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Lean solyanka

Ingredients

Adjust Servings:

	1 carrot
	1 tomato
	5 potatoes
	4 pickled cucumbers
	1 can canned olives
	1/2 cup of rice
	300 g vegan sausages
	100 g smoked tofu
	100 g seitan
	30 g oil
	turmeric powder
	suneli hops
	salt

Nutritional information

90 g

Protein

143 g

Carbs

148 g

Fat

2274

Calories

Lean solyanka

Name: Lean solyanka
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: carrot: 1; tomato: 1; potatoes: 5; pickled cucumbers: 4; canned olives: 1 can; rice: 1/2 cup of; vegan sausages: 300 g; smoked tofu: 100 g; seitan: 100 g; oil: 30 g; turmeric powder; suneli hops; salt

VEGAN RECIPE

Features:

Cuisine:

European

25 min
Serves 2
Easy

Ingredients

1 carrot
1 tomato
5 potatoes
4 pickled cucumbers
1 can canned olives
1/2 cup of rice
300 g vegan sausages
100 g smoked tofu
100 g seitan
30 g oil
turmeric powder
suneli hops
salt

Directions

Replacements:
I often use coconut oil instead of vegetable oil.
You can take pickled cucumbers instead of salted ones.
I use rice, but in the original recipe – pearl barley.

Steps

Done

25 min

PREPARATION

1. Grind the carrot with the tomato in a blender (or grate on a fine grater, and chop the tomato).
2. Heat the oil in a pan, add spices and saute the carrots and tomatoes a little, then pour water, add rice and potatoes and cook until done.
3. Meanwhile, fry slices of sausage (seitan, vegan sausages) and cut olives, olives and cucumbers into slices.
4. Add sausage and pickles to the soup (only after the potatoes are ready!), salt, bring to a boil. Done!

Chef Hanna

Soup with lentils and bulgur

Vegan tofu mayonnaise

246

Dish Magazine

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Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Lean solyanka

VEGAN RECIPE

Ingredients

Directions

Steps

PREPARATION

Chef Hanna

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