Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

This blog definitely doesn’t lack quick wok recipes where you throw in a bunch of leftovers and hope for the best. Luckily, those things usually turn out quite well and I am always surprised at how little it takes to whip up a delicious meal.

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INGREDIENTS:

(Yields 4 servings / 0.66 EUR per serving / 2.65 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 red horn peppers (0.40 EUR)

8 Portobello mushrooms (0.53 EUR)

3 garlic cloves (0.10 EUR)

½ tsp dried ginger powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

2 eggs (0.40 EUR)

4 cups precooked cold rice (0.27 EUR)

3 tbsp tomato sauce (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and thinly slice all the veggies and mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Gradually add in carrots, peppers and mushrooms, leaving a few minutes in between each veggie. Before adding in the eggs, throw in garlic, ginger, red pepper flakes, black pepper, sugar and salt. Give everything a good stir and cook for a minute so the spices warm up and get fragrant.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, tomato sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately.

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Ovom blogu definitivno ne manjka brzih i lakih recepata za wok, gdje skupa smutite hrpu ostataka i nadate se najboljem. Srećom, te stvari uvijek nekako ispadnu dobro pa se i ja na kraju sama sebi čudim kako je zapravo malo potrebno za pripremiti ukusan obrok.

SASTOJCI:

(Za 4 porcije / 4,97 kn po porciji / 19,86 kn za sve)

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

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 crvene paprike roge (3,00 kn)

8 šampinjona (4,00 kn)

3 češnja češnjaka (0,75 kn)

½ žličice đumbira u prahu (0,25 kn)

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

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

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

2 jaja (3,00 kn)

4 šalice kuhane hladne riže (2,00 kn)

3 žlice umaka od rajčice (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i tanko narežite svo povrće i gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Postepeno dodajte mrkvu, paprike i šampinjone, s time uvijek sve pustite minutu-dvije prije nego ubacite novo povrće. Prije nego što ćete dodati jaja, ubacite češnjak, đumbir, čili, papar, šećer i sol. Sve dobro promiješajte i kuhajte samo minutu, da se začini ugriju i zamiriše.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, umak od rajčice, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah.

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Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

Let me tell you, my existence would be meagre and incredibly sad if there weren’t any pasta in the world. Pasta is not only quick and cheap to make, it’s also the ultimate comfort food. I could sing endless praises to pasta, but we might as well just get on with the recipe.

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INGREDIENTS:

(Yields 4 servings / 1.09 EUR per serving / 4.35 EUR for all)

For the pasta:

8 cups water (–)

2 tbsp sunflower seed oil (0.03 EUR)

Good pinch of salt (0.01 EUR)

500 grams fusilli (1.33 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

2 cups tomato puree (0.27 EUR)

2 tbsp dried parsley (0.27 EUR)

2 tbsp apple cider vinegar (0.03 EUR)

1 can of tuna in brine (1.60 EUR)

Additional:

½ cup shredded cheese (0.33 EUR)

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METHOD:

Add water, oil and salt to a pot, place on high heat and bring to a rolling boil. Dump in pasta and cook according to the package instructions to al dente. Drain, rinse well under cold running water and set aside.

While the pasta’s cooking finely dice the onion. When pasta is done and draining, prepare the sauce in the same pot. Add two tablespoons of sunflower seed oil and saute onion on high heat until translucent. Throw in garlic powder, basil, oregano, salt and pepper, stir and cook for a minute so the aromas release from the spices. Dump in tomato puree and parsley and cook for about ten minutes, so the sauce thickens a bit. Stir in apple cider vinegar, drained tuna and cooked pasta. Stir and cook for a minute or two, just until everything is heated through. Serve immediately with a bit of shredded cheese.

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Odmah da razjasnimo – moja egzistencija bi bila poprilično bijedna da u životu nemam tjestenine. Tjestenina ne samo da je brza i jeftina za skuhati, već je i ultimativna hrana za utjehu. No umjesto da sada pišem hvalospjeve o tjestenini, evo vam i recept.

