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Print Recipe
Manta Rays not with Meat Recipe
Delicious and nutritious. It is dedicated to all vegetarians/vegans and fasters.
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Sauce:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Sauce:
Instructions
  1. Dough. In a deep dish, pour 1 Cup of water, dissolve the salt, add oil. Add flour. Knead the elastic dough. Cover with clingfilm and set aside.
    Dough. In a deep dish, pour 1 Cup of water, dissolve the salt, add oil. Add flour. Knead the elastic dough. Cover with clingfilm and set aside.
  2. Start preparing a multi-component filling. To do this, we will chop the peeled vegetables: finely chop the cabbage, cut the onion into small pieces, and grate the carrots on a large grater. Now send them to the oil heated in the pan (5 tbsp), add the Bay leaf and salt, and put out for 25 minutes.
    Start preparing a multi-component filling. To do this, we will chop the peeled vegetables: finely chop the cabbage, cut the onion into small pieces, and grate the carrots on a large grater. Now send them to the oil heated in the pan (5 tbsp), add the Bay leaf and salt, and put out for 25 minutes.
  3. Release the pan by transferring the vegetables to a deep container and removing the Bay leaf. Now on 3 tbsp. l. oil fry the mushrooms, pre-slicing them into small slices, 10 minutes on high heat, stirring constantly.
    Release the pan by transferring the vegetables to a deep container and removing the Bay leaf. Now on 3 tbsp. l. oil fry the mushrooms, pre-slicing them into small slices, 10 minutes on high heat, stirring constantly.
  4. Transfer the mushrooms to the cabbage, add the beans (drained), finely chopped garlic and herbs.
    Transfer the mushrooms to the cabbage, add the beans (drained), finely chopped garlic and herbs.
  5. Turn all the components into a homogeneous mass with an immersion blender.
    Turn all the components into a homogeneous mass with an immersion blender.
  6. Start sculpting. Roll the dough on a floured surface into a sausage and divide it into 24 parts. We'll cover half of it, so it doesn't get wet. Take a piece of dough, roll out/knead with your hands, put a tablespoon of filling.
    Start sculpting. Roll the dough on a floured surface into a sausage and divide it into 24 parts. We'll cover half of it, so it doesn't get wet. Take a piece of dough, roll out/knead with your hands, put a tablespoon of filling.
  7. And do as in the photo.
    And do as in the photo.
  8. With a knife, we make a hole on top-a hole.
    With a knife, we make a hole on top-a hole.
  9. So we sculpt all the manta rays. In the end, we get 24 pieces.
    So we sculpt all the manta rays. In the end, we get 24 pieces.
  10. Prepare the manta rays for a couple of minutes 10 convenient way, be sure to lubricate the bottom with oil. (We freeze the remaining ones.) I do this.
    Prepare the manta rays for a couple of minutes 10 convenient way, be sure to lubricate the bottom with oil. (We freeze the remaining ones.) I do this.
  11. Meanwhile, prepare the sauce. Finely chop a piece of bell pepper, peeled onion, herbs. Add the mashed tomatoes (I have a tomato mass prepared in the summer). Salt, pepper, add a spoonful of dried herbs.
    Meanwhile, prepare the sauce. Finely chop a piece of bell pepper, peeled onion, herbs. Add the mashed tomatoes (I have a tomato mass prepared in the summer). Salt, pepper, add a spoonful of dried herbs.
  12. Serve hot manta rays on a large plate with sauce in the center. We eat with our hands)) Bon appetit!
    Serve hot manta rays on a large plate with sauce in the center. We eat with our hands)) Bon appetit!

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