Fake Biscayne sauce (made with vegetable stock)

120 min
Suitable for vegans
Type of dish: Vegetables
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.3 kg
Garlic, bulb 1.4 ud
Carrots 0.05 kg
Chorizo pepper 3.75 ud
Plain flour 0.038 kg
Olive oil 0.025 l
Vegetable stock 0.75 l
Table salt 2.5 g
See Recipe
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Make a white stock.
  • Julienne the onion and chop the garlic.
  • Mix with the cooked carrot cut in large pieces.
  • Add the previously rehydrated chorizo peppers.
  • To rehydrate the peppers: remove the seeds and put them in plenty cold water for approximately 24 hours, or lighten it in 3 or 4 different waters, boiling them in every water change.
  • Sauté and add the flour, once well mixed, pour the white stock and let it boil for a few minutes.
  • Blend the sauce and put it through a food processor so it is as fine as possible.
  • Salt to taste.
Nutritional information (1 portion)
Energy
143.31
kcal
Carbohydrates
17.35
g
Proteins
3.87
g
Lipids
5.72
g
Sugars 8.06 g
Salt (Sodium) 233.63 mg
Folic acid 86.02 ug
Vitamin C 34.72 g
Vitamin A 355.0 ug
Zinc 0.36 mg
Iron 2.35 mg
Calcium 156.23 mg
Cholesterol 0.03 mg
Polyunsaturated fatty acids 0.64 g
Monounsaturated fatty acids 3.96 g
Saturates 0.76 g
Fiber 4.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.