc
big potato (á ca. 150 g)
1
pc
carrot
1
Shot Brandy
100
ml
water
1
tb
plant margarine
1
tb
mustard
Some
salt and pepper
Preparation
For the Delicacies in Beer Batter
1. Mix flour with salt and add two thirds of the oat drink, mix thoroughly. Add remaining oat drink and agave syrup and the beer little by little until a homogenous batter is reached. Let rest for 30 minutes.
2. Clean vegetables and pre-cook in salted water for 8 minutes. Let drip off and prepare some bowls. Clean mushrooms and fry with a little vegetable oil. Put vegetables, mushrooms and meat substitutes in bowls.
3. Heat coconut fat in a fondue pot, spear vegetables on skewers, dip into beer batter, let drip off and dive into the coconut fat. Fry until golden brown.
For the Crispy Potato Wedges
1. Peel potatoes and cutinto fine wedges, add olive oil and mustard seed and mix everything. Put wedges on a baking sheet and season to taste with salt and pepper. Bake at 200°C for 30-40 minutes until golden brown.
For the Avocado-Wasabi-Dip
1. Halve and core avocado, get the pup out with a spoon and puree with lime juice and wasabi. Season to taste with soy sauce, salt and some freshly ground pepper.
For the Garlic-Dip
1. Peel garlic and press through a garlic press, Stir vegan alternative to sour cream with vegan alternative to mayonnaise and agave syrup until creamy, mix with garlic and season to taste with vinegar, salt and pepper.
For the Sweet Curry-Dip
1. Stir vegan alternative to sour cream with agave syrup und sweet mustard until creamy. Mix thoroughly with curry powder and vinegar, Season to taste with salt and pepper.
For the Hot Tomato-Chutney
1. Peel onion and garlic clove and dice finely, sauté with some vegetable oil. Add red curry paste and roast for 1 minute while stirring. Add tomato pieces from the can, some salt and simmer at medium heat for 25 minutes. Season to taste with agave syrup, salt and balsamico.
For the Vegan Alternative to Cheese-Sauce
1. Peel shallots and garlic clove and dice finely. Sauté glassy with some vegetable oil. Peel potato and carrot and dice finely, add pieces to the shallots in the pan and fry for 5 minutes. Deglaze with a shot Brandy and simmer 5 minutes until reduced. Add water and simmer for another 8-10 minutes. Pour vegetables and liquid into a blender and puree finely. Pour sauce in a pot and mix with Alsan. Season to taste with mustard, salt and pepper.
Our tip: Increase the vegan alternative to cheese-sauce recipe tenfold to create a delicious vegan cheese fondue. Use pieces of bread and fried vegetables for dipping.
Portion: 6-8 people
Our tip: Increase the vegan alternative to cheese-sauce recipe tenfold to create a delicious vegan cheese fondue. Use pieces of bread and fried vegetables for dipping.
Portion: 6-8 people
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