Vegan ”DROB”

Step into the rich tapestry of Romanian culinary heritage as we celebrate the upcoming Easter season with a vegan twist on a beloved tradition: DROB. This classic Romanian dish holds a special place in Easter festivities, and now, we’re reimagining it for the modern palate, free from animal products but brimming with flavor and nostalgia. Join us as we honor tradition while embracing innovation in this delightful Easter feast!

Prep time:
15 minutes
Cook time:
1 h 45 minutes
Total time:
2 hours
Main Dish
  • Ingredients
    • 1 kg brown mushrooms
    • 2 bunches of green onions
    • 3 strands of green garlic (or 5 cloves of garlic)
    • 500 g brown lentils (cooked or canned)
    • 2 bunches of parsley
    • 1 bunch of dill
    • 3 tbsp flaxseed flour + 6 tbsp hot water (to bind the mixture)
    • 4 tbsp gluten-free flour (regular flour can also be used)
    • 250 g salted tofu
    • 3 tsp nutritional yeast
    • 1/2 tsp turmeric
    • 1/2 tsp sweet paprika
    • 1 tbsp plant-based yogurt
    • Salt and pepper to taste
    • Olive oil for cooking
    • Panko for coating the baking dish
  • Plating suggestions
  • Cooking instructions. Step by step
    • Begin by dicing the mushrooms; you can either do this manually or with a food processor for efficiency.
    • Finely chop the green onion and green garlic, then sauté them in a bit of olive oil until softened.
    • Once the vegetables are tender, add the diced mushrooms, season with salt and pepper, and cook until they release their moisture.
    • Once the mushrooms are cooked and any excess liquid has evaporated, add the brown lentils and simmer over low heat until flavors meld.
    • To bind the mixture, combine flaxseed flour with hot water until it reaches a gelatinous consistency, similar to egg yolk.
    • Remove the pan from heat and stir in the flaxseed mixture.
    • Finely chop fresh dill and parsley, adding them to the pan along with gluten-free flour; mix well.
    • For an extra layer of flavor, prepare a tofu filling: crumble salted tofu and fry it with olive oil, sweet paprika, turmeric, nutritional yeast, and plant-based yogurt until resembling an omelette.
    • Assemble the drob: grease a baking dish and coat it with gluten-free panko. Layer with the mushroom mixture, adding the tofu filling in the center, then cover with the remaining mushroom mixture. Sprinkle with olive oil and panko.
    • Bake at 180 degrees Celsius for 55 minutes. Once done, let it cool at room temperature before refrigerating overnight for optimal flavor. Enjoy this savory and hearty dish!
  • Watch the video

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