17 de septiembre de 2016

Guiso vegano de lentejas rojas con chorizo / Vegan Red Lentils & Chorizo Stew

♥ 2 chorizos veganos (ver receta abajo)
♥ 200g de lentejas rojas
♥ 1 cebolla
♥ 2 dientes de ajo
♥ 1 pimiento verde
♥ 1 pimiento rojo
♥ 2 zanahorias
♥ 2 hojas de laurel
♥ 2 cdas de aceite de oliva
♥ media cdta de comino
♥ aceite de oliva 
♥ agua
♥ sal

Para los chorizos:
♥ 3 cdas de gluten de trigo
♥ 200g de soja texturizada
♥ 100g de copos de avena finos
♥ 20g de alga cochayuyo seca
♥ 3 tomates secos picados
♥ 2 cdas de harina de garbanzos + 4 cdas de agua
♥ un chorro de vino blanco
♥ un chorro de aceite de oliva
♥ 4 cdtas de pimentón ahumado
♥ 4 cdtas de pimentón rojo picante
♥ 1 cda de orégano
♥ 3 dientes de ajo picados
♥ un pizca de pimienta negra
♥ 1 cdta de sal
Ver la receta completa  de Chorizos veganos con las instrucciones de elaboración aquí.
  1. Lavamos, pelamos y cortamos en trozos las verduras. Calentamos un poco de aceite en una olla y pochamos la cebolla y el ajo. Cuando se dore la cebolla añadimos las demás verduras, las lentejas y cubrimos todo con el doble de agua. Agregamos el laurel, comino y sal.
  2. Llevamos las lentejas a ebullición y lo dejamos cocer a fuego medio 30-40 minutos (hasta que estén tiernas las lentejas). 10 minutos antes de terminar la cocción añadimos un chorizo vegano picado en dados. 
  3. Cortamos otro chorizo en rodajas y las pasamos por la plancha. Servimos las lentejas con las rodajas de chorizo encima.

Read this recipe in English

♥ 2 vegan chorizos (see recipe below)
♥ 200g red lentils
♥ 1 onion
♥ 2 garlic cloves
♥ 1 green pepper
♥ 1 red pepper
♥ 2 carrots
♥ 2 bay leaves
♥ 2 tbsp olive oil
♥ 1/2 tsp cumin
♥ olive oil
♥ water
♥ salt

For the Chorizo:
♥ 3 tablespoons vital wheat gluten
♥ 7 ounces textured vegetable protein (TVP)
♥ 1 cup, plus 1 3/4 tablespoons rolled oats
♥ .7 ounces dried seaweed
♥ 3 sun-dried tomatoes, chopped
♥ 2 tablespoons chickpea flour, plus 4 tablespoon water
♥ A splash of white wine
♥ A splash of olive oil
♥ 4 teaspoons smoked paprika
♥ 4 teaspoons spicy red pepper
♥ 1 tablespoon oregano
♥ 3 garlic cloves, minced
♥ A pinch of black pepper
♥ 1 teaspoon salt



To Make the Chorizo:

  1. Soak the TVP in warm water or vegetable broth for 20 minutes. Drain well, pressing it into the colander a little to squeeze out the maximum amount of water.
  2. Separately soak the dried seaweed in water until it becomes soft. Drain well.
  3. In a blender or food processor, combine the TVP and seaweed.
  4. Put the mixture in a large bowl and add oats, garlic, sun-dried tomatoes, and spices through pepper. Mix well.
  5. Add the vital wheat gluten, a splash of white wine, and a splash of olive oil and begin to knead the mixture with your hands until well blended. It is advisable to let the dough rest for several hours or overnight for thorough mixing of all flavors.
  6. Make an "egg" by mixing chickpea flour and water with a fork. Incorporate the "egg" in the bowl with the dough and mix again. Now, the dough is ready to prepare the sausages.
  7. Divide the dough into equal portions with your hands, give each piece an elongated shape, and wrap each in plastic wrap. Twist the ends tightly and tie with twine.
  8. We heat large amounts of water in a pot and cook the sausages 20 minutes in boiling water. Another option is to steam the sausages for 20 minutes.
To Make the Stew:

    1. Wash, peel and cut into pieces all the vegetables. Heat a splash of vegetable oil in a pot and sauté chopped onion and garlic cloves. When the onion became golden browned add the rest of the vegetables, lentils and cover it with water. Add bay leaves, cumin and salt.
    2. Bring water to boil and cook over medium heat for 30-40 minutes (until lentils are tender). Dice one of the chorizos and add it to the pot 10 minutes before you finish to cook.
    3. Cut another chorizo into slices and cook it on the grill. Serve lentils with chorizo slices on top.

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