I don’t know if you know Mett (I looked up the term—apparently, it is used as a loan word to designate this specialty). Basically, it consists of ground pork with salt, pepper and onions (you can chop them and mix them into the meat, or put some onion rings onto your Mett sandwich); some people also add parsley, fresh chives, or other spices.
I don’t know either if you know I have been a vegetarian for a couple of years. I chose vegetarianism for ethical reasons, not because I don’t like the taste of meat. In fact, I like it a lot, and I always liked Mett, too. (One of the nicest memories I have of an apart from that really horrible conference was that the hotel I stayed at offered Mett balls for breakfast. I left a love note in their guest book then.)
Obviously, I haven’t had any since I turned veggie. So I was absolutely intrigued when I found a recipe for vegan Mett on the Internet. As it is in German, I will provide you with the translation. This is something you absolutely have to try (at least if you like Mett).
So, here’s what you need:
- 100g rice cakes
- about 350 ml water or veggie broth
- about concentrated tomato purée
- 2–3 small chopped onions (I took a big one, which was fine)
- salt and pepper to taste
Crumble the rice cakes and soak them in water or broth. (Better start carefully with a little less, else you’ll have a problem when it’s too mushy and you’re out of rice cakes … whereas you can always add liquids.) The consistency should be similar to mince, not too liquid. Then add the tomato purée, chopped onion, salt and pepper to taste. I also added a little bell pepper powder (and a teaspoon of olive oil for the taste); any way you like it is fine. Put it in the fridge; the recipe says it tastes best when you leave it there for about a day to unfold all of its flavors, but the poor Mett had no chance of survival. Not with me. Believe me, I would have loved to take a picture of it for you, my cherished readers, but all of a sudden it was gone. Completely. Vanished into thin air—and I have no clue how this happened.
Take it for granted that I will prepare this absolutely weird and delicious stuff again. And that I will do my best to take a picture then 😉