Sastojci: 425 g leblebija (kuvanih, oceđen8h), 180 ml veganskog bujona (povrtni bujon), 2 kašike maslinovog ulja, 2 kašike nutritivnog kvasca, 60 g paradajz paste, 1 kašika tečnog dima (po želji), 1 kašika javorovog sirupa, 1 kašičica dimljene paprike u prahu, 1 kašičica začina za svinjsko meso, ¼ kašičice mlevenog karanfilića, ½ kašičice praha crnog luka, ½ kašičice praha belog luka, 180 g pšeničnog glutena, 750 ml ključale vode (za kuvanje na pari), za glazuru - 4 kašičice veganskog cvrstog putera (otopljenog), 105 g smeđeg šećera, 160 g javorovog sirupa, 1 kašika dižon senfa, ¼ kašičice mlevenog cimeta, 2 kašičice jabukovog sirćeta, za odozgo - čenovi belog luka (oljušteni).
Priprema:
1. U multipraktiku, blendirajte leblebije, veganski bujon, maslinovo ulje, nutritivni kvasac, paradajz pastu, tečni dim, javorov sirup, dimljenu papriku, začin za svinjetinu, mleveni karanfilić, prah crnog luka i prah belog luka dok ne postane glatko.
2. Prebacite smesu u veliku posudu za mešanje i dodajte vitalni pšenični gluten. Mešajte špatulom ili kašikom.
3. Mesite rukama oko 10 puta. Oblikujte veknu.
4. Umotajte veknu u foliju.
5. Stavite veknu na korpu za kuvanje na pari u veliku šerpu sa 750 ml vode, ali ne dozvolite da stoji u vodi ili da je dodiruje. Poklopite, dovedite do ključanja i smanjite vatru da se krčka 1 sat. Dodajte još vode ako je potrebno.
Proverite posle sat vremena da li je kuvano, ali može potrajati i do 30 minuta duže, u zavisnosti od veličine vekne. 6. Sklonite sa vatre i ostavite veknu da se hladi nekoliko minuta. Skinite foliju.
7. Zagrejte rernu na 220°C (425°F).
8. U činiji pomešajte sastojke za glazuru i ostavite sa strane.
9. Stavite kuvanu sunku u posudu za pečenje ili pleh sa obodom i napravite ukrštene rezove. Zabodite cele cenove belog luka u rombove.
10. Prelijte polovinu glazure preko sunke i pecite 30 minuta, premazujući svakih 10 minuta. Sačuvajte malo glazure za kraj.
11. Ostavite da se hladi 15 minuta, izvadite beli luk i poslužite.
Ingredients: 425 g chickpeas, (cooked, drained), 180 ml vegan broth (vegetable broth), 2 tablespoons olive oil, 2 tablespoons nutritional yeast, 60 g tomato paste, 1 tablespoon liquid smoke (optional), 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon pork meat seasoning, ¼ teaspoon ground cloves, ½ teaspoon onion powder, ½ teaspoon garlic powder, 180 g vital wheat gluten, 750 ml boiling water (for steaming), for glaze - 4 teaspoons vegan butter (melted), 105 g brown sugar, 160 g maple syrup, 1 tablespoon dijon mustard, ¼ teaspoon ground cinnamon, 2 teaspoons apple cider vinegar, for top - garlic cloves (peeled).
Preparation:
1. In a food processor, blend the chickpeas, vegan broth, olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, smoked paprika, pork seasoning, ground cloves, onion powder, and garlic powder until smooth.
2. Transfer the mixture to a large mixing bowl and add vital wheat gluten. Mix with a spatula or spoon.
3. Knead with your hands about 10 times. Shape into a loaf.
4. Wrap the loaf in foil.
5. Place the loaf on a steamer basket in a large pot with 750 ml of water, but don't let it sit in the water or touch the water. Cover, bring to a boil and reduce heat to simmer for 1 hour. Add more water if necessary.
Check in after an hour to make sure it's cooked, but it can take up to 30 minutes more depending on the size of the loaf.
6. Remove from heat and let the loaf cool for a few minutes. Remove from the foil.
7. Preheat the oven to 220 C (425 F).
8. In a bowl, mix together the glaze ingredients and set aside.
9. Place the steamed loaf in a casserole dish or pan with a rim and score in a crisscross pattern. Stick whole cloves in the diamonds.
10. Pour half of the glaze over the loaf and bake for 30 minutes, basting every 10 minutes. Save some glaze for the end.
11. Let cool for 15 minutes, remove whole cloves and serve.
No comments:
Post a Comment