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Kartacze wegańskie i bezglutenowe Atelier Smaku 461
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We heard about kartache many years ago. It seemed to us that this dish, traditional in the east of Poland, was something unbelievably complicated, as enthusiasts even speak of it with adoration. Years later, when we started experimenting in the kitchen, it turned out that a dish with the same composition, we ate often in our homes, only under a different name. Kartache or cepelinai, as this is their other name, is nothing more than potato dumplings with stuffing, only with an oblong shape. When we form balls from the potato mass and stuff them, dumplings are formed. In our case, of course, we prepared the filling from vegetable products. It is tasty and juicy thanks to the addition of tofu and mushrooms, and also very aromatic, as we did not regret the marjoram. In our version, the kartache are certainly much more easily digestible. Try it for yourselves! • You can find the recipe for rutabaga noodles with okra here 👉 https://ateliersmaku.pl/przepis/411-k... • and potato dumplings here 👉 https://ateliersmaku.pl/przepis/123-s... • Also share the recipe in Polish and English versions prepared by https://tlumacz-angielskiego.wixsite.... • Want to stay up to date with our new recipes? 👉 SIGN UP FOR OUR NEWSLETTER! • Every week you will receive every new episode in your mailbox, and every month you will get ACCESS to EVERY NEW EBOOK for FREE! • Once a month, we publish an ebook with seasonal gluten-free vegan recipes. • We invite you to the next live meetings, which are held on FB and YT of Atelier Smaku. • We also invite you to purchase our latest book, Gluten-Free Vegan Cooking for 52 Weeks of the Year • Quantity: about 20 pieces • Time: 60 minutes + potato cooking time • Ingredients - potato pulp: • 1 kg raw potatoes • 700 g steamed potatoes • 1/2 cup potato starch • 1/2 cup ground defatted flaxseed • 1 and 1/2 teaspoons of salt • Ingredients - stuffing: • 1 cup soybean pellets • 200 g natural tofu • 200 g champignons • 1/3 cup olive oil • 4 tbsp Tamari soy sauce • 1 and 1/2 tbsp ground defatted flaxseed • 1 and 1/2 tsp marjoram • 1 and 1/2 teaspoons of savory • 1 teaspoon ground black pepper • 1 teaspoon asafetida or grated raw onion • Ingredients - extras: • Gravy recipe 123 for potato noodles 👉 https://ateliersmaku.pl/przepis/123-s... • Method of preparation: • Blend peeled, raw potatoes to a smooth paste, or grate them on a potato masher. If a lot of juice appears on the top of the potatoes after blending, you can squeeze them slightly and use the juice to cook the soup. Add ground flaxseed and salt to the potato mixture and mix. • Then add potato starch and knead the mixture to make it dough like. • If it is runny, because we did not drain the juice, we should increase the amount of flaxseed and potato starch until we get the right, easy to form consistency. Set the mixture aside and prepare the stuffing. • Grate the tofu on a vegetable grater, put it in a bowl and pour 2 tablespoons of soy sauce over it. • Also grate the mushrooms on the same grater. • In a frying pan, heat the oil and fry the soy pellets in it. When it begins to brown we pour in soy sauce and spices. Stir and add the grated mushrooms. • Fry stirring all the time, and when the pellets begin to absorb the juice from the fried mushrooms, add smoked tofu to the pan. Fry the whole thing for a while longer, stirring, and set aside to cool a little. • In a large pot, place lightly salted water and bring to a boil. • Add 1 and 1/2 tablespoons of flaxseed to the filling to make it more compact and stir thoroughly. • With lightly moistened hands, take a large piece of potato mash at a time and flatten it to make an oval shape about 10 centimeters high and about 1 centimeter thick. In the middle along the side we put about 1 tablespoon of filling and close it in the mass tightly, so that it does not flow out during cooking. Cook the oblongs prepared in this way in batches for about 8 minutes after flowing out, making sure that the water in the pot is constantly on the verge of boiling. • The cooked kartache are removed from the pot and served topped with smoked tofu gravy. • Cooked kartache coated with oil can be stored in a closed container in the refrigerator for several days. • Enjoy and cheers! • kartache # kartache recipe # kartache recipes #cooking recipes.
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