50 g. raw cashews (or roasted without salt)
10 g. of brewers yeast flakes (2 tablespoons)
1 c / c (teaspoon) of sea salt
200 g. grated cooked beetroot
10 g. dried onion flakes or powder
10 g. garlic powder
50 g. hydrated dried tomato in oil
1 c / s (tablespoon) lemon juice
1/2 c / c of powdered thyme
1/2 c / c ground cumin
300 ml. water
10 g. agar or gelatin powder
100 g. of red pepper stuffed olives (or any other stuffed or boneless)
Put in the bowl of the mixer all the ingredients, except the last three (water, agar-agar and olives) and blend.
In a saucepan heat the water until it starts boiling. Reduce heat and add the agar or gelatin. Keep cooking, stirring frequently, for 4 minutes.
Add the agar or gelatin solution to the bowl of the mixer and blend again until the mix is left as a homogeneous dough.
Take one or two glasses and grease the inside with a few drops of olive oil. Go putting our shredded dough layers, interspersed with olives (best chopped).
Fill the cups to the top and let it cool. When the dough starts to gel, put it in the refrigerator and let it sit and cool for an hour or two at least.
Once the dough has gelled completely, unmold the glass, careful not we split the mortadella.