Hungarian Vegan Pörkölt (Stew) with Tiny Dumplings and Cucumber Salad (In Hungarian)   
 
Hungarian Vegan Pörkölt (Stew) with Tiny Dumplings and Cucumber Salad (In Hungarian)  
Idea: apple combine with tomato and green paprika forms thick appetizing gravy
(For all ingredients, please use organic versions if available)
Stew:
2 onions, diced small (a)
2 tomatoes, thick sliced and diced (b)
2 sweet green Hungarian paprikas, core removed, thin sliced to form rings (c)
½ apple, core removed, peeled, grated (d)
250 grams seitan (gluten), thin sliced (e)
1 deciliter sunflower oil
2 teaspoons sea salt
1½ tablespoon sweet red paprika powder
½ tablespoon Vegeta seasoning mixture
Hot chili powder
4 deciliter purified water
½ teaspoon ground black pepper
Pinch of ground caraway seed
1 tablespoon natural smoke flavor
Soy Yofu cream (optional)

Dumplings:
4½ deciliters purified water
40 decagrams all purpose flour
10 decagrams Graham flour
1 teaspoon gluten powder
1 tablespoon wheat or corn starch
Pinch of turmeric
1½ teaspoons sea salt
1 tablespoon sunflower oil

Cucumber Salad:
1 long or 2 short cucumbers, thin shreded (f)
1½ tablespoons brown sugar
Juice of 1 lemon
1 teaspoon vinegar
2 deciliters purified water
1 clove garlic, diced small or pinch of asafoetida powder
Pinch of ground pepper
Pinch of sweet, ground red paprika
Soy Yofu cream (optional)
salt
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