Vegan Picadillo - Textured Soy Recipe
Serving: 4 personas
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 red onion finely chopped
- 3 cloves garlic crushed
- 1 red bell pepper chopped
- 100 grams fine textured soy protein [1¼ cups]
- ¾ cup tomato sauce
- 1⅓ teaspoons salt divided (or to taste)
- 1 bay leaf
- ½ tablespoon sweet paprika
- ¾ teaspoon ground black pepper divided (or to taste)
- ½ cup pitted green olives
- 3 floury potatoes medium (wash, peel, and cut into cubes)
- 2½ cups vegetable broth
- 1 tablespoon chopped cilantro or parsley
Instructions
1. Make the sofrito
- In a large skillet, heat the oil over medium-low heat.Add the onion and cook, stirring, until translucent.Add the garlic, red pepper, and textured soy protein, and cook, stirring, until the garlic releases its aroma (30 seconds to 1 minute).
2. Add vegetables
- Add tomato sauce, 1 teaspoon salt, bay leaf, paprika, half the pepper, olives, and potatoes.Add the vegetable broth, stir, and cover.
3. Simmer
- Cook covered, stirring every couple of minutes, so that everything cooks evenly.When the potatoes have softened, reduce the liquid to your liking.Season with salt and pepper to taste. Discard the bay leaf.
4. Serve
- Remove from heat. Add the cilantro and mix.Serve hot.
Nutrition
Calories: 334kcal | Carbohydrates: 46g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1857mg | Potassium: 947mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1953IU | Vitamin C: 53mg | Calcium: 130mg | Iron: 5mg
