We are not a family of fully committed vegans (or even vegetarians, I’m afraid) but I do try to reduce meat consumption as much as I can. So far, I had never used textured soy but I am delighted with the result (both in texture and flavour. Who could imagine this meatless meal could be so meaty!).
As textured soy does not have a strong taste, it is essential to use spices and sauces to give it a kick of flavour. In this case, for these fajitas I used tomato puree and smoked pepper to extol the savour.
| Ingredients |
• 200 g. of textured soy.
• 250 g. of red beans.
• ½ onion.
• ½ red pepper.
• 1 clove of garlic.
• 3 tablespoons tomato puree.
• 1 tablespoon barbecue sauce.
• 1 tablespoon powdered smoked paprika.
• EVO.
• 700 ml. of vegetable broth (approx.).
• 8 small wheat or corn fajitas.
| Steps to follow |
• Fry the finely chopped onion, pepper and garlic in a drizzle of EVO until golden brown.
• Add the tomato and barbecue sauce. Stir well and cook for 1 minute.
• Add the smoked paprika and incorporate well.
• Add the beans and stir. Cook for 3 minutes on medium / low heat.
• Add the soy and mix well with the sautéed so that it absorbs all the flavours.
• Cover with the vegetable broth and stir the soy, from time to time, so that it absorbs the liquid.
• Cook for 15/20 minutes until the soy gets hydrated and soft.
• Once the soy absorbs the broth and hydrates, serve with the fajitas preheated in the microwave for 10 seconds at 800W.
| NOTE: so that the soy does not become gummy, it is important to try it while cooking. In case the soy absorbs the broth prematurely, it will be necessary to add more until it achieves the desired texture. |
Recendo 