The pickled is a conservation method that is used to preserve meats and fish. However, the Escabeche technique can also use with other foods, even to prepare a vegan version of a dish as well known as the striped tuna. Sea flavored vegetable substitute based on textured soybeans, a product very rich in protein of plant origin. To prepare this vegan tuna recipe I have used the base ingredients of a pickle: vinegar, wine, paprika and other condiments that provide the preparation for the characteristic flavor, in addition to Nori algae to contribute sea flavor to the tuna. You can use this vegan tuna with nori algae in pickle to prepare sandwiches, snacks, such as filling a salty or empanadas cake, or simply accompanying it with a vegetable garrison or potato puree.
| 🚻 6 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make vegan tuna with textured soybeans: |
| 1 cup textured soy 1 nori algae leaf ½ glass of olive oil 1 red onion 5 cloves of garlic 5 laurel leaves of apple 2 tablespoons of soy sauce 1 teaspoon of brown sugar 1 pinch of black pepper ½ teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan tuna with textured soybeans:
1. Cut the onion and garlic into small dice. Heat a pan without oil, take the Nori algae leaf until it changes its color to light green and break it with pieces in pieces.
Trick: The vegan tuna is made with Nori algae to provide that smell and seafood.
2. soak the textured soy in warm water for 15 minutes and, after the soaking time, drains the soy very well to eliminate excess fluid.
3. Heat the oil in a pot and poet the onion and chopped garlic.
4. When the onion begins to get transparent add the laurel and the Nori algae and continue to cook for a minute, stirring occasionally.
5. Add the textured soy in the pot, remove and add the paprika, sugar, salt and pepper.
6. Remove well and pour wine, vinegar and soy sauce inside.
7. carries the content of the boiling pot, lower the fire half-low and cook the textured soy for vegan tuna with the lid on keeping a small boil.
8. Keep the vegan tuna with nori algae in a sneak in a tupper or container closed in the fridge.
9. Let the vegan tuna rest with textured soybeans in the fridge at least 5-6 hours before serving, the more time more flavor will have. You can use this vegan tuna in many recipes, for example, I have prepared an vegan tuna empanada. But you can also add it to this vegan hummus sandwich or to these zucchini spaghetti with tomato.
