Vegan Paella Crisps
Can you really get the full flavour of a paella in a crispy snack?
- 450 g aubergine/eggplant, thinly sliced
- 450 g cauliflower, thinly sliced
- 100 g broccoli, thinly sliced
- 150 g carrot, thinly sliced
- 150 g onion, chopped
- 100 g red beetroot, thinly sliced
- 60 g sliced shi-take mushrooms
- 60 g chopped garlic
- 10 g kombu
- 10 g tomato puree
- 100 g olive oil
- 2500 g water
- 0.4 g Xanthan gum
- 4 g salt
- 2 g pectin
- Combine the vegetables with the shi-take mushrooms, kombu, tomato puree and olive oil.
- Spread evenly on 2 trays and roast in an oven, at 150 C, for 45 minutes.
- Scrape roasted vegetables into a stockpot, add water, and simmer for 40 minutes.
- Pass through a chinois, into a clean pot, and reduce by three-quarters.
- Whisk in the Xanthan gum, salt and pectin.
