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Georgian Ajapsandali [vegan] from Hello Fresh | https://theflexitarian.co.uk

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Georgian Ajapsandali [vegan] from Hello Fresh | The Flexitarian

Georgian Ajapsandali [vegan] from Hello Fresh

Published on July 31, 2020 | In | By
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Make the best of summer vegetables with this vegan Georgian Ajapsandali recipe from Hello Fresh. This is a really tasty traditional stew made with a lot of herbs and garlic and served here with some nutty bulgur wheat for extra texture.

While the aubergines are roasting in the oven, you can prepare the bulgur wheat and the rest of the vegetable stew on the stove. This Georgian Ajapsandali comes together with added walnuts, basil, parsley and coriander. Delicious and really healthy!

If you need to adapt the quantities or would like to see pictures of the step-by-step method please visit the recipe page on the Hello Fresh’s website.

Like many other dishes from Hello Fresh, this recipe is available from the Hello Fresh recipe bank, a collection of tried and tested HelloFresh recipes that anyone can access for free.

The ingredient list of each recipe designed around Hello Fresh pre-proportioned boxes but you can easily adapt the quantities.

I always enjoy Hello Fresh recipes.  Most of the dishes are quite straightforward and can be prepared in 6 steps or less, like this vegetarian Lentil Vegetable Hotpot that I made last year.

There is so much inspiration in this Hello Fresh recipe hub and I was really impressed by the collection of world cuisine recipes available including a vegetarian and vegan section as well as a best-of selection of their more popular recipes. I have found some fantastic dinner ideas there that the whole family can enjoy together.

Disclaimer:  this post is sponsored by Hello Fresh. The recipe was reproduced from their website. All thoughts and opinions are my own.

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Ingredients

  • 2 medium aubergines
  • 2 red onion
  • 2 red pepper
  • 2 green pepper
  • 4 vine tomatoes
  • 2 shallots
  • 4 garlic cloves
  • 1 green chilli
  • 2 tsp sugar
  • 2 Tbsp tomato puree
  • 200g bulgur wheat [7 oz]
  • 2 tsp vegetable stock powder
  • 20g bunch of basil [0.7 oz]
  • 20g bunch of coriander [0.7 oz]
  • 20g bunch of flat leaf parsley [0.7 oz]
  • 50g walnuts [1.76 oz]
  • salt & pepper
  • olive oil

Instructions

  1. Preheat oven to 200C/fan 180C/gas 6. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into 2cm [0.8 inches] pieces. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer and roast on the top shelf of your oven until soft and golden, 15-20 mins.
  2. Halve, peel and finely slice the shallot. and the red onion. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard the cores and seeds. Chop into roughly 2cm [0.8 inches] pieces. Chop the vine tomato into roughly 2cm [0.8 inches] pieces. Halve the chilli lengthways, remove the seeds then finely chop.
  3. Heat a drizzle of oil in a large saucepan on medium heat and add the shallot. Cook, stirring, until softened, 2-3 mins, then stir in the tomato purée and bulgur wheat. Add half the stock powder and 250ml of water [8.45 fl oz / US 1 cup] for the bulgur, stir and bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
  4. Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion and a pinch of salt and cook, stirring occasionally, until soft , 3-4 mins. Stir in the garlic, peppers and a pinch of chilli (go easy on the chilli - you can add more later!) and cook for another minute.
  5. Next, stir in the tomato, 100ml of water [3.4 fl oz], remaining stock powder and sugar. Pop a lid on the pan and lower the heat to medium-low. Leave to simmer until thick and tomatoey with the peppers just soft, 5-6 mins. TIP: The stew should have some texture to it; we don't want mush!
  6. Roughly chop the basil, parsley and coriander (stalks and all). Roughly chop the walnuts. Stir the walnuts and half the herbs through the bulgur. Season to taste with salt and pepper if needed. Stir the roasted aubergine and remaining herbs through the stew. Season to taste with salt and pepper. Ajapsandali done! Serve the bulgur in bowls topped with the Ajapsandali - finish with a sprinkling of chilli if liked. Enjoy!

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