Vegan Mett Recipe
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- Easy
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In this post, I’ll show you how to make vegan Mett, a vegetarian alternative made with rice cakes. Their neutral flavor and coarse texture give the spread a surprisingly authentic consistency.
Nutritional yeast, tomato paste and soy sauce provide its full, savory flavor. I use neutral oil and refined coconut oil for the fat component. The refined coconut oil leaves small pieces that give a pleasant mouthfeel. You can also use only oil. It’s a matter of taste.
Looking for more spreads? Try my liverwurst-style spread, beet spread or olive spread. Browse my complete recipe collection for more ideas.
You’ll find the complete vegetarian Mett recipe below.
Have fun and good luck making it!
Vegan Mett – What do you need to make it?
Ingredients per 300 g
| Ingredient | Grams | Percent |
|---|---|---|
| water | 150 ml | |
| rice cakes | 100 g | |
| neutral oil | 25 ml | |
| refined (neutral-tasting) coconut oil | 25 g |
Spices per 300 g
| Ingredient | Grams |
|---|---|
| Seasonings | |
| onions | 25 g |
| tomato paste | 15 g |
| soy sauce | 15 g |
| salt | 3 g |
| sweet paprika | 2 g |
| nutritional yeast | 1.5 g |
| white pepper | 0.75 g |
| sugar | 0.75 g |
| mace | 0.35 g |
EU readers: find mace in my German shop.
The equipment to make vegan Mett
Jars
You’ll need jars for storing your spread. Traditional straight-sided preserving jars or WECK jars work well.
For my other recommendations, see my complete sausage-making equipment guide.
Make vegan Mett – Step-By-Step Instructions
Crumble the rice cakes
Crumble the rice cakes into a bowl with your hands. Important: Don’t use a food processor; it makes them too fine. Crumbling by hand leaves coarse pieces that give the Mett its characteristic texture.
Dissolve the tomato paste in water
Add the tomato paste to the water and dissolve it completely. It provides color and contains natural glutamate, which boosts the savory flavor.
Mix the seasonings
Add the soy sauce, seasonings, nutritional yeast and oil to the tomato-water mixture and combine. The water and oil won’t mix completely; that’s normal. Important: Make sure the seasonings don’t form lumps.
Chop the onions
Chop the onions into small pieces. They give the spread the classic flavor familiar from real Mett.
Add the onions and liquid
Add the onions and seasoned liquid to the crumbled rice cakes in the bowl.
Combine the mixture
Mix thoroughly with your hands. Massage the liquid into the rice cakes and make sure the onions are evenly distributed.
Work in the refined coconut oil
Add the refined coconut oil and work it in. Leave a few larger pieces. They give a pleasantly rich, slightly fatty mouthfeel reminiscent of real Mett.
Rest in the fridge
Spoon the Mett into a jar and refrigerate for at least one day. This resting time is important for both flavor and texture. The flavors only come together properly after resting.
Serve and enjoy
Your vegetarian Mett is ready. It tastes best on good bread with a few fresh onions and a pinch of paprika. Enjoy!
Frequently asked questions
What is the shelf life of vegetarian Mett?
What is the shelf life of vegetarian Mett?
Your vegetarian Mett keeps in the fridge for about 3-4 days. Always use a clean spoon so you don’t introduce germs into the jar.
Why use rice cakes as the base?
Why use rice cakes as the base?
Rice cakes have a neutral flavor and crumble into coarse pieces by hand, producing a texture surprisingly close to real Mett. A food processor makes them too fine, so always crumble them by hand.
Does vegetarian Mett taste like real Mett?
Does vegetarian Mett taste like real Mett?
Honestly, it doesn’t taste identical to real Mett. But the texture is surprisingly good, and the savory flavor from nutritional yeast, soy sauce and tomato paste makes it a delicious alternative. Give it a try!
Can I vary the vegetarian Mett recipe?
Can I vary the vegetarian Mett recipe?
Absolutely. You can leave out the refined coconut oil and use only oil. Add cayenne or chili powder for more heat. Fresh herbs such as parsley or chives also work well. Tip: Be careful with the tomato paste. It should add color and umami without making the spread taste of tomatoes.
