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Sultan's Delight
Sultan's Delight |
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You’ll never find yourself insultin’ the Sultan when you feed him this classic Turkish dish, adapted to vegetarian cuisine, and enhanced with ramp wine. The texturized vegetable protein gets its meat flavor through a combination of chopped fresh ginger, garlic, and chili paste — the very same combination I used on lamb chops before I became a vegetarian — plus Bragg’s liquid aminos, which supplies necessary salt with some additional umami (meaty) flavor. |
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3 cups texturized vegetable protein chunks
3 cups boiling vegetable stock or water 2 tbs. olive oil 8 shallots, sliced 2 tbs. fresh ginger, finely chopped 7 cloves of garlic, finely chopped 1 tbs. chili paste 2 tsp. rosemary, ground 1 tsp. black pepper, ground 2 tbs. Bragg’s liquid aminos 3 small tomatoes, diced 2 tbs. ramp wine or white wine 1/4 cup fresh parsley for garnish 5 cups eggplant purée |
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1. Pour the stock over the texturized vegetable protein and let it sit, away from the heat, 30 minutes, to reconstitute. Drain the stock and reserve it for other recipes. 2. Sauté the drained TVP with the shallots, ginger, garlic, chili paste, rosemary, black pepper, and Bragg’s liquid aminos in the olive oil 10 minutes.
Sultan's Delight — Sautéeing the Ingredients 3. Add the tomatoes and wine and sauté another 10 minutes. 4. Arrange on a platter surrounded by the eggplant purée and garnished with the parsley. |
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Serves 6-8 Preparation Time: 30 minutes |
