Creole carbonated constitutes one of the traditional dishes of Argentine cuisine. However, with the conquests and immigrations that have marked the history of each of the countries, it is practically impossible to establish the exact origin of a certain recipe. Since for the elaboration of this dish, native ingredients of America are used, I play it for it and share with all of you the vegan Creole carbon recipe so that all those people who do not want to consume animal meat or derivatives can enjoy their flavor and unique texture.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make vegan Creole carbon: |
| 1 large onion unit 1 onion unit with its leaves ½ red pepper unit 1 large sweet potato unit (sweet potato) 2 units of potatoes ½ kilogram of clean pumpkin 1 cob unit of fresh corn and cut into slices. In scales (ground chili) 1 unit of vegetable broth pill carne de gluten: 400 grams of gluten flour 1 liter of water ½ small glass of soy sauce 1 garlic head 1 jet of vinegar vinegar balsamic margarina oil 1 jet of vinegar from Jerez ½ liter of broth |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make vegan Creole carbon:
1. Before getting to work, it is important to let all the ingredients ready to make sure you have everything to start preparing the Creole carbon.
2. Once you have everything ready, its time to start. For gluten meat you need to gather the following: 400 g of gluten and water flour (the necessary). Mix the flour with the amount of fair water to form a soft but consistent ball. Divide the dough into three parts and knead each of them with force to compact it.
3. Take an express pot and put 1 liter of water to the fire, 1/2 tacita of soy sauce, 1 head of peeled garlic and a jet of balsamic vinegar. When it boils, cook the gluten balls for 20 minutes with the covered pot. When the pressure goes down alone, take them away.
4. Now, cut the gluten into irregular pieces and refuse them in a margarine finger and hot oil. You will see that it releases water, when it has evaporated add a jet of vinegar from Jerez. Let the strong smell of this ingredient pass and incorporate half a liter of broth prepared with the pill.
5. Take the Express pot and cook the gluten meat for 15 minutes, or half an hour if you do not have a fast pot. Reserve when it is ready. Remember that for this recipe of Creole carbonada we will only need half a kilLE of gluten meat, the rest you can reserve and use for other preparations.
6. Apart, cut all the vegetables into cubes or slices. Take another casserole and put a lot of margarine and oil and put it on the fire. When it is hot, sauté the onion until it roasted it but without burning.
7. incorporates the scallion with its leaves, the bay leaf and pepper and continues to cook. Then, tomato, sweet potatoes, potatoes, pumpkin, corn, gluten meat with the broth and hits. Add salt, pepper, chilli and paprika to taste and continue to cook everything together.
8. Cuece all ingredients with the semi-popada casserole, over low heat, until they are soft and united. When they are, let the Creole carbonada stand for 10 minutes covered and guide it until the next day. You can also serve it at the moment but keep in mind that this type of dishes are much tastier after a rest day.
9. And voila! You already have the carbon Creole suitable for vegetarians and vegans prepared to eat. Although it is a somewhat long process, the result is worth it. Prepare delicious dried fig chocolates as dessert and surprise all your guests with an exquisite menu. If you want to know more animal protein free recipes, do not miss the target blog = _blank rel = NOFOLLOWCOCINA with green light.
