WEGAŃSKA KIEŁBASA Z SOCZEWICY

Ostatnimi czasy wkręcam się coraz bardziej w kuchnię wegańską i odkrywam zupełnie nowe dla mnie smaki, które zachwycają moje kubki smakowe. Kuchnia wegańska zmusza człowieka do wysilenia się, do kombinowania, do poszukiwania, wzmaga kreatywność. Lubię te uczucie kiedy coś robię po raz pierwszy, ogarnia mnie wtedy niepewność czy przyrządzone przeze mnie danie będzie dobre. Jak się okazało i tym razem mój wytwór kulinarny okazał się być przepyszny! Z podanych niżej składników powstało 5 długich kiełbas, które można spokojnie trzymać około dwóch tygodni w lodówce (lub po prostu część zamrozić). Kiełbasa jest dobra na zimno do chleba, idealnie smakuje z musztardą ale też pokrojona na kawałki świetnie sprawdza się jako masa do burgera, tortilli czy innych dań na ciepło.


Składniki:

  • ugotowana soczewica czerwona       400 g
  • surowa soczewica czerwona              300 g
  • burak                                                      180 g
  • len mielony odtłuszczony                     40 g
  • tofu                                                           90 g
  • cebula                                                    200 g
  • czosnek                                                    30 g
  • papryka czerwona sproszkowana       40 g (5 łyżek)
  • rozmaryn                                                 20 g (3 łyżki)
  • majeranek                                               20 g (3 łyżki)
  • pieprz                                                       20 g (3 łyżki)
  • olej rzepakowy                                      60 ml (4 łyżki)
  • sos sojowy                                             75 ml (5 łyżek)

 

Sposób przygotowania:

 

8kielbasa
Soczewicę (400 g) zalewamy wodą i zostawiam na noc aby się dobrze wymoczyła. Następnego dnia płuczę ją i gotuję około godziny. W między czasie pozostałą suchą soczewicę mielę na pył (ja do tego celu użyłam rozdrabniacza, ale można to też zrobić w młynku do mielenia kawy). Cebulę przesmażam na patelni na łyżce oleju. Ugotowaną, odsączoną soczewicę przekładam do miski, dodaję pokrojonego buraka, sos sojowy, len, olej, cebulę i przyprawy. Za pomocą blendera ręcznego miksuję składniki. Dolewam odrobinę wody (ok. 50 ml), aby łatwiej  było połączyć ze sobą wszystkie składniki. Masę zagęszczam zmieloną wcześniej suchą soczewicą i dokładnie mieszam. Na samym końcu dorzucam jeszcze  pokrojone w kostkę tofu.

 

 

9kielbasa

 

Formuję długie walce na kształt kiełbasy i zawijam je podwójnie w folię aluminiową na kształt cukierka. Mi z podanych składników wyszło 5 kiełbas. Układam je na blaszce, a następnie na dno blaszki nalewam wody. Piekę w piecu w około 45-50 minut w temperaturze 180 stopni.

 

 

 

Smacznego 😉

 

ROZKŁAD MAKROSKŁADNIKÓW:

1 plasterek (ok. 1,5 cm szerokości, jak na zdjęciu)      :     40,51 kcal      B:     2,31 g      W:      5,07 g      T:     0,96 g
1 kiełbasa  (ok 18 kawałków jak na zdjęciu)                 :   729,20 kcal      B:   41,84 g      W:    91,42 g     T:   17,34 g
5 kiełbas (całość powstała z podanych składników)   : 3646,80 kcal      B: 209,23 g      W: 457,11 g     T:   86,72 g

 

 

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32 thoughts on “WEGAŃSKA KIEŁBASA Z SOCZEWICY

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