Add 2 cups of water to blender
Add all ingredients and spices, EXCEPT quinoa
Add 2 more cups of water
Blend thoroughly (You may have to split this part of the process into two blender loads!)
Blend contents thoroughly, 30 seconds to one minute (Continue until oats become finely ground)
Mixture should be a creamy consistency rather than chunky
Add this mixture to a crock pot set to high heat
Add 2 even cups of dry quinoa to the crockpot
Add 4 cups cup of water to this mixture
Stir all ingredients VERY well with a spoon and/or whisk
(You must make sure the quinoa is evenly distributed and mixed in)
Cover and simmer. Stir sides and bottom of the crock to avoid crusting every 15-20 minutes
Cook for about 2 hours until there is no (or very little) sitting water
For particularly powerful crock pots, consider using medium heat instead of high
This recipe may take some fine-tuning depending on your equipment!
By the end of cooking, the goetta should be sticky and goopy
Quinoa should be soft
Once goetta is fully cooked, stir the mixture one final time
Scoop the goetta from the crock pot
Press it into 2 aluminum or non-stick reusable baking trays (Approximately 9” long x 4” wide x 2 ½ “ deep)
Make sure they are evenly packed and spread
If using a reusable tin, you may want to spray it with non-stick vegan grease
Tamp the top of goetta even and flat for best setting results
Cover with foil and refrigerate overnight
Preparation takes frying the goetta two times for optimal results
Begin by removing the cooled goetta from the tin
Turn upside-down onto a cutting board
Then pull the tin away from the edges and lift the aluminum off
Slice the goetta along the short width, creating small rectangular sausages to fry
For the first frying, add ample olive oil to a hot flat-top skillet or grill
Place slices of goetta on the flat top, moving around at first to evenly distribute olive oil
Fry until browned and crisped (usually 8-10 minutes)
Flip and repeat the frying process for the other side
Move the fried goetta to a wire drying rack
Allow to cool for 30 minutes to an hour to become more crisp
Finally, re-heat the cooled and crispy goetta on a hot flat-top grill
Now it’s ready to serve!
Ingredients
Directions
Add 2 cups of water to blender
Add all ingredients and spices, EXCEPT quinoa
Add 2 more cups of water
Blend thoroughly (You may have to split this part of the process into two blender loads!)
Blend contents thoroughly, 30 seconds to one minute (Continue until oats become finely ground)
Mixture should be a creamy consistency rather than chunky
Add this mixture to a crock pot set to high heat
Add 2 even cups of dry quinoa to the crockpot
Add 4 cups cup of water to this mixture
Stir all ingredients VERY well with a spoon and/or whisk
(You must make sure the quinoa is evenly distributed and mixed in)
Cover and simmer. Stir sides and bottom of the crock to avoid crusting every 15-20 minutes
Cook for about 2 hours until there is no (or very little) sitting water
For particularly powerful crock pots, consider using medium heat instead of high
This recipe may take some fine-tuning depending on your equipment!
By the end of cooking, the goetta should be sticky and goopy
Quinoa should be soft
Once goetta is fully cooked, stir the mixture one final time
Scoop the goetta from the crock pot
Press it into 2 aluminum or non-stick reusable baking trays (Approximately 9” long x 4” wide x 2 ½ “ deep)
Make sure they are evenly packed and spread
If using a reusable tin, you may want to spray it with non-stick vegan grease
Tamp the top of goetta even and flat for best setting results
Cover with foil and refrigerate overnight
Preparation takes frying the goetta two times for optimal results
Begin by removing the cooled goetta from the tin
Turn upside-down onto a cutting board
Then pull the tin away from the edges and lift the aluminum off
Slice the goetta along the short width, creating small rectangular sausages to fry
For the first frying, add ample olive oil to a hot flat-top skillet or grill
Place slices of goetta on the flat top, moving around at first to evenly distribute olive oil
Fry until browned and crisped (usually 8-10 minutes)
Flip and repeat the frying process for the other side
Move the fried goetta to a wire drying rack
Allow to cool for 30 minutes to an hour to become more crisp
Finally, re-heat the cooled and crispy goetta on a hot flat-top grill
Now it’s ready to serve!
Notes
See More From the Park + Vine Cookbook
4 comments
Made this with a few changes due to what was in the house, substituted for 1 of the cups of Quinoa, 1/4 arromanth seed and 3/4 Chia seed, then reduced the water by 2 cups since the chia seed doesn’t really absorb much h2o. It’s very tasty, I’ll look forward to trying this again after a supply run. 3/20/2020
Awesome! Thanks for sharing your process 🙂 Working with what you have is the way to go!
[…] out the video for how to make vegan goetta here. According to the write-up, “The vegan goetta we made in the Park + Vine Kitchen was […]
This looks like a great recipe! I recently made a ton of steel cut oats and fried up the leftovers as a savory pancake and it definitely reminded me of goetta. I might suggest tightening up this video as it’s a bit long, but i’m sure the end result is delicious.