This vegan version of the traditional Hungarian Sült, or aspic, offers a delightful and savory plant-based alternative. The recipe uses hearty vegetables and agar-agar to mimic the gelatinous texture traditional to this unique dish. Flavored with a rich blend of spices and herbs, it’s an exquisite choice for festive occasions or a gourmet weekend brunch.
Meat Substitute
Vegan Sült
This vegan version of the traditional Hungarian Sült, or aspic, offers a delightful and savory plant-based alternative.
About this recipe
Method
Tested in our kitchen
In a large pot, bring the vegetable broth, carrots, celery, onions, garlic, bay leaves, peppercorns, and salt to a boil.
Reduce heat and simmer for 45 minutes.
Strain the mixture, reserving the broth and discarding the vegetables.
Stir in apple cider vinegar and return the broth to the pot. Heat until it simmers.
Gradually whisk in the agar agar until fully dissolved. Simmer for 5 more minutes.
Chill for at least 3 hours, or until fully set. Slice and serve.
Courses: Dinner, Brunch
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