VEGAN HEAD CHEESE ( SALCESON) RECIPE!

Join me to learn a very unique dish that is based on Polish recipe called Salceson ( head cheese). Tasty and easy to make! SUBSCRIBE TO MY CHANNEL FOR MORE UNIQUE RECIPES! Thanks for watching! FULL MODIFIED RECIPE! Ingredients To make stuffing 1 can of pinto beans 1 cup of cooked red lentils A handful of frozen green peas 1 cup of chick'n (vegan chicken)-optional 4 vegan meatballs (optional) 1/2 green apple 5 cloves of garlic Salt and spice to taste( thyme, marjoram , sage, smoked paprika, oregano, garlic powder, onion powder, basil, and mixed pickling) 1/2 tbsp of canola oil, or coconut oil 1/2 cup of vegan broth , or water 2 tsp of agar powder To make jelly 2 cups of vegan broth, or water 2 tsp of black pepper, or less if it is too much for you 1 tsp of garlic powder 1 to 2 tsp of agar powder DIRECTIONS Prepare your jelly by mixing broth with pepper, and garlic. Bring the mixture to a boil and add agar powder. Bring your mixture to boil one more time while stirring it. Turn the heat to the low and let it boil for 3 minutes. Put aside( to speed the process, place in the fridge). Work your filling by placing beans and broth in your blender. Begin to puree it. Add rest of the ingredients and blend them until smooth. Transfer into a pot and boil on medium high heat for 3 minutes. Let it cook down. In the meantime, cut vegan chicken and meatballs into small pieces and place in a pan with oil. fry for 12 minutes. Allow to cool off! When your jelly is created, take some of it and cut it into small , imperfect pieces. Add pieces of jelly, vegan meat, and oil with your mixture. Form a log and brush it with an oil. Transfer onto a plate and let put it in the freezer for 2 hours to firm. When ready, slice cut your head cheese into slices. You can eat with a bread, too. Enjoy!