SASTOJCI:

(Za 4 porcije / 8,09 kn po porciji / 32,37 kn za sve)

Za tjesteninu:

8 šalica vode (–)

2 žlice suncokretovog ulja (0,20 kn)

Dobar prstohvat soli (0,01 kn)

500 g fusila (10,00 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

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

1 žličica sušenog bosiljka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

1 žličica soli (0,01 kn)

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

2 šalice pasirane rajčice (2,00 kn)

2 žlice sušenog peršina (2,00 kn)

2 žlice jabučnog octa (0,20 kn)

1 konzerva tune u salamuri (12,00 kn)

Dodatno:

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Vodu, ulje i sol stavite u veliki lonac na jaku vatru i pustite da zavrije. Ubacite tjesteninu i skuhajte prema uputama na pakiranju da bude al dente. Ocijedite, isperite dobro pod mlazom hladne vode i stavite na stranu.

Dok se tjestenina kuha fino nasjeckajte luk. Kada je tjestenina gotova i pustili ste ju da se cijedi, u istom loncu u kojem ste skuhali tjesteninu napravite umak. Stavite u lonac dvije žlice suncokretovog ulja i prodinstajte luk dok ne bude staklast. Ubacite češnjak, bosiljak, origano, sol i papar, promiješajte, te kuhajte koju minutu da začini otpuste arome. Dodajte pasiranu rajčicu i peršin, te kuhajte desetak minuta da se umak malo zgusne. Umiješajte jabučni ocat, ocijeđenu tunu i kuhanu tjesteninu. Dobro sve promiješajte i kuhajte samo minutu-dvije, da se sve dobro ugrije. Poslužite odmah, posipano sa malo ribanog sira.

Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

Vegan Sloppy Joe / Veganski Sloppy Joe burger

Alright, we’ve come to the last installment of my vegan minced ‘’meat’’ trilogy and I’ve saved my favorite recipe for the very end. This Sloppy Joe is pretty much everything you would want to have in a burger. I really hope you give this one a try because I am salivating just thinking about how good this was.

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INGREDIENTS:

(Yields 1 burger / 1.04 EUR)

1 tsp sunflower seed oil (0.01 EUR)

3-4 tbsp vegan minced “meat” (0.33 EUR)

1 burger bun (0.20 EUR)

2 slices of vegan cheese (0.27 EUR)

1 tsp mustard (0.03 EUR)

1 tbsp vegan mayo (0.07 EUR)

1 tbsp ketchup (0.03 EUR)

A few thin tomato slices (0.07 EUR)

A few thin onion slices (0.03 EUR)

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METHOD:

Place a non-stick skillet on medium heat with a teaspoon of oil and fry the vegan mince until dark brown and slightly crispy, for about five minutes. Remove the mince from the skillet and set aside. Cut the burger bun in half and place on the skillet to slightly crisp up, cut side down.

Once the bun is done, spread the bottom half with mustard, add a slice of cheese and top it with fried mince. Top the minced ‘’meat’’ with another slice of cheese and return everything to your skillet so the cheese can melt. Cover the skillet with a lid and cook for just a minute or two, until the cheese is nice and melty. Once the cheese is done, top it with tomato and onion. Spread mayo and ketchup on the top half of the bun, cover your burger and dig in immediately.

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Došli smo do zadnjeg dijela trilogije o veganskom mljevenom ”mesu”, a svoj sam najdraži recept sačuvala za kraj. Ovaj Sloppy Joe ima manje-više sve što bi ste mogli poželjeti u burgeru te se nadam da ćete isprobati recept u nastavku, jer meni cure sline samo kada se sjetim koliko mi je bilo fino.

SASTOJCI:

(Za 1 burger / 7,68 kn)

1 žličica suncoketovog ulja (0,03 kn)

3-4 žlice veganskog mljevenog ”mesa” (2,45 kn)

1 hamby pecivo (1,50 kn)

2 šnite veganskog sira (2,00 kn)

1 žličica senfa (0,25 kn)

1 žlica veganske majoneze (0,50 kn)

1 žlica kečapa (0,25 kn)

Par tankih šnita rajčice (0,50 kn)

Par tankih šnita luka (0,20 kn)

PRIPREMA:

Stavite tavicu na srednju vatru, pa na žličici ulja oko pet minuta pecite vegansko ”meso”, sve dok ne potamni i lagano se ne zahrska. Maknite ”meso” iz tave i stavite na stranu. Pecivo prerežite na pola i stavite na tavicu sa prerezanom stranom prema dolje da se blago zapeče.

