Vegan Cesnecka Recipes

VEGAN CESNECKA

Steps:

• Heat margarine in a medium-sized pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, 3 to 5 minutes. Add caraway seeds, salt, and pepper and cook for another minute. Add water and mix in bouillon. Bring soup to a boil, about 5 minutes. Add potatoes, adjusting water as needed to cover potatoes by a few inches. Reduce heat to a simmer and cook until potatoes are soft, but not mushy, 15 to 20 minutes.
• Meanwhile, toss cubed bread in a pan with margarine over medium heat. Sprinkle salt, pepper, oregano, onion powder, and garlic powder on top. Cook, shaking the pan occasionally to cook evenly, until crouton are crisped, about 10 minutes.

CESNECKA: CZECH GARLIC SOUP

Steps:

• In a large stockpot, melt your butter over medium-high heat
• Next, add your garlic and sauté for 1-2 minutes as it becomes fragrant
• Add your onion, caraway seeds, pepper and salt then sauté for another 1 minute
• As the onion starts to sweat and become translucent, begin adding in your vegetable stock into the pot
• With your stock added, bring everything to a boil
• Once boiling, add in your potatoes and reduce the heat to medium. Here you'll let the potatoes simmer for 15-20 minutes as the potatoes cook through and start to "flake" off a bit which will thicken the cesnecka
• While the garlic soup is simmering together, preheat your oven to 350 degrees Fahrenheit
• Take your cubed baguette pieces into a mixing bowl, and toss in your olive oil along with your spices (garlic powder, pepper, oregano, sea salt)
• Once well tossed, lay your croutons onto a flat baking dish and place into the oven for at least 10 minutes or until golden brown
• During the 10 minutes the croutons are baking, grate your cheese and chop your parsley in anticipation of serving
• By this point, your croutons are done and the cesnecka is just about ready. Take the croutons out of the oven and your garlic soup off the heat.

VEGAN CESNECKA

Steps:

• Heat margarine in a medium-sized pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, 3 to 5 minutes. Add caraway seeds, salt, and pepper and cook for another minute. Add water and mix in bouillon. Bring soup to a boil, about 5 minutes. Add potatoes, adjusting water as needed to cover potatoes by a few inches. Reduce heat to a simmer and cook until potatoes are soft, but not mushy, 15 to 20 minutes.
• Meanwhile, toss cubed bread in a pan with margarine over medium heat. Sprinkle salt, pepper, oregano, onion powder, and garlic powder on top. Cook, shaking the pan occasionally to cook evenly, until crouton are crisped, about 10 minutes.

VEGAN CESNECKA

Steps:

• Heat margarine in a medium-sized pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, 3 to 5 minutes. Add caraway seeds, salt, and pepper and cook for another minute. Add water and mix in bouillon. Bring soup to a boil, about 5 minutes. Add potatoes, adjusting water as needed to cover potatoes by a few inches. Reduce heat to a simmer and cook until potatoes are soft, but not mushy, 15 to 20 minutes.
• Meanwhile, toss cubed bread in a pan with margarine over medium heat. Sprinkle salt, pepper, oregano, onion powder, and garlic powder on top. Cook, shaking the pan occasionally to cook evenly, until crouton are crisped, about 10 minutes.