Mortadela vegetal (Vegetable Mortadella)

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 dried oregano

1/2 c / c ground cumin
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300 ml. water

10 g. agar or gelatin powder

100 g. of red pepper stuffed olives (or any other stuffed or boneless)

Sobrasada vegetal (Vegetarian sobrasada )

50 gr. dried tomatoes

25 gr. pine nuts

1 clove of garlic

3-5 tablespoons olive oil

10 to 12 basil leaves

1 tablespoon paprika

10 or 15 seeds of cumin

10 or 15 anise seeds

1/2 teaspoon oregano

salt and ground black pepper

Moisturize the tomatoes in hot water for about 15 minutes, after this time drain the tomatoes.

Add the remaining ingredients and beat well down to a paste.

Tips: It fits great with crisp bread and some honey or quail eggs on top.