Bean, Quinoa, Lentil and Sausage Stew / Varivo od graha, kvinoje i leće sa kobasicama

I had various leftovers at home and decided to whip up a huge pot of stew to feed us in the upcoming week. So this is an odd, yet delicious mix of things like quinoa and bacon, which in many peoples’ minds maybe doesn’t fit together at all. But I’m happy to report that this marriage was a delicious and a happy one, though. Naturally, as always, you do you and adapt where you see fit, following the directions where your fridge and pantry stocks nudge you.

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INGREDIENTS:

(Yields 8 generous servings / 0.90 EUR per serving / 7.17 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

4 carrots (0.40 EUR)

1 red horn pepper (0.33 EUR)

2 large smoked sausages (2.00 EUR)

Small chunk of bacon (0.67 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup red lentils (0.67 EUR)

1 cup quinoa (1.00 EUR)

4 cups precooked cannellini beans (0.80 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried chili flakes (0.03 EUR)

1 and ½ tsp salt (0.03 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

8 cups water (–)

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METHOD:

Wash, peel and finely dice all the veggies. Cut the sausages into coins and roughly chop the bacon. Wash quinoa and lentils in a fine mesh colander under running water. Add the oil to a big pot and saute onion on high heat for a few minutes, until slightly translucent. Add in fresh garlic, carrots and horn pepper. Cook briefly, so that the veggies start to caramelize, before adding in the sausages and bacon. Give a good stir and let it cook for about five minutes.

Add in diced tomatoes, lentils, quinoa, beans, parsley, bay leaf, paprika, garlic powder, chili, salt, black pepper and water. Bring to a rolling boil, then reduce heat and cook with a lid cracked open for about 45 minutes, while stirring occasionally. If needed, add in a bit more water. Serve warm. This stew reheats great and will keep refrigerated for up to five days. It also freezes very well.

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Pošto sam doma imala raznih ostataka, odlučila sam nam smućkati veliki lonac grah variva da nas hrani kroz tjedan. Tako da sam na kraju dobila ovakav čudnjikav, ali i jako ukusan miks na prvi pogled nespojivih stvari kao što su kvinoja i špek. Međutim, konačni je rezultat ispao odlično. Naravno, kao i uvijek, vi slobodno prilagodite sastojke, kako vlastitom ukusu, tako i onome što vam je doma pri ruci u hladnjaku i špajzi.

SASTOJCI:

(Za 8 izdašnih porcija / 6,69 kn po porciji / 53,57 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

4 mrkve (3,00 kn)

1 crvena paprika roga (2,50 kn)

2 velike dimljene kobasice (15,00 kn)

Mali komadić slanine (5,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 šalica crvene leće (5,00 kn)

1 šalica kvinoje (7,50 kn)

4 šalice kuhanog bijelog graha (6,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 i ½ žličica soli (0,02 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

8 šalica vode (–)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Kobasice narežite na novčiće, a slaninu na par krupnih komada. U mrežastoj cjediljci dobro isperite kvinoju i leću pod mlazom vode. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, mrkvu i papriku rogu. Kratko kuhajte tako da se povrće blago karamelizira, te onda ubacite kobasice i slaninu. Dobro promiješajte te ostavite kuhati pet minuta.

U lonac dodajte sjeckane rajčice, leću, kvinoju, grah, lovor, slatku papriku, češnjak u prahu, čili, sol, papar i vodu. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem oko 45 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Poslužite toplo. Ovo se varivo super podgrijava i smrzava, a u hladnjaku će držati do pet dana.

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Bean, Quinoa, Lentil and Sausage Stew / Varivo od graha, kvinoje i leće sa kobasicama

Black Bean and Chickpea BBQ Burgers (vegan) / BBQ burgeri od crnog graha i slanutka (veganski)

I haven’t posted a vegan burger recipe in a while, so here are some easy and delicious black bean and chickpea barbecue patties for you to enjoy.

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INGREDIENTS:

(Yields 6 burger patties / 0.48 EUR per patty / 2.87 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 red bell pepper (0.40 EUR)

2 cups precooked black beans (0.40 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly cracked black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

3 tbsp barbecue sauce (0.40 EUR)

1 and ½ – 2 cups chickpea flour (1.33 EUR)

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METHOD:

Wash, peel and dice all the veggies. Add one tablespoon of oil, diced onion, minced garlic and bell pepper to a skillet on medium-high heat and saute for about 5 minutes, until slightly caramelized and softened. Set aside.

