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Ingredients

Serves:
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soy meat dried 80 g
mushrooms 300 g
bulb onion 100 g
carrot 150 g
garlic 2 cloves
all-purpose flour 50 g
water 100 ml
tofu cheese 100 g
dried parsley 1 tsp
fresh thyme or parsley 2 sprigs
ground black pepper
salt

Nutritional information

cal
77,09
prot
1,91
fat
1,05
carbs
8,97
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Vegan julienne

Vegan julienne

Ingredients

Today we suggest you to cook one tasty and healthy dish – a Vegan julienne. It turns out wholesome and filling, and while being perfectly appropriate for a holidays dinner it will satisfy those who follow the Lenten or vegan food principles.Finely chop the garlic and add to the vegetables. Season with salt and pepper, and add the soy meat. Mix 100 ml of lukewarm water and the flour. You can use a blender to shatter the flour lumps. Pour over the vegetables, stir in, and in 2 minutes turn off the heat.


Elena Davidova

Recipe author

She was born in the Crimea, now she lives in Vidnoye, Moscow region. Mom of two wonderful mischievous. She likes to invent new dishes and experiment with different combinations of spices. Elena runs her blog in Instagram, where she shares recipes under hashtags # lenushka_vegan and # lenushka_Vegansky_baking.

Steps

1
Done

Step 1

Today we suggest you to cook one tasty and healthy dish - a Vegan julienne. It turns out wholesome and filling, and while being perfectly appropriate for a holidays dinner it will satisfy those who follow the fasting or vegan food principles. Cook the soy meat in the boiling water for about 20 minutes until tender. Pour out the water, and finely dice the soy meat.

2
Done

Step 2

Finely slice 2 mushrooms and set aside final garnishing. Wash and finely chop the rest of the mushrooms.

3
Done

Step 3

Finely chop the onions, coarsely grate the carrot. Sauté the onions, carrot, dried parsley and mushrooms in a saucepan sprinkled with a drizzle of olive oil.

4
Done

Step 4

Finely chop the garlic and add to the vegetables. Season with salt and pepper, and add the soy meat. Mix 100 ml of lukewarm water and the flour. You can use a blender to shatter the flour lumps. Pour over the vegetables, stir in, and in 2 minutes turn off the heat.

5
Done

Step 5

Preheat the oven to 180 C (350 F). Fill in the julienne cups (or any other individual portion tins) with vegetables mixture and place in the oven for 15 minutes. Meanwhile, fry the mushrooms slices, you set aside earlier, in olive oil for 5 minutes on each side, until golden brown.

6
Done

Step 6

Grate the tofu and sprinkle over the juliennes, return into the oven for another 5 minutes.

7
Done

Step 7

Serve garnished with the mushroom slices and thyme or parsley springs.

8
Done

Step 8

Enjoy!

Tips:

1. If you are not a strict vegetarian, try replacing tofu with a parmesan.

2. You can add a half of squash, zucchini or sweet pepper (optional) into the vegetables mixture.

Vegan julienne

Today we suggest you to cook one tasty and healthy dish – a Vegan julienne. It turns out wholesome and filling, and while being perfectly appropriate for a holidays dinner it will satisfy those who follow the Lenten or vegan food principles.Finely chop the garlic and add to the vegetables. Season with salt and pepper, and add the soy meat. Mix 100 ml of lukewarm water and the flour. You can use a blender to shatter the flour lumps. Pour over the vegetables, stir in, and in 2 minutes turn off the heat.

  • Автор рецепта:
  • После приготовления вы получите 6
  • Время приготовления: 1 hour

Ингредиенты

  • 80 g soy meat
  • 300 g mushrooms
  • 100 g bulb onion
  • 150 g carrot
  • 2 cloves garlic
  • 50 g all-purpose flour
  • 100 ml water
  • 100 g tofu cheese
  • 1 tsp dried parsley
  • 2 sprigs fresh thyme
  • ground black pepper
  • salt

Способ приготовления

  • Today we suggest you to cook one tasty and healthy dish - a Vegan julienne. It turns out wholesome and filling, and while being perfectly appropriate for a holidays dinner it will satisfy those who follow the fasting or vegan food principles. Cook the soy meat in the boiling water for about 20 minutes until tender. Pour out the water, and finely dice the soy meat.

  • Finely slice 2 mushrooms and set aside final garnishing. Wash and finely chop the rest of the mushrooms.

  • Finely chop the onions, coarsely grate the carrot. Sauté the onions, carrot, dried parsley and mushrooms in a saucepan sprinkled with a drizzle of olive oil.

  • Finely chop the garlic and add to the vegetables. Season with salt and pepper, and add the soy meat. Mix 100 ml of lukewarm water and the flour. You can use a blender to shatter the flour lumps. Pour over the vegetables, stir in, and in 2 minutes turn off the heat.

  • Preheat the oven to 180 C (350 F). Fill in the julienne cups (or any other individual portion tins) with vegetables mixture and place in the oven for 15 minutes. Meanwhile, fry the mushrooms slices, you set aside earlier, in olive oil for 5 minutes on each side, until golden brown.

  • Grate the tofu and sprinkle over the juliennes, return into the oven for another 5 minutes.

  • Serve garnished with the mushroom slices and thyme or parsley springs.

  • Enjoy!

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