Recept
Predlog za serviranje
Napomena za izbor biljne supe
Kratki savet (bitno za teksturu)
Koliko biljne supe je potrebno?
Sastojci (za 4-6 pljeskavica): 150 g sojinog granulata, 2 kašike ovsenog brašna, 1 manja šargarepa (rendana), 1 mala tikvica (rendana i ocedjena),1 manji crni luk (sitno iseckan), 1-2 čena belog luka (sitno iseckana), 2 kašike svežeg lista peršuna (sitno seckanog), 1 kašičica sušenog origana ili mešavine zacina, 2 kašike maslinovog ulja (za prženje ili pečenje), so i biber po ukusu, 300-350 ml* (procitajte napomenu dole) vode ili biljna supe* za potapanje soje.
Priprema:
1. Sojin granulati se preliju vrelom vodom ili biljnim bujonom i ostave da odstoje 10-15 minuta dok ne omekšaju. Zatim se dobro ocedi i blago iscedi višak tečnosti.
2. Rendajte šargarepu i tikvicu, pa ih lagano posolite i ostavite 5 minuta da otpuste višak tečnosti. Nakon toga, nežno ocedite povrće.
3. U velikoj posudi pomešajte soju, ovseno brašno, povrće, luk, beli luk, peršun i začine. Dobro sjedinite masu rukama ili kašikom.
Ako je masa previše suva, dodajte malo vode; ako je previše mekana, dodajte još kašiku ovsenog brašna.
4. Od dobijene mase oblikujte pljeskavice srednje veličine.
5a. Na tiganju:
Zagrejte maslinovo ulje i pržite pljeskavice 4-5 minuta sa svake strane dok ne dobiju zlatno-braon boju.
5b. U rerni:
Pleh obložite papirom za pecenje, poredjajte sojine pljeskavice. Zagrejte rernu na 200°C i pecite pljeskavice 20 minuta, povremeno ih okrećući.
Serviranje:
- Poslužite sa svežom salatom, integralnim hlebom ili u sendviču sa veganskim majonezom.
- Odlične su i sa sosom od jogurta (biljnog ili običnog) sa belim lukom i limunom.
Napomena za izbor biljne supe:
Koja biljna supa za potapanje soje?
Najbolja opcija je blaga povrtna supa.
Idealno:
- povrtna supa od šargarepe, celera, luka
- bez paradajza
- bez jakih začina
- bez glutamata ako je iz kocke
Ako koristiš kocku:
- 1 kocka povrtne supe na 500 ml vode, pa od toga uzmi koliko treba za potapanje
Ako nemaš supu:
- vruća voda
- malo soli
- prstohvat belog luka u prahu
- malo slatke paprike
Kratki savet (bitno za teksturu)
Nakon potapanja:
- soju dobro ocedi i blago iscedi rukama
- Ako ostane previše tečnosti, pljeskavice će se raspadati.
Koliko biljne supe je potrebno?
Za 150 g sojinih granulata optimalno je: 300–350 ml vruće biljne supe.
Detaljnije po situaciji:
- Sitniji granulat: oko 300 ml
- Krupniji granulat: do 350 ml
- Ako želiš sočnije pljeskavice: idi bliže 350 ml
- Ako želiš čvršću smesu: drži se 300 ml
Kako pravilno potapati (važno za teksturu)?
1. Granulat preliti vrućom, ali ne ključalom supom.
2. Poklopiti i ostaviti 10–15 minuta.
3. Nakon toga dobro ocediti i blago rukama iscediti višak tečnosti
(ovo je ključno da se pljeskavice ne raspadaju).
Za koga nisu dobri sojini proizvodi?
Sta poslužiti uz sojine pljeskavice od sojinih granulata?
Recipe
Suggestion for serving
Note for the choice of vegetable soup
Short tip (important for texture)
How much vegetable soup is needed?
How to soak properly (important for texture)?
Ingredients (for 4-6 patties): 150 g of soy granules, 2 tablespoons of oat flour, 1 small carrot (grated), 1 small zucchini (grated and drained), 1 small onion (finely chopped), 1-2 cloves of garlic (finely chopped), 2 tablespoons of fresh parsley leaves (finely chopped), 1 teaspoon of dried oregano or a mixture of spices, 2 tablespoons olive oil (for frying or baking), salt and pepper to taste, 300-350 ml* (read notes below) water or vegetable soup* for soaking the soybeans.
Preparation:
1. Soy granules are poured with hot water or vegetable broth and left to stand for 10-15 minutes until they soften. Then drain well and gently squeeze out the excess liquid.
2. Grate the carrot and zucchini, then lightly salt them and leave them for 5 minutes to release the excess liquid. After that, gently drain the vegetables.
3. Mix soy, oat flour, vegetables, onion, garlic, parsley and spices in a large bowl. Mix the mass well with your hands or a spoon.
If the mass is too dry, add a little water; if it is too soft, add another tablespoon of oat flour.
4. Form medium-sized patties from the obtained mass.
5a. On the pan:
Heat the olive oil and fry the patties for 4-5 minutes on each side until they are golden brown.
5b. In the oven:
Cover the tray with baking paper, arrange the soy patties. Heat the oven to 200°C and bake the patties for 20 minutes, turning them occasionally.
Serving:
- Serve with a fresh salad, whole wheat bread - integral bread or in a sandwich with vegan mayonnaise.
- They are also excellent with yogurt sauce (plant-based or plain) with garlic and lemon.
Note for choosing vegetable soup:
Which vegetable soup for soy soaking?
The best option is a mild vegetable soup.
Ideally:
- vegetable soup made from carrots, celery, and onions
- without tomatoes
- without strong spices
- without glutamate if it is from a cube
If you use a cube:
- 1 cube of vegetable soup per 500 ml of water, so take as much as you need for soaking
If you don't have soup:
- hot water
- a little salt
- a pinch of garlic powder
- some sweet paprika powder
Short tip (important for texture)
After soaking:
- drain the soy well and squeeze it gently with your hands
- If there is too much liquid left, the patties will fall apart.
How much vegetable soup is needed?
For 150 g of soy granules, the following is optimal: 300-350 ml of hot vegetable soup.
More details by situation:
- Smaller granulate: about 300 ml
- Larger granulate: up to 350 ml
- If you want juicier patties: go closer to 350 ml
- If you want a stronger mixture: stick to 300 ml
How to soak properly (important for texture)?
1. Pour hot, but not boiling, soup over the granules.
2. Cover and leave for 10–15 minutes.
3. After that, drain well and gently squeeze out the excess liquid with your hands
(this is crucial so the burgers don't fall apart).
Who are soy products not good for?
What to serve with soy patties made from soy granules?
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