Everything is “veganizable”. Any recipe, even the most complicated, can be made exclusively with ingredients of plant origin, it just takes a lot of creativity. Every Tuesday, at Provecho, we will have a different recipe from vegan Creole food to desserts made with few ingredients, prepared by Organikalee, the Peruvian blogger and cook Alessandra Arce, who will share all her plant-based cooking secrets.
- 6 soy fillets.
- 4 tablespoons ají panca
- 2 tablespoons mustard
- 1 tbsp agave
- 4 tbsp clear soy sauce
- 2 tbsp red vinegar
- 3 tbsp minced or minced garlic
- 2 tablespoons olive oil or normal
- 1 tsp cumin
- 1/2 cup vegetable broth
- 2 tsp dried oregano
- Salt pepper
- 2 tsp cubed margarine
The first thing we must do is hydrate the soybeans with vegetable broth for 40 minutes. Then, we drain and pour the dressing (consisting of all the spices, chili peppers, mustard, soy sauce, vinegar, agave) over the fillets. We bake the soybeans for 35 minutes at 180C with aluminum foil on top, then remove the aluminum foil. Add margarine and bake for 15 more minutes. You can serve it with rice and puree or Russian salad.
Every Tuesday, you will find vegan recipes in Provecho prepared by Organikalee.
I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.