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0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Meat Substitute
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,brunch
Recipe Description
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.
Ingredients
- 4 cups vegetable broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 3 tablespoons agar agar powder
- 1/2 cup diced bell peppers
- 1/4 cup fresh parsley, chopped
Steps:
- In a large pot, bring the vegetable broth, carrots, celery, onions, garlic, bay leaves, peppercorns, and salt to a boil.
- Reduce heat and simmer for 45 minutes.
- Strain the mixture, reserving the broth and discarding the vegetables.
- Stir in apple cider vinegar and return the broth to the pot. Heat until it simmers.
- Gradually whisk in the agar agar until fully dissolved. Simmer for 5 more minutes.
- Chill for at least 3 hours, or until fully set. Slice and serve.
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