Add the black beans to a bowl and using a potato masher, mash them up until a chunky paste forms. Add in the sauted onion and pepper mix, remaining oil, garlic powder, chili, black pepper, salt and barbecue sauce. Give a good stir, then add in chickpea flour a bit by bit, until the mixture is thick enough to shape into patties.

Line a baking tray with parchment paper and preheat the oven to 200°C. Scoop the prepared burger mixture, shape into patties and spread on a prepared baking tray. Bake for 25-30 minutes, until the burgers are crispy and done to your liking.

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Prošlo je dosta vremena od kada sam zadnji puta objavila recept za veganske burgere, pa vam evo jedni jednostavni i ukusni burgeri od crnog graha i slanutka.

SASTOJCI:

(Za 6 burgera / 3,59 kn po burgeru / 21,56 kn za sve)

Za smjesu:

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 crvena paprika (3,00 kn)

2 šalice kuhanog crnog graha (3,00 kn)

½ žličice sušenog češnjaka u prahu (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica soli (0,01 kn)

3 žlice barbecue umaka (3,00 kn)

1 i ½ – 2 šalice brašna od slanutka (10,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. U tavicu na srednje jakoj vatri dodajte žlicu ulja, sjeckani luk, češnjak i papriku, pa dinstajte oko pet minuta da se sve blago karamelizira i omekša. Stavite na stranu.

Grah stavite u veću zdjelu pa izgnječite sa gnječilicom za pire dok ne dobijete pastu sa komadićima graha. U to ubacite dinstani miks luka i paprike, preostalo ulje, češnjak u prahu, čili, papar, sol i barbecue umak. Dobro sve promiješajte, pa malo po malo dodajte brašno od slanutka dok smjesa ne bude dovoljno gusta da možete formirati burgere.

Protvan obložite papirom za pečenje i zagrijte pećnicu na 200°C. Smjesu formirajte u burgere koje ćete raširiti po pripremljenom protvanu. Pecite oko 25-30 minuta, dok burgeri ne budu pečeni i hrskavi prema vašem ukusu.

Black Bean and Chickpea BBQ Burgers (vegan) / BBQ burgeri od crnog graha i slanutka (veganski)

Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Everyone who knows that I’ve ordered a huge bag of dried shiitake mushrooms from Chinese section of Ebay thinks I am nuts, but hey, I ate those mushrooms and I’m still alive. Of course, the main reason for this is that they were super cheap. And I have inevitable faith in humanity. I’m certain that this could have gone either way, though.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.16 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 cup cooked Cannellini beans (0.20 EUR)

6 medium sized potatoes (0.40 EUR)

6-8 shiitake mushrooms, dried or fresh (0.40 EUR)

6 cups vegetable broth (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tbsp miso paste (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

Optional:

Dried seaweed strips for serving (0.07 EUR)

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METHOD:

Wash, peel and chop up all the veggies. If using dried shiitake, soak them in warm water to soften, then roughly chop up. If using fresh shiitake, you can chop those up right away.

Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic and cook for a minute until fragrant, then add in the beans, potatoes, mushrooms and their soaking liquid, veggie broth, salt, pepper and red pepper flakes. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes. After 30 minutes remove the soup from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose all its health benefits from the good bacteria. Stir the dissolved miso back into the soup together with sesame oil. Pulse the soup with immersion blender until creamy. Taste, adjust seasonings and serve. Optionally, sprinkle with strips of dried seaweed.

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Svi koji znaju da sam od kineske enklave na Ebayu naručila sušene shiitake gljive misle da sam poludila, ali evo, mogu sa zadovoljstvom prijaviti da sam pojela gljive i preživjela. Naravno, razlog za taj avanturizam je primarno to što su gljive bile stvarno jeftine. A i ja imam nepokolebljivu vjeru u čovječanstvo. Iako, bila sam otvorena za sve ishode. 🙂

SASTOJCI:

(Za 6 porcija / 2,69 kn po porciji / 16,11 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhanog bijelog graha (1,50 kn)

6 srednje velikih krumpira (3,00 kn)

6-8 sušenih ili svježih shiitaka (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

½ žličice sušenog chilija u pahuljicama (0,25 kn)

1 žlica miso paste (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Dodatno po želji:

Trakice sušenih morskih algi za posluživanje (0,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ako koristite sušene shiitake, namočite ih u toploj vodi da omekšaju, pa grubo nasjeckajte. Svježe shiitake možete odmah narezati.

