With these grilled preparations, you can continue with the national holiday atmosphere without having to deal with the classic hamburgers that are always present at every celebration.
Something characteristic of the national holidays are the typical dishes, where meats stand out in a large part of the preparations. However, many times people with vegetarian or vegan preferences end up with a dilemma when it comes to sharing with their families: what to eat?
Usually, people who prefer plant foods end up being a character at the time of family reunion, where There is no shortage of those who offer to throw lettuce leaves on the grill or, the host looking for the plant protein solution.
And it is that with the increase of this type of products, some may already have everything solved with soy, chickpeas, quinoa, lentil patties and more, but, to the surprise of some, there are more possibilities besides the good old hamburger.
For this BioBioChile it offers you three recipes for those who don’t consume animal foods, but at the same time they don’t make you responsible for bringing the pebre and salads.
For all the talk of burgers, it might seem odd to see soy making the list. However, to accompany the classic chorizo bread, it never hurts to leave a selection to enjoy.
Materials (for 3 people):
400 grams firm tofu, drained 50 grams of dehydrated tomato 100 grams of any gluten-free flour 10 grams of chopped garlic 25 ml soy sauce 20 grams of paprika 2.5 grams of ground black pepper 50 grams of cooked brown rice 50 ml extra virgin olive oil Baking wax paper
Boil the tomatoes until soft, discard the water and mix the tomatoes. Add the rest of the ingredients, except the cooked rice. Mix until well incorporated. The dough should be firm and not sticky.
Put the mixture in a bowl and add the rice. Mix with a fork or spoon until well combined. Cut five pieces of waxed paper about 20 cm.
Form balls from the dough and roll until they become cylindrical. Roll up the paper, squeezing very well, and twisting the edges to enclose the mixture like candy.
Put water in a pot and let it boil, a little higher, you can put a steamer and leave the chorizos inside. So, steam them for 25 minutes without the water touching them.
As time passes, remove and let cool and put in the fridge. After that, they can be boiled, fried or baked, as they will retain their shape.
Vegan “no chicken”
Although it was a sensation on TikTok, the idea of preparing a kind of chicken without even a hint of meat became popular instantly. The preparation consists mainly of flour and water.
600 grams of wheat flour 300 ml of water Seasonings such as salt, soy sauce, vegan chicken stock and other seasonings of choice
Mix the flour with the water until well incorporated. Let it stand for a few hours covered with a cloth. After that, put water in the container and ‘wash’ the mixture. The water will turn white and must be discarded, so the mixture continues this process until the water runs clear.
So, put the mixture on a board and add the seasonings of your choice until well incorporated. So let the dough rest for another 45 minutes to get the flavor.
After waiting, stretch the dough and roll and then make knots with it. fry the mixture with a little oil until golden on both sides. Add water or vegan chicken stock and simmer for 45 minutes.
This mixture can be eaten as a side dish or to make more recipes like nuggets.
Croquettes chutney mot and bone
Reminiscing about the most classic of these national holidays, the cookbook The Color Grill de Parrillero Vegetariano offers a delicious dish that mixes classic desserts with a sweet and sour lunch to put on the grill. The recipe is designed for eight croquettes.
For the croquettes
2 cups whole wheat. 1 cup of flour. 2 tablespoons of chickpea flour (crushed raw chickpeas in a blender) mixed with 4 tablespoons of water. Salt, pepper and olive oil
for the chutney
14 utiles soaked in water from the previous day, save the water for preparation. 2 tablespoons of brown sugar 1 orange 1/2 onion 1/2 cup apple cider vinegar Cinnamon, cloves and grated ginger Salt, pepper and olive oil
Sauté the onion with the olive oil. After that, add rehydrated chutery cut into pieces without the shell. Add a cinnamon stick, cloves, orange peel, orange juice, grated ginger, salt and pepper.
Little by little, the huesillo juice (the water where it was rehydrated) is added whenever the mixture seems dry. When the onion and huesillo look cooked, add the vinegar and blues and mix until it has a jam consistency.
The cooked pattern is mixed with a cup of flour and the chickpea flour mixture with water, which replaces the egg. Add salt to taste and sauté in olive oil for two minutes, adding pepper.
Add hot water and cook, stirring occasionally, until al dente. Shape the dough into a croquette shape and refrigerate for an hour. Then brown the croquettes in a pan, pan or directly on the grill. Serve warm with the chutney at room temperature.