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250 quotWegańskie i bezglutenowe leczoquot bezglutenowa kuchnia wegańska Atelier Smaku
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=VHtUepz3NMc
The coming autumn inspires us for creativity in the kitchen. The ripe peppers are simply asking for a delicious letcho to be made from them. • Today, the Atelier of Taste is sharing a recipe for its vegan version. • The episode has English subtitles prepared by Translalab. • Time: 30 minutes • Amount: 4-6 portions • Ingredients: • 3 large peppers (green, red and yellow) • 1 kg ripe tomatoes • 250 g smoked tofu • 100 g tomato concentrate • 2 tablespoons tamari soy sauce • 4 tablespoons rice oil • 2 teaspoons of smoked red pepper • 2 teaspoons of salt • 1 teaspoon of truffle oil • 1/3 teaspoon ground black pepper • 1/4 teaspoon of asafoetida • 1/4 teaspoon chilli pepper • Instructions: • Dice the tofu, put it into a bowl and mix it with soy sauce. Heat up oil in a sauce pan and fry the tofu on it until it browns. Near the end of the frying add asafoetida. • In the meantime, chop the peppers and add them to the tofu. Fry them for a moment and stir from time to time. Add the smoked pepper, • black pepper and chilli pepper. • Dice the tomatoes and put them in the saucepan too. Mix it all from time to time and when the tomatoes soften, add tomato concentrate and truffle oil. • Mix it again, bring it to the boil and the delicious, vegan letcho is ready. • On autumn days we like it best with a piece of our gluten-free matzo. • Enjoy it! It's good for you! • When you have no time to cook, visit our shop for other dishes: https://ateliersmaku.pl/sklep/
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