Go Back

GLAZED SAVOURY ROUNDS

I have blended ingredients from various culinary traditions to create these flavorful savory rounds. The ingredients, inspired by Chinese cuisine, come together beautifully in this dish. Tossed in a vibrant harissa glaze, these rounds are perfect when served on a bed of pasta or noodles for a unique and delicious twist.
Print Recipe Pin Recipe
Prep Time 30 minutes
Servings 6 people

Ingredients
  

INGREDIENTS FOR SAVOURY ROUNDS

  • 1/2 massel cube (vegetable or chicken like cube)
  • 1 cup spring water, boiled
  • 60g or 3/4 cup TVP (Textured Vegetable Protein)
  • 2 tablespoons linseed meal
  • 25g garlic, minced
  • 20g ginger, minced
  • 10g fresh cayenne pepper, deseeded and finely chopped
  • 40g shallot, finely diced
  • 110g carrot grated or finely diced
  • 175g English or round cabbage, finely shredded
  • 1 tablespoon onion flakes
  • 1 tablespoon sesame oil
  • 1 teaspoon dark soy sauce
  • 1 tablespoon plain flour
  • 1 tablespoon psyllium husk

HARISSA GLAZE SAUCE

  • 3 tablespoons fresh harissa or 1.5 tablespoon harissa paste
  • 1 tablespoon maple syrup
  • 1.5 tablespoon lemon juice or apple cider vinegar
  • salt to taste
  • 1 cup spring water
  • 1-2 teaspoons cornflour or other thickener

Instructions
 

METHOD FOR SAVOURY ROUNDS

  • *Dissolve the Massel cube in boiling water to create a flavorful broth.
    *Combine TVP and linseed meal in a medium-sized bowl, then pour in the hot broth.
    *Allow the TVP to absorb the liquid and rehydrate for 10-20 minutes until softened.
    *Transfer the rehydrated TVP to a food processor and pulse until it breaks down into fine breadcrumb-like texture.
    *Return the mixture to the bowl and add all remaining ingredients, excluding the psyllium husk.
    *Thoroughly mix the ingredients until fully combined, then stir in the psyllium husk.
    *Let the mixture rest for 10 minutes to allow the psyllium husk to absorb moisture and help bind the mixture.
    *Shape the mixture into small balls, ready to cook.
    *Heat up a pan on medium heat add 1-2 tablespoon lite cooking oil.
    *Place TVP balls in the heated pan and cook evenly until golden in colour, then remove and place on paper towel
    *Next make the harissa glaze.

METHOD FOR HARISSA GLAZE SAUCE

  • *Mix the cornflour with 1-2 teaspoons of water to form a paste
    then add the rest of the water to make a slurry.
    *Put the fresh harissa, apple cider vinegar and maple syrup into a small saucepan, place over medium heat until it begins to simmer.
    *When the mixture begins to simmer add the cornflour slurry a little at a time and stir until it begins to thicken. The sauce needs to be thin not thick.
    *Add salt to your taste.
    This glaze balances heat, sweetness, and acidity, making it perfect for adding a bold kick to your savory rounds or any other dish! You can adjust the amounts to suit your taste, depending on how spicy or sweet you prefer the glaze.