Vegan Halloumi, or *Malloumi* made from MUNG BEANS! Easy, Tangy and Grilled to Perfection!
ฝัง
- เผยแพร่เมื่อ 5 ส.ค. 2024
- Here's a sneak peak into my upcoming book, the Vegan Creamery.
Malloumi
Makes 14 ounces
I’ve been vegan so long that admittedly there are some cheeses I’ve never had, halloumi being one of them. A Greek cheese that has recently gained popularity as a savory option for grilling, halloumi apparently holds its shape when heated and doesn’t melt , making it similar to paneer but with a different flavor. I was curious what it was like, so I read up on its characteristics and came up with an alternative. I doubt my golden-hued “malloumi,” made from mung beans, is an exact replica, but it hits the mark when it comes to a tasty, creamy option that can be grilled. Consider it the halloumi’s plant-based cousin.
1 ½ cups water
½ cup (4 ounces or 112 grams) split mung beans
¼ cup (50 grams) avocado or refined coconut oil, melted
2 tablespoons (9 grams) nutritional yeast
1 ½ teaspoons (9 grams) sea salt
¼ teaspoon Thermophilic culture
2 tablespoons tapioca starch
2 tablespoons potato starch
Combine the water, mung beans, coconut oil, nutritional yeast, and salt in a blender and process until smooth and creamy. Add the culture and process again. - แนวปฏิบัติและการใช้ชีวิต
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You forgot the most essential part of the Halloumi which is the fresh spearmint in the middle of it. The spearmint is placed wright as the cheese comes out, when it is still warm. That way the aroma and taste infuses in the Halloumi.
Hello from Cyprus
As a Cypriot, this is great to see! Thank you Miyoko!
This looks divine.
Miyoko reminds me of myself. All over the place and happy. ADHD.
I had the same thought! I have adhd and follow no rules in the kitchen. The failure to use a measuring spoon and therefore adding too much culture - my kind of cooking!
Thank you dear myoko for the sneak peak of your upcoming book. I can't wait to try this. You really are my vegan cooking Guru 😊❤🙏
The long awaited recipe is finally here!
I'm soooo excited to try this with seared tomatoes! Thank you as always, Miyoko! 🎉
I’ve tried this recipe and can attest to the fact that it grills beautifully. The first time I made it I forgot to add oil, and it still turned out delicious. The second next time I made the recipe, I tried to reduce the starch - not a good idea. The cheese stuck to the cooking surface. I’m back again to refresh my memory so I can rush to the kitchen to make more. Even my husband likes it, and he usually turns his nose up at my homemade vegan cheeses.
I have your cookbook, "Vegan Artisan Cheese," which I love, and I can't wait for your new one! 👍
Watching this as I run on the treadmill and now I’m starving. Going to get culturing once I’m done!
I’ve always wanted to make a vegan “halloumi”…Thank you, Miyoko!❤
Looks amazing!!! Looking forward to your cookbook.
Thank you for sharing, that looks so tasty.
Full of great ideas, as always!! Excited for your new cookbook!
This is so creative.
I have already ordered the culture and waiting to start. Can’t wait to try it… thanks so much Miyoko
Fantastic!
Exactly which culture did you order? The website has lots of them.
You're the sweetest, miyoko!
Yay, I did it few years ago with your gouda, have always loved this
Can't wait for the new cookbook! Hope it has more photos than the first one ❤
That looks absolutely delicious. I will be making that for sure! Thank you Miyoko ❤
Once again THANK YOU for sharing! It’s six appreciated when you share your recipes. I can’t wait to try this one. Yum
Thanks very much, I tried all the vegan cheese recipes and this is the best recipe ❤, I really appreciate this is one of the food I miss, but I am glad with this recipe.
best shirt ever
Where do I get them👀
I love love love your tshirt......❤
I want some now!
Lovely video
First off, Miyoko, you are a gift to the vegan world and such an inspiration ❤️. Thank you for sharing your amazing recipes! I made this once and my concoction separated during the fermentation phase. The whey was suspended in between two layers. When I strained it it was fine and my malloumi was delicious! Did anyone else have this separation? I made a new batch today and I’m wondering if there’s anything I can do to avoid this. Not that I’m too worried since the end result will be divine, regardless!
This is such a coincidence that you made Malloumi! I only had the dairy halloumi only once over 20 years ago. Trader Joe's used to sell it. I recently thought about it so I started Googling vegan halloumi recipes and as you mentioned they all popped up using tofu. I am so excited to now be able to make this recipe as I do have mung beans in my cupboard and all the other ingredients on hand to make it today! I don't have the cultures but I do have homemade vegan soy yogurt that I'll use instead. Once again thank you so much Miyoko for your creativity and ingenuity making vegan recipes that are phenomenal!❤
Let me know how it turns out!
@@thevegangoodlifewithmiyoko I definitely will!🙂
Can't wait for your cookbook! I think putting the jar to ferment in a sous vide might also work, and help control the temperature?
halloumi has a delicious kind of rubbery squeak that i've always wanted to veganize, so i can't thank you enough! please try your malloumi sliced and grilled with a slice of watermelon and a mint leaf on top. :)
Thanks a lot for this Miyoko! 🤩As a former vegeterian who went vegan only a year ago I used to love halloumi so I am looking forward to try this out. Will corn starch work instead of potato's? Thanks!
