This vegan interpretation of the famous ciorbă de burtă preserves its characteristic flavor – sour taste, creaminess, and garlic – in a 100% plant-based formula. Pleurotus mushrooms replace the meat, while cashew milk or vegetable cream provide the specific consistency.
Ingredients (for 4-6 servings)
Screenshot 400–500 g pleurotus mushrooms, sliced into thin strips
2 l water or vegetable broth
1 medium onion, chopped
1 carrot + 1 red bell pepper, cut and sautéed separately
2–3 cloves of garlic crushed
2 bay leaves, a few peppercorns
For the "specific tripe creaminess
100 g hydrated cashews (or macadamia nuts)
150–200 ml cashew/almond milk + 2–3 tablespoons vegetable cream (optional)
2 tablespoons inactive yeast for a "cheesy" flavor
1/2 teaspoon turmeric (optional, for color)
Sourness and seasoning
2–3 tablespoons apple cider vinegar or lemon juice
Salt, pepper
Chopped parsley or dill for serving
Preparation Method 1. Preparing the mushrooms Sauté the onion, carrots, and bell pepper in a little oil until softened.