Veliki lonac sa uljem stavite na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte češnjak i kuhajte minutu, samo da zamiriši, pa onda ubacite i grah, krumpire, gljive sa tekućinom od namakanja, temeljac, sol, papar i čili. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Nakon 30 minuta maknite juhu sa vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Svakako pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija. Rastopljeni miso umiješajte natrag u juhu skupa sa sezamovim uljem. Propulsirajte juhu sa štapnim mikserom dok sve ne bude lijepo kremasto. Kušajte, prilagodite začine i poslužite. Po želji juhu još možete posipati sušenim morskim algama koje ste narezali na tanke trakice.

Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Cannellini Bean and Peanut Butter Hummus (vegan) / Humus od bijelog graha sa maslacem od kikirikija (veganski)

We had a bunch of Cannellini beans at home so I decided to whip them up into a hummus. It turned out super creamy and delicious, so I can’t wait to have it over pasta and as a snack. I also cooked up my own beans, which is always a great idea, to not only save on money, but to also season the beans to your liking while they are cooking. Of course, feel free to use canned beans if you are in a hurry (I often do that as well), but the next time you have some extra time on your hands cook up some beans.

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INGREDIENTS:

(Yields 1 large jar / 1.27 EUR)

3 cups cooked cannellini beans (0.60 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp lemon juice (0.07 EUR)

1-2 tbsp bean cooking liquid or water (–)

3 tbsp peanut butter (0.40 EUR)

2 tbsp olive oil (0.09 EUR)

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METHOD:

Add the beans to a food processor with salt, pepper, garlic powder and lemon juice. Pulse until creamy and if needed add a bit of water or bean cooking liquid. Add in peanut butter and olive oil, then pulse once more until everything is well incorporated. Taste and adjust seasonings. Serve over pasta, with veggies, or as a dressing.

The hummus will keep refrigerated in an airtight container for at least a week.

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Pošto smo doma imali popriličnu količinu bijelog graha, odlučila sam na brzinu smutiti humus koji je na kraju ispao jako fini i kremasti, tako da sam jedva dočekala da ga sparim sa nekom tjesteninom ili snackom. Također, grah sam sama skuhala što je uvijek odlična opcija jer onda sami možete dozirati arome i začine dok se grah kuha. Naravno, ako vam se žuri u ovom receptu možete upotrijebiti i grah iz konzerve (što ja također često radim), ali idući puta kada ćete imati viška vremena napravite si tu uslugu i sami skuhajte svoj grah.

SASTOJCI:

(Za 1 veliku teglu / 9,42 kn)

3 šalice kuhanog bijelog graha (4,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žlica limunovog soka (0,50 kn)

1-2 žlice tekućine od kuhanja graha ili obične vode (–)

3 žlice kikiriki maslaca (3,00 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Grah, sol, papar, češnjak i limunov sok ubacite u multipraktik. Pulsirajte dok ne bude kremasto, a prema potrebi dodajte mrvicu vode ili tekućine od kuhanja graha. Dodajte kikiriki maslac i maslinovo ulje, pa još jednom propulsirajte da se sve sjedini. Poslužite preko tjestenine, sa povrćem ili kao dressing.

Humus će držati u hladnjaku u hermetički zatvorenoj posudi barem tjedan dana.

Cannellini Bean and Peanut Butter Hummus (vegan) / Humus od bijelog graha sa maslacem od kikirikija (veganski)

Bean, Olive and Caper Salad with Balsamic Reduction (vegan) / Salata od graha, maslina i kapara sa reduciranim acetom balsamicom (veganska)

This salad is really killing it, but is super easy and quick to make. The balsamic reduction takes things to a whole new level and I suggest you cook up a bigger batch and store any extras in the fridge for future recipes.

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INGREDIENTS:

(Yields 2 servings / 1.08 EUR per serving / 2.16 EUR for all)

¼ cup of balsamic vinegar (0.33 EUR)

1 can beans (0.67 EUR)

½ cup pitted green olives (0.40 EUR)

3 tbsp capers (0.40 EUR)

1 small purple onion (0.10 EUR)

2 tbsp chopped fresh parsley (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

To make the balsamic reduction, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until thickened and reduced in volume. The reduction will thicken even more as it cools down.

While the balsamic vinegar is simmering, rinse beans, olives and capers under running water and leave to drain. Chop the olives into rounds. Peel and finely dice the red onion. Toss all of the ingredients together once the balsamic reduction cools down. Taste and adjust seasoning. Serve chilled.