Please please include a raclette cheese. Would love to see your take on that!
Miyoko, I'm very excited to try out this Malloumi recipe. A cupla questions 1: does your vegan yogurt work as a starter rather than commercially made products? and 2: have you used other types of lentils to create either this cheese or any other? Thank you so much!
Looks good! Did you soak the mung beans first?
NEW cook book ???! I just bought your other cook book... lol... I hope to get the new one sooner tho.. ❤
Hope you like it!
LOL!! Your T-shirt!! 😂
Are the mung beans soaked, or just hard from the bag?
Which thermophilic culture….. they have quite a few on their website? Thank you💕
Can you use a different bean or pulse?
The cheesemaker has several thermophilic starters. Can you post which one you used?
I'm out of potato starch.... can I use all tapioca? Thanks!
I don't know if I did something wrong. The texture was spot on, but the taste was kind of bean-y which was off-putting to me and could't eat it. I was so excited to make this recipe - is there anything to be done to reduce the beans flavor? Thanks!
As someone who loved halloumi before I went vegan, I wonder if it really has a similar texture. Is it squeaky when you chew it?
It does look delicious nonetheless so I’ll definitely try making it someday ^^
Do you know if this can be frozen for future use? Or if it lasts awhile in the fridge? It looks amazing I am so keen to make/try it, I have been vegan for years and sorely miss halloumi!!
I don’t know whether or not the texture would change freezing it. I have not done it yet but suspect it might be like tofu-turn into a sponge.
Hi!! Thank you so much for this recipe, I love trying out new vegan cheese recipes from all kinds of sources. I just went on The Cheesemaker site to get some thermophilic culture, and there seem to be several types, could you please post a link to the culture you used? Thank you so much, Miyoko, you are so appreciated, and I LOVE your t shirt!
Look under their vegan section and get their plant based thermophilic culture.
Thank you! @@thevegangoodlifewithmiyoko
Vegan 40 years! Wow.
Wondering if Urid dal might work
Where do I get that t-shirt😍
The texture and everything looks great. What do friends and acquaintances say about the flavor? When I first went vegetarian 37 years ago a fellow vegetarian told me halloumi was a must try, vegetarian bacon. So it was my go to vegetarian bacon until I went vegan. Salty, heavy creamy fat and a smokey flavor when cooked....and most halloumis are made with a hint of mint. It can't be a dominant flavor, but a sort of vague herbal flavor to complement the salty smokey flavor. I sometimes wonder if oregano wouldn't be a better choice, because I have ruined my attempts to make vegan halloumi with too much fresh mint. But I wonder if say Applewood smoked salt, or smoked paprika (will affect color) or a touch of liquid smoke would mimic the flavor. Nutritional yeast is always good for cheesey flavor, but halloumi never really tasted like cheese too me. I've been looking for a good halloumi substitute for years, because my Christmas dinner ( the only one my kids ever knew) was a reverse turkey. Stuffing on the outside with a creamy paneer, quorn and halloumi filling. The halloumi is the only thing I haven't been able to replace. Love this. ...but I'm going to experiment with the flavor. ❤ (I might try adding some ackee for the fatty content)
Let me know how it compares to actual halloumi. Everyone who has had it has loved it, but as I mentioned, I’ve never had real halloumi. You could definitely add smoked salt and some mint. I didn’t read that in the description when I researched it
@@thevegangoodlifewithmiyoko yeah, I don't know where that smokey bacon flavor comes from. My son doesn't think it is very smokey. And it doesn't taste minty, though the herb flecks have been identified as mint wherever I've looked at recipes. I'll definitely let you know. Move house first and settle in . Violife do a Halloumi, but have never found it anywhere. I think its just available in Europe. Not as good as Miyokos cheeses , of course, but a good vegan cheese company, nonetheless.
are the beans - dry?
Yes
Hi, love your recipes but do you make low sodium vegan cheese? I think the liquid vegan cheese has over 500 mg of sodium that would be too high for me. Thank you for all of your videos...
After keeping it warm for 24 hrs, it has reached the sourness, but it is thick and really bitter like uncooked beans, just terrible. I am not sure if can squeeze out enough liquid, and will the this make anything taste like cheese? I will try tomorrow, but i am not hopeful.😢
Would a vegan yogurt culture work for this?
This looks awfully good and like halloumi. I would like to try it but can't justify buying the expensive thermophilic starter for ¼ tsp.
This was just posted on NYT, 3 days ago and it calls for Paneer or !Halloumi! ...Now we can veganize it with your Malloumi! :)
Priya’s Coconut Saag Is the Easy Vegetarian Meal You Need in Your Rotation | NYT Cooking
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Doesn't melt eh? I'm going to try that and make Malloumi Tikka Masala!
I have a paneer I’m working on as well!
Must make 😊 I wonder if I can just add some lemon juice instead of the probiotics 🧐
It won’t ferment.
😞 *Promosm*
UNDERESTIMATE ME, That'll Be Fun...
“Every creature that lives shall be yours to eat; as with the green grasses, I give you all these” (Gen. 9:3).
So you would eat a dog or rat by this estimation. Or drink skunk juice?
I have definitely had Haloumi, but I don't remember what it tastes like or what the texture was like.
I like your shirt.