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Vegan tagine! #shorts
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“Why do you copy the taste of meat if it’s so bad to eat it?” Most people don’t get the point of being vegan! It’s not about the taste, it’s about the killing part and there’s no ethical way to do it.
Mimicking the taste of meat might help people to transition into vegan, not giving up your favourite flavours but removing the killing part!
RECIPE:
1 x Red onion
2 x Garlic cloves
1 x Knob of Ginger
4 x Apricots
3 x Dates
1 x tsp cumin seeds
2 x tsp coriander seeds
1 x tbsp harissa paste
Kallo stock paste
1 x Tin of tomatoes
1 x Tin of Jackfruit
GARNISH:
Fresh coriander
Brown rice
Pomegranate
Almonds
RECIPE METHOD:
Roughly chop your onion, garlic, apricots and dates. Grate your fresh ginger then sweat off in a pan with a litre oil on a low heat.
Toast your cumin and coriander seeds in a fry pan until they crackle then grind in a pestle and mortar.
Add your ground spices, harissa, kallo stock paste, tomatoes and a splash of water. Bring to the boil then simmer until the sauce is nice and thick.
Drain and wash your tinned jackfruit, then break up with your fingers into the sauce. Gently simmer until the jackfruit is falling apart.
Season to taste, load into a bowl with some brown rice and garnish with coriander, almonds and pomegranate.
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Copyright @ Spicymoustache 2020. Any reproduction or illegal distribution of the content in any form will result in immediate action against the person concerned.
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
Mimicking the taste of meat might help people to transition into vegan, not giving up your favourite flavours but removing the killing part!
RECIPE:
1 x Red onion
2 x Garlic cloves
1 x Knob of Ginger
4 x Apricots
3 x Dates
1 x tsp cumin seeds
2 x tsp coriander seeds
1 x tbsp harissa paste
Kallo stock paste
1 x Tin of tomatoes
1 x Tin of Jackfruit
GARNISH:
Fresh coriander
Brown rice
Pomegranate
Almonds
RECIPE METHOD:
Roughly chop your onion, garlic, apricots and dates. Grate your fresh ginger then sweat off in a pan with a litre oil on a low heat.
Toast your cumin and coriander seeds in a fry pan until they crackle then grind in a pestle and mortar.
Add your ground spices, harissa, kallo stock paste, tomatoes and a splash of water. Bring to the boil then simmer until the sauce is nice and thick.
Drain and wash your tinned jackfruit, then break up with your fingers into the sauce. Gently simmer until the jackfruit is falling apart.
Season to taste, load into a bowl with some brown rice and garnish with coriander, almonds and pomegranate.
--NEW VIDEO OUT EVERY DAY--
MY NEW BOOK:
LINK TO PRODUCTS I USE::
GARDENING BOOKS:
SUPPORT MY WORK:
SOCIAL MEDIA:
CHANNEL MENTIONED IN THIS VIDEO:
→
GRAPHICS:
Copyright @ Spicymoustache 2020. Any reproduction or illegal distribution of the content in any form will result in immediate action against the person concerned.
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
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