Delicious plant-based Milanesa
This vegan Milanesa topped with chopped tomatoes is delicious and nutritious. You will need a food processor for this recipe.
- Chick peas, either dry or pre-cooked in a jar
- Avocado, grapeseed, or coconut oil*
- Pure mineral water
- Fresh garlic
- Fresh oregano
- Himalayan salt
- Black pepper, white pepper
- Nutritional yeast
- Wheat flour or chickpea flour **
- Baking powder
- Breadcrumbs or corn flour **
*extra virgin olive oil is easily ruined by heat, so avoid wasting it in this recipe. Cheaper oils may save a little at the cash register but may cost you your life in the long term.
**if you wish to avoid gluten, avoid consuming breadcrumbs, wheat flour and corn flour.
Ingredients for the sauce
Dried chickpeas should be soaked overnight then cooked. Or use pre-cooked chick peas from a jar. In both cases, wash and strain, then blend them in the food processor with garlic and the flour and spices.
Once the mixture is the right texture that you can make little balls, squish them into a fillet shape and press them onto a plate filled with breadcrumbs or chick pea flour. Now transfer them onto a baking sheet and bake until it reaches the desired texture. Alternatively you can lightly fry them with a frying pan lightly covered in avocado or grapeseed oil.
As for the topping, boil some roma tomatoes in mineral water. After a few minutes remove their skin and chop them into tiny pieces with fresh basil and sage.
Don’t forget to make enough for the entire family, and all your friends, including 4-legged friends.
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