Summary

Ingredients

• 200 g luten
• 4 tablespoon yeast flakes (fine yeast flakes)
• 2 tablespoon vegetable stock, instant (your choice)
• 1 tablespoon garlic granules
• 1 medium bell pepper (s)
• 1 small onion (s)
• 1 tablespoon flour
• 250 ml water
• 30 ml oil, neutral

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Instructions

1. First you have to wash and core the peppers and peel the onions, then dice both. Then add the flour over the diced ingredients and stir it in. The flour binds the liquid. Now you add the gluten flour and stir it in well. Now you can stir in the spices.
2. Please keep to the order, otherwise your mortadella will be unevenly seasoned!
3. Make a small hollow in this mixture. Put water and oil into this hollow and mix everything properly. So that it mixes nicely, you can first add half the amount of water. However, this is not absolutely necessary.
4. You now have to roll the finished mortadella dough in baking paper and then in aluminum foil. I use the additional parchment paper here because it is really a lot of dough and the aluminum foil has often torn when I wrapped it.
5. Now you only have to dampen this role for 1 hour. Then turn off the pot and let it cool down. If you have heat-resistant fingers and want thick slices, you can cut the mortadella immediately!
6. Since we have stopped using cold cuts that contain harmful nitrite curing salts, we have enriched our breakfast with vegan alternatives. One of them is this vegan paprika mortadella, which we eat a lot at the moment.