Za vegansku biljnu mocarelu koja se topi i rasteze ima recept posle upotrebe vegan mocarele.
Sastojci (za 200–250 g biljne mocarele): 120 ml biljnog mleka (sojino, bademovo ili ovseno), 2 kašike kikiriki putera ili neslanog indijskog oraha (može i mleveni indijski orah), 2 kašike kukuruznog skroba, 1 kašičica soka od limuna, 1 kašičica nutritivnog kvasca (za sirasti ukus), ½ kašičice soli, ¼ kašičice agar-agar praha (za zgrušnjavanje), 1 kašika vode.
Priprema:
1. U manjoj činiji pomešaj kukuruzni skrob, agar-agar, nutritivni kvasac i so.
2. U šerpici lagano zagrej biljno mleko sa kikiriki puterom ili mlevenim indijskim orasima dok ne postane mlako (40–45 °C).
3. Postepeno dodaj mešavinu skroba i agar-agar u mleko uz stalno mešanje da se ne stvore grudvice.
4. Zagrevaj na srednjoj vatri (4) uz stalno mešanje dok smesa ne počne da se zgušnjava i postane elastična (3–5 minuta).
5. Skloni sa vatre i umešaj limunov sok.
Ovo daje blagu kiselost i „sirasti“ ukus.
6. Sipaj smesu u posudu ili silikonski kalup i ostavi da se potpuno ohladi.
7. Nakon hlađenja, veganska biljna mocarela postaje čvrsta i elastična, spremna za sečenje ili rendanje.
8. Čuvaj je u frižideru do 4-5 dana u hermetički zatvorenoj posudi, ili zamrzni do 1 meseca.
Saveti:
- Agar-agar je ključan za zgrušnjavanje i elastičnost.
- Kikiriki puter ili indijski orah daju kremastu strukturu i bogatstvo ukusa.
Upotreba:
1. Pice i mini pice
Na klasične ili mini pice (Veganski beli sos za picu, sos za picu, pesto od bosiljka)
Možeš je koristiti samostalno ili u miksu sa drugim veganskim (biljnim) sirevima.
Kada se peče u rerni (230–250 °C), blago se topi i daje elastičnost, što je idealno za “rastezanje efekat”.
2. Lazanje i složenci
Na slojevima povrća i testenine
Kombinuj sa veganskim bešamel sosom ili paradajz sosom
Dodaje kremastu teksturu i bogatstvo ukusa
3. Tostovi i sendviči
Na toplim sendvičima ili paninijima
Možeš je rezati ili narendati, i rastopiće se tokom grejanja
4. Salate i sveže jelo
Sitno isečena ili kockice u svežim salatama
Dodaje kremastu teksturu i blagi sirasti ukus, naročito sa rukolom, paradajzom i maslinama
5. Gratin i povrće iz rerne
Na pečenim povrćem poput tikvica, patlidžana, krompira
Peci dok mocarela ne postane zlatna i elastična
Savet
Možeš je kombinovati i sa veganskim krem sirom za picu, za bogatiju teksturu u sosovima ili „beloj pici“.
Predlog:
Ako želiš mocarelu koja topi i rasteže se, možeš dodati malo kokosovog ulja u smesu
Za vegansku mocarelu koja se topi i rasteže, kokosovo ulje se dodaje da bi smesa bila elastičnija i kremastija.
Evo kako:
Količina: 1–2 kašike (15–30 ml) kokosovog ulja.
Vrsta: neslano, rafinisano (da ne daje kokos aromu).
Kada dodati: tokom kuvanja smese, zajedno sa biljnim mlekom i kikiriki puterom/indijskim orasima.
Koraci pripreme:
1. U šerpici lagano zagrej biljno mleko + kikiriki puter/indijski orah + kokosovo ulje na 40–45 °C dok se ne sjedini i postane mlako.
2. Dodaj mešavinu kukurzni skrob + agar-agar + nutritivni kvasac + so i stalno mešaj da se ne stvore grudvice.
3. Kuvaj na srednjoj vatri (4) 3–5 minuta dok se smesa ne zgusne i postane elastična.
4. Skloni sa vatre i dodaj limunov sok.
5. Sipaj u kalup i ohladi – postaje čvrsta i rastegljiva.
There is a recipe for vegan plant-based mozzarella that melts and stretches after using vegan mozzarella.
Ingredients (for 200-250 g of vegan mozzarella): 120 ml of plant-based milk (soy, almond or oat), 2 tablespoons of peanut butter or unsalted cashews (ground cashews can also be used), 2 tablespoons of corn starch, 1 teaspoon of lemon juice, 1 teaspoon of nutritional yeast (for a cheesy taste), ½ teaspoon of salt, ¼ teaspoon of agar-agar powder (for thickening), 1 tablespoon of water.
Preparation:
1. Mix cornstarch, agar-agar, nutritional yeast and salt in a small bowl.
2. In a saucepan, gently heat vegetable milk with peanut butter or ground cashews until it becomes lukewarm (40–45 °C).
3. Gradually add the mixture of starch and agar-agar to the milk, stirring constantly to avoid lumps.
4. Heat on medium heat (4) with constant stirring until the mixture begins to thicken and become elastic (3–5 minutes).
5. Remove from heat and stir in lemon juice.
This gives a slight acidity and a "cheesy" taste.
6. Pour the mixture into a container or silicone mold and let it cool completely.
7. After cooling, vegan vegetable mozzarella becomes firm and elastic, ready for cutting or shredding.
8. Keep it in the fridge for up to 4-5 days in an airtight container, or freeze it for up to 1 month.
Tips:
- Agar-agar is key for thickening and elasticity.
- Peanut butter or cashews provide a creamy texture and a rich flavor.
Uses:
1. Pizzas and mini pizzas
On classic or mini pizzas (vegan white pizza sauce, pizza sauce, basil pesto)
You can use it alone or in a mix with other vegan (plant-based) cheeses.
When baked in the oven (230–250 °C), it melts slightly and gives elasticity, which is ideal for the “stretch effect”.
2. Lasagna and dumplings
On layers of vegetables and pasta
Combine with vegan béchamel sauce or tomato sauce
It adds a creamy texture and richness of taste
3. Toasts and sandwiches
On warm sandwiches or paninis
You can cut or shred it, and it will melt during heating
4. Salads and fresh food
Finely cut or diced in fresh salads
It adds a creamy texture and a mild cheesy taste, especially with arugula, tomatoes and olives
5. Gratin and vegetables from the oven
On roasted vegetables such as zucchini, eggplant, potatoes
Bake until the mozzarella becomes golden and elastic
Tip:
You can also combine it with vegan cream cheese for pizza, for a richer texture in sauces or "white pizza".
Suggestion
If you want mozzarella that melts and stretches, you can add a little coconut oil to the mixture
For vegan mozzarella that melts and stretches, coconut oil is added to make the mixture more elastic and creamy.
Here's how:
Amount: 1–2 tablespoons (15–30 ml) of coconut oil.
Type: unsalted, refined (so as not to give a coconut aroma).
When to add: during cooking of the mixture, along with vegetable milk and peanut butter/cashews.
Preparation steps:
1. In a saucepan, gently heat vegetable milk + peanut butter/cashew nut + coconut oil to 40–45 °C until combined and lukewarm.
2. Add the mixture of corn starch + agar-agar + nutritional yeast + salt and stir constantly so that no lumps form.
3. Cook over medium heat (4) for 3–5 minutes until the mixture thickens and becomes elastic.
4. Remove from heat and add lemon juice.
5. Pour into a mold and cool – it will become firm and stretchy.
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