Vegane Spargel-Blätterteigtaschen mit Möhren-Lachs

Zutaten

4 Portionen

Für den Blätterteig:
430 g
Mehl
20 g
Dr. Goerg Premium Bio-Kokosmehl
1/2 TL
Salz
1 Prise
Dr. Goerg Premium Bio-Kokosblütenzucker
190 ml
Pflanzenmilch
120 g
Dr. Goerg Premium Bio-Kokosöl
Für den Möhren-Lachs:
300 g
Karotten
2 EL
Soja-Soße
20 g
Dr. Goerg Premium Bio-Kokos-Würzöl Ingwer
1 TL
Dr. Goerg Premium Bio-Kokosblütensirup
2 EL
Apfelessig
1/2
Nori-Algen-Blatt (zu finden in der Shushi-Abteilung)
etwas
Pfeffer
Für den Frischkäse-Cashewnuss-Dip:
180 g
Piemont Premium Bio-Haselnüsse (gehackt)

Nicht auf Lager
100 g
Dr. Goerg Premium Bio-Mandelmus
1 EL
Mandelöl vom Mandelmus
40 g
Dr. Goerg Premium Bio-Kokos-Cashewmus

Nicht auf Lager
4 EL
Hefeflocken
200 ml
Wasser
1 TL
Salz
etwas
Pfeffer und Knoblauchpulver
Außerdem:
2 Bund
Spargel (ca. 800 g)
1 Stange
Baguette
etwas
frischer Dill
2 TL
Dr. Goerg Premium Bio-Kokos-Würzöl Chili
etwas
Kokosblütenzucker

Vegane Spargel-Blätterteigtaschen mit Möhren-Lachs

Vegane Fischalternative

Ihr lebt vegan oder mögt keinen Fisch an Karfreitag essen? Dann haben wir eine innovative und vegane Fischalternative für euch, die ihr bestimmt noch nicht ausprobiert habt.

Unser veganes KARFREITAGS-MENÜ: Spargel-Blätterteigtaschen mit Möhren-Lachs und Frischkäse-Cashewnuss-Dip auf knusprigem Stangenbaguette.

Das klingt doch wie ein Festtags-Menü im Restaurant, oder?

Dazu servieren wir unseren 100 % veganen Möhren-Lachs, der optisch fast schon mit Lachs zu verwechseln ist, aber geschmacklich durch unser Premium Bio-Kokos-Würzöl Ingwer verfeinert, zu einer absoluten Geschmacksexplosion wird! Ein veganer Frischkäse-Cashewnuss-Dip aus unserem cremigen Premium Bio-Kokos-Cashewmus rundet das Geschmackshighlight ab.

Zubereitung

Für den Möhren-Lachs: Karotten waschen und jeweils die Enden entfernen. Mit einem Sparschäler die Möhren in dünne Streifen hobeln. Einen Topf mit etwas Wasser füllen und die Karottenstreifen kurz dünsten, bis sie weich sind, abkühlen lassen.
Für die Marinade: Sojasauce, Apfelessig, flüssiges Kokos-Würzöl Ingwer, Kokosblütensirup, Norialge, sowie etwas Pfeffer in einen Mixer geben und alles gut vermixen. Die abgekühlten Karottenstreifen gemeinsam mit der Marinade in eine verschließbare Glas-Brotdose geben, mit dem Deckel verschließen und gut schütteln, bis die Marinade überall verteilt ist. Über Nacht, am besten aber mehrere Tage, im Kühlschrank ziehen lassen.
Für den Nuss-Frischkäse-Dip: Alle Zutaten in einen Mixer geben und gut vermixen.
Für den Blätterteig: Weizenmehl & Kokosmehl, sowie Salz & Zucker in eine Schüssel geben und verrühren. Kokosöl mit einem Löffel in kleine Stücke zerteilen und gemeinsam mit der Kokos-Trinkmilch & den restlichen Zutaten zu einem Teig verkneten. Das Kokosöl sollte im fertig gekneteten Teig noch leicht stückelig zu sehen sein.
Backofen auf 180 Grad Umluft vorheizen. Spargel waschen und die unteren Enden entfernen.
Den Blätterteig ca. 0,5cm dick ausrollen. Anschließend in ca. 15x15cm Quadrate schneiden. In die Mitte jedes Quadrats je einen gehäuften Teelöffel des Frischkäse-Nuss-Dips verteilen. Anschließen mit 2-3 Spargelstangen belegen und den Teig zu einer Tasche zusammenklappen.
2 TL Kokos-Würzöl Knoblauch Chili in einem Topf erhitzen, bis es flüssig ist. Jede Tasche mit etwas Kokos-Würzöl bepinseln und anschließend mit einer Prise Kokosblütenzucker bestreuen. Für 35-40 Minuten im vorgeheizten Backofen backen.
Für die belegten Brote eine Stange Baguette in 2-3cm dicke Scheiben schneiden. Jeweils mit etwas Frischkäse-Nuss-Dip bestreichen & mit Möhren-Lachs belegen. Optional mit frischem Dill garnieren.
Die noch warmen Blätterteigtaschen gemeinsam mit den belegten Broten, dem restlichen Frischkäse-Nuss-Dip, sowie dem restlichen Möhren-Lachs servieren & genießen.

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Vegane Spargel-Blätterteigtaschen mit Möhren-Lachs

Vegane Spargel-Blätterteigtaschen mit Möhren-Lachs

Zutaten

Vegane Fischalternative

Das klingt doch wie ein Festtags-Menü im Restaurant, oder?

Zubereitung

Kochen mit kokos

Weitere köstliche Gerichte mit unseren Produkten

Kochen und Braten mit Kokosöl

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Kochen und Braten
mit Kokosöl