EARTHTOROCCO.COM
Vegan Chicharrón
Ingredients
|
227 g bag of soy curls* Neutral oil for frying Salt to taste Coating: 4 tbsp cornmeal 4 tbsp all-purpose flour 2 tsp cornstarch 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp smoked paprika |
Soaking Liquid: 4 cups hot water 2 tsp vegan chicken bouillon 1 tsp soy sauce or liquid aminos 1/2 tsp poultry seasoning Marinade: 4 tbsp soy sauce or liquid aminos Juice from 2 limes 2 tsp white vinegar 2 tsp garlic powder 2 tsp smoked paprika 2 tsp poultry seasoning |
Recipe
1. Chop off the ends of the plantains and cut into thirds. Peel the plantains with a pairing knife. Then cut into 1-1.5 inch pieces.2. Heat 1 inch of neutral oil in a pan. To know when the oil is hot enough, drop in a small piece of plantain. If there are a lot of bubbles forming around it, it is ready.
3. Drop in the plantains and fry until golden.
4. Remove and place on a paper towel.
5. When they are cool enough to handle, place them 2 inches apart on a piece of parchment paper. You will need to do this in a couple of batches. Cover them with another piece of parchment paper. Use a cup with a flat bottom to flatten them between the pieces of parchment paper into 1/8 inch.
6. Place them back in the hot oil in batches of 10-12 at a time. When they are lightly browned, remove them from the oil and place on a paper towel. Sprinkle with salt and garlic powder to taste. Repeat this process with the rest of the tostones.
Serve with Ketchup and Vegan Mayo. Or Vegan Garlic Aioli.
Enjoy :)