10 January 2022

With the growing pace of vegan alternatives, veganizing traditional dishes is the new trend. Gelatin for example could easily be replaced by substances like Agar Agar in making traditional desserts. We saw how Meron’s Agar Agar provides improved texture with no compromise on the quality and taste of your sweet dish. But it is not just desserts that this product is limited to. Today we bring three new fresh recipes with the magic of Meron’s Agar Agar.

MERON'S AGAR AGAR

Meron's Agar Agar comes in various different forms suitable for different purposes. Meron also has spreadable Agar Agar that can be readily used in many dishes to improve texture and as a thickening agent. Being 100% gluten-free and high in calcium and folates, Meron's Agar Agar can not only be used to veganize traditional desserts like cakes and puddings, but also in offbeat recipes like veganized cheeses and soups.

RECIPE 1: MANCHOW SOUP WITH WONDERGEL 30

Who wouldn’t love a bowl of noodles with some delicious hot soup? Here’s a quick and easy recipe to make Manchow soup with Spreadable Agar Agar type Wondergel. This is a great alternative to gelatin. Vegetarians and vegans can use Meron's Wonder Gel 30 to make cake glazing, Panna Cotta, custards, and a variety of other foods. There are no additional gelling agents required. It provides a creamy and soft texture with smooth spreadability.

FOR FRIED NOODLES

INGREDIENTS

• 1 cup of boiled noodles
• 1 tsp of salt
• 2 tbsp cornstarch
• 1 tbsp oil
• Oil for frying

PREPARATION

• In a mixing bowl, add the boiled noodles, salt, and cornstarch, mix and coat the noodles well with the cornstarch. 
• Set oil for frying, add the noodles carefully, and gradually and deep fry them on high heat until crisp and golden brown.  
• Remove it on an absorbent paper and crush them, store them in an airtight container and in a cool, dry, and hygienic place.

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FOR VEGETABLE STOCK

INGREDIENTS

• Any vegetables
• Water as required for stock

PREPARATION

Set water in a stockpot for boiling, add the nicely washed vegetable trimmings and boil for 10 – 15 minutes to make fresh vegetable stock. The longer you boil the better the taste will be.

Ingredients

• 1 tbsp Oil
• 4 tbsp garlic (chopped)
• 2 tbsp ginger (chopped)
• 1 tsp green chilies (crushed)
• 1 tbsp coriander stems (chopped)
• Vegetable stock  1. 5 liters (strained)
• Veggies
• 1/ 3rd cup cabbage (chopped)
• 1/ 4th cup French beans (chopped)
•  1/ 4th cup carrot (chopped)
• 1/ 4thcup capsicum (chopped)
• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp vinegar 
• 1 tsp pepper powder
• 1/ 2 tsp sugar
• 1- 2 tsp Wondergel 30 
• Salt to taste fresh coriander leaves
• 1 tbsp spring onion (chopped)

PREPARATION

• Set pan on high heat, add oil, garlic, ginger, green chilies, and coriander stems, sauté it for a minute. 
• Strain the vegetable stock and add it to the pan, continue to cook on high flame, and bring it to a boil. 
• Add veggies, light sauce, dark sauce, vinegar, pepper powder, sugar, and Wondergel mix well and bring to a boil for 10 minutes.  You will get a thick soup. 
• Finish by adding some freshly chopped coriander leaves and spring onion. 
• Your vegan Manchow soup is ready to be served, served immediately with some crispy fried noodles.

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RECIPE 2: VEGAN CHEESE

Agar is a water-soluble material that is completely water-soluble. Meron's Agar Agar is vegan and can be used to make jellies, ice creams, puddings, and a variety of other dishes. The raw ingredient is made from seaweed and serves as a gelling and stabilizing agent. It's a terrific alternative to gelatin, which is made from animal skins and bones. It has no color and no odor.

INGREDIENTS

• 1/2 cup cashews
• 3 tbsp nutritional yeast
• 2 tbsp vegetable oil
• 2- 3 tsp Agar Agar
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/4th tsp turmeric powder
• 1 tsp salt
• 1 tsp maple syrup
• 1 tbsp lemon juice
• 1 and a half cup water

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DIRECTIONS

• Soak the cashews in boiling water for 15 minutes.
• Drain and transfer the cashews to the blender.
• Add the remaining ingredients and blend until smooth.
• Pour the mixture in a saucepan, and then bring to a boil over medium-high heat, stirring constantly. When the mixture reaches the boiling point, keep simmering for 2 minutes, then remove from the heat.
• The mixture will be thick and ready to be poured into the ramekins.
• Pour the mixture into the ramekins. Cover with plastic wrap and refrigerate for at least 2 hours. Enjoy.

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RECIPE 3: SOY MEAT USING SODIUM ALGINATE

Sodium Alginate is a pure substance with a high viscosity that is used as a food ingredient. To improve the quality of food, alginate works well as a thickening agent, gelling agent, emulsifier, stabilizer, and texture improver (for noodles). Vegan meat, noodles, ice creams, lactic drinks, bread, puddings, yogurts, sauce, cookies, desserts, jelly, cheese, spherification, and other products contain alginate.

INGREDIENTS

• 46.5 grams soy protein 
• 3.25 grams sodium alginate
• 123.3 grams concentrated mushroom stock - 1 cube for 1 cup of water (or stock of your choice, more or less concentrated to taste) 
• 31.8 grams vegetable oil
• Additional flavorings (optional)

DIRECTIONS

• In a bowl add soy protein, sodium alginate and mix it well. Add stock solution and vegetable oil into it and mix it well very quickly. And keep aside for five minutes.
• On a parchment, Press meat to 7/8-inch in thickness. In a medium-high heat steamer for 15-20 minutes. Make sure there is a lot of water in the steamer as you want to keep the meat moist and bathed in steam.
• Serve immediately if a softer texture is desired. If a firmer texture is desired, let the meat rest on a plate with plastic wrap until cool - 15 - 20 minutes.
• Meat does get slightly drier/grittier as it sits but can be reheated and steamed for 5 minutes to get it back to a softer texture.

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CHINESE CHILI SOY PREPARATION

INGREDIENTS

• 3 tbsp – sunflower oil 
• 1-2 tsp of finely chopped garlic 
• 2 tsp chili flakes
• 1 cup largely sliced onion
• ½ cup red bell pepper
• ½ cup Green bell pepper
• 2 tbsp soy sauce 
• 2 tbsp chili sauce 
• 1 tbsp barbeque sauce
• 2 tbsp tomato sauce
• 1 cup soy meat 
• 1/2 cup 

PROCEDURE

• In a pan add sunflower oil and add finely chopped garlic and sort well for 1 min. then add chili flakes into it and sort again for 2 minutes. 
• Add onion, cook for 4 minutes and sort well. 
• Now add green bell pepper and red bell pepper and sort for 4 minutes. 
• Add soy sauce, chili sauce, barbeque sauce, and tomato sauce, mix well and add water and sort it for 6 to 7 minutes until the water gets reduced then add 1 cup of soy meat into it and sort for 3 to 4 minutes.?

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