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Vegan Heinel Cup II Recipe

Ingredients

1 tablespoon vegetable oil

3 cloves garlic, minced

3 tablespoons dried basil

1 teaspoon crushed red pepper flakes

1 teaspoon dried rosemary

2 tablespoons vegetable oil

3 tablespoons aged olive oil

6 slices cooked ham

6 potatoes, peeled, white and red

3 clams, peeled and sliced

1/2 green bell pepper, seeded and minced

1/2 small onion, minced

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon dried rosemary

7 whole cloves

1/4 teaspoon dried oregano

1/8 teaspoon dry oregano, crushed

2 tablespoons sesame seeds

1 tablespoon soy sauce

1 tablespoon olive oil

salt and pepper to taste

Directions

Heat the olive oil in a non allergenic medium saucepan over medium heat. Stir in the onion, garlic, rosemary, oil mixture, parsley and green pepper. Saute for approximately 25 minutes.

Add ham, potatoes, pepper, bell pepper and onion to the pan. Cook until vegetables are tender with a fork, stirring frequently. When ham is relatively cool, stir into mixture using a spoon.

Heat olive oil at high heat again, stirring constantly until the mixture is full. Add salt and pepper to taste. Spoon into bowls and smooth egg over top. Serve at room temperature or chill in refrigerator or freezer.

Comments

Milissi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly, exactly how I made it. No changes, except for using bonito flakes when mixing with flour. After reading the recipe, I already had the ingredients, so it didn't make sense to change anything. I used dried dill weed, which I had from jarred veggie section of the grocery store. I also added garlic powder, oregano, smoked paprika, and cayenne pepper. Just a tip: let the flour sit out on the counter overnight to marinate. Once it is done, and the bread is nice and sticky, remove it from the fridge and onto a floured surface. You want to make sure the bread is proper and clean before proceeding. This will prevent the bread from turning into a crescent and ruining the