Ukrainian Caviar (A vegan delight)

I wanted to publish this recipe that I found in the Guardian some years ago, albeit this is my adaption. Ukraine is poignant now with the war and allows us to think of the Ukraine nation as they pass through this tough time in their history. Like you, my heart is heavy seeing the atrocities we see on our screens each day from the region. Man’s inhumanity to man - how come we have not learnt from the past!

Maybe if you take in a refugee, you can surprise them with this dish to make them feel at home. In my mind, whilst eating or making this, I am paying homage to their suffering and praying that it ends soon.

In Southern Ukraine, during summer, there is a glut of Courgettes (Zucchini), and everyone wonders what to do with such a large crop; hence Ukraine Caviar was born. The Caviar can be saved in the fridge for several months or frozen when cooked.

When you need a quick meal, cook some pasta, heat around two tablespoons per person of the Caviar in a microwave and then mix into the hot pasta. You can add toppings such as vegan cheese, black pepper etc., if you wish, as you would typically do with a pasta dish, and it can also be used in rice dishes.

I enjoy this so much because I find pasta sauces overwhelming with too much tomato, which can be acidic. Albeit, there are tomatoes in this recipe, they are not so evident, making this a unique pasta sauce. It makes quite a lot, so you need a large pan, but I then freeze some and keep the rest in a sealed jar in the fridge with Olive Oil on the top, which closes it from the air to keep it longer.

It’s delicious, and you can add your variations if you wish as you get used to cooking it.

Preparation Time: 30 Minutes
Cooking Time: 45-60 Minutes

Ingredients:
Courgettes/Zucchini - 2 kg (Green or Yellow)
Carrot - 750 g
Onion - 500 g
Red Pepper - 2 diced and core removed
Tomatoes - 750g
Vegetable or Olive Oil - 175 ml
Granulated Sugar - 100g
Salt - 2 tbsp
Black pepper - 5g
Paprika - 5g
Oregano - 1 tbsp
Mixed Herbs - 1 tbsp
Optional: Pepper Sauce - 1 tbsp (if you like a little heat)

Preparation & Cooking: In a large pan with a lid:
Grate the onion and fry in the oil until soft and almost golden
Add the grated tomatoes and cook for another 5 minutes
Add the herbs, paprika, salt and pepper and finally the sugar (and Pepper Sauce)
Add the courgettes, peppers and carrots
Place the lid and stir regularly

The courgettes will cook down quickly and lose their mass, so do not worry if the pan is full and brimming at the top, as this will reduce.
Once you see it cooking down, continue to stir regularly to ensure it is cooking evenly.
Leave the lid on to trap the moisture.

When it looks cooked, up the heat a little as you want it to catch a little on the bottom of the pan, this will give it a caramelised flavour.
Every couple of minutes, using a wooden spoon, scrape the bottom of the pan to ensure that coating is mixed into the rest of the mixture.

Do this for the next 20-30 minutes, ensuring that you do not heat too far and burn it rather than caramelised.
Please give it a taste now to ensure it tastes good and does not require more salt. Keep scraping the bottom of the pan to get spread those lovely flavours.

When you are happy with it, allow it to cool and then jar or freeze. You can keep it in the fridge in a tightly sealed glass container for several weeks but ensure there is a layer of olive oil on the top to avoid any mould created by exposure to the air.

Serving:
Serve as a hot dip with hot fresh bread or pasta sauce.

Cost:
A very cost-effective recipe and can help a lot if you are on a tight budget.

Vegan/Flexitarian:
This Caviar makes a delicious meal for vegans and flexitarians alike. If you are trying to reduce your meat consumption to help the planet, give this a go!

ENJOY!