25 mins
Easy
Try our vegan chickpea salad with coconut yogurt, cashew cream, and spicy coriander chutney—a refreshing flavor explosion that aids digestion.
60 min
min
1 hr
1) Chop or crush the Brazil nuts.
2) Mix them with all of the other ingredients and leave for 3 hours in the fridge.
3) Transfer the mix to a 1 liter mould and cook it in a bain-marie for 40 minutes at 160C.
4) Store in the fridge for two days before serving with toasted bread and salad. Time required: 1 hour cooking time + 3 hours resting time + 2 days to set in the fridge
1) Chop or crush the Brazil nuts.
2) Mix them with all of the other ingredients and leave for 3 hours in the fridge.
3) Transfer the mix to a 1 liter mould and cook it in a bain-marie for 40 minutes at 160C.
4) Store in the fridge for two days before serving with toasted bread and salad. Time required: 1 hour cooking time + 3 hours resting time + 2 days to set in the fridge
25 mins
15 mins
30 mins
