Summary

Ingredients

• 1 large cauliflower
• 0.5 ½ bunch parsley, fresh
• 250 g mararine, vean
• 80 g breadcrumbs
• 70 g black beans
• 70 g beans (cowpeas)
• 70 g Borlotti beans
• 1 dash olive oil
• 1 large onion (s)
• 1 teaspoon cumin
• 1 teaspoon paprika powder, smoked
• 500 ml water
• 1 lemon (s)
• 1 sea salt, as desired
• 1 teaspoon pepper, white, from Sri Lanka, ground in a mortar
• 1 pinch (s) paprika powder, noble sweet

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Instructions

1. Soak the beans for at least 14 hours the day before.
2. Peel and dice the onion. Heat the oil in a saucepan and fry the onion with the cumin seeds for three minutes. Add the smoked paprika and beans. Top up with the water and bring everything to a boil. Cook everything over a low heat for an hour, stirring occasionally or adding a little water. The beans are ready when the liquid is almost gone and the beans disintegrate.
3. Cut the cauliflower into florets and cook in salted water. Wash and chop the parsley.
4. Fry the vegan margarine in a pan with the breadcrumbs. Add the cauliflower and parsley and fry everything together on a low heat.
5. Put the beans in a bowl and puree. Add the sweet paprika powder, salt, lemon juice and pepper and mix.
6. Season to taste and serve.
7. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1368