For World Vegetarian Day: Veggie cuisine from the Dutch oven
Who says that there always has to be hearty dishes from the Dutch oven? For World Vegetarian Day on October 1st, FIRE&FOOD is happy to offer purely vegetarian dishes. After all, we Dutch oven fans are tolerant and open to everything that tickles the palate. Joachim Krainer, a multiple world grill champion from Austria, is a big fan of the black cast iron pots and showed FIRE&FOOD some of his favorite meatless dishes for the Dutch oven.
World Vegetarian Day was celebrated for the first time in 1977. It is part of World Vegetarian Awareness Month, which begins with World Vegetarian Day on October 1st and ends with World Vegan Day on November 1st. Before the hairs on the backs of meat-loving readers stand on end: As meat lovers, we obviously don't want to be quite so radical. But it still can't hurt to point out the positive aspects of vegetarianism for health and the environment once a year. The advantages of a vegetarian lifestyle include, for example, the high water consumption and the high greenhouse gas emissions from meat production. World Vegetarian Day is intended to motivate people to live a vegetarian lifestyle, at least for this one day.
A little something with these suggestions for vegetarian Dutch oven recipes!
Zucchini casserole with couscous
Ingredients for 4 persons):
• 80 g mushrooms
• 80 g leek
• 100 g onion, finely chopped
• 150g couscous
• 125 ml white wine
• 250 g Qimiq sauce base (Austrian product,
now also partly available in Germany, www.qimiq.com)
• 150 g strained tomatoes
• 60g Parmesan
• 2 courgettes
• 1 eggplant
• 1 red pepper
• Olive oil
• Salt
• Pepper
Preparation:
Cut the mushrooms and leeks into thin slices and fry them together with the onions and couscous in hot olive oil.
Deglaze with white wine, add QimiQ sauce base, strained tomatoes, some salt and pepper and half of the Parmesan and set aside.
Cut the zucchini and eggplant into slices, quarter the peppers and remove the seeds. Fry the vegetables in olive oil and then add them to the Dutch oven in layers, alternating with the couscous mixture.
Sprinkle with the remaining Parmesan. Cook with 10 (bottom) / 20 (top) briquettes for 40 minutes.
Tofu with Malaysian coconut curry sauce
Ingredients for 4 persons):
• 250 g tofu, cut into cubes
• 6 tbsp oil
• 10 g garlic, finely chopped
• 80 g pak choy, chopped
• Chili peppers, chopped (amount according to taste)
• 1 handful of peanuts
• 1 pinch of Malaysian curry
• 2 tbsp soy sauce
• 150 ml coconut milk
• 170 g soy sprouts
• Salt
• Pepper
Preparation:
Heat the Dutch oven to high and fry the tofu in the oil until crispy and golden brown. Then remove from the oil and drain on kitchen paper to remove any fat, then set aside.
Add the garlic, pak choy, chili and peanuts to the oil and fry for about 2-3 minutes until the vegetables wilt slightly. Season with curry Malaysia, add soy sauce and coconut milk and simmer for about another 2 minutes.
Just before serving, add the bean sprouts and fried tofu cubes and season with salt and pepper.
Another sweet addition? When the evenings are starting to feel like autumn, a baked apple with a hint of chili for dessert gives us the last rays of sunshine. You can find the recipe for "Baked apple with marzipan soufflé and chili vanilla sauce" in our recipe database.
PROMOTION: And if you feel like having a vegetarian day more often, you can get our digital FIRE&FOOD Veggie Special with a 50% discount on your screen! Simply enter the CODE: VEGGIE50 at checkout and be inspired by our BBQ experts and a variety of veggie recipes!
CLICK HERE for the special!