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Ova salata je mrak, a ujedno i jako jednostavna i brza za pripremiti. Reducirani aceto daje još onaj ekstra štih, a moja je preporuka da si svakako pripremite malo ekstra aceta da imate za buduće recepte, te ga u međuvremenu čuvate u frižideru.

SASTOJCI:

(Za 2 porcije / 8,09 kn po porciji / 16,17 kn za sve)

¼ šalice aceta balsamica (2,50 kn)

1 konzerva graha (5,00 kn)

½ šalice odkoštenih zelenih maslina (3,00 kn)

3 žlice kapara (3,00 kn)

1 mali ljubičasti luk (0,75 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Pripremite reducirani aceto tako da aceto balsamico stavite u malu posudicu na jaku vatru i pustite da zavrije. Smanjite vatru, pa krčkajte desetak minuta, dok se ne zgusne i ne reducira. Imajte na umu kako će se aceto još dodatno zgusnuti kako se bude hladio.

Dok se aceto krčka, isperite grah, masline i kapare pod mlazom vode i stavite da se sve dobro ocijedi. Masline narežite na kolutiće. Luk ogulite i sitno nasjeckajte. Pomiješajte sve sastojke kada se reducirani aceto ohladi. Kušajte i prilagodite začine, te poslužite ohlađeno.

Bean, Olive and Caper Salad with Balsamic Reduction (vegan) / Salata od graha, maslina i kapara sa reduciranim acetom balsamicom (veganska)

Smoky Vegan Chili / Aromatični veganski čili

The weather has been nothing but doom and gloom lately. Not to mention the cold, yuck. Such miserable days call for a steaming bowl of something hearty and this chili is just the thing. If you already have a bunch of cooked beans on hand, it all comes together super quickly and you’ll be left with days worth of stash. Trust me – you’ll thank yourself later for having enough wisdom to cook up a larger batch. 🙂

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INGREDIENTS:

(Yields 6 servings / 0.93 EUR per serving / 5.57 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.20 EUR)

4 large carrots (0.40 EUR)

1 red bell pepper (0.20 EUR)

1 can diced tomatoes (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

1 cup red lentils (0.67 EUR)

4 cups precooked black beans (1.00 EUR)

1 block smoked tofu (1.00 EUR)

1 tsp garlic powder (0.01 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tsp smoked paprika (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

4 cups vegetable broth (0.27 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Drain tofu and cut into cubes. Wash the lentils in a colander under running water. Drain and rinse the beans. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Throw in fresh garlic, chili peppers, carrots and bell pepper, stir and cook for a few minutes to slightly caramelize. Add in all of the remaining ingredients and bring to a rolling boil.

As soon as the stew starts boiling, reduce heat to low and cook with a lid cracked open for 30 minutes. Stir occasionally and add in a splash of water if needed. Taste and adjust seasoning and serve warm. This dish reheats great and will keep refrigerated for up to five days.

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Zadnji su dani bili baš apokaliptični i grozno hladni, a takvo bezvezno vrijeme je kao stvoreno za neko vruće jelo na žlicu. Ovaj čili je zato došao k’o naručen. Ako već imate doma kuhanog graha, jelo ćete pripremiti za čas, a ostati će vam i nekoliko porcija za kasnije. Vjerujte mi, biti ćete sami sebi jako zahvalni što ste bili dovoljno mudri da se opskrbite većom zalihom. 🙂

SASTOJCI:

(Za 6 porcija / 7,09 kn po porciji / 42,51 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (1,50 kn)

4 velike mrkve (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 konzerva sjeckanih pelata (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 šalica crvene leće (5,00 kn)

4 šalice kuhanog crnog graha (7,50 kn)

1 dimljeni tofu (7,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

2 žličice dimljene paprike (1,00 kn)

1 žlica slatke crvene paprike (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,20 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ocijedite tofu i narežite ga na kockice. U mrežastoj cjediljci dobro isperite leću pod mlazom vode. Ocijedite i isperite grah. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, čili, mrkve i papriku rogu, promiješajte i kratko kuhajte dok se povrće ne karamelizira. Sada dodajte sve preostale sastojke i pustite da sve zavrije.

Čim čili zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem 30 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Kušajte i prilagodite začine, pa poslužite toplo. Ovo se jelo super podgrijava, a u hladnjaku će držati do pet dana.

Smoky Vegan Chili / Aromatični veganski čili

Vegan Hot and Sour Soup / Veganska kiselo ljuta juha

This soup is my absolute favorite and I order it every time when we are having some Chinese takeout. Of course, it’s always better to rely on yourself and prepare your food on your own. I’ve already posted a non-vegan version of this recipe a while back, but I wanted to try out a vegan variation as well. Let me tell you, this turned out delicious and came together super fast.

