We already have on our markets and tables new and different ways to consume plant proteins and foods that can mimic the texture of traditional meat preparations such as ground beef, sausages, burgers, sausages, etc.
Textured soy or textured pea protein are some of these foods that we can use in a simple way to achieve results that will not leave you indifferent. If you want to enter a way vegan diet or vegetarian, keep them in mind when stocking your pantry. If you are simply an omnivore, but curious, you must try them because they will not leave you indifferent.
Textured soy is a dry food that only needs to be rehydrated a little before we incorporate it into the dish we want to prepare.
– Keeps for years in the cupboard before rehydrating
– It weighs a little, so we can consider it for backpacking or camping
– Low in fat and high in protein.
We can use it in preparations such as meatballs and vegetable sausages, bolognese or nuggets as well as tacos or kebabs.
How do we rehydrate textured soybeans? We can use water, but my recommendation is to bet on a good broth, the flavor we like best. A good thing vegetable stock it’s my favorite choice. We can also use some herbal drink without sugar. Whichever option we choose, the liquid must be warm.
Today we prepare one Vegetable pie to lick your fingers where we alternate layers of puree and carrots with a filling similar to a delicious Bolognese.
We start by rehydrating the textured soybeans by adding the hot broth and letting it rest for 15-20 minutes. We start by peeling the potatoes and carrots, cut them into pieces of equal size and cook them separately starting with cold water with a pinch of salt.
When they are soft, remove them from the heat, drain them and pass them through the mashed potatoes, adding a pinch of salt and black pepper. If we want to increase the taste and texture we can add a tablespoon of warm butter. If the potato is not soft enough, we can add ½ cup of vegetable broth.
Prepare the vegetable bolognese in a large pot by putting the bay leaf and all the chopped vegetables over the hot oil: onion, garlic, pepper, celery and zucchini. When they turn brown and begin to soften, add the soy with texture, without neglecting the broth, and continue frying for a few minutes. Finish by adding the crushed tomato and let the whole sauce reduce for about 10 more minutes on high heat, stirring constantly. Season with salt and pepper
Collect in a suitable container for the cake to go in the oven (we can also make individual cakes). Place the puree on the base, add the vegetable bolognese on top and finally cover with the carrot puree sprinkled with a spoonful of Parmesan cheese (which can be vegan).
Bake in a preheated oven at 200ºC for 10 minutes and gratin at maximum power for the last 5 minutes.
Remember that every week you can enjoy a new Catalina Prieto recipe on ABC Bienestar. And if you want more sweets, check out these fluffy pancakes perfect for strawberry lovers.
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