There is nothing like the smell of chowder spreading through the house on a winter day.
In this vegan chowder, freekeh and rolled oat replace beans and chickpeas, chestnuts, sweet potatoes, and butternut squash add volume and flavor; date syrup and soy sauce are responsible for color and umami, dry red wine contributes a French touch, and vegan Merguez sausages on top.
And if this is not enough – lasagna sheets provide chunkiness similar to animal protein. The credit for this cool idea goes to Nofer from the blog “Not by lettuce alone,” who added cannelloni to her Hamin; I embraced the concept and added it to my paella as well.
Here is what makes this Hamin perfect:
Fusion of Jewish and French cuisine
Variety of textures
Short baking time
Enjoy, and let me know how it turned out 😋❣️
- 3-4 Tablespoon olive oil
- 1 onion finely sliced
- ½ leek, white part, finely chopped
- 1 celery stick , finely chopped
- 1 carrot, finely chopped
- 1 cup freekeh, soaked in boiling water for about 20 minutes or dry wheat
- 1 cup rolled oat
- 5-6 cloves garlic, peeled and halved
- 3-4 cups water
- ¼ cup dry red wine optional
- ¼ cup soy sauce
- 2 Tablespoon date syrup
- salt and pepper by taste
- 1 Tablespoon paprika
- 1 tsp smoked paprika
- ¼ tsp chili powder
- 1 A large sweet potato or two small, peeled and cut into rough pieces.
- 1 – ½ Butternut Squash washed and cut into rough pieces; there is no need to peel; you can remove the skin later.
- 100 gram roasted chestnuts one pack
- 3 lasagna sheets optional
- 3-4 units vegan merguez sausages
- pickled cucumbers, beet-horseradish salad
- Heat oil in a roaster or in a large pot that is suitable for both stove and oven; add onion, leek, celery, and carrot and fry on a medium heat for about five minutes
- Add freekeh, rolled oat, and garlic and mix.
- Add water, wine, soy sauce, date syrup, and spices, and stir. Taste and adjust seasoning if necessary.
- Add the lasagna sheets and press them a little.
- Add sweet potato and butternut squash and press in a little. Arrange the Merguez sausages on top, bring to a boil and cook on a medium-high flame for about ten minutes.
- Meanwhile, preheat the oven to 140 degrees Celsius – 284 degrees Fahrenheit.
- Bake for an hour and a half to two hours in the center of the oven. Check every twenty minutes, so the Hamin doesn't dry out. Add water if necessary – 1/4 – 1/2 cup at a time. We don't want the chowder to swim in liquid; Instead, when you tilt the pan slightly, you notice some liquid. After about forty minutes, turn the vegetables and sausages over with tongs, so they are evenly coated with the sauce.
- The chowder is ready when it browns and the vegetables are soft.
- Serve with pickled cucumbers and horseradish-beet salad.
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