Vegan Peruvian meat picante
This vegan Peruvian picante de carne is a traditional Peruvian stew, very tasty and with a delicious intense kick that makes it really special.
The mix of its ingredients makes it a nourishing, light stew with a very distinctive touch thanks to the ají, which wraps all the ingredients in its essence and gives a flavour as exquisite as it is addictive.
Ají is a key ingredient in this recipe, as it is in Peruvian cooking in general. Peruvian cuisine has masterfully combined the food of different corners of the world, as its dishes contain the essence of many cultural influences (American, European, African and Asian), resulting in a unique, unmistakable flavour that is now a hallmark of the country.
This version is made with soy mince, so it is low in fat and sugar, cholesterol-free and very rich in complete protein and fibre, as well as being the best option for protecting animals and the planet.
The standout ingredient of this dish is ají, specifically ají amarillo and ají panca, the most prized varieties in Peru and among the most widely eaten. That is why this stew is ideal served with rice: that way, besides soaking up every last drop of the irresistible sauce, you can enjoy its unmistakable heat at a milder intensity.
As for its nutritional properties, this recipe is rich in complete protein, carbohydrates, beta-carotene, isoflavones, flavonoids, fibre, lecithin, tryptophan, essential oils, allicin, alliin, terpenoids, omega 6 and omega 9, vitamins C, E and B-group vitamins (B1, B2, B3, B6 and B9 or folic acid); sulphur, calcium, chromium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine and, in smaller amounts, copper.
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- Step 1Soak the textured soy protein in a bowl of hot water for 30 minutes. After this time, drain it very well until all the water has come out. Set aside.
- Step 2Peel the potatoes, wash them and cut them into 1 cm thick cubes. Set aside.
- Step 3Peel the onion and chop it very finely. Set aside.
- Step 4Peel the carrot, wash it, and cut it into 1 cm cubes. Set aside.
- Step 5In a large pot, heat the oil over medium heat and, when it is hot, add the onion and cook it for 5 minutes.
- Step 6After this time, add the well-drained soy protein along with the cumin, garlic powder, pepper and salt, and stir. Cook everything for 5 minutes, stirring occasionally.
- Step 7After this time, add the bay leaf and the water, stir again and, when it comes to a boil, add the potatoes, carrot, peas, and the yellow ají and panca ají pastes. Stir everything carefully and cook for 15 minutes. After this time, turn off the heat, add the chopped parsley and serve.