The vegan empanados fillets are a very simple preparation to elaborate that you can do and reserve for the moment you want because as you will see in the recipe, we are going to precondinate these vegan fillets, so you can give them a second cooking and use them when you prefer. Learn to prepare these textured soybeans as if they were vegetable hamburgers and do not forget to take a look at my blog target = _BLANK REL = NOFOLOWVEGSPIRION to learn about many other recipes with textured soybeans.
| 🚻 3 Diners | 🕘 1h 30m | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make vegan empanados fillets: |
| ½ cud 1 cup of chickpea flour ¾ cup of water (180 milliliters) ½ cup of breadcrumbs 1 tablespoon of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan empanados fillets:
1. soak the textured soy in water or warm vegetable broth for 15-20 minutes. Drain the soy by pressing with the hand to eliminate excess fluid.
2. Peel the carrot and cut it into not very large pieces, also cut the onion into medium pieces.
3. Place the textured soy, carrot, onion and garlic and crush everything until a fine and homogeneous mixture is.
4. The mixture to a bowl passes and add the gluten of wheat, the smoked paprika, pepper, salt and the vegetable broth. Knead with your hands until you get a dough for dense and not sticky vegetarian fillets. Add more wheat gluten if necessary.
5. Separate the dough into equal portions (the amount of the dough will give for 2-3 fillets). Place each portion on a piece of aluminum foil and crush with your hands shaped like a fillet. Wrap vegan fillets in the foil and crush a little more with your hands to fix the shape.
6. Cook the textured soybeans wrapped in steamed in the steam kitchen or heating small amount of water in a pan (the water should not cover the fillets, better to reach half or a little more) and cook them for 40 minutes for 40 minutes . If you use the second method, remember that you have to wrap the fillets very well so that they do not get wet and that you have to turn around 20 minutes. It develops vegetable fillets, they must have hardened during cooking.
7. In a bowl mixture chickpea flour with water and salt and beat the mixture with a fork until you get the texture of a beaten egg. Pass the soybeans first by the mixture and then through the breadcrumbs.
8. vegan empanados fillets are already ready to be cooked. You can fry them or cook in the oven until they get a golden color and get crispy on the outside.
