Vegetarian Janjetina ispod peke

Ingredients

While the original Janjetina ispod peke is made with lamb, this vegetarian adaptation replaces the meat with a combination of hearty vegetables and protein-rich substitutes. The flavors and aromas are carefully crafted to mimic the essence of the traditional dish, providing a satisfying and wholesome vegetarian alternative. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 large eggplants 2 large eggplants
• 2 zucchinis 2 zucchinis
• 1 red bell pepper 1 red bell pepper
• 1 yellow bell pepper 1 yellow bell pepper
• 1 onion 1 onion
• 4 cloves of garlic 4 cloves of garlic
• 200g (7oz) seitan, sliced 200g (7oz) seitan, sliced
• 200g (7oz) tofu, cubed 200g (7oz) tofu, cubed
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 22g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants, zucchinis, red and yellow bell peppers, onion, and garlic into thin strips.
3. 3.
   In a large bowl, combine the sliced seitan and tofu with olive oil, soy sauce, lemon juice, smoked paprika, dried oregano, salt, and pepper. Mix well to coat the proteins evenly.
4. 4.
   In a baking dish, layer the sliced vegetables and marinated seitan-tofu mixture, alternating between the two until all ingredients are used.
5. 5.
   Cover the baking dish with aluminum foil and place it in the preheated oven.
6. 6.
   Bake for 40 minutes, then remove the foil and bake for an additional 10 minutes to allow the vegetables to slightly char.
7. 7.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Eggplants — Slice the eggplants thinly to ensure they cook evenly and become tender.
• Seitan — If you prefer a meatier texture, marinate the seitan for a longer period to enhance its flavor.
• Tofu — Press the tofu before cubing it to remove excess moisture and allow it to absorb the marinade better.
• Bell peppers — Remove the seeds and white pith from the bell peppers before slicing to avoid any bitterness.
• Garlic — Finely mince the garlic to evenly distribute its flavor throughout the dish.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the marinade.
• Feel free to customize the vegetable selection based on seasonal availability and personal preference.
• Serve the Janjetina ispod peke with a side of fresh salad or crusty bread to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the Vegetarian Janjetina ispod peke hot, straight from the oven. Garnish with fresh herbs like parsley or basil for a pop of color and added freshness. This dish pairs well with a side of creamy tzatziki sauce or a dollop of vegan sour cream.

Presentation advice

To present the Vegetarian Janjetina ispod peke, transfer it to a large serving platter, allowing the vibrant colors of the vegetables to shine through. Arrange the slices of eggplant, zucchini, and bell peppers in an alternating pattern, creating an eye-catching display. Sprinkle some smoked paprika on top for an extra touch of flavor and visual appeal.