After Seitan and Wheat Muscle, in vegetarian tables we can also find Mopur! It is a product obtained from the processing of wheat gluten, legume flour, oil, water and natural yeast: and it is this last ingredient that makes the difference. The yeasts reduce a good percentage of gluten present in the food, allowing in order to obtain a very light and very digestible vegetable meat. Furthermore, the presence of natural yeast gives the mopur a "microfibrillar" structure, not at all gummy, which makes it very similar to animal meat. Let's see how Mopur is prepared at home!
Video of the Recipe
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Identity Card of the Recipe
- 159 KCal Calories per serving
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Ingrediants
For the Mopur
- 100 g of wheat gluten
- 1 tablespoon of extra virgin olive oil
- 1 pinch of curry
- 1 pinch of ginger
- 1 pinch of sweet paprika
- q.s. of salt
- About 240 ml of water
- 90 g of sourdough or 18 g of dried sourdough
- 200 g of chickpea flour
For the aromatic broth
- About 2 L of water
- 150 g of carrots
- 1 stick of celery
- 2 tablespoons of soy sauce
- 1 piece of Kombu seaweed
Materials Needed
- Bowl
- Scale weighs food
- Very large casserole
- Transparent film
- Clean tea towel
- Kitchen cord
Preparation
- In a bowl, mix the pure gluten with the chickpea flour, the spices (eg curry, paprika, ginger) and the salt. Add the dried sourdough and mix.
Alternatives
As an alternative to dried sourdough, it is possible to use fresh sourdough in quantities equal to 30% of the weight of the flour.
Instead of chickpea flour, other types of legume flour can be used, such as soy flour, pea flour, lentil flour, lupine flour.
Even the spices can be changed: you can customize the Mopur according to your tastes.- At the center of the flours, pour the oil and, slowly, the water: start kneading with a wooden spoon until the mixture is very soft and slightly sticky.
- Leave the dough in the bowl, cover with a sheet of cling film. Place the bowl with the dough to rise in a warm environment for 4-5 hours.
- Meanwhile, prepare the aromatic broth: bring the water to a boil, add the celery, a peeled carrot, a few tablespoons of soy sauce, the engraved kombu seaweed (optional).
- After rising, the Mopur will have taken on a very soft consistency and, to the touch, it will be elastic and not sticky.
- Prepare a clean dishcloth that does not smell of detergent. Pour a drop of oil on your hands and shape the Mopur into a sausage. Place the Mopur in the center of the cloth and wrap like a candy, avoiding to tighten excessively because the dough will swell during cooking. Close the flaps of the Mopur with a kitchen cord.
- Dip the cloth with the Mopur in the water and wait for it to boil. The Mopur should simmer for 50 minutes, therefore it is recommended to maintain a very soft flame.
- After 50 minutes the Mopur is ready: unroll it from the cloth and let it cool.
- Mopur can be tasted as it is, in salads, or it can be browned in oil, cut into pieces to prepare a stew; again, it lends itself to the preparation of vegetable cutlets, steaks, sauces and much more. If not consumed immediately, Mopur can be kept in the fridge, covered by its cooking broth, for 4-5 days.
Alice's comment - PersonalCooker
A new concept of a food derived from wheat that is very advantageous for our body: it does not contain cholesterol, it is very digestible, it is a nutritionally complete product due to the presence of legumes and cereals that fill the reciprocal amino acid deficiencies.Mopur is also good. . What more could you wish for?Nutritional values and Health Comment on the recipe
Mopur is a cholesterol-free vegan food. Unlike animal meat, the nutritional values of Mopur are the same between raw and cooked food, which is why it can be said that the energy intake is of medium entity. Calories are essentially supplied by carbohydrates and largely by proteins, while lipids are lacking. The fibers seem very abundant.
Mopur is suitable for any diet with the exception of those intolerant to gluten. The average portion is around 150-200g (240-320kcal).
