Da Marì the husband is (also) vegan – Italian Cuisine

Sweet and savory fillings, soft dough and in a version without lactose or eggs. In Monti the new address that has made the lovers of the husband go crazy and that for the # maritozzoday2019 gave us his veg recipe

To make any story work you have to adapt. To time, to differences, to intolerances. Maybe that's why Marì's husband, a new address in that of Monti, agrees with everyone: those who want it sweet, who prefer the savory, that "me alone great" or "give me a small one" or "more than one that we do the tasting", but also in vegan version, without eggs and without lactose. It is no coincidence that Marì presents itself with the subtitle “un amore di maritozzo”, also because it also dusts off in the look the ancient Roman tradition that sees future husbands pay homage to their sweethearts with these sweet loaves.
Better than a serenade, right?
Marì gave us the recipe of his vegan husband, also a tribute to the Maritozzo Day, December 7, to which he could not fail to participate. The initiative launched by Tavole Romane this year is dressed in pink and promotes the charity campaign And if participating were your superpower? in favor of the Breast Unit of the Fatebenefratelli Hospital, Isola Tiberina in Rome. In all the premises adhering to the initiative, with a minimum donation of one euro, you can contribute to the purchase of a hair protection helmet to be used during chemotherapy for the fight against breast cancer.

Maritozzo vegan recipe by Marì

Doses for 4 large cheaters



250 g of 00 flour

80 g of warm water

6 g of brewer's yeast

30 g of sunflower oil

4 g of salt

30 g of sugar

8 g of turmeric

Poppy seeds to taste


Dissolve the yeast with warm water. In a bowl, add the yeast to the other ingredients and work well until the mixture is firm and elastic. Let rise for about two hours, until the dough reaches twice its volume. Divide the dough into four long rolls. Place them on a baking sheet lined with a sheet of baking paper and let them rise for 1 hour. Finally, bake at 180 ° C for 20/30 minutes depending on the oven.

Salted filling


100 g of cashew cheese

spirulina powder to taste

For the vegan turnip mayonnaise

120 g of sunflower oil

30 g of soy milk

50 g of pre-cooked beetroot

15 g of vinegar

Salt to taste


For the vegan mayonnaise, work all the ingredients with the immersion blender for a few minutes, until a creamy consistency is obtained. Fill the vegan marriages with vegan beetroot mayonnaise, cashew cheese and a pinch of spirulina powder.

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