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Vegetable proteins

Papula (bean pure)

200-300g kidney beans, 1-2 cloves garlic, 1/2dl natural oil, sea salt, red paprika pepper, 1/2 bunch parsley leaves 

Wash beans and soak it in cold water overnight. In the morning cook the beans, add salt when 80% cooked. When done, drain and pass through a sieve or a meat grinder. Heat oil, add minced garlic and a pinch of red paprika pepper. Stir and fry for a few moments. Add to the bean pure and mix well. Place in a bowl and sprinkle with chopped parsley.  
Serve with home-made bread and pickled salad. 

Prebranac

200-250g kidney beans, natural oil, 1/2kg onion, sea salt, grounded ginger, 1 bay leaf 

Wash and soak beans, then cook. Chop finely onions and sauté in oil until tender, add salt, ginger and bay leaf. Grease a deep casserole with oil. Put in alternate layers of beans and onions. The first and last layers should be beans. Pour over with the oil from frying the onions and with a little water. Bake at 175*C until all water evaporates. Serve warm or cold. 
For a summer variation substitute onions with leek and add one green pepper, cut into stripes. 

Peppers stuffed with beans

250g young beans, olive oil, 300g onion, 1/2 tablespoon whole-meal flour, 1-2 teaspoons miso, a pinch of red paprika pepper, 1/2 bunch parsley leaves, 1/4 bunch celery leaves, 1-2 cloves garlic, 4-5 large green or yellow peppers 

Wash beans, pour over with cold water and bring to boil. Remove from heat and let it cool. Then drain. Heat oil, add young beans, fry for a while. Pour in enough water to cover beans and let it cook. Separately fry finely chopped onions. Mix in flour, red paprika pepper, diluted miso, chopped parsley and celery leaves and minced garlic. At the end, add cooked beans. Mix well. Wash peppers, remove stalks and clean the inside. Stuff with beans. Grease a deep casserole with oil, put in the stuffed peppers. Place the remaining stuffing around the peppers. If needed, pour in a little water. Bake for 35-40 minutes at 175*C. Serve warm or cold. 

Bean moussaka

500g beans, a few onions, natural oil, carrot, sea salt, grounded ginger 

Wash, soak and cook beans. Drain and pass through a sieve. Grease a casserole, put in some beans pure and pour over with a little heated oil. Sprinkle with salt and ginger. Then add a layer of chopped onion and grated carrots. Cover with beans. Repeat the layering until all material is gone. The top layer should be beans. Bake at 200*C, for 30-40 minutes. 
Serve with sauerkraut, pickled vegetables etc. 

Djuvech Macedonian way

500g seitan, broth, 2 carrots, 1 each parsley root, leek, onion and parsnip, 1/2 celery root, 250g brown rice, natural oil, parsley or celery leaves 

Soak rice in cold water. Finely chop onion, slice leek and cut root vegetable into cubes. Cut seitan into chunks. Fry onion on oil, add other vegetables and rice. Pour in 3/4 l broth. When half cooked, place seitan chunks on top. Pour in some water if needed. Bake at 175-200*C until rice is tender. Sprinkle with chopped leaves. 
Serve with lettuce, cucumber salad or beet root salad. 
The word djuvech means both the meal and the earthen casserole in which it is prepared.

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