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267: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 200 gramm
200 g vegan margarine (room temperature )
30 g wild garlic
1 tsp rock salt [Order No: 305]
2 tbsp fine yeast [Order No: 302]
2 garlic cloves, crushed
Refine:
grated lemon peel
Cuisine: Alpine hearty
Treat yourself with Vegusto: Recipe No. 267
Delicious vegan wild garlic butter for grilling and refining, goes perfectly with potatoes and can be prepared in just 5-10 minutes.
Ingredients for 200 gramm
200 g vegan margarine (room temperature )
30 g wild garlic
1 tsp rock salt [Order No: 305]
2 tbsp fine yeast [Order No: 302]
2 garlic cloves, crushed
Refine:
grated lemon peel
Preparation
Wash and spin-dry the freshly collected wild garlic leaves.
Finely chop the wild garlic. We recommend using a ceramic knife.
Place the margarine at room temperature in a bowl. Now add the wild garlic and rock salt and mix everything well with a fork.
Pour the wild garlic margarine into a jar and store in the fridge.
Alternatively, shape the vegan wild garlic butter into a sausage and wrap in cling film.
Chill the finished vegan wild garlic butter for about 30 minutes before enjoying.
Delicious vegan wild garlic butter for grilling and refining, goes perfectly with potatoes and can be prepared in just 5-10 minutes. [267]
A tasty spread, quickly made from No Moo Dip, Classic and No Moo, Piquant goes very well with Vegusto's Vegan Burger, Funghi and No Moo. This meal is ready in no time and tastes super delicious. [47]
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