polish jellied veggies - galart

polish jellied veggies - galart

Polish jellied veggies - galart. Galart is a traditional polish side dish composed of meat and vegetables submerged in gelly (made out of broth and gelatine). It is quite gross, but the vegan version is colorful, yummy and healthy.

I never liked the non-vegan version, but this one is just so good. It is best served with a lot of lemon juice and some fresh parsley. - You can add different veggies and vegan mock meats - there are no limits!

This vegan gallery is really interesting food - so if you want to explore polish cuisine I strongly recommend trying this recipe! Instead of gelatine, I am using a vegan substitute: agar-agar. It is a bit different, more "crunchy" than gelatine, but I love it this way!

In this recipe I am using:
• jack fruit: [DE] https://amzn.to/2VhtOuy (this is the one I am using), [UK] https://amzn.to/2RgXdnF (similar), [US] https://amzn.to/2UUlxO8 (similar)
• agar-agar: [DE] https://amzn.to/3e3tXKN (this is the one I am using), [UK] https://amzn.to/39V0YWm (similar to what I use)

polish jellied veggies - galart

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is nut-free

nut-free

A symbol that says the recipe is sugar-free

sugar-free

A symbol that says the recipe is soy-free

soy-free

Makes: 2 servings                 Time: 4h20 min (20 min prep + 4h wait)

 

Ingredients:

80 g frozen sweet green peas
45 g jack fruit
90 g red bell pepper
4 g fresh parsley greens

60 g carrot
500 ml (2 cups) water
1 vegetable bouillon cube

4-5 g (1,5 tsp) agar-agar

Toppings:
lemon juice
fresh parsley

Important equipment:
2 jars 290-350 ml each

Instructions:

1. Start by defrosting sweet green peas. You can just set them aside to defrost in the room temperature or pour some hot water over them to speed up the process.

2. Finely chop the carrot and bring to the boil with the bouillon cube and water. Reduce the heat to medium, cover the pot and cook the carrots until soft.

3. When they are cooked the carrots saving up the broth. You should be left with around 1,5 cups of the liquid.

4. "Tear" jack fruit into small pieces, finely chop bell pepper and fresh parsley greens.

5. Arrange all of the vegetables in the jar or a glass.

6. Place the pot with the broth on the stove. Check if the broth is salty enough for your taste, if not you can spice it up a bit. Then add agar-agar, mix it very well and bring to the boil.

7. Once boiling, cook it for about 2-3 more minutes mixing from time to time. Pour the liquid into the jars covering the veggies.

8. With the spoon, flatten the surface and let them cool down. Then place them in the fridge for a few hours or overnight for the agar-agar to solidify.

9. Them out from the jars. If they are not coming out easily, just use a thin knife to separate it from the jar.

10. Serve with a generous amount of lemon juice and some fresh parsley on top.

Notes and tips:

  1. Jackfruit – you can buy jackfruit in some supermarkets or online. If you cannot use it, swop to tofu, mushrooms (prepare them first – I think oyster mushrooms from the pan would fit well) or some meat substitute. 
  2. Agar-agar is a vegan gelatin substitute and you should be able to get it in any bigger supermarket or online. I buy mine in a local organic shop.
  3. Sweet green peas – I am using frozen peas that I buy in the paper box (plastic-free). You can also use fresh peas or one from the can or a jar.

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polish jellied veggies - galart
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