Roasted flavours are the be-all and end-all for a hearty taste!
If vegetables don't taste good, it's not the vegetables 😉.
This sentence was coined by my trainer and great role model Sebastian Copien and he's absolutely right. The technique of roasting and deglazing is particularly important for savoury dishes. This is exactly what we use here - in the description of the preparation I explain exactly what you should pay attention to.
There are also a few other tricks in vegan cuisine to get a proper umami flavour (i.e. the hearty, meaty taste of glutamic acid) into your food. Ingredients such as (dried) mushrooms, dried tomatoes, yeast flakes and a few more can help, as these naturally contain glutamic acid and therefore contribute to the meaty flavour familiar from omnivorous cuisine.
The basis and inspiration for this recipe comes from Sebastian's book "Violently hearty", which I can only warmly recommend! I've modified it so that it's a great, well-rounded dish for me and, above all, also adds nutritional protein and greens 🙂
Allow some time for the preparation. But it's worth it - I promis!
Baking time: 40 min + approx. 30 min for cooling
Ingredients for 4-6 people (approx. 10-12 pies)
For the dough:
- 200 ml plant-based drink (oat drink, soya drink, etc.)
- 1 tsp salt
- 150 g vegan margarine, e.g. Alsan organic
- 500 g spelt flour type 630, sieved
For the filling:
- 200 g organic jackfruit, diced into 1 cm pieces
- 200 g waxy potatoes, diced into 1 cm pieces
- 2 large onions, peeled and finely diced
- 4 cloves of garlic, peeled and finely diced
- 500 ml strong vegetable stock
- 2 tbsp Worcestershire sauce
- 3 tbsp soy sauce (tamari)
- 1 tbsp balsamic vinegar
- 7 tbsp neutral rapeseed oil
- 1 tbsp potato or cornflour
For the spice mix:
- 1 tsp black pepper, freshly ground
- 2 bay leaves
- ½ tsp smoked paprika powder
- 1 teaspoon grated zest of 1 organic lemon
- 2 tbsp tomato puree
- 2 tbsp soy sauce (tamari)
- 1 tbsp mild miso paste or yeast flakes
For the salsa:
- 300 g small cocktail tomatoes, quartered
- 2 bunches of fresh parsley, finely chopped
- 1 small shallot, peeled and finely diced
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt
- Black pepper, freshly ground
For the savoy cabbage:
- ¼ cup wholegrain rice
- ¼ cup red rice
- ¼ cup quinoa
- ¼ cup red lentils
- ½ Savoy cabbage, remove outer leaves and cut into strips
- some frying oil
- 300 ml vegetable stock
- 150 ml coconut milk
- 1 tsp turmeric
- 1 teaspoon cumin
- Salt, pepper
In addition:
Muffin tray for 10-12 pies
Preparation
For the Dough Bring the vegetable drink to the boil, add the salt and margarine, allow to melt and add to the flour. Knead well for 5-10 minutes. Leave to rest in a sealed glass mould (or wrapped in foil) in the fridge for 25 minutes.
For the Filling Place the jackfruit and potato cubes in a bowl with the onion and garlic cubes. Mix the stock with Worcestershire sauce, soya sauce and balsamic vinegar.
The ingredients for the Spice mix Mix together in a small bowl.
Heat a pot with a capacity of 5 litres, pour in the oil and brown the filling. If it gets too dark, deglaze with a small (!) dash of stock, remove the roasted flavours from the bottom of the pan and roast again. Keep crushing the jackfruit pieces lightly so that they fray. Repeat the roasting process twice. Then add the spice mixture and roast vigorously one last time. Deglaze with the remaining stock mixture, release the roasted flavours, cover and simmer gently for 20 minutes.
Then mix the starch with 3 tablespoons of water, add to the filling and bring to the boil briefly until it thickens. Quickly cool the mixture to room temperature in a cold water bath and season with salt and pepper.
Roll out the dough on a floured work surface to a thickness of 4 to 5 millimetres and cut out circles about 10 cm in size. Place the circles in the cavities of the muffin tray, extend about 0.5 cm over the edge and press down lightly. Roll out the remaining dough again and cut out matching lids for the pies. Cut a 1 x 1 cm cross in the centre of the lids so that the steam can escape later.
Fill the cavity ¾ full with the jackfruit mixture, making sure that the edges remain clean. Place the lids on top and press the edges of the pastry well together so that the lid does not open.
Bake the pies in the oven at 170 °C (top/bottom heat) for 40 minutes until crispy. Finally, switch on the grill for 5 minutes and brown again.
Leave the pies to cool for about 30 minutes.
For the Salsa Mix all the ingredients and leave to infuse. Then season to taste.
For the Cereals and savoy cabbage Cook the two types of rice, quinoa and lentils in a pan according to the pack instructions. Observe the cooking times.
Briefly sauté the savoy cabbage in a large pan/wok in a little frying oil and deglaze with vegetable stock and coconut milk. Season with turmeric, cumin, salt and pepper and simmer briefly so that the savoy cabbage is still firm to the bite.
Fold in the rice-quinoa-lentil mixture and season to taste.
Sideboards:
Place the corn and savoy cabbage vegetables on the plate, place 2 lukewarm pies on top and serve with the salsa in a small bowl.
Enjoy!!!
Your Katinka
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