This vegan version of the traditional Hungarian Sült, or aspic, offers a delightful and savory plant-based alternative. The recipe uses hearty vegetables and agar-agar to mimic the gelatinous texture traditional to this unique dish. Flavored with a rich blend of spices and herbs, it’s an exquisite choice for festive occasions or a gourmet weekend brunch.
Meat Substitute
Vegan Sült
This vegan version of the traditional Hungarian Sült, or aspic, offers a delightful and savory plant-based alternative.
About this recipe
Method
Tested in our kitchen
- 1
In a large pot, bring the vegetable broth, carrots, celery, onions, garlic, bay leaves, peppercorns, and salt to a boil.
- 2
Reduce heat and simmer for 45 minutes.
- 3
Strain the mixture, reserving the broth and discarding the vegetables.
- 4
Stir in apple cider vinegar and return the broth to the pot. Heat until it simmers.
- 5
Gradually whisk in the agar agar until fully dissolved. Simmer for 5 more minutes.
- 6
Chill for at least 3 hours, or until fully set. Slice and serve.
Courses: Dinner, Brunch
Reviews & comments
No comments yet.