Kada je pecivo gotovo, donju polovicu namažite senfom, stavite šnitu sira i po siru rasporedite ”meso”. Poklopite sa još jednom šnitom sira i tako sve zajedno vratite na tavicu da se sir rastopi. Poklopite tavicu i kuhajte samo minutu-dvije dok se sir ne počne topiti. Maknite s vatre i po siru poslažite šnite rajčice i luka. Gornju polovicu peciva premažite sa majonezom i kečapom, poklopite burger i odmah navalite.

Vegan Sloppy Joe / Veganski Sloppy Joe burger

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

As previously announced in this post where I lamented on beauties and thrills of vegan minced ‘’meat’’, here comes a recipe for vegan Bolognese sauce. Even if you don’t have the ‘’meat’’ already prepared, all of this will come together fairly quickly and produce an amazing meal. This dish also works wonderful as meal prep, so go ahead and make a bunch in advance.

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INGREDIENTS:

(Yields 4 servings / 0.76 EUR per serving / 3.05 EUR for all)

For the sauce:

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 UR)

2 garlic cloves (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

½ tsp red pepper flakes (0.03 EUR)

2 cups of vegan minced ‘’meat’’ (1.32 EUR)

1 can diced tomatoes (0.53 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the pasta:

Water (–)

1 tsp salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

500 grams dried pasta (0.67 EUR)

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METHOD:

Finely dice the onion and mince garlic. Place a deep skillet on high heat and sauté onion on olive oil for a few minutes, until slightly translucent. Add in minced garlic, oregano and red pepper flakes, then stir for a minute until spices become fragrant. Throw in vegan minced ‘’meat’’ and break it down into smaller chunks with a spatula. Cook for about 10 minutes, until slightly crisped up. Add in tomatoes, parsley, salt and pepper. Give everything a good stir, reduce heat and simmer for another 10 minutes so the flavors combine and the sauce thickens.

Meanwhile, bring a large pot of water to a boil. Add in salt, oil and pasta, then cook it to al dente according to the package instructions. Drain the pasta and transfer to a skillet with sauce to finish off cooking for the last two minutes. If needed, add a splash of pasta water to the sauce to thin it out. Serve immediately, or portion out for future lunches.

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Kao što sam već najavila u ovom postu gdje lamentiram o krasotama veganskog mljevenog ”mesa”, evo vam recept za veganski bolonjez umak. Čak i ako već nemate spremno mljeveno ”meso”, sve ćete ovo moći spremiti vrlo brzo, a rezultat će biti fantastičan objed. Ovo je jelo također super i za prirediti unaprjed pa ponijeti na posao, stoga si slobodno skuhajte malo više.

SASTOJCI:

(Za 4 porcije / 5,80 kn po porciji / 23,21 kn za sve)

Za umak:

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

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

2 šalice veganskog mljevenog ”mesa” (9,78 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

Za tjesteninu:

Voda (–)

1 žličica soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

500 g sušene tjestenine (5,00 kn)

PRIPREMA:

Sitno nasjeckajte luk i češnjak. Duboku tavu stavite na jaku vatru, pa na maslinovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sjeckani češnjak, origano i čili, promiješajte te kuhajte minutu da začini zamiriše. Bacite na to vegansko mljeveno ”meso” te ga usitnite špatulom u manje komadiće. Kuhajte desetak minuta da se blago zahrska. Dodajte pelate, peršin, sol i papar. Sve dobro promiješajte, smanjite vatru i krčkajte desetak minuta da se okusi prominglaju i umak zgusne.

U međuvremenu stavite veliki lonac vode da zavrije. Dodajte sol, ulje i tjesteninu, koju skuhajte al dente prema uputama na pakiranju. Ocijedite tjesteninu i ubacite ju u tavu sa umakom da se zadnje dvije minute skuha do kraja. Prema potrebi umak razrijedite sa malo vode u kojoj se kuhala tjestenina. Poslužite odmah ili si rasporedite u porcije za kasnije obroke.

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)

I’ve promised more quinoa recipes, ever since my grand discovery of quinoa a few weeks back, and lo and behold, I am here to deliver. This dish is very scrumptious, but is loaded with plenty of healthy things for a good measure. It also comes together super fast.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR / 4.55 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

250 grams Portobello mushrooms (1.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 cup quinoa (2.00 EUR)

3 cups water (–)

2 cups frozen leafy spinach (0.47 EUR)

½ cup sour cream (0.27 EUR)

½ cup shredded cheese (0.33 EUR)

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METHOD:

Peel and dice onion and thinly slice the mushrooms. Rinse quinoa in a fine mesh colander under a running water and set aside. Add the oil to a large pot on high heat and saute onion until slightly translucent. Throw in butter, mushrooms, salt and pepper and give a good stir. Cook for a few minutes, until the mushrooms cooks down a bit.

Now add in rinsed quinoa and water. Bring to a boil, then reduce heat and simmer with a lid cracked open for about 15 minutes. After 15 minutes stir in frozen spinach and simmer for additional five minutes, so the spinach thaws. Stir in sour cream and shredded cheese and serve immediately.

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Kada sam pred nekoliko tjedana doživjela epohalno otkriće kvinoje, obećala sam vam još recepata. Ta-da, evo ga kako sam i najavila! Ovo jelo je jako bogato i ukusno, ali također ima i dovoljno zdravih sastojaka za dobru mjeru, te se osim toga i veoma brzo priprema.

SASTOJCI:

(Za 4 porcije / 8,49 kn po porciji / 33,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

250 g šampinjona (7,50 kn)

1 žličica soli (0,01 kn)

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

1 šalica sirove kvinoje (15,00 kn)

3 šalice vode (–)

2 šalice smrznutog špinata u listovima (3,50 kn)

½ šalice kiselog vrhnja (2,00 kn)

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk te tanko narežite gljive. Isperite kvinoju u finoj cjediljci pod tekućom vodom i stavite na stranu. Ulje stavite u veći lonac na jakoj vatri, te dinstajte luk dok ne postane staklast. Dodajte maslac, gljive, sol i papar i sve dobro promiješajte. Kuhajte nekoliko minuta, dok se gljive malo ne iskuhaju.

Sada ubacite ispranu kvinoju i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 15 minuta. Nakon 15 minuta umiješajte i smrznuti špinat, te krčkajte još pet minuta da se špinat odmrzne. Za kraj umiješajte kiselo vrhnje i sir, te odmah poslužite.

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)

Minced Chicken, Mushroom and Veggie Stir-Fry with Peanut Sauce / Mljevena piletina, gljive i povrće iz woka u umaku od kikirikija

This is basically the same sauce from this cauliflower recipe. It was so good that I just had to have more of it. The stir-fry is greatly improvised from what we had around the fridge. I think some spring onion would be awesome here, but unfortunately we didn’t have any. Just the same, the recipe turned out delicious.

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INGREDIENTS:

(Yields 4 servings / 1.31 EUR per serving / 5.23 EUR for all)

For the peanut sauce:

2 tbsp soy sauce (0.27 EUR)

2 tbsp warm water (–)

1 tbsp peanut butter (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

1 tsp toasted sesame oil (0.13 EUR)

½ tsp salt (0.01 EUR)

½ tsp red pepper flakes (0.03 EUR)

For the stir-fry:

3 tbsp sunflower seed oil (0.04 EUR)

2 cups minced chicken (2.00 EUR)

2 tbsp soy sauce (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 carrots (0.20 EUR)

3 red horn peppers (1.00 EUR)

1 large onion (0.10 EUR)

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METHOD:

First prepare the peanut sauce by whisking all of the ingredients on low heat until peanut butter and corn starch are completely dissolved and then bring to a gentle simmer. Cook for a few minutes, while stirring constantly so the sauce thickens a bit. Keep the sauce warm while you prepare the rest.

Wash, peel and chop all the vegetables and mushrooms, while keeping the ingredients separated. Place a deep pan or a wok on high heat for a few minutes until thoroughly heated through. Add in sunflower seed oil, minced chicken, soy sauce, salt and black pepper. Stir well to incorporate and break the chicken in small chunks with a spatula. Stir-fry for a few minutes, until chicken is thoroughly cooked through. Then gradually add in chopped mushrooms, carrots, red peppers and onion in this exact order, taking the time to cook every ingredient for a few minutes before throwing in the new one. When all is done, pour in the peanut sauce on top and give a good stir. Serve immediately over a bed of cooked rice.

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Umak u ovom jelu je u principu isti onaj iz recepta sa karfijolom jer mi je bio tako fini da sam jednostavno morala imati još. Kombinacija za wok je uvelike improvizirana od stvari koje smo imali doma po frižideru. Mislim da bi mladi luk super pasao u ovom jelu, ali mi ga na žalost nismo imali doma. Svejedno, jako sam zadovoljna sa time kako je ovaj recept na kraju ispao.

SASTOJCI:

(Za 4 porcije / 9,76 kn po porciji / 39,05 kn za sve)

Za umak od kikirikija:

2 žlice soja sosa (2,00 kn)

2 žlice tople vode (–)

1 žlica kikiriki maslaca (1,00 kn)

1 žlica šećera (0,05 kn)

½ žličice kukuruznog škroba (0,03 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

½ žličice soli (0,01 kn)

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

Za wok:

3 žlice suncokretovog ulja (0,30 kn)

2 šalice mljevene piletine (15,00 kn)

2 žlice soja sosa (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 mrkve (1,50 kn)

3 crvene paprike roge (7,50 kn)

1 veliki luk (0,75 kn)

PRIPREMA:

Prvo priredite umak od kikirikija tako da na slaboj vatri miješate sve sastojke, sve dok se maslac od kikirikija i kukuruzni škrob do kraja ne rastope. Pustite da sve lagano zavrije, te kuhajte nekoliko minuta uz stalno miješanje, tako da se umak zgusne. Držite umak na toplom dok pripremite sve ostalo.

Operite, ogulite i nasjeckajte svo povrće i gljive, no sve sastojke držite razdvojene. Stavite duboku tavu ili wok na jaku vatru i pustite par minuta da se dobro ugrije. Ubacite u wok suncokretovo ulje, meso, soja sos, sol i papar. Dobro promiješajte te piletinu usitnite špatulom. Kuhajte nekoliko minuta, dok meso ne bude skroz gotovo. Sada jedno po jedno ovim redoslijedom dodajte nasjeckane gljive, mrkve, paprike i luk, s time da pustite par minuta prije nego ubacite idući sastojak kako bi se sve dobro skuhalo. Kada je sve gotovo, zalijte umakom od kikirikija i dobro promiješajte. Poslužite odmah preko kuhane riže.

Minced Chicken, Mushroom and Veggie Stir-Fry with Peanut Sauce / Mljevena piletina, gljive i povrće iz woka u umaku od kikirikija

Black Bean Burgers (vegan) / Burgeri od crnog graha (veganski)

You guys, these are so, so delicious! And cheap! I mean, it’s just beans, bread, carrots and a bunch of spices. But they turned out so tasty! Yum!

