Recipe by Thomas Glässing

Rezept von Thomas Glässing

Ingredients for 4 people:

250 g SKYMEAT Rot (red)

250 g mushrooms

120 g onions

70 g tomato purée

20 ml oil (colza, hemp or any plant-based oil of quality)

1 tbsp spicy paprika powder

1 tbsp smoked paprika powder

2 tbsp soy sauce

1 tbsp meat spice blend - Fleischwürzer in German (available anywhere)

150 ml water

100 g bread crumbs

Here’s how you do it:

Dry and clean the mushrooms (preferably with a vegetable brush) and cut them in quarters.

Peel the onions and cut them into cubes.

Heat a pan over a high heat and add the mushrooms (without adding any oil or other liquids). As soon as they start turning golden, add the inions and stir-fry for 3 to 4 minutes.

Stir in the tomato purée, reduce to medium heat and simmer for 3 minutes.

Take the pan off the stove and while letting it cool down, weigh the dry ingredients and mix them in a bowl.

Put the mushrooms and onions into a blender, blend them into a fine consistency, then add them to the cold ingredients. Add the water and knead well until you get a solid mass. Season with salt and pepper and form small sausage-shaped units of about 30 g each.

Put some oil in a pan, wait for it to heat up, then place the Cevapcici in it and fry them on all sides over medium heat.

Eat them hot, served with cold Tzatziki. 

Vegan Tzatziki

Ingredients:

2 tsp dill

2 tbsp vinegar

300 g vegan yoghurt (or skyr)

4 garlic cloves

2 tbsp olive oil

1 cucumber

Salt and petter for seasoning

Put the yoghurt in a bowl, add the pressed or finely cut garlic and mix well. Then add the dill, vinegar and oil and mix.

Peel and grate the cucumber, add it to the mix and add salt. Stir well before placing it in the fridge. After 3 hours your Tzatziki is ready to be enjoyed fresh and cold.