Oregano Cracker *Vegetarian/Vegan - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Oregano Cracker *Vegetarian/Vegan! A quick and easy dinner that is ready in under 15 minutes! These vegan Pizza Crackers contain dried oregano and tomato paste that gives them a typical pizza flavor. I've made these vegan & gluten-free crackers with chickpea flour, which is often also called besan flour or garbanzo flour, and added black sesame seeds. All you need is almond flour, olive oil, dried herbs, salt, and water. I love that these egg-free gluten-free crackers are vegan too, which makes them appeal to so many of my friends and readers. If you're in a real hurry this is. *** Infobox öffnen für weitere Infos, Tipps & Links *** Deftig würzig knackig lecker!
Sei es als Knusperei zu Salaten, mit Avocadoscheiben belegt oder mit.
GLUTEN-FREE AND VEGETARIAN: Our Oregano Oil is gluten free and vegetarian, made from plant-derived capsules.
It also contains no sugar, salt, yeast, wheat, corn, dairy products, artificial colors, flavors or preservatives.
You can cook Oregano Cracker *Vegetarian/Vegan with 7 Ingredients and 5 steps. See the following guide!
Ingredients for Oregano Cracker *Vegetarian/Vegan:
- 500 gr plain flour.
- 1/2 tsp salt.
- 1 egg.
- 3 tbsp margarine.
- 1 tbsp oregano.
- 1 cup water.
- Cooking oil for deep frying.
You can make pesto out of just about any herb. Basil is the traditional way to go and I love using lemon basil from my garden to give it a twist. I made this tonight with cashews instead of pecans and added a little veggie broth. Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd.
Step by step how to cook Oregano Cracker *Vegetarian/Vegan:
- Mix plain flour with salt, oregano, egg, and margarine in a big bowl..
- Gradually pour water until the dough doesnt stick to the bowl.
- Roll the dough 1.5 cm thickness, cut them into small rectangle, make a short line the middle of the the rectangle, put ont of the side into the short holeand pull it from the other side..
- Pre-heat cooking oil, fry the shapped dough until turns golden and put it in the drainer to drain the oil.
- Keep it in the container or jar to preserve, you can eat ghem for snacking anytime you want..
Almost any fresh herb will taste great in place of the thyme and oregano in this recipe, but don't use rosemary—it's too strong. Oregano is closely related to marjoram. It is characteristic of many Greek dishes (particularly lamb) and in the UK is often sprinkled liberally on pizzas. Oregano grows easily in well protected areas in the UK. Agh, just realized I must sound like a troll!
