Vegan Kebab

Here's a mid-week comfort and junk food treat for you: a vegan kebab! I got this great kebab spiced pulled seitan, and I made some flatbreads containing the seitan, red cabbage, pickled red cabbage, roasted bell peppers and roasted vegetable hummus. It was just delightful as any dish with loads of nice veggies and hummus would be. I can only recommend this combo.

Ingredients

200 g kebab seasoned pulled seitan

1 onion

2 garlic cloves

2 bell peppers

4 tbsp vegetable oil

Ground cumin to taste

¼ small red cabbage

Pickled red cabbage

Hummus

Flatbread

Method

Cut the bell peppers to coarse bits and roast them in the oven coated with oil.

Slice the onion and cook it until soft and slightly browned. Mince the garlic and add it to the mix.

Fry the seitan with the onion and garlic. Season with ground cumin to taste.

Serve the mix with the roasted peppers and hummus on a flatbread.

Enjoy!

Your VegHog

Spinach and yellow pepper pizza

I just noticed that I haven't posted a pizza recipe for a while, and that simply won't do! I have to be more active spreading my thin crust and double cheese pizza propaganda. So here it goes for a spinach and yellow pepper pizza.

For the crust:

Wheat flour

Rye flour

Dry yeast

Olive oil

Water

Salt

For the sauce:

300g tomatoes

1 large onion

2 garlic cloves

Olive oil

Basil leaves

Pepper

Salt

For the topping:

1 red onion

1 yellow pepper

Handful of spinach leaves

Mozzarella cheese grated

I'm still not revealing my exact thin crust recipe but what if you took about 150 g of wheat flour and 150 g of rye flour, mixed them with dry yeast and salt, and then would add about 150-200 ml lukewarm water and a dash of olive oil? I think that's pretty close. My main secret is in the rye and wheat mix dough. The rye addition hopefully makes it a bit healthier. Add more flour or water if the texture of the dough isn't correct. Let this dough rise for about one hour in a warm place.

Start the sauce and the amounts I've given should make more than enough for one pizza. If you have too much, save the rest and use it for example as a pasta sauce the next day. Make an x-cut on the tomatoes and dip them into boiling water for about 40 seconds. Then scare them with ice cold water and remove the skins. Chop the tomatoes, onion and garlic and fry them in olive oil until they make a juicy sauce. Season with salt, pepper and basil and puree the sauce.

Chop the pepper into lenghty strings and slice the red onion into rings. Also grate the mozzarella and wash the spinach. You can trim off the hard stems of the spinach.

When the pizza dough is done, roll it out thinly and place the tomato sauce, the veg and the cheese on it. Bake at 200C for about 20 minutes until the crust is crispy and the cheese is melted and golden brown. This is how simple it is.

See you soon!

Your VegHog

Fried new potato gnocchi with sage butter

Yesterday I posted the Garden salad with chili oil dressing and I promised to tell you how the story continued. I served the fresh salad with some homemade fried new potato gnocchi and sage butter, and it really made a delightful Saturday dinner.

Here's the recipe:

800g new potatoes

3-4dl wheat flour

100g butter

Sage leaves

Olive oil

Vegetarian pasta cheese

Peel and boil the new potatoes for the gnocchi. Once they are soft press them through a potato ricer. Add the flour and mix, then let it cool down. Once the dough is cold, check the texture and add more flour if needed. Then roll small gnocchi of the dough and set them aside. Don't worry about any irregularities, that makes them even more charming. Just make sure that the texture is bouncy and not too soft or too floury. Bring water to boil and when you have shaped all the gnocchi, heavily boil them for a couple of minutes. They'll float on the surface once they're done.

Start preparing the sage butter as well when the gnocchi is boiling. Heat the butter in a pan and add the sage leaves in there. Fry at low to moderate heat for about 10 minutes until the sage has infused the butter, the butter has slightly browned and the sage leaves have become crispy. Stir quite often to make sure that the butter doesn't burn.

I haven't fried my gnocchi before but now I decided to try it and it was indeed a lovely addition. Fry the boiled gnocchi in some olive oil for a while so that some parts of them become golden brown. I kept the pan quite hot and constantly kept stirring them. Mix them with the sage butter, sprinkle vegetarian pasta cheese on them and serve. Make the garden salad to accompany if you like and serve with a nice white wine.

Your VegHog