Vegan fish Greek style!
Vegan fish? Yes! It is possible! The trick, in this recipe, is nori sheets with lots of vegetables! To prepare delicious vegan "fish", all you need to do is reach for the appropriate plant substitutes. I will tell you how to do it!
Ingredients
- 1 ltr veggie broth
- 2 packs soy cutlets (I ended up with 15 cutlets )
- 3 nori sheets
- 4 tbsp corn starch
- 1 cup breadcrumbs
- 2 large carrots
- 1 large parsnip
- 1 large white onion
- 3 bay leaves
- 1 tbsp majroam
- 2 tbsp sweet paprika
- 1 tbsp soy sauce
- 1 tbsp allspice whole
- 200 gram tomatoe paste
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- I prepare my soy cutlets the day before. Use the package instructions to cook them. Dont forget to add your nori sheets to the broth.
- Usually, it means that I prepare the broth. When it boils, I put the soy chops in it and follow the instructions on the package than I drain it
- Peel the carrots, parsley and grate them on a large-mesh grater or grind them in a food processor. Cut the onion into small cubes, and the leek ito slices.
- Fry the onion with leek first in a little oil. When the onion is translucent, add the grated vegetables, add a little water and stew under the lid open until they are soft.
- In the meantime, we prepare the batter for the cutlets. We mix the corn flour with water, salt and pepper to obtain the consistency of diluted porridge. (Look at the picture).
- Squeeze abit of a moisture out ot the cutlets.
- Dip the cutlets in the prepared breadcrumbs and fry on both sides in a slightly greased pan until the breadcrumbs are golden brown.
- Go back to the veggies. Add the herbs and spices and mix thorugh.
- Pour the soy sauce and tomato puree into the stewed vegetables, season with salt and pepper, stir and keep it in the pan without the lid for a while.
- In a large pan start layering your "fish" with vegetables, starrting with veggies first and ending with veggies.
- Cover with the lid or foil and store in the fridge.