Veganized Beshbarmak (National Dish of Central Asia)
22 of March Central Asia celebrates New Year (Nauryz). Beshbarmak is a national dish prepared in Kazakhstan on special occasions. As you probably know, Central Asian Cuisine is predominantly meat-based. However, I decided to try to recreate Beshbarmak in a vegan version. Basicaly, these are the laziest dumplings in the world!
Course: Main Course
Cuisine: Central Asian
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: Beshbarmak, Mushrooms, Vegan Kazakhstan
Author: Anastassiya Vizzini
Rhombus of dough
1medium cauliflower(250 g)
1sweet potato or carrot and regular potato(optional)
For the gravy: combine all ingredients except water and starch. Boil for 5 minutes, dissolve the starch in cold water and pour into the hot broth, stirring thoroughly. The gravy should thicken.
Prepare the cabbage. Moisten it liberally with gravy on all sides. Optionally, you can also bake some vegetables on the same tray - sweet potatoes or carrots with regular potatoes.
Leave some of the gravy to moisten the cabbage and vegetables again throughout baking process. Cover the cabbage with foil and bake at 240'C for 20 to 40 minutes (depending on how soft you want the cabbage to be). Remove the foil after 20-40 minutes. Pour the gravy over the cabbage again and bake for another 30 minutes, until the cabbage is golden brown.
While the cabbage is baking, make the dough. Mix salt and flour, add boiling water and knead the dough. Grease the dough with oil and leave to rest for 20 minutes.
Meanwhile, cut the onion into rings, add oil to the skillet and fry onions until golden brown.
Place the onions in a separate bowl. Fry the mushrooms in the same skillet. When done, add the minced garlic and remove from heat after 30 seconds.
Knead the dough again, roll it out and cut it into rhombus. Cook it in vegetable broth, gently dipping the rhombus into the boiling broth and stirring occasionally. You can divide them in two portions, so that they do not stick together. Cooking will take 3-6 minutes.
Transfer the mushrooms to a separate bowl and return some of the onions to the pan. Send the cooked rhombus of dough into the same skillet and fry lightly, mixing with onions. Just for a couple of minutes.
Now transfer cooked rhombus of dough to a large platter, top with the sautéed mushrooms and the remaining sautéed onions. Pour some broth on top (you can use the broth, in which the rhombus were cooked, or the gravy in which the vegetables were baked - to your taste). This is how beshbarmak is usually served!
But sometimes ... If there are many guests, a head of a sheep is also served on the table. It's crazy trying to veganize, uh ... a head of a sheep. But what is the head in the world of plants?
Look how cauliflower reminds a shape of a brain! Therefore, I suggest complementing the vegan beshbarmak with aromatic, whole baked cauliflower.
But if you also want to add a little color to the dish, then baked sweet potatoes and some green color (parsley for example) will work! Bon appetit!
Follow the link to see detailed nutritional data to this recipe (calculated by cronometer.com).