CURANTO O PULMAY VEGANO- MANO DE MONGA

vegan sausage

🥗Healthier: tofu

💰Cheaper: seitan

Tofu provides protein while being lower in calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock enhances flavor without added cost.

Soak cochayuyo in cold water for 2 hours with a weight on top.

Prepare the tofu by cutting it into 1-inch thick pieces and marinating it with garlic powder, sea salt, cornstarch, nutritional yeast, turmeric, dried basil, and mustard.

Heat a skillet with a little olive oil and cook the marinated tofu until golden brown on both sides and firm in texture.

Remove the weight from the cochayuyo and cut it into small pieces.

In a pot, heat olive oil and add the seitan, onion, bell pepper, and whole garlic cloves, cooking on low heat.

Add one vegan sausage to the bottom of the pot for flavor, then season with black pepper and salt.

Layer the ingredients starting with potatoes, then tofu, followed by cochayuyo and green algae, and finally the remaining vegan sausage on top.

Cover the layers with cabbage leaves and pour wine over the top.

Cook on medium heat until it boils, then reduce heat and cook for about 20-25 minutes until the potatoes are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary