vegan meat

Tofu ‘Chicken’ Bites (vegan) / Tofu ‘pileći’ zalogaji (veganski)

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I’m going to go ahead right away and admit that I am not the biggest fan of tofu. I definitely love smoked tofu, which I feel is a category of its own, but regular tofu just feels kinda meh. However, these little nuggets are freaking amazing! I could seriously snack on them on their own. There are, however, a few tricks to making these tofu bites taste super delicious.

First off, I strongly suggest that you freeze and then defrost your tofu. I have no idea about the science behind this, but something fantastic happens to tofu once you defrost it and the texture is way better. Plus, it’s easier to squeeze out the excess liquid. Secondly, when frying the bites, go low and slow. And now, go ahead and make these, you’ll love them!

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INGREDIENTS:

(Yields 1 servings / 1.01 EUR)

1 small block of firm tofu (0.67 EUR)

Pinch of salt (0.01 EUR)

½ tsp of freshly ground black pepper (0.03 EUR)

½ tsp of dried thyme (0.03 EUR)

2 tsp poultry seasoning (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp coconut oil (0.07 EUR)

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METHOD:

Freeze and defrost an unopened package of tofu. Once defrosted, squeeze out any excess liquid and pat dry some more with kitchen towels. Tear the tofu into small, bite-sized pieces, then toss together with salt, pepper, thyme, poultry seasoning and sesame oil. I suggest you taste your poultry seasoning first and adjust the salt accordingly – mine was salty as f***. I also used a generic store-brand poultry seasoning, nothing fancy. Allow the seasoned tofu to rest for about 20 minutes.

Place a non-stick pan on medium-low heat and allow it to thorough warm up. Add in the coconut oil, then your seasoned tofu and toss to combine. Cook the tofu until very crispy and nicely browned, for about 15-20 minutes, while tossing occasionally. Voila!

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Moram vam odmah priznati da nisam baš neki veliki obožavatelj tofua. Svakako mi je super dimljeni tofu, ali mislim da je on kategorija za sebe. S druge strane, obični tofu mi je uglavnom nekako bezveznjikav. Međutim, ovi mali tofu zalogaji su ludnica i mogu ih bez problema tamaniti same za sebe (kao neke veganske čvarkiće, mljac!). No, postoji par trikova kako da vam ispadnu baš super, pa nastavite čitati.

Prije svega, predlažem vam da tofu obavezno zamrznete i onda odmrznete. Nemojte me pitati o točnoj znanosti iza svega toga, nemam blage veze, ali desi se neka čarolija kada odmrznete tofu i tekstura mu bude sto puta bolja. Osim toga, i višak vode je onda puno lakše za iscijediti. Druga stvar je da prilikom kuhanja trebate imati strpljenja i pržiti sve polako i na slaboj vatri. A sada pod hitno pripremite ovo jelo jer će vas oduševiti!

SASTOJCI:

(Za 1 porciju / 7,51 kn)

1 manji komada čvrstog tofua (5,00 kn)

Prstohvat soli (0,01 kn)

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

½ žličice sušenog timijana – majčine dušice (0,25 kn)

2 žličice mješavine začina za piletinu (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica kokosovog ulja (0,50 kn)

PRIPREMA:

Zapakirani tofu smrznite i onda odmrznite. Kada je tofu odmrznut, istisnite iz njega višak tekućine, pa ga onda još dodatno koliko možete posušite kuhinjskim ručnikom. Tofu natrgajte na zalogaje, pa pomiješajte skupa sa solju, paprom, timijanom, začinom za piletinu i sezamovim uljem. Svakako prije nego dodate sol probajte miks začina za piletinu – moj je bio jako slan pa sam prema tome i prilagodila količinu soli. Inače, ja sam iskoristila neki generični miks za piletinu iz Interspara / Spara (njihova marka), ništa fensi. Ostavite začinjeni tofu da odmori 20 minuta.

Neprijanjajuću tavu stavite na laganu vatru i pustite ju da se dobro ugrije. Dodajte kokosovo ulje i tofu, pa dobro promiješajte. Tofu pržite dok ne bude hrskav i lijepe zlatno-smeđe boje, nekih 15-20 minuta, s time da ga povremeno promiješajte. U slast!

Tofu ‘Chicken’ Bites (vegan) / Tofu ‘pileći’ zalogaji (veganski)

Red Lentil Fritters (vegan) / Popečci od crvene leće (veganski)

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Now that I have more time on my hands I definitely cook more and have more time to experiment with interesting recipes and some new flavor combos. However, I still meal prep and always aim to have something easy in my arsenal that can be served with several meals and doctored up for variety. These little fritters are just the thing to add to your salad, munch on as a quick snack or just eat like any other meat substitute.

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INGREDIENTS:

(Yields about 30-35 fritters / 0.09 EUR per fritter / 2.56 EUR for all)

1 cup of dried red lentils (0.67 EUR)

1 onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsley root (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tbsp mustard (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp toasted sesame oil (0.13 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

½ cup sesame seeds (0.40 EUR)

½ cup breadcrumbs (0.20 EUR)

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METHOD:

The night before rinse the lentils and soak them in cold water. On the next day rinse the soaked lentils in a colander under running water, then add to a food processor. Pulse the lentils, then add in chopped onion, carrots, parsley root, garlic cloves, tomato paste, mustard, soy sauce, sesame oil, sunflower seed oil, salt, pepper, red pepper flakes, garlic powder, paprika and dried parsley. Pulse until you reach a mostly uniform consistency, then add in sesame seeds and breadcrumbs. Pulse again to combine.

Preheat the oven to 180°C. Line a baking tray with parchment paper, then scoop out the batter into small fritters. Bake for about 40 minutes, flipping the fritters halfway through to ensure even crispiness. Serve warm, or store for later as these also reheat really well.

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Sada kada ima više vremena definitivno i više kuham, a i bavim se raznim eksperimentima sa novim zanimljivim receptima i kombinacijama aroma. Međutim, i dalje si pripremam hranu za više obroka unaprijed te uvijek ciljam na to da imam nešto lagano u arsenalu što se može poslužiti na više načina da bi mi i dalje bilo zanimljivo za jesti. Ovi mali popečci su baš prava stvar koja se može lako ubaciti u salatu, grickati kao brzi snack ili jesti baš kao i svaki drugi substitut za meso.

SASTOJCI:

(Za oko 30-35 popečaka / 0,64 kn po popečku / 19,21 kn za sve)

1 šalica sušene crvene leće (5,00 kn)

1 luk (0,75 kn)

2 mrkve (1,50 kn)

1 korijen peršina (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žlica senfa (0,50 kn)

1 žlica soja sosa (0,50 kn)

1 žlica sezamovog ulja (1,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 žličica soli (0,01 kn)

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

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

½ žličice češnjaka u prahu (0,25 kn)

½ žličice dimljene paprike (0,25 kn)

2 žlice sušenog peršina (1,00 kn)

½ šalice sezama (3,00 kn)

½ šalice krušnih mrvica (1,50 kn)

PRIPREMA:

Večer prije isperite leću i namočite ju u hladnoj vodi. Sljedećeg dana isperite namočenu leću u cjediljci pod tekućom vodom, te ju ubacite u multipraktik. Pulsirajte dok se skroz ne usitni, pa onda dodajte sjeckani luk, mrkvu, peršinov korijen, češnjak, koncentrat rajčice, senf, soja sos, sezamovo i suncokretovo ulje, sol, papar, čili, češnjak u prahu, papriku i sušeni peršin. Pulsirajte dok ne dobijete manje-više jednoličnu smjesu, pa dodajte i sezam te krušne mrvice. Propulsirajte još jednom za kraj da se sve sjedini.

Zagrijte pećnicu na 180°C. Obložite protvan papirom za pečenje te na njega grabite smjesu oblikovanu u male popečke. Pecite oko 40 minuta, s time da popečke jednom preokrenete za vrijeme pečenja kako bi sa obje strane bili jednako hrskavi. Poslužite ih tople ili spremite za kasnije pošto se ujedno i super podgrijavaju.

Red Lentil Fritters (vegan) / Popečci od crvene leće (veganski)

Quick Bean Patties (vegan) / Brzi faširanci od graha (veganski)

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We had an easy lunch of mashed potatoes and pureed spinach over the weekend, but had no meat around to make the patties to round the meal up. I kinda have to have spinach and mashed potatoes with patties – it’s just the way the world works, so I quickly whipped up these vegan bean patties. I also apologize upfront for the crappy photos, but lighting in our kitchen is terrible and I was super hungry and couldn’t muster patience for better pictures.

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INGREDIENTS:

(Yields 4 patties / 0.38 EUR per patty / 1.52 EUR for all)

For the batter:

1 tbsp flax meal (0.07 EUR)

2 tbsp water (–)

1 tbsp sunflower seed oil (0.01 EUR)

½ of an onion (0.05 EUR)

1 can of brown beans (0.67 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 tbsp tomato puree (0.13 EUR)

1 tsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp Sriracha (0.03 EUR)

½ cup breadcrumbs (0.10 EUR)

Additional:

¼ cup breadcrumbs for coating (0.05 EUR)

¼ cup of sunflower seed oil for frying (0.07 EUR)

METHOD:

Start off by making a flax egg. Whisk together flax meal with water, then set aside for about 10 minutes. Meanwhile, finely dice the onion and saute it in a tablespoon of oil until slightly caramelized. Rinse and drain the beans, then mash them up into a paste. I also left a few chunks in there, because texture is everything. Add the flax egg, sauted onion, salt, pepper, garlic powder, parsley, tomato puree, soy sauce, sesame oil and Sriracha to mashed beans and stir well. Then gradually add in breadcrumbs so that the finally batter is pliable and not too sticky. Taste and adjust seasoning, then refrigerate for about 30 minutes. I skipped this step because I wanted to eat right away, but refrigerating will help the patties to better retain their shape.

After half an hour remove the batter from fridge and shape into four patties. Coat each patty with breadcrumbs then fry on a well-oiled pan on medium heat for about 5 minutes on each side. Be sure to flip the patties gently, as they are more delicate then classic meat patties. Serve warm.

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Za vikend smo radili jednostavan ručak sa pire krumpirom i pireom od špinata, ali nismo imali doma nikakvog mesa za faširance. Za mene to nikako nije moglo proći jer ja jednostavno moram imati faširanac uz špinat, tako da sam na brzinu smutila ove od graha. Također, unaprijed se ispričavam zbog jadnih fotki, ali osvjetljenje nam je koma u kuhinji, a ja sam jednostavno bila previše gladna i prenestrpljiva da se više potrudim. 😀

SASTOJCI:

(Za 4 faširanca / 2,84 kn po faširancu / 11,37 kn za sve)

Za smjesu:

1 žlica mljevenog lana (0,50 kn)

2 žlice vode (–)

1 žlica suncokretovog ulja (0,10 kn)

½ luka (0,38 kn)

1 konzerva smeđeg graha (5,00 kn)

½ žličice soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žličica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica Sriracha umaka ili čili umaka (0,25 kn)

½ šalice krušnih mrvica (0,75 kn)

Dodatno:

¼ šalice krušnih mrvica za paniranje (0,38 kn)

¼ šalice ulja za prženje (0,50 kn)

PRIPREMA:

Za početak pripremite lan-jaje (flax egg). Pomiješajte mljeveni lan sa vodom i pustite da odstoji desetak minuta da se zgusne. U međuvremenu sitno nasjeckajte luk pa ga ispržite na žlici ulja da se blago karamelizira. Isperite i dobro ocijedite grah te ga izgnječite u pire. Ja sam također ostavila i nešto komadića jer je tekstura super u svemu. U zgnječeni grah dodajte lan-jaje, karamelizirani luk, sol, papar, češnjak, peršin, koncentrat rajčice, soja sos, sezamovo ulje i Srirachu, te sve dobro promiješajte da se sjedini. Postepeno dodajte krušne mrvice, sve dok se smjesa ne zgusne i prestane biti jako ljepljiva. Kušajte i prilagodite začine, pa smjesu stavite u hladnjak na pola sata. Ja sam ovaj korak preskočila jer sam bila nestrpljiva i gladna, ali ako ohladite smjesu faširanci će se bolje držati skupa.

Nakon pola sata smjesu izvadite iz hladnjaka te oblikujte u četiri faširanca. Uvaljajte faširance u krušne mrvice, pa ih ispržite u dobro nauljenoj tavi, po oko pet minuta sa svake strane. Samo pazite kada faširance okrećete da budete nježni, jer su puno delikatniji od klasičnih mesnih faširanaca. Poslužite toplo.

Quick Bean Patties (vegan) / Brzi faširanci od graha (veganski)

Vegan Seitan Chicken / Veganska seitan piletina

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I’ve ordered a vegan chicken broth powder off of iHerb a while back and decided to make vegan chicken with it. I’ve already made seitan several times before, so I knew what to expect. The chicken flavor wasn’t as prominent as one would hope – I imagine adding more broth would help out, but I am still pretty happy with how this batch turned out. For a really delicious extra flavor I strongly suggest marinating the steamed seitan in soy sauce and briefly frying it up on an oiled pan.

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INGREDIENTS:

(Yields 4 servings / 0.47 EUR per serving / 1.86 EUR for all)

1 cup gluten flour (0.80 EUR)

1 cup chickpea flour (0.67 EUR)

1 tbsp vegan chicken broth powder (0.13 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

2/3 cup warm water (–)

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METHOD:

In a bowl whisk together gluten and chickpea flour, broth powder, garlic powder, paprika, salt and pepper. Just a fair warning – if your broth powder isn’t salty, add in more salt, but mine was really, really salty. Add in sesame oil, sunflower seed oil and water then stir to combine. Once the dough forms up, knead it for a few minutes and flatten into disc.

Wrap the dough up in aluminum foil, then place into a steamer basket and steam for about 45 minutes. After 45 minutes carefully remove and unwrap. You can eat seitan as it is, but as I already suggested, it will taste best when tossed with some soy sauce and briefly fried in a pan to crispiness. Leave any leftover seitan to cool off completely before tightly wrapping it up in cling foil and storing in fridge. You can also freeze it for a much later use.

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Ima već neko vrijeme da sam preko iHerba naručila veganski temeljac sa okusom piletine pa sam odlučila od toga pripremiti što drugo nego vegansku piletinu. Pošto sam seitan već radila doma nekoliko puta, znala sam što treba očekivati. Aroma piletine i nije bila baš tako jako izražena kako sam se nadala – mislim da jednostavno treba dodati još više tog temeljca, ali sam i dalje zadovoljna sa time kako mi je seitan ispao. Za ekstra ukusno jelo toplo vam preporučam da seitan koji ste skuhali na pari dodatno marinirate u soja sosu, pa onda još kratko popržite na nauljenoj tavi.

SASTOJCI:

(Za 4 porcije / 3,49 kn po porciji / 13,96 kn za sve)

1 šalica glutenskog brašna (6,00 kn)

1 šalica brašna od slanutka (5,00 kn)

1 žlica veganskog pilećeg temeljca u prahu (1,00 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice dimljene paprike (0,25 kn)

½ žličice soli (0,01 kn)

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

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

2/3 šalice tople vode (–)

PRIPREMA:

U zdjelici pomiješajte skupa glutensko i brašno od slanutka, temeljac u prahu, češnjak, papriku, sol i papar. Samo malo upozorenje – ako vam temeljac nije slan, obavezno dodajte još soli, ali moj je bio baš jako, jako slan. Dodajte sezamovo i suncokretovo ulje i vodu, pa promiješajte da se sve sjedini. Kada se tijesto formira, mijesite ga koju minutu i spljoštite u disk.

Čvrsto umotajte disk od tijesta u aluminijsku foliju pa kuhajte na pari 45 minuta. Nakon 45 minuta pažljivo otpakirajte seitan. Možete ga jesti i ovakvog kakav je, ali kao što sam već napisala, meni je tisuću puta ukusniji kada se kratko marinira u soja sosu i onda isprži na tavi da bude hrskav. Sav preostali seitan ostavite da se do kraja ohladi prije nego što ćete ga dobro zamotati u prijanjajuću foliju i spremiti u hladnjak. Ako ga želite koristiti nekad kasnije, možete ga također i smrznuti.

Vegan Seitan Chicken / Veganska seitan piletina

Fried Seitan Schnitzel (vegan) / Seitan pohanci (veganski)

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This recipe is still a bit of a work in progress, but I’m so excited that I’m just going to share it right away and maybe do an update as I tweak it around more. Honestly, the meaty flavor and texture are so on point here that I am thoroughly convinced that the majority (if not all) store-bought meat products out there have various percentages of seitan sneaked into them as well.

But anyhow, without further ado here’s an awesome vegan schnitzel recipe for you all to try out. Also, please note that these are super filling and try as you may, a small amount of gluten flour yields huge amounts of seitan. Which means that is also a really great budget-friendly option.

I decided to fry the schnitzels in the oven to reduce oil and make them a bit healthier. Feel free to deep-fry them, or use an air fryer, though.

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INGREDIENTS:

(Yields 4 servings / 0.27 EUR per serving / 1.08 EUR for all)

For seitan:

2 tbsp chickpea flour (0.13 EUR)

6 tbsp gluten flour (0.40 EUR)

½ tsp salt (0.01 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp soy sauce (0.13 EUR)

½ cup water (–)

For frying:

1 cup all-purpose flour (0.07 EUR)

½ cup water (–)

1 cup breadcrumbs (0.20 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

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METHOD:

In a bowl, whisk together chickpea flour, gluten flour, salt, garlic powder and black pepper. Add in the oil, soy sauce and water. Stir for a few seconds until a shabby dough forms, then knead it lightly for a minute. Divide the dough into half and flatten it as much as you can. Wrap loosely in aluminum foil, then steam for about 40 minutes.

Once seitan is done steaming, carefully unwrap it and allow it to cool a bit. Preheat your oven to 200°C and line a baking sheet with parchment paper, if you’re frying seitan schnitzels in the oven. Cut each piece of seitan into quarters. In a bowl, whisk together flour and water. Dunk seitan chunks into flour and water mix, shake off excess batter and coat the pieces with breadcrumbs. Repeat until all seitan chunks are coated. Brush each piece of seitan with oil on both sides and spread them out on a prepared baking sheet. Bake for about 20 minutes, until crispy and golden brown to your liking.

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Ovaj recept je još uvijek djelomično u razvoju, ali sam i sad već jako uzbuđena sa rezultatom, pa sam ga odlučila objaviti i eventualno kasnije nešto prepraviti kako budem modificirala stvari. Iskreno, po meni su i tekstura i okus mesa odlično nabodeni, tako da sam sve više uvjerena da većina dućanskih mesnih proizvoda (ako ne i svi), imaju u sebi neki postotak podmetnutog seitana.

No, bez daljnjeg otezanja, evo vam odličan recept za veganske pohane šnicle da ga isprobate. Također, uzmite u ubzir da su ovi pohanci jako zasitni, a od samo male količine glutenskog brašna dobiti ćete ogromnu količinu seitana. Stoga je ovo jelo ujedno i super opcija za male budžete.

Ja sam odlučila pohance peći u pečnici da smanjim količinu ulja i da budu malo zdraviji. Vi ih slobodno ispohajte na tavi ili u air fryeru, ako ga imate.

SASTOJCI:

(Za 4 porcije / 2,28 kn po porciji / 9,11 kn za sve)

Za seitan:

2 žlice slanutkovog brašna (1,00 kn)

6 žlica glutenskog brašna (3,00 kn)

½ žličice soli (0,01 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

2 žlice suncokretovog ulja (0,20 kn)

2 žlice soja sosa (1,00 kn)

½ šalice vode (–)

Za pohanje:

1 šalica glatkog brašna (0,50 kn)

½ šalice vode (–)

1 šalica krušnih mrvica (1,50 kn)

4 žlice suncokretovog ulja (0,40 kn)

PRIPREMA:

U zdjelici pomiješajte slanutkovo brašno, glutensko brašno, sol, češnjak i papar. Dodajte ulje, soja sos i vodu, pa kratko promiješajte da se formira labavo tijesto. Rukom promijesite samo minutu, pa podijelite tijesto na dva dijela. Spljoštite svaki dio najbolje što možete, pa ih labavo zamotajte u aluminijsku foliju. Kuhajte na pari 40 minuta.

Kada je seitan gotov, pažljivo ga odmotajte i pustite da se kratko ohladi. Ako ćete pohati u pećnici, zagrijte ju na 200°C i obložite protvan obložite papirom za pečenje. Svaki komad seitana razrežite na četiri dijela. U zdjelici pomiješajte brašno i vodu, pa komade seitana umačite u tu smjesu i onda obložite krušnim mrvicama. Ponavljajte postupak dok ne ispanirate sve komade. Svaki komad premažite uljem sa obje strane, pa ih raširite po pripremljenom protvanu. Pecite oko 20 minuta, dok pohanci ne budu hrskavi i zlatno smeđi prema vašem ukusu.

Fried Seitan Schnitzel (vegan) / Seitan pohanci (veganski)

Homemade Spicy Seitan Sausages (vegan) / Domaće pikantne seitan kobasičice (veganske)

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Some time ago I discovered an awesome health food store which carries a whole bunch of interesting things marked with quite reasonable prices. They also had gluten flour, so I jumped at the opportunity of playing around with this new ingredient. First thing I wanted to try out was making my own seitan and I’m actually thrilled with the result. These little sausages are flavorful and have a spot on meaty, chewy texture. The whole process was also very quick and easy, so I’ll definitely throw homemade seitan into my regular food rotation.

The only downside is that this food looks like poo, so don’t go serving it to people on a first date. But other than being obviously visually unappealing, this is the real deal.

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INGREDIENTS:

(Yields 10 sausages / 0.19 EUR per sausage / 1.91 EUR for all)

1 vegetable bouillon cube (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp smoked paprika (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp mustard (0.13 EUR)

2 tbsp ketchup (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 cup water (–)

1 cup gluten flour (0.80 EUR)

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METHOD:

In a bowl, whisk together bouillon cube, salt, pepper, garlic powder, paprika, Gochujang, mustard, ketchup, soy sauce, oil and water. Stir together until bouillon cube dissolves completely and no lumps remain. Add in gluten flour and give a good stir. Once the dough forms, knead it lightly, only for a minute or so. If the dough is too sticky, add in a bit more gluten flour. Most seitan recipes call for kneading the dough for ten minutes, but I think this would only make the final product tough as a shoe sole and too chewy.

Tear small pieces of dough off and loosely wrap them up in individual chunks of aluminum foil. Steam for 45 minutes, then carefully unwrap. You can now eat the seitan sausages as they are, or use them in other cooking recipes instead of meat. These also freeze well.

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Pred nešto vremena otkrila sam odličan dućan zdrave hrane koji ne samo da ima puno zanimljivih sastojaka, već i veoma razumne cijene. Također sam kod njih pronašla i glutensko brašno, pa je to bila izvrsna prilika da se poigram tim novim sastojkom. Prva stvar koju sam željela isprobati je napraviti domaći seitan, a rezultat me oduševio. Ove male kobasičice su aromatične i pikantne, a mesna tekstura je baš pravo pogođena. Također, cijeli je postupak bio jako jednostavan i brz, pa mislim da ću domaći seitan sigurno ubaciti u redovan meni.

Jedina nezgodna strana cijele priče je da konačni proizvod jako podsjeća na drekece. Radi toga ovo možda i nije idealna hrana za prvi spoj. Ali ako izuzmemo očitu vizualnu neprivlačnost, ovo je jelo super.

SASTOJCI:

(Za 10 kobasičica / 1,52 kn po kobasičici / 15,21 kn za sve)

1 kocka povrtnog temeljca (1,50 kn)

1 žličica soli (0,01 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

2 žličice dimljene paprike (1,00 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 žlice senfa (1,00 kn)

2 žlice kečapa (1,00 kn)

2 žlice soja sosa (2,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 šalica vode (–)

1 šalica glutenskog brašna (6,00 kn)

PIPREMA:

U zdjelici skupa pomiješajte povrtnu kocku, sol, papar, češnjak, papriku, Gochujang, senf, kečap, ulje i vodu. Miješajte dok se povrtna kocka skroz ne rastopi i smjesa bude bez grudica. Dodajte unutra glutensko brašno i dobro promiješajte. Kada se tijesto formira, kratko ga promijesite, samo na minutu. Ako vam je tijesto jako ljepljivo, dodajte još mrvicu glutenskog brašna. Većina recepata za seitan kaže da se tijesto treba mijesiti deset minuta, ali meni se čini da bi konačni proizvod onda bio žilav kao cipela.

Otkidajte male komadiće tijesta, te ih lagano umatajte svakog posebno u aluminijsku foliju. Kuhajte na pari 45 minuta, pa nakon toga pažljivo sve razmotajte. Kobasičice sada možete odmah jesti ili ih pak upotrijebiti u drugim receptima umjesto mesa. Također ih takve kuhane možete i zamrznuti za kasnije.

Homemade Spicy Seitan Sausages (vegan) / Domaće pikantne seitan kobasičice (veganske)

Pan-Fried Tofu Steaks (vegan) / Tofu odresci pečeni na tavi (veganski)

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I’ll come out right away and admit that I am not a huge tofu fan. It always seemed like too bland of a thing for me. However, when seasoned and prepared properly, tofu can be quite delicious. So here is a quick and easy tofu recipe that I think everyone might enjoy.

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INGREDIENTS:

(Yields 4 servings / 0.39 EUR per serving / 1.58 EUR for all)

For the tofu:

2 small blocks of firm tofu (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tsp sunflower seed oil (0.01 EUR)

For the sauce:

1 tsp miso paste (0.10 EUR)

1 tbsp ketchup (0.07 EUR)

1 tsp Sriracha (0.04 EUR)

1 tsp warm water (–)

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METHOD:

Pat dry tofu with a kitchen towel. If you want a firmer tofu texture, you can also press it and leave for an hour, but this step is totally optional. Cut each tofu block into half, so you end up with about 1 centimeter thick tofu slices. Sprinkle tofu generously with salt and black pepper.

Place a non-stick pan on medium heat and allow it to warm up thoroughly. Swirl the oil in the pan, then add the tofu slices. Cook the tofu undisturbed for about five minutes on each side, until crispy and golden.

Meanwhile, while the tofu is cooking, whisk up the sauce by mixing together all of the ingredients until creamy. Once the tofu is crispy on both sides, brush it with prepared sauce. Sear the tofu again on both sides, only for half a minute, until slightly charred. Serve warm or cold.

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Odmah ću priznati da nisam baš neki ogromni ljubitelj tofua, a sve iz razloga što je često nekako bezukusan. Međutim, kada tofu dobro začinite i pravilno pripremite, može biti veoma fini. Evo vam jedan brzi i jednostavni recept za tofu u kojem mislim da bi svi mogli uživati.

SASTOJCI:

(Za 4 porcije / 2,94 po porciji / 11,74 za sve)

Za tofu:

2 manja komada čvrstog tofua (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žličica suncokretovog ulja (0,03 kn)

Za umak:

1 žličica miso paste (0,75 kn)

1 žlica kečapa (0,50 kn)

1 žličica Srirache (0,30 kn)

1 žličica tople vode (–)

PRIPREMA:

Tofu posušite kuhinjskim ručnikom. Ako hoćete da tofu ima čvršću teksturu, možete ga prethodno pritisnuti sa nečim teškim i ostaviti da odstoji sat vremena kako bi istisnuli višak vode, ali taj korak uopće nije nužan. Oba komada tofua prerežite po debljini na pola, tako da dobijete oko 1 centimetar debele šnite. Tofu dobro začinite solju i paprom.

Neprijanjajuću tavu stavite na srednje jaku vatru i pustite da se dobro zagrije. Premažite tavu uljem, pa rasporedite po njoj šnite tofua. Nemojte tofu uopće dirate i kuhajte ga oko 5 minuta sa svake strane, da se zahrska i dobije zlatnu boju.

Dok se tofu peče, napravite umak tako da pomiješate sve sastojke dok sve ne bude glatko i kremasto. Kada se tofu zahrskao na obje strane, premažite ga pripremljenim umakom. Sada ga još po pola minute zapecite na obje strane tako da se fino karamelizira. Poslužite toplo ili hladno.

Pan-Fried Tofu Steaks (vegan) / Tofu odresci pečeni na tavi (veganski)

Vegan Sloppy Joe / Veganski Sloppy Joe burger

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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)

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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)

Vegan Minced ‘’Meat’’ (soy free, gluten free, paleo) / Vegansko mljeveno ”meso” (bez soje, bez glutena, paleo)

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This vegan minced ‘’meat’’ concoction is my new favorite thing! It’s super easy to make, really inexpensive and very versatile. You can do a whole ton of things with it, like regular burgers, Bolognese sauce and even Sloppy Joe burgers, so expect to see these recipes soon. I bet it would also be a great base for vegan lasagna or moussaka and am eager to give those a try as well.

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INGREDIENTS:

(Yields 4 cups / 0.66 EUR per cup / 2.63 EUR for all)

7-8 big Portobello mushrooms (1.33 EUR)

3 carrots (0.30 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

Large handful of fresh parsley (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch red pepper flakes (0.02 EUR)

1 cup ground flax seed (0.27 EUR)

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METHOD:

Wash, peel and roughly chop all the veggies and mushrooms. Throw all of the ingredients except for flax seeds into a food processor and pulse until still a bit chunky, but well combined. Finally stir in ground flax seeds by hand. If things appear a bit too mushy, feel free to add more flax seeds, as this is a very flexible recipe.

You can store the raw mixture in the fridge for up to two days. I wouldn’t push it past that, as the mushrooms could get funky.

To make regular old burgers, shape the mixture into the patties. I suggest freezing them for half an hour before you go and pan fry them, as they will hold shape better. Alternatively, you can also bake them in an oven on a sheet pan for about 30 minutes at 200°C, but they will probably be quite soft in the end due to all the water in the mushrooms, so handle them very gently. Nevertheless, they are gonna be delicious.

Recipes for Sloppy Joes and Bolognese sauce utilizing this mix are coming up, so keep an eye on this blog if you’re interested.

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Ovaj pripravak za vegansko mljeveno ”meso” mi je nova najdraža stvar! Jako je jednostavan za pripremiti, jeftin i prilagodljiv. Osim toga, s time kasnije možete izvesti hrpu zanimljivih stvari, kao napraviti klasične burgere, bolonjez umak, pa i Sloppy Joe burgere, a recepti za to slijede ubrzo. Također, kladim se da bi ovo bila super baza i za veganske lazanje ili musaku, a nadam se da ću ubrzo imati vremena i sve to isprobati.

SASTOJCI:

(Za 4 šalice / 4,89 kn po šalici / 19,57 kn za sve)

7-8 velikih šampinjona (10,00 kn)

3 mrkve (2,25 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

Veliki pregršt svježeg peršina (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice kečapa (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

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

½ žličice soli (0,01 kn)

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

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 šalica mljevenih sjemenki lana (2,00 kn)

PRIPREMA:

Operite, ogulite i grubo nasjeckajte svo povrće i gljive. Sve sastojke osim lana ubacite u multipraktik i pulsirate dok ne dobijete smjesu u kojoj će ostati još nešto krupnijih komadića, ali će sve biti dobro izmiješano. Za kraj rukom umiješajte lan. Ako vam se sve čini pregnjecavo, slobodno dodajte još lana, pošto je ovo jako fleksibilan recept.

Gotovu smjesu možete čuvati u hladnjaku do dva dana, ali ja baš ne bih riskirala dulje od toga jer bi se gljive mogle pokvariti.

Da pripremite klasične burgere, formirajte smjesu u pljeskavice. Ako ćete ih peći u tavi, moja je sugestija da ih prije toga ubacite u zamrzivač na jedno pola sata, pošto će tako bolje držati oblik. Također, burgere možete ispeći i u pećnici na protvanu, i to 30 minuta na 200°C, s time da će ispasti prilično mekani radi vode u gljivama, pa rukujte njima jako nježno. Bez obzira na to, biti će super fini.

Recepti za Sloppy Joe burgere i bolonjez umak od ove smjese slijede uskoro, pa ako ste zainteresirani navratite kroz koji dan ponovo na ovaj blog.

Vegan Minced ‘’Meat’’ (soy free, gluten free, paleo) / Vegansko mljeveno ”meso” (bez soje, bez glutena, paleo)