Ingredients:
- bunch shallots
- 50 g capers
- 400 g vegan alternative to crème fraîche
- 4 full vegetable carrot tortillas
- salt
- pepper
- 30 g cashews
- 100 g arugula
- 300 g vegan alternative to salmon filet
- 200 g vegan alternative to mozzarella, grated
- 30 g vegan alternative to parmesan
From our assortment
Instructions:
Clean the shallots and cut them into rings. Finely chop the capers. Mix the vegan alternative to crème fraîche with the capers and season to taste with salt and pepper.
Roast the cashews briefly in a frying pan and chop roughly. Wash and drain the arugula, then wash the vegan alternative to salmon filet, pat dry and cut into cubes.
Preheat the oven to 200 °C/390 °F. Place a baking sheet upside down in the oven. Spread the tortilla with the vegan crème and sprinkle the vegan mozzarella alternative and the shallot rings onto it and top with the vegan alternative to salmon. Slide onto the baking sheet and bake the pizzas for about 8-10 minutes. Take the pizza out of the oven and top with the fresh arugula, cashews, and the vegan alternative to parmesan. Enjoy!
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