6 recipes with vegetable gelatin to make at home

Agar is a perfect vegetable substitute for traditional gelatin. We propose six delicious ways to use it and the tricks to prepare it.

Although the possibilities of gelatin are immense, in this article we show you 6 recipes with gelatin especially striking. Before, you should know some tricks that facilitate its preparation and improve the flavor and presentation of the recipes:

• The liquids used must have a marked flavor because when the preparation cools it loses a little flavor.
• To curdle salty rough, you can use vegetable broth, although it should be clear and clean so that it is very thin.
• If you want to curdle the gelatin very quickly, you can previously cool the mold, fill it and put it in the freezer for a few minutes, without letting it freeze.
• To unmold without problems, you can wet the mold, grease it with oil or cover it with plastic wrap. Then it is enough to separate the edges with a knife and, if it costs, heat the base of the mold for a few seconds by immersing it in hot water.
• If a gelatin is very thick it can be chopped and returned to the fire with a little more liquid. It will cost to undo it again but it is only a matter of time and temperature.
• To make decorations or garnishes of gelatinous texture you can use water with dark sherry or soy sauce. It is curdled in a thin layer and then cut with pasta cutters of varied shapes or dice. These dice can also be used to accompany a soup.

6 RECIPES TO PREPARE WITH VEGETABLE GELATIN

TRICOLOR PUDDING

INGREDIENTS (FOR 4 PEOPLE):

• 200 g roasted yellow peppers
• 500 g spinach leaves
• 200 g cooked beet
• 100 g zucchini
• 12 g agar-agar
• 400 ml vegetable milk
• olive oil
• white pepper
• salt

For the sauce:

• 1 vegetable yogurt
• 100 g vegan blue cheese

PREPARATION (12’+10′ COOKING + 3H. REST):

1. Prepare all the vegetable purees. On the one hand wash the spinach and zucchini, and cut it into slices. In a pan with a little olive oil, sauté the zucchini and, when it begins to soften, pour the spinach. Salt and pepper and when cooked crush until you get a fine puree. Peel and crush the peppers and finally do the same with the beets. Reservation.
2. Boil the milk with salt and pepper. Pour the agar-agar and stir until dissolved. Let cool a little and mix a third part with the spinach puree, another third with the peppers and the last with the beetroot.
3. Grease a rectangular mold and start by pouring the beet puree. Let cool slightly in the fridge and carefully pour the pepper. When it begins to curdle, pour the spinach and let stand until it cools completely.
4. Unmold and serve with the blue cheese sauce, which is prepared by crushing a natural yogurt with a tablespoon of olive oil and blue cheese.

NUTRITIONAL INFORMATION:

• Calories: 244
• Carbohydrates: 16 g
• Protein: 15 g
• Fat: 13 g
• Cholesterol: 31 mg.

TOMATO MILLEFEUILLE AND RICOTTA WITH HERBS

INGREDIENTS (FOR 4 PEOPLE):

• 3 strong red tomatoes
• 1 vegetable yogurt
• 200 g vegan ricotta
• 100 ml water
• 2 g agar-agar
• 2 onions
• 12 blades chives
• Half a bunch of parsley
• 1 lemon
• olive oil and salt

PREPARATION (10’+5′ COOKING + 30′ REST):

1. Mix the yogurt with the cheese. Salt and add a few drops of lemon.
2. Cut the chives and parsley with scissors so they don’t get crushed. Wash the tender onions, peel them, cut them into very thin strips and let them soak in cold water for about ten minutes.
3. Heat the water and dissolve the agar-agar. When dissolved pour this liquid over the yogurt and ricotta mixture while stirring. Add the herbs, pour the mixture over a flat, wide tray, and let cool in the fridge.
4. Meanwhile, cut the tomatoes into thin slices and salt them. When the gelatin is curdled and cold, cut several portions with a round pasta cutter and proceed to assemble the millefeuille on each plate by superimposing tomato and gelatin slices. Finish with a slice of tomato, crown with the onion and drizzle with olive oil. You can decorate it with chives.

NUTRITIONAL INFORMATION:

• Calories: 203
• Carbohydrates: 8 g
• Protein: 8 g
• Fat: 15 g
• Cholesterol: 29 mg.

