Argentina’s Vegetarian Recipes

• The perfect breakfast

Published: 10/29/2009 - Updated: 01/25/2014

• Author: Nayeli Reyes

In Argentina, there are many vegetarians who have learned to adapt their recipes with beef using vegetables and grain, making them very nutritious and equally delicious. The cuisine of Argentina is the result of mainly Spanish and Italian influence, the country is one of the largest agricultural producers in the world and is great producer of major cereals like wheat and corn, and also produces milk and beef.

Here are some vegetarian dishes with delicious seasoning in this country.

Soy Meatballs

Ingredients

• 4 leeks
• 2 onions
• 3 cucumbers
• 4 carrots
• 3 sticks of celery
• 2 tablespoons of flour
• 250 grams of textured soy
• Nutmeg
• salt

Preparation

1. Soak soybeans for 1 hour.
2. Cut and cook vegetables in the skillet over low heat until they are more or less done (30 min).
3. Add the drained soy and leave 15 min.
4. Put the flour and spices, pass through the blender to make it more uniform.
5. Cool a little and do the balls for the meatballs.
6. Coat them if you want and put them in a dish accompanied by baked tofu or rice. If not, do like stew putting in egg and breadcrumbs and fry in a skillet.

Oatmeal cream soup

Ingredients

• 6 tablespoons of rolled oats
• 2 carrots
• 2 onions and green onions
• ½ kg. of pumpkin
• 1 tomato
• 3 sticks of celery
• olive oil sea salt and pepper to taste each

Preparation

1. Cook oats in about 1 liter of water, while put oil in a saucepan, cook carrots and pumpkin, cut into cubes, onions for green onions, celery and finely chopped tomatoes for 15 minutes, add vegetables to oats, mix and continue cooking about 15 minutes.
2. Remove from fire when this has creamy consistency, do not to let the water get consumed. Add salt, oil and pepper. Serve hot.

Black tortilla (dessert)

Ingredients

• 1 cup of soy flour
• 4 cups of whole super-fine
• 4 tbsp of brown sugar
• 2 tbsp. of oil
• 2 tbsp of lemon zest
• 1 tbsp. of beer yeast
• Warm water in required quantity

Cover:

• 1 ½ cup of brown sugar cane
• ½ cup of whole wheat flour
• 1 tbsp. of cinnamon

Preparation

1. Mix the flour with the grated lemon.
2. Dissolve yeast in warm water, add sugar and oil, then add this mixture to the flour, until a soft mallet.
3. Add oil and flour a baking sheet to oven, placing the dough in it.
4. Mix sugar with flour and cinnamon making the cover, sprinkle over the dough, coat well. Leave in preheated oven for 45 minutes. Then cook approximately 30 minutes. Remove and cut when cold.

Tofu and cauliflower stew

Ingredients

• 5 potatoes, cut into cubes
• 1 head of cauliflower, cut into shoots
• 1 cup of tofu into small cubes
• 2 tbsp. of oil
• 1 tsp. of turmeric
• 3 tbsp. of chopped parsley
• 1 tbsp. of ground pepper
• sea salt to taste

Preparation

1. Heat oil over low heat. Add the pepper, turmeric.
2. Add one cup of water and boil about 5 minutes.
3. Moreover fry the potatoes and drain. Fry also cauliflower.
4. Place them in the spices and simmer (5 minutes), then add the diced potatoes and tofu cooking 3 minutes.
5. Season with salt and sprinkle with parsley.

Soybean Milanese

Ingredients

• 1 kg. of soy flour
• 1 / 4 kg. of extra fine rolled oats
• 1 / 4 kg. of agglutinated flour
• 100 gr. of wheat germ
• 150 gr. of Provencal
• 1 tablespoon of nutmeg
• sea salt and pepper to taste

Preparation

1. Mix all ingredients, add warm water to form a dough, sprinkle with flour the surface where it will work and with rolling pin, stretch the dough, having achieved the required thickness (about 4 mm.) Mark and cut the size and the way you like.
2. Put ½ pot of water on the fire when it boils, add cutlets by placing two to a time (this is a pre-fire), rising to the surface should be removed with a skimmer and then coated in batter, bread shredded or rolled oats gluten, super fine.
3. Turn and fry until golden brown back.
4. Sprinkle with lemon juice before eating.
5. Accompany with salads.

Vegetarian roast

Ingredients

• 8 medium potatoes
• 4 carrots
• 4 small squash
• 4 sweet potatoes
• 4 onions
• 2 red peppers
• aluminum foil (optional)
• vegetarian meat cut style previously prepared

Preparation

1. Prepare the fire, if possible with hardwood firewood (approximately 15 kg. Of wood), once the flames consumed and have formed the coals, place the ingredients on the spot where the fire was, and are fully covered with the ashes (the ingredients can be wrapped in aluminum or not), at 30 minutes, are removed.
2. Torn in half, season with sea salt, olive oil and previously prepared vegetarian meat is put aside.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.