During the summer I made some vegan trahana. Trahanas is a traditional Greek dry food which you make with a mixture of grain and fermented milk and then you use it for thick soups. I was never a big fan of it – not even as a kid – probably because I didn’t like the smell and flavor of the fermented milk.
My mom makes trahana every summer and she suggested to show me how to make vegan trahana. Apparently you can make it without milk! And now that I am sick it was the perfect time to taste it! So here I will tell you how to make it vegan 🙂
1 kg of fresh spinach
1 kg of leaks
2 large onions
2 spicy red peppers
4 cups fine semolina
1 TS fresh yeast
2 kg hard wheat white flour
2 tsp sea salt
To make the vegan trahana (leaks & spinach flavor)
Chop the leaks and spinach the finest possible. Peel the onions and peppers. Cut in small pieces and put them in a saucepan. In the same pan, add the leaks and spinach. Pour enough water to cover the vegetables, cover the pot and boil until very soft. Strain the vegetables reserving the broth and the pulp from the strainer. Blend the pulp in the food processor. In a large bowl, add the broth, pulp, semolina, yeast, salt and begin kneading. Add the flour in batches and if necessary a bit of warm water and knead until you form a firm dough. Cover the bowl with a towel and let the dough sit for at least two days until it turns sour. Then you cut the dough with your hands into small pieces and spread it on a big towel under the sun until it dries well. Every day rub the dough with your hands until you make the smallest pieces possible. When thoroughly dry store in tight containers.
To make the trahana soup add half cup of the trahana in 2 lt vegetable broth.
Boil, add 2 TS of olive oil, reduce heat to low and cook for about 10 minutes. Serve hot. I added few mushrooms to mine to make it more filling.