Recipes
Vegan mile
The recipe for vegan milleccio, the dessert of Neapolitan cuisine revisited in an original and delicious 100% VEG key: absolutely worth trying!
Today we are preparing vegan milleccio together, a traditional Neapolitan dessert which in its original version is composed of a base of ricotta, semolina and milk, and which is usually prepared during the Carnival period.
The version we propose here today replaces all the ingredients derived from animals with other natural foods , so as to create a homemade vegan cake, delicious and perfect to enjoy not only at Carnival, but throughout the year; a sort of vegan semolina cake. Are you ready to fully dive into this typical recipe of the Campania culinary tradition? So follow us into the kitchen and let's get to work straight away!
Preparation
How to prepare the vegan milleccio recipe
First of all, melt the margarine in the vegetable milk over a low heat in a saucepan.
Then pour in the semolina , mixing everything with a whisk and letting it cook over medium heat, stirring for a few minutes. Once the mixture has thickened, let it cool.
Separately, take the velvety tofu and mix it with the sugar and the orange and lemon peel . Add the corn starch , limoncello , vanilla and semolina which you left to cool separately.
Place everything in a lightly oiled and floured (or lined with baking paper) 24cm diameter pan and leave everything to cook at 180°C for an hour .
Once ready, remove it from the oven and let it rest. If you want you can eat it immediately, but if you want the milleccio to give its best, eat it the next day. Serve it with a sprinkling of icing sugar .
Celebrating a carnival with 100% vegetable desserts is simpler than you can imagine. Here are our vegan apple fritters .
Conservation
The millet will keep in the refrigerator for 3-4 days.
Read also
Vegan brioche
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