GELATIN ROLLS WITH WHEAT

INGREDIENTS (FOR 4 PEOPLE):

• 100 ml soy sauce
• 100 ml bottled water
• 1 tablespoon cognac or dried sherry
• 4 g agar-agar
• 1 block of small tofu
• Soy sauce for maceration
• 2 bunches of wild asparagus
• 1 roasted red pepper
• 2 teaspoons sesame
• 3 tablespoons olive oil and salt

PREPARATION (20′ + 7′ COOKING + 30′ REST):

1. Heat the soy sauce with the water and cognac, and dissolve the agar-agar. Spread the gelatin on a tray forming a thin layer and let it curdle in the fridge.
2. Meanwhile, cut the tofu into eight strips and macerate in soy sauce for ten minutes.
3. Clean the asparagus, remove the base and peel slightly. Boil for seven minutes, cool and set aside.
4. Cut the ready-made gelatin into eight rectangles. Place three asparagus and two strips of tofu on each, and roll with the gelatin. Wrap each roll with a strip of pepper and garnish with sesame.
5. Crush the rest of the pepper is crushed with olive oil and salt, and serve as a dressing.

VARIANT:

It can be served cold with a sprout salad, or run it through the oven for a few seconds so that the gelatin begins to melt.

NUTRITIONAL INFORMATION:

• Calories: 185
• Carbohydrates: 10 g
• Protein: 8 g
• Fat: 13 g
• Cholesterol: 0 mg

ASPIC STRAWBERRIES WITH MINT

INGREDIENTS (FOR 4 PEOPLE):

• 400 g strawberries
• 800 ml water
• 1 bunch mint
• 100 g sugar
• 8 g agar-agar

PREPARATION (10′ + 4′ COOKING + 2H. REST)

1. Heat the water and prepare an infusion with a third of the clean mint leaves. Let stand for a couple of minutes, strain and add the sugar. Return to the fire and dilute the agar-agar.
2. Clean the strawberries by immersing them in cold water before removing the peduncle. Once cleaned cut the base and cut them to quarters.
3. Prepare a mold type flan or charlotte. Wet and cover the bottom with a part of the gelatin: fill with a layer of strawberries and cover again with gelatin, let stand for a few minutes, add another layer and so on until the mold is filled.
4. Let cool in the fridge until curdled and, once cold, unmold. Garnish with strawberries and mint leaves.

VARIANT:

If desired, it can be accompanied with a light chocolate sauce.

NUTRITIONAL INFORMATION:

• Calories: 159
• Carbohydrates: 35 g
• Protein: 1 g
• Fat: 2 g
• Cholesterol: 0 mg.

SPRING TERRINE

INGREDIENTS (FOR 4 PEOPLE):

• Half fennel bulb
• 1 zucchini
• 2 carrots
• 100 g fine frozen peas
• 300 ml vegetable milk cream
• 8 g agar-agar
• olive oil and salt

FOR THE SAUCE:

• 80 g mayonnaise
• 50 g grated beet
• 2 sprigs chopped fresh fennel

PREPARATION (15’+24′ COOKING + 2H. REST):

1. Wash the fennel, cut it in half and cut it into strips. Wash the zucchini, cut it into slices along and then these to small transverse strips. Peel and cut the carrots like zucchini.
2. Put a liter of water on the fire in a pot. When it boils lightly and pour the fennel, which is boiled for about eight minutes. Remove and cool.
3. In the same water continue with the zucchini. Blanch three minutes, remove and cool. Then boil the peas, eight minutes, cool them and reserve covered with water. And finally boil the carrots, about five minutes.
4. Strain the boiling water. Return 400 ml to the fire, dilute the agar-agar and, when well dissolved, pour the cream. Rectify salt and add the drained vegetables and peas.
5. Grease with olive oil four individual cylindrical molds and pour the mixture of vegetables with gelatin. Leave in the fridge until they curdle. Unmold and accompany with a mayonnaise, beetroot and minced fennel sauce, and garnish with the rest of the fennel.

NUTRITIONAL INFORMATION:

• Calories: 337
• Carbohydrates: 14 g
• Protein: 6 g
• Fat: 27 g
• Cholesterol: 51 mg

ALMOND FLAN WITH SAUTÉED MANGO

INGREDIENTS (FOR 4 PEOPLE):

• 500 ml oat milk
• 1 vanilla pod
• 100 g sugar
• 100 g peeled marcona almonds
• 6 g agar-agar
• olive oil to grease the mold
• 1 large mango, diced
• Sugar to taste (about 40 g)

PREPARATION (10’+13′ COOKING + 3H. REST):

1. Boil one-fifth of the milk with the vanilla and undo the gelatin over low heat. Crush the rest of the milk with the sugar and almonds, add the gelatin, pour into an elongated mold smeared with oil and let cool well.
2. Sauté the mango with sugar to taste. Unmold the flan on a tray and decorate with the handle.

NUTRITIONAL INFORMATION:

• Calories: 378
• Carbohydrates: 51 g
• Protein: 6 g
• Fat: 17 g
• Cholesterol: 0 mg.