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INGREDIENTS:

(Yields 6 servings / 1.12 EUR per serving / 6.74 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

250 grams oyster mushrooms (1.00 EUR)

100 grams shiitake mushrooms (1.60 EUR)

3 large carrots (0.30 EUR)

1 block of smoked tofu (1.00 EUR)

3 garlic cloves (0.10 EUR)

1 tsp ginger powder (0.07 EUR)

1 tsp red pepper flakes (0.07 EUR)

¼ tsp salt (0.01 EUR)

1 tbsp brown sugar (0.03 EUR)

2 cups frozen peas (0.53 EUR)

1 can white cannellini beans (0.67 EUR)

Handful of fresh parsley (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tbsp ketchup (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp corn starch (0.08 EUR)

½ cup warm water (–)

3 tbsp apple cider vinegar (0.04 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and finely dice all the vegetables. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Add the oil to a large pot on high heat and sauté onion until slightly translucent. Throw in oyster mushrooms and shiitake and cook for a few minutes before adding in carrots and tofu. Allow the carrots to soften a bit before you add in garlic, ginger powder, red pepper flakes, salt and brown sugar. Give a good stir and allow the spices to become fragrant, then dump in frozen peas, beans, chopped parsley, soy sauce, ketchup and veggie broth.

Bring everything to a rolling boil, reduce heat to medium-low and allow it all to simmer for about 10 minutes, until the peas are cooked through. Dissolve corn starch in ½ cup of warm water and then slowly pour it into the soup, while stirring constantly. Allow the soup to cook for another minute or two until it thickens a bit. Remove the soup from heat, stir in apple cider vinegar and sesame oil, taste and adjust seasoning. Serve hot.

This soup also reheats great and will keep refrigerated for a couple of days.

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Ovu juhu jednostavno obožavam i obavezno ju naručim svaki puta kada uzmemo neku dostavu iz kineskog restorana. Naravno, uvijek mi je draže pouzdati se u samu sebe i sama si skuhati ono što jedem. Već sam ranije na blogu objavila ne-vegansku verziju ove juhe, ali sam također željela isprobati i vegansku varijantu. I odma da vam kažem, ovo jelo ne samo da je isplao izvrsno, već je i jako brzo bilo gotovo.

SASTOJCI:

(Za 6 porcija / 8,41 kn po porciji / 50,46 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

2 velika luk (1,50 kn)

250 g bukovača (7,50 kn)

100 g shiitaka (12,00 kn)

3 velike mrkve (2,25 kn)

1 kocka dimljenog tofua (7,50 kn)

3 češnja češnjaka (0,75 kn)

1 žličica sušenog đumbira u prahu (0,50 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

¼ žličice soli (0,01 kn)

1 žlica smeđeg šećera (0,25 kn)

2 šalice smrznutog graška (4,00 kn)

1 konzerva bijelog graha (5,00 kn)

Pregršt svježeg peršina (1,00 kn)

2 žlice soja sosa (2,00 kn)

2 žlice kečapa (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 žlice kukuruznog škroba (0,60 kn)

½ šalice tople vode (–)

3 žlice jabučnog octa (0,30 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Gljive obrišite vlažnim papirnatim ručnikom i narežite na tanke trakice. Ulje stavite u veliki lonac na jakoj vatri, pa prodinstajte luk dok ne bude staklast. Ubacite bukovače i shiitake, te par minuta kuhajte, a onda dodajte mrkvu i tofu. Pustite da mrkve malo omekšaju prije nego ćete ubaciti češnjak, đumbir, čili, sol i šećer. Dobro promiješajte i pustite da začini zamiriše, te tada dodajte i smrznuti grašak, grah, sjeckani peršin, soja sos, kečap i povrtni temeljac.

Pričekajte da sve zavrije prije nego vatru smanjite na srednje-nisku. Ostavite da se sve krčka desetak minuta, dok grašak ne bude do kraja kuhan. Kukuruzni škrob rastopite u pola šalice tople vode te ga polako ulijevajte u juhu, uz neprestano miješanje. Pustite da se juha kuha još minutu-dvije dok se malo ne zgusne. Maknite juhu s vatre i umiješajte ocat i sezamovo ulje. Kušajte i prilagodite začine, te poslužite vruće.

Ova juha se također i dobro podgrijava, a u hladnjaku će držati nekoliko dana.

Vegan Hot and Sour Soup / Veganska kiselo ljuta juha