Vegan sarma with smoked tofu and seitan
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@Seitansbraten That's a very old photo, I used to cook them every year for the (secular) Christmas party in Zagreb. I brought them to HD vegan brunch once
But sadly I can't find smoked seitan in DE. -
Vegan sarma with smoked tofu and seitan
Balkan sarma cabbage rolls are usually rolled in sauerkraut leaves. Serbian "posna sarma", "fasting sarma", that is eaten during Lent, is only stuffed with rice, onion, and spices. I prefer this high protein version.
Ingredients (for 20 sarmas):
20 large sauerkraut leaves (buy whole head sauerkraut in Turkish supermarkets) + shred the rest of the sauerkraut
3 large onions
10 garlic cloves (Germans seem to eat less garlic, so adjust to your taste)
3 celery stalks
500 g smoked tofu
450 g seitan (use smoked seitan if you can find it)
3 Tbsp smoked paprika
1 Tbsp ground black pepper
1 tsp dried marjoram
300 g uncooked rice (short or long grain, depending on how sticky you like it)
water and 500-1000 ml tomato passata (or diluted concentrated tomato paste) for boiling@rhelune That looks very tasty
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@Seitansbraten Huh? Croatian webshop ships to Germany?!
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@Seitansbraten Huh? Croatian webshop ships to Germany?!
@rhelune the link I sent was a german Webshop (to me) but if I try opening it again, it's croatian. I'm a little puzzled
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@rhelune the link I sent was a german Webshop (to me) but if I try opening it again, it's croatian. I'm a little puzzled
@rhelune but seems they deliver to Germany but it's pricey.
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Vegan sarma with smoked tofu and seitan
Balkan sarma cabbage rolls are usually rolled in sauerkraut leaves. Serbian "posna sarma", "fasting sarma", that is eaten during Lent, is only stuffed with rice, onion, and spices. I prefer this high protein version.
Ingredients (for 20 sarmas):
20 large sauerkraut leaves (buy whole head sauerkraut in Turkish supermarkets) + shred the rest of the sauerkraut
3 large onions
10 garlic cloves (Germans seem to eat less garlic, so adjust to your taste)
3 celery stalks
500 g smoked tofu
450 g seitan (use smoked seitan if you can find it)
3 Tbsp smoked paprika
1 Tbsp ground black pepper
1 tsp dried marjoram
300 g uncooked rice (short or long grain, depending on how sticky you like it)
water and 500-1000 ml tomato passata (or diluted concentrated tomato paste) for boiling@rhelune looks yummy
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@rhelune but seems they deliver to Germany but it's pricey.
@Seitansbraten Yeah when I change the language they redirect to bio-laden but it is the same shop, just German branding, and Annapurna is a Croatian brand. Because it needs to be refrigerated I am a bit worried. They don't use ice packs in Croatia.
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@Seitansbraten Yeah when I change the language they redirect to bio-laden but it is the same shop, just German branding, and Annapurna is a Croatian brand. Because it needs to be refrigerated I am a bit worried. They don't use ice packs in Croatia.
@rhelune wouldn't order in summer then but now it should work
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@rhelune wouldn't order in summer then but now it should work
@Seitansbraten Maybe. But I just use normal seitan and add more smoked paprika. Probably won't make them this winter anyway...
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@Seitansbraten Maybe. But I just use normal seitan and add more smoked paprika. Probably won't make them this winter anyway...
@rhelune maybe someday we finally meet - and one of us (like...me
) orders before & we can have a little 'change out' -
@rhelune maybe someday we finally meet - and one of us (like...me
) orders before & we can have a little 'change out' @Seitansbraten I would love to! There is the HD brunch (almost) every last Sunday of the month. I know there is a MA brunch but I have never attended.
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