LECHE DE TIGRE VEGANO THREE VERSIONS!!! | 🇵🇪 Julia's Vegan Kitchen

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water + fish sauce

Vegetable broth provides a lighter option while maintaining flavor.

hot pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat with fewer calories.

cilantro

🥗Healthier: parsley

💰Cheaper: green onion

Parsley provides a similar fresh flavor and is often less expensive.

seafood

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option while canned tuna is a budget-friendly protein.

Prepare vegan chilo by adding white mushrooms, celery, ginger, garlic, onion, cilantro, and salt to a pot and boil for 30 minutes.

Let the mixture cool off, then strain it and pour some into an ice cube tray to freeze.

Cut white mushrooms into small pieces, less than 1/4 inch.

Lightly squeeze limes and add chopped celery, garlic, ginger, dried seaweed, salt, and lime juice if needed to the mushroom mixture.

Prepare the first version by adding julienned onions, chopped celery, and cilantro to a blender.

Add the mushroom mixture, garlic, celery, ginger, cilantro, salt, lime, and the frozen chilo base to the blender and blend for a couple of minutes.

Add vegan milk to the blended mixture and blend once more before pouring it into a cup.

Serve the first version with plantain, sweet potatoes, and seaweed.

For the second version, soak oyster mushrooms in hot water for 4 hours.

Add the same ingredients as the first version and let it rest for at least 10 minutes.

Cook vegan shrimp in a pot with water and salt for 2 minutes, then strain and let cool before cutting into small pieces.

Prepare the second cup by adding oyster mushrooms, shrimp, onions, cilantro, celery, and fried corn.

Blend the ingredients for a couple of minutes, then add ice cubes and vegan milk, blending once more before adding to the cup and decorating as desired.

For the third version, pour white mushrooms, shrimp, onions, corn, and cilantro into the blender, repeating the process from the first cup but adding shrimp and a different type of seaweed.

Blend for a couple of minutes, adding ice cubes to the mixture before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens