John Myers
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Vegan: Vegan Solyanka – Spicy Thing
The perfect vegan: vegan solyanka – spicy thing recipe with a picture and simple step-by-step instructions.
spices
- 30 g Alsan Bio for roasting
- 20 tan Mushrooms
- 3 Red Peppers
- 0,5 pole Leek
- 4 piece Garlic cloves chopped
- 7 small Pickled gherkins pickled. drained
- 1 small Chopped red chilli pepper
- 1 small Chopped yellow chilli pepper
- 4 small Chopped hot peppers
- 750 ml Sieved tomatos
- 0,5 liter Filtered water
- 1 tbsp My vegetable broth *
- 1 tbsp Freshly ground pepper
- 1 tbsp Salt
- Mushrooms
To refined
- 4 tbsp Almond cruisine
Preparations
- Clean the mushrooms with a brush and cut into slices. Core the paprika, wash the leek and cut both. Chop the garlic, peppers and chilli, cut the pickles into small pieces. Everything should be ready …
- Cut the seitan into narrow strips. Now heat the Alsan in a pan and fry the seitan well, then add the leek, the chopped garlic, the mushrooms and the vegetable stock, toss everything a few times, fry well.
- Now add the sliced cucumbers, chopped chillies, peppers and the paprika and let everything stew for a few minutes.
- Now pour in the tomatoes, rinse the bottle with the 0.5 liter of water, stir everything well and bring to a simmer, put a lid on the pan.
- When the whole thing is simmered through, you should season it again and, if necessary, round off with freshly ground pepper, depending on how spicy you like it.
Helpful links
- * Supplies: Make your own vegetable stock
Tip and hints
- A solyanka can be rounded off with a cream substitute, we made that at the table. There are now many variants such as almond cream, rice cream, soy cream and a lot more.
- * Alsan and Alsan Bio are one vegetable margarine and the other even has a pleasant buttery taste. Everything is from controlled cultivation and free of cholesterol. In the meantime there is even a Fit variant in blue packaging (the others are green and brown / orange) and simply delicious.
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