Vegan Crackers

Ingredients

• 75 g flax seeds
• 1 tbsp chia seeds (10 g)
• 1 Zucchini
• 2 carrots
• 0.5 red bell pepper
• 4 dried tomatoes
• 3 tbsp cashew nuts (15 g)
• 5 tbsp sunflower seeds (15 g)
• 3 tbsp sesame seeds (15 g)
• Salt
• Pepper
• 0.5 tsp Chili flakes
• 400 g Frozen peas
• 2 tbsp Lime juice
• 50 g soy yogurt
• 0.5 tsp wasabi paste
• 0.5 cucumber
• 0.5 bunch chives (10 g)
• 0.5 box garden cress
• 1 tbsp Olive Oil

Instructions

1. 1.

   Grind flax and chia seeds into fine flour in a food processor. Pour half of the mixture with about 300 ml hot water, let it swell until ready to use. Clean, wash, and cut vegetables into small pieces.

2. 2.

   Set aside half of the dried tomatoes. Roughly chop remaining tomatoes, cashews, and sunflower seeds; pulse lightly with sesame seeds in the processor for a chunky texture. Fold in the dry and swollen flax mixture, season with salt, pepper, and chili flakes, and process into a spreadable dough.

3. 3.

   Spread the dough thin on parchment-lined baking sheet and bake vegan crackers in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10 minutes. Remove sheet, cut dough into eight rectangles, and bake another 15 minutes until crisp. Cool for 5 minutes.

4. 4.

   Meanwhile, cook peas in boiling salted water for about 3 minutes; shock, drain, and set aside about 50 g for garnish. Blend remaining peas with lime juice in a blender. Stir in soy yogurt and season pea cream with salt, pepper, and wasabi paste. Peel, wash cucumber, and shave into thin slices. Finely chop remaining dried tomatoes. Wash chives, pat dry, and cut into fine ribbons. Cut garden cress from the bed.

5. 5.

   Spread vegan crackers with pea cream, top with cucumber slices. Sprinkle chive ribbons and dried tomatoes over them, lightly pepper everything. Garnish with remaining peas and garden cress, drizzle with olive oil, and serve.