Locations
Events
planted.news
Ingredients
For how many people?
12
50g
Leeks
80g
Zucchini
100g
Paprika
100g
Tomatoes
160g
planted.pulled
1/2
tsp chili flakes
2
Garlic cloves
100g
vegan grated cheese
240g
Flour
200ml
Oatly Oat Cuisine
50g
Soy flour
60ml
rapeseed oil
1
tsp baking powder
1/2
TL salt
¼
TL nutmeg
Pepper (as needed)
Wild garlic topping
200g
vegan (preferably solid) cream cheese
125g
soft vegan butter
70g
Wild garlic (alternatively chives)
Salt and pepper (as needed)
Products in this recipe
planted.pulled
BBQ
Preparation
1
Heat a little oil in a medium-sized skillet over medium-high heat, press the garlic, and sauté for one minute. Chop the leek, zucchini, bell pepper, and tomatoes into small pieces, add them to the pan along with the planted.pulled , and sauté for 5 minutes over high heat. Then season with salt, pepper, nutmeg, and chili flakes, and set aside to cool.
2
Combine the flour, soy flour and baking powder in a bowl, then add the Oatly Oat Cuisine and rapeseed oil and mix until smooth. Add the fried ingredients and grated cheese and mix well again.
3
Pour the batter into a muffin tin lined with muffin paper cups and bake at 180 degrees convection for 40 minutes until golden brown. Allow the muffins to cool completely.
4
Beat the vegan butter for a few minutes on high speed, then wash the wild garlic, dry well and chop finely, then stir into the butter with the vegan cream cheese. Whip the mixture again for a few minutes and finally season with salt and pepper.
5
Then, using a piping bag with a star nozzle, spread the mixture over each muffin.
6
Decorate the finished breakfast cupcakes with some cress.
