Addictively Delicious Vegan Chicharrón and Tostones | A Plant-Based Twist on a Classic Latin Snack!

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

nutritional yeast

💰Cheaper: ground flaxseed

Ground flaxseed can add a nutty flavor and is less expensive.

Hydrate the soy curls by adding hot water to a bowl with vegan chicken bouillon, soy sauce, and poultry seasoning.

Submerge the soy curls in the broth.

Create a marinade with soy sauce, juice from 2 limes, white vinegar, garlic powder, smoked paprika, and poultry seasoning in a large Ziploc bag.

Rip the hydrated soy curls into bite-sized pieces and squeeze out excess water before adding them to the marinade in the Ziploc bag.

Seal the bag, remove air, and massage to coat the soy curls with the marinade. Set aside for at least 30 minutes.

Prepare the tostones by cutting the ends off the green plantains and cutting them into thirds.

Use a paring knife to peel the plantains, then cut them into 1 to 1.5 inch pieces.

Heat about 1 inch of canola oil in a pan until hot, testing with a small piece of plantain.

Fry the plantain pieces until golden on all sides, then remove and drain on paper towels.

Once slightly cooled, flatten each plantain piece using a cup with a flat bottom to about an eighth of an inch thick.

Return the flattened plantains to the hot oil and fry until brown throughout, then drain on paper towels and sprinkle with salt and garlic powder.

Make a dredge for the soy curls with 4 tablespoons cornmeal, 4 tablespoons all-purpose flour, 2 tablespoons corn starch, garlic powder, salt, black pepper, and smoked paprika. Whisk until combined.

Toss the marinated soy curls in the dredge to coat them.

Using the same oil from the tostones, fry the coated soy curls in batches, ensuring they are in an even layer and not overcrowded.

Fry until crispy and golden brown, then transfer to paper towels to absorb excess oil and sprinkle with salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary