Food
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Patties, Sandwich, Skewers and Steak Salad: A Perfect Vegetable Meat Guide
The whole world is going in that direction, so it's time for you to join, right?
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vegan food
Tofu
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Legumes
Walla!
Food
Monday, 09 August 2021, 06:00 Updated: 06:47
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The whole world is investing more and more in the development of plant proteins, in order to reduce the meat industry.
He does it for ecological, health and moral reasons of course, but also from the most powerful force known to man - money.
What began as a drip full of doubts, and continued as a trickle that has not yet convinced those in need of persuasion, has in recent years become a real flood, one that washes away not only the question marks but also the taste buds.
To the delicious Instagram page of Walla!
The food
options are many and varied, which is exactly why we asked Chef El Rahmani, half the couple and the twin brothers (along with Ben Rahmani) of Restaurant 416, to take us hand in hand inside this maze.
Here is information on the most accessible and suitable raw materials to replace meat on a plate, both in terms of amounts of protein and in terms of flavors, tips on how to work with them and how best to treat them, direction to nearby stores that do not require special shopping effort, and recipes of course.
Because at the end of it all we all get a little hungrier.
enjoy your meal!
It was a good day overall
Pita, harima and a smile from the landlord
To the full article
Pages
Seiten (Photo: ShutterStock)
Wheat protein that originally came from Buddhist monasteries in East Asia to produce a plant protein substitute, has become the closest vegetable protein to texture meat.
To produce seitan, the wheat dough is washed from starches until only the protein remains.
Its texture can be controlled thanks to manual kneading work that activates the gluten and is responsible for its end result - denser, more flexible.
The texture is actually the most essential thing when it comes to meat substitutes, and less the seasoning - because the same spices (which are all vegetable) are used on both seitan and meat.
The task is to reach a texture that is chewed, compressed and responds to seasoning, grilling and smoking.
The seitan can be changed to any shape you want (except for minced meat "- thinly sliced, eaten on skewers, as a slice as it is, and basically in any way you like. It can be purchased ready in a variety of shapes, flavors and spices. Or" clean "and seasoned alone.
A recipe for a hot-cold seitan salad
Ingredients:
share seitan boilerplate
quarter of white onion small
2 medium potatoes
2 tablespoons olive oil
keeps large without the tube
bundle Rocket
quarter of onion cut into strips
tablespoon olive oil
teaspoon salt and
pepper to taste
half a fresh lemon squeezed
Parmesan almonds to taste (Mix almond powder, Yeast beer and salt together. Optional)
How to prepare:
Start with the hot ingredients: Slice the slice into thin strips and fry them on a pan with fried white onions.
At this time boil water in a saucepan and put the potatoes until softened. Cross them, lightly mash and deep fry them in oil.
Switch to the salad ingredients: cross the guard and cut it into thin strips.
Tear the rocket leaves in half.
Cut thin strips of purple onion.
Put all the ingredients in the mixing bowl and season with olive oil, salt, pepper, lemon and almond parmesan.
Put in the potatoes and chunks of seitan and mix everything well.
Spread on a plate (carpaccio style) and sprinkle over reduced balsamic.
Tofu
Tofu (Photo: ShutterStock)
You can add the tofu to any dish and season it as you like, and it responds well to any taste
The most well-known and beloved soy protein. It also comes from Asia (originally from China) and there it does not replace meat but an integral part of the cuisine. Thanks to its large amounts of protein and its texture, it has become a star in vegetable cuisine and especially as a meat substitute.
The tofu is made in a gibbon process (like cheese is made) and its big advantage is that it is neutral and tasteless. As such, it can be added to any dish and seasoned as you like, and it responds excellently to any taste. In addition, you can play with its texture to other non-meat substitutes like mayonnaise, whipped cream and cheese.
In terms of treatment, the marinade of the tofu is the one that will give it the flavor. You can burn it, fry it, bake it and even eat it alive - it all depends on the dish we want to add to it and its range of flavors.
The recommendation is to buy a slice of tofu found in any supermarket and season it alone with the help of marinade overnight or for a few hours.
The burn will reduce the marinade and cook the tofu on the way.
You can also bring in vegetables that will have the same flavors, in different textures.
Tofu can also be eaten "live" (in Japanese cuisine you come across this quite a bit) so there is no concern about the degree of its making.
It all depends on the cook, the dish and the flavors he likes.
