Vegan Meat Analogs

VEGAN MEAT ANALOGS

INGREDIENTS (4 servings) 

• 120g (≅ 4.2 oz) dehydrated textured soy protein (or gluten, see p. 18)

•500 g (≅ 1 pound) potatoes

•4 tomatoes

•6 sweet green peppers

•1 onion

•50 g pitted olives

•25 g (≅ 1 oz) capers

•2 garlic cloves

• 1/2 liter (≅ 1/2 quart) unsalted vegetable broth

ADDITIONAL INGREDIENTS

•1 tablespoon coriander or parsley

•7 tablespoons olive oil (each tablespoon adds 133 kcal to the recipe, that is, around 33 kcal per serving)

PREPARATION

1. Soak the textured soy protein in the vegetable broth for a few minutes.

•Peel, wash, and chop the po- tatoes into small cubes.

•Peel and crush the tomato.

•Wash, remove the seeds, and chop the pepper.

•Peel and grind the garlic and

slice the onion.

2. Boil the potatoes and pep- pers for 20 minutes. Drain In a pot, sauté the onion until it becomes transparent. Add the potherbs. Stir and add the tomato, garlic, olives, capers, peppers, and finally the textured soy protein. Continue cooking for 10 minutes and add the pota- toes. Cook for an additional 10 minutes.

 3.  Serve hot.

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