Vegan textured

Ingredients
Elaboration
Nutritional information

4 h

Suitable for vegans

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Lime 0.5 kg

Carrots 0.5 kg

Creamy pistachio and spirulina 0.2 kg

Carrot and walnut sponge cake 0.2 kg

Mango sauce 0.1 kg

Vegan crumble 150.0 g

Lime and basil sorbet 0.15 kg

Coconut tapioca 75.0 g

Coconut milk and lime air 0.1 kg

Ingredients for Creamy pistachio and spirulina (0.2 kg) See Recipe

Marcona almonds 0.094 kg

Aceite de coco 30.0 g

Agave syrup 18.75 g

Lemon juice 0.075 l

Grated coconut 0.015 kg

Green tea 0.375 ud

Espirulina 1.875 g

Ingredients for Carrot and walnut sponge cake (0.2 kg) See Recipe

Plain flour 0.034 kg

Raising agent 3.125 g

Sugar 0.025 kg

Walnut 0.01 kg

0.125 g

Carrots 0.038 kg

Coconut milk 10.0 ml

Orange juice 0.038 l

Sunflower oil 0.01 l

Ingredients for Mango sauce (0.1 kg) See Recipe

Frozen mango purée 0.095 kg

Agar - agar 0.001 kg

Ingredients for Vegan crumble (150.0 g) See Recipe

Plain flour 0.07 kg

Sugar 0.05 kg

Ground almond 0.03 kg

Margarine 0.04 kg

Ingredients for Lime and basil sorbet (0.15 kg) See Recipe

Rives lime juice, bottle 0.1 l

Basil 25.0 g

Sugar 0.025 kg

Ingredients for Coconut tapioca (75.0 g) See Recipe

Coconut milk 62.5 ml

Perlas de tapioca 0.005 kg

Sugar 0.008 kg

Ingredients for Coconut milk and lime air (0.1 kg) See Recipe

Coconut milk 75.0 ml

Sugar 0.015 kg

Soya lecithin 0.75 g

Lime 0.025 kg

Elaboration

The following dishes are necessary for this recipe:

Pistachio creamy - spirulina
Carrot and walnut sponge cake
Mango sauce
Vegan crumble
Lime and basil sorbet
Coconut tapioca
Coconut and lime air

DISH OUT

Put the carrot and walnut sponge on the base of the pistachio-spirulina cream.
Sprinkle with chopped roasted pistachios.
Put some vegan crumble as a base for the sorbet.
Put some coconut tapioca on the crumble and also on the pistachio-spirulina cream.
Drizzle the dish with mango sauce.
Place a quenelle of lime and basil sorbet.
Put a large coconut and lime bubble on the pistachio-spirulina cream.

Nutritional information (1 portion)

Energy

634.82

kcal

Carbohydrates

61.65

Proteins

9.72

Lipids

37.39

Sugars 40.65 g

Salt (Sodium) 160.1 mg