Beetroot Borscht with glazed tempeh

A true slavic comfort food.


STEW

Beetroot

Potatoes

Sweet potatoes

Carrots

Onions

Garlic powder

Smoked paprika

Salt

Pepper

Marjoram

White beans

Olive oil


Cut the vegetables into smaller pieces and fry them in some olive oil until the vegetables have begun to caramelise. Add garlic powder, smoked paprika and salt. Roast and stir the vegetables until the spices have dissolved. Pour in some water or vegetable stock, cooking the vegetables and creating a natural starch that will thicken the soup.


YOGHURT DRESSING

Soya yoghurt

Shallots

Capers

Salt

Pepper

Lemon juice

Blend the thick soya yoghurt along with all of the ingredients until it becomes nice and smooth. Add it to the finished stew in preferred quantities.


GLAZED TEMPEH

Smoked tempeh 

Rosemary

Tamari soy sauce

Apple cider vinegar

Maple syrup

Freshly chopped garlic

Olive oil


METHOD

Fry the diced Tempeh in a pan with some olive oil until it becomes lightly browned. Add the rosemary and chopped garlic and then stir the ingredients in order to mix the flavours of the spices. Finally, caramelise with maple syrup, Tamari sauce and a dash of apple cider vinegar.


Bon appetit!


Martin


P.S.

The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.


#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable

Beetroot Borscht with glazed tempeh
Martin Rojnik July 28, 2024
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