Name: Vegan Veggie Dips with Prune Sticks
Prep time: 1 h
Total time: 1 h
Yield: 4
Cuisine: R005
Ingredients: 300 g silken tofu (from the health food store); 120 g boiled carrots; Lemon juice; Salt and pepper; Grated organic lemon peel; 1 tablespoon of cress; 100 g boiled cauliflower; 1-2 teaspoons of curry powder; 120 g boiled peas; Grated peel and juice from 1/2 an organic lime; 1 tablespoon of finely chopped mint; 250 g Sunsweet prunes; Wasabi paste (from a tube); Approx. 25 g salted, roasted peanuts

Vegan Veggie Dips with Prune Sticks

Print Recipe

These very tasty nibbles are perfect for sharing or entertaining with friends

Prep Time: 60
Total Time: 1 hour
Yield: 4 1x
Method: import-018
Cuisine: R005

Ingredients

Units Scale

For the dips:
300 g silken tofu (from the health food store)
120 g boiled carrots
Lemon juice
Salt and pepper
Grated organic lemon peel
1 tablespoon of cress
100 g boiled cauliflower
1–2 teaspoons of curry powder
120 g boiled peas
Grated peel and juice from 1/2 an organic lime
1 tablespoon of finely chopped mint

For the sticks:
250 g Sunsweet prunes
Wasabi paste (from a tube)
Approx. 25 g salted, roasted peanuts

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Instructions

Divide the silken tofu into three portions for the dips. Puree one portion with carrots and lemon juice. Season with salt, pepper and a little lemon peel. Mix in the cress. Puree a portion of silken tofu with cauliflower and curry powder. Season with salt and pepper. Puree the last portion of silken tofu with peas and lime juice. Season with salt, pepper and lime peel. Mix in the mint.
Fill the prunes with a tiny bit of wasabi paste and a peanut. Skewer them and serve with the dips.

Notes

MK2

Nutrition

Calories: 261

Find it online: https://sunsweet.eu/recipes/r005-vegan-veggie-dips-with-prune-sticks/