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INGREDIENTS:

(Yields 12 burger patties / 0.21 EUR per patty / 2.46 EUR for all)

For the batter:

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp ground coriander (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly cracked black pepper (0.03 EUR)

1 and ½ tsp salt (0.01 EUR)

2 large carrots (0.20 EUR)

4 cups precooked black beans (0.80 EUR)

4 tbsp ketchup (0.13 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

2 tbsp ground flax seeds (0.03 EUR)

1 burger bun (0.13 EUR)

½ cup plant based milk (0.20 EUR)

½ cup breadcrumbs (0.13 EUR)

Additional:

½ cup breadcrumbs for coating (0.13 EUR)

Oil for frying or roasting (0.07 EUR)

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METHOD:

Place the burger bun in a small bowl and cover with milk. Allow to soak while you prepare everything else. Peel and finely dice the onion and mince the garlic. Peel the carrot and grate it on a box grater. Add 3 tablespoons of oil to a small pan on a high heat and saute the onion for about five minutes until translucent. Now add in fresh garlic, garlic powder, paprika, oregano, coriander, chili, black pepper and salt and stir for a minute so the spices get fragrant. Dump in shredded carrot and cook for a few minutes until softened.

Pulse the beans with ketchup in a food processor until creamy. Transfer the beans to a bowl, together with carrot and onion mix, parsley and flax seeds. Using your hands, rip the soaked and softened burger bun to small pieces into this mix and give everything a very good stir. Gradually add in the breadcrumbs as needed, so the mix thickens up and is not too sticky. Taste and adjust seasonings, then refrigerate the batter for half an hour so all the flavors have time to combine and the mixture is easier to handle.

After 30 minutes shape the batter into burger patties and coat each patty with breadcrumbs on all sides. Fry the patties in a bit of oil on stovetop for a few minutes on each side, or lightly brush with oil, spread on a parchment lined baking sheet and bake for 20 minutes at 200°C to crisp them up. Serve warm, adorned with burger paraphernalia of your choice.

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Dragi prijatelji, ovi burgeri su prefini! I jeftini!!! U njima su samo grah, kruh, mrkve i hrpa začina, ali ispali su baš za prste polizati. Mljac!

SASTOJCI:

(Za 12 burgera / 1,54 kn po burgeru / 18,52 kn za sve)

Za smjesu:

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

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

1 žličica dimljene slatke paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

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

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

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

1 i ½ žličica soli (0,02 kn)

2 velike mrkve (1,50 kn)

4 šalice kuhanog crnog graha (6,00 kn)

4 žlice kečapa (1,00 kn)

2 žlice svježeg nasjeckanog peršina (1,00 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

1 žemlja (1,00 kn)

½ šalice sojinog ili drugog biljnog mlijeka (1,50 kn)

½ šalice krušnih mrvica (1,00 kn)

Dodatno:

½ šalice krušnih mrvica za paniranje (1,00 kn)

Ulje za pečenje ili prženje (0,50 kn)

PRIPREMA:

Žemlju stavite u malu zdjelicu i zalijte s mlijekom, pa ju ostavite da se namače dok pripremite sve ostalo. Ogulite i fino nasjeckajte luk i češnjak, te ogulite i naribajte mrkve. U malu tavicu dodajte 3 žlice ulja pa na jakoj vatri kratko prodinstajte luk dok ne bude staklast. Na luk dodajte svježi i sušeni češnjak, papriku, origano, korijander, čili, papar i sol, te promiješajte i kuhajte minutu, samo da začini zamiriše. Ubacite na to ribanu mrkvu, te kratko dinstajte da omekša.

Grah skupa sa kečapom propulsirajte u multipraktiku da bude kremast. Preselite grah u zdjelu skupa sa dinstanom mrkvom, peršinom i mljevenim lanom. Rukama u to nadrobite namočenu žemlju, pa sve jako dobro promiješajte. Postepeno dodajte krušnih mrvica, koliko bude trebalo da se smjesa zgusne i ne bude jako ljepljiva. Takvu gotovu smjesu stavite u hladnjak na pola sata kako bi se arome sjedinile i kako bi smjesom bilo lakše rukovati.

Nakon 30 minuta od smjese formirajte burgere, pa svaki burger obložite krušnim mrvicama. Burgere kratko popecite sa obje strane na malo ulja u tavi, ili ih jednostavno premažite sa malo ulja te ubacite u pećnicu zagrijanu na 200°C na 20 minuta da se malo zahrskaju. Poslužite toplo, sa vama najdražim dodatcima.

Black Bean Burgers (vegan) / Burgeri od crnog graha (veganski)