Vegan "Limburgs Zoervleisj"
Served with golden fries and an optional salad
Bink doot mich un frietje zoervleis mit unne duuchtige kwak zallef mannuh! Kin det auch vegan? – Hè?! Vegan, waat is det danne?! – Jao sies, ich hub geheurd det det baeter is veur deze waereld. – Nou alleh dan kameroad, dan maak ich dich un lekker frietje zoervleis mit jackfruit bink. En noe lekker vastelaovend viere sies! Alaaf. En vergeat diene pils neet.
As it is almost the time of celebrating carnaval, we cannot miss out on the opportunity to post one of our dishes we are very proud of: the traditional “Limburgs Zoervleisj”, but vegan. It’s kind of like a beef stew, or haché, but with some interesting tweaks. Go try it out and don’t forget the golden fries!
2 cans of jackfruit or banana blossom (we used a combination of both)
250 g of oyster mushrooms
4 large shallots
6 gloves of garlic
Bunch of thyme
3 large carrots
1 heaped tablespoon of flour
250 ml red wine
1 tablespoon tomato pure
1 L vegetable stock
4 bay leaves
6 Juniper berries
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
3 slices of gingerbread
1 large tablespoon of apple syrup
salt & pepper
This one pot meal requires minimal effort and maximum taste.
First start with draining the banana blossom and jackfruit. Best way to do, is by placing the contents of both cans in the middle of a large dish towel. Close the towel and start wrenching. You will see that a lot of water is coming off. Once you’re finished place the jackfruit and banana blossom in a bowl and set aside. If you don’t like the harder bits of especially the jackfruit, feel free to cut into smaller pieces. Also peel the oyster mushrooms into strips.
Place a large pan on high heat and add a good amount of oil. Start by frying of the mushrooms with some salt. When they are well caramalized, take them out of the pan and set aside on a plate. Repeat this proces with the jackfruit and banana blossem. If some bits stick to the bottom, deglaze with some water or red wine.
Turn the pan on low heat and quickly chop up the onions, garlic, and the bunch of thyme. Add to the pan with a few drops of olive oil. Use a box grater to grate the carrots into strips and also add to the pan with a good pinch of salt. Let everything cook gently on low heat. After 8 minutes or so, add a large tablespoon of flour and mix in well. Bring up the heat, cook for a minute and then deglaze with the red wine. Also add the tomato puree and vegetable stock. Bring it all up to a heat and add the oyster mushrooms, jackfruit and banana blossom back to the pan.
Now it’s time for seasoning. Bring in the juniper berries, bay leaves, and cloves. Shortly thereafter, add the white wine vinegar and balsamic vinegar. Mix well and let it slowly simmer away for at least 20 minutes, but the longer you leave it, the better.
Taste for seasoning and add pepper and salt according to your wishes. To finish off, add one tablespoon of apple syrup and three big slices of gingerbread. Pop the lit on and give it another 10 minutes.
This stove goes really well with some homemade fries or flatbread and some coleslaw. Enjoy Carnaval everybody!