Venezuelan soy meat
Venezuela
Prep: 5 minutes
Cook: 10 min
Rest: 15 minutes
Difficulty: Easy
In Venezuela, shredded beef cooked with spices and coconut milk (carne mechada) comes in many recipes like the pabellón criollo, with black beans. Here veganised with soy proteins, it’s delicious with arepas (see recipe).
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Ingredients
Metric
U.S.
To delight
2
people
450
ml
water
50
ml
soy sauce (tamari for gluten-free)
1
càc
Marmite
50
g
Textured soy proteins
1
onion
1
tomato
½
red pepper
1
càc
coconut oil
10
cl
coconut milk
1
càc
paprika
1
càc
cumin
½
càc
smoked chipotle powder (red jalapeño)
salt & pepper
Directions
Step 1
In a bowl, dissolve the Marmite with the soy sauce in the warm water. Soak in the soy protein and let them grow for 15 minutes.
Step 2
Finely chop the onion, cut the tomato in dices and the pepper in strips. In a large pan, in the coconut oil, sauté for 5 minutes on medium heat.
Step 3
Drain the soy proteins and add to the pan. Grill for 2-3 minutes.
Step 4
Pour in the coconut milk, paprika, cumin and chipotle. Stir well and reduce for 5 minutes. Season to salt and pepper and serve with fresh lime and coriander.