A recipe for a marinated tofu skewer
Ingredients:
packet of unspiced tofu (300 g) A
quarter bottle of small tomato concentrate 100%
2 tablespoons soy sauce
3 tablespoons maple syrup 100% natural
chopped fresh ginger spoon fresh chopped
garlic
5 tablespoons olive oil
Half eggplant cut into circles
Large leek stalk cut into circles
Wooden skewers
Rice noodles (optional)
How to prepare:
Take the tomato concentrate, soy sauce, maple and olive oil and mix well. Add chopped fresh ginger and garlic, and grind well in a blender. Those who like can also add spicy (fresh chili or sriracha sauce for example). Taste and fix if necessary.
Cut the tofu into skewers that can be skewered, cut eggplant and leek circles and place in the marinade in an airtight container for a minimum of 4 hours or more (the longer the time, the better the flavors will be absorbed).
After soaking, skewer the vegetables (it is recommended to skewer the leeks from the sides of the circle and not in the shape of the ovary) and the tofu is skewered and grilled on the fire.
You can sauté them in a pan or wok with the same ingredients, and add rice noodles together with the rest of the marinade.
If marinade remains, it can be kept in the refrigerator for reuse for up to two weeks.
Tampa
Tampa (Photo: ShutterStock)
The healthier cousin of the tofu.
It originates from Indonesia and is considered the least processed meat substitute.
It is prepared by fermentation, and has high nutritional values thanks to probiotic bacteria that help the digestive system.
In Israel it is still considered innovative, and suitable for anyone who wants to add quality and healthy protein to the menu.
The tampa can be bought as is and cut into the shape you want to work with - from a healthy version of schnitzel, vegan bacon, skewers and pastrami.
It absorbs flavors excellently, and Marinade will always do him good.
You can roast it, bake, fry, burn and more.
A recipe for a BLT sandwich with tampa
Ingredients:
Pay Tampa cut Lrtzoaotֿ minutes
4 tablespoons maple
tablespoon mustard part of
a quarter teaspoon of cumin
4 tablespoons tomato sauce 100%
teaspoon Srirtz'h
2 tablespoons soy sauce
2 tablespoons red wine
garlic clove, crushed fresh
bread or bun
mayonnaise vegan
tomato, thinly sliced
lettuce hearts
a little wine Red or whiskey
How to prepare:
Cut the tampa into thin strips.
Make a marinade from the maple, mustard, cumin, smoked paprika, tomato sauce, sriracha, soy sauce, wine or whiskey, and mix well.
Soak the tampa in the marinade in an airtight container for at least 4 hours.
Bake for 20 minutes in an oven preheated to 180 degrees.
Roast the bread or bun with a little olive oil.
Spread vegan mayonnaise, place the strips of tampa, tomato and lettuce.
Add some of the marinade sauce.
You can add more mustard for lovers of sour tingling.
Legumes
Quinoa and chickpea patty (Photo: ShutterStock)
Legumes are the least processed and healthiest way to get plant protein.
This is actually the raw form in which plant proteins retain all of their nutritional values.
It is important to take into account that legumes are better absorbed along with grains.
They are of course the cheapest option due to lack of processing.
Legumes are also very versatile and have a natural taste, which can take out, for example, lentil chips, pea protein powder and successful mashed potatoes.
To produce a slice of legume you need a binder base that samples grains like flour or quinoa that are mixed with proteins cooked in a blender, seasoned and fried.
It is important to remember that if you want to use soft beans, you need to soak them before the cooking process.
The duration of soaking is according to the size of the legume - the larger it is, the longer it needs soaking.
If you want them only for the protein or to facilitate digestion, you can grind them in a coffee grinder or spices.
A recipe for quinoa and chickpea patties
Ingredients:
2 cups white quinoa
Three cups water
bay leaf
A cup of cooked chickpeas (possibly also canned) A
quarter of white cabbage cut into strips
50 grams Mushrooms that like
5 tablespoons corn kernels (canned, frozen or fresh)
Grated small carrots
How to prepare:
Soak chickpeas For a minimum of 8 hours (or use cans).
Rinse the quinoa several times until the water comes out clear. Cook it with 3 cups of water, bay leaf and salt like rice, and close the pot for about a quarter of an hour. The quinoa should come out airy and not too sticky.
Take the quinoa and chickpeas and combine into one pot. Add white cabbage, mushrooms, corn kernels, and carrots, and fry.
Take half of the mixture and put in a blender until smooth, and add to the previous mass in the pot.
You can repeat this until the texture is sticky enough and you can shape a patty.
Preheat oven to 180 degrees.
Take the mixture - half-smooth, half-cooked, to a chewy texture - and drizzle into patties.
Place on lightly greased baking paper.
Place in the oven to set and unite until browned.
Turn for 10 minutes and allow to cool.
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