Summary

Ingredients

• 400 g zucchini
• 150 g onion (s)
• 200 g carrot (s)
• 55 g protein powder (hemp protein powder) or another vean protein powder
• 1 teaspoon salt
• 1 tablespoon locust bean gum
• salt
• Curry powder
• coriander
• Cayenne pepper
• 1 teaspoon curry paste, green, vegan
• 1 tablespoon oil

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Instructions

1. Grate the zucchini on a kitchen slicer, place in a sieve and mix with 1 teaspoon of salt. Let the zucchini drain for 30 minutes. Grate the remaining vegetables and mix with the hemp protein powder and spices. Squeeze the zucchini well and add. Add the carob gum, mix the mixture well and let stand for 10 minutes. Preheat the oven to 200 degrees.
2. Meanwhile, place parchment paper on a baking sheet and grease with the oil. Shape the mixture into six buffers and place on the baking paper. Bake the buffers on the middle rack for about 45 minutes. Turn the buffers halfway through. The buffers can also be fried in the pan.
3. This goes well with a vegan quark dip with flatbread, couscous or potato wedges etc.