Summary

Ingredients

• 2 tablespoon margarine, vegan, e.g. Alsan
• 4 teaspoons flour
• 200 ml water
• 4 tablespoon yeast flakes
• 1 tablespoon tomato paste
• 0.5 ½ onion (s)
• 1 clove garlic
• 500 g veetables, e.. peppers, zucchini, mushrooms and corn
• 1 squirt lemon juice
• salt and pepper
• Chilli flakes
• Herbs, Italian
• 6 rolls (baked rolls)

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Instructions

1. Wash the vegetables and cut into small cubes. Chop the onion into fine cubes and finely press the garlic.
2. There are no limits to the ideas for the composition of the vegetables. And the amount given only has to be considered roughly.
3. Let the margarine melt in a saucepan, add the flour and sauté briefly. While stirring - preferably with a whisk - add the water and simmer briefly to a thick roux.
4. Add the yeast flakes, tomato paste and lemon juice and season well with salt, pepper, chilli and Italian herbs, e.g. oregano, basil and rosemary. Then add the onion, garlic and vegetables and mix well with the roux.
5. Cut the rolls into even halves and distribute the mixture on top. Bake in the preheated oven for approx. 15-20 minutes at 180 ° C until the topping is a little browned.