This version uses zhoug and paprika paste to replace the depth that usually comes from the ham hock — making the dish brighter, spicier, and a little more complex. For a milder version, just skip the zhoug.
https://www.instagram.com/p/DTRUW3Ajz-k/?igsh=aXkydDhreG5vbmxx
by slh2c
5 Comments
I could smash 3 plates of these EZ
Looks great!
Excellent give me 14
I just heard of this dish for the first time yesterday! Amazing timing on finding this veganized one. Ty for sharing!
Can you drop the recipe here for those without instagram?