Tired of soy burgers?: Three vegan recipes to avoid being a babysitter 18 | Life

With these preparations that are made on the grill, you can continue with the atmosphere of the national holidays without having to deal with the classic hamburgers that are always in every way to celebrate.

Certain characteristics of the national holidays include dishes, where meat stands out in a large part of the preparations. However, many times Vegetarians or vegans tend to be in trouble when it comes to sharing with their families: what to eat?

Often, people who like plant-based food will be a habit during family reunions, where there is no shortage of people who throw lettuce leaves on the grill or, the host seeks solutions with vegetable proteins.

And it is that with the advancement of these products, some have already solved everything with soy, chickpea, quinoa, lentil burgers and many others, but, to the surprise of some, There are many ways to add a good old hamburger.

That’s why BioBioChile give you three recipes for people who do not drink food of animal origin, but at the same time do not make your patron bring pebre and salad.

soy sauce

Despite all the burger talk, it may seem strange to see juice appearing on the plate. However, to accompany the classic bread with chorizo, it never hurts to choose to be satisfied.

Ingredients (for 3 people):

  • 400 grams of thick tofu, drained
  • 50 grams of dehydrated tomatoes
  • 100 grams of wheat flour without gluten
  • 10 grams of minced garlic
  • 25 ml of soy sauce
  • 20 grams of paprika
  • 2.5 grams of ground black pepper
  • 50 grams of boiled rice
  • 50 ml of extravirgin olive oil
  • Bake the paper
  • Boil the tomatoes until tender, discard the water and put the tomatoes. Add the rest of the ingredients, except for the cooked rice. Mix until well combined. The dough should be compact and should not be sticky.

    Put the mixture in a bowl and add the rice. Mix with a fork or spoon until well combined. Cut five pieces of waxed paper about 20 cm.

    Make pieces of dough and roll until they are cylindrical. Roll in paper, compacting very well, and twisting the end to seal the mixture as if it were candy.

    In a pot, put water and let it boil, a little higher, you can put a steamer and leave the chorizos in it. Therefore, cook for 25 minutes without water touching them.

    When the time is up, take it out and let it cool and refrigerate. After that, they can be prepared boiled, fried or baked, because they will keep their shape.

    Vegan ‘no-chicken’

    Although it is a thought on TikTok, the idea of ​​preparing a type of chicken without showing any meat was once popular. The preparation consists mainly of flour and water.


  • 600 grams of flour
  • 300 ml of water
  • Condiments such as salt, soy sauce, vegan chicken broth and other condiments of choice
  • Mix the flour with water until it is well mixed. Let stand for a few hours covered with a cloth. Then, put water in the container and ‘wash’ the mixture. The water will turn white and must be discarded, so the mixture continues through this process until the water comes out clear.

    So, put the mixture on the board and add the food of your choice until it is well balanced. So, let the dough rest for another 45 minutes so that it takes on the flavor.

    After waiting, stretch the dough and roll and then create knots with it. Fry the mixture with a little oil until browned on both sides. Add water or vegan chicken broth and boil for 45 minutes.

    This mixture can be eaten as a single dish or made into a variety of dishes such as nuggets.

    Mote and bone chutney croquettes

    Recalling the most classic of these national holidays, guide Color Grill de Parrillero Vegetariano has aged food mixed with sweet and sour ingredients for the grill. The recipe is made for eight croquettes.


    For croquettes

  • 2 cups of raw mote rice.
  • 1 cup flour.
  • 2 tablespoons of chickpea flour (crushed raw chickpeas in the blender) mixed with 4 tablespoons of water.
  • Salt, pepper and olive oil
  • for chutney

  • 14 huesillos hydrated in water from the day before, saving water for preparation.
  • 2 tablespoons of brown sugar
  • 1 orange
  • 1/2 onion
  • 1/2 cup apple cider vinegar
  • Cinnamon, clove and grated ginger
  • Salt, pepper and olive oil
  • Preparation


    Sauté onions with olive oil. Then, add hydrated huesillos cut into pieces without the shell. Add cinnamon stick, cloves, orange peel, orange juice, grated ginger, salt and pepper.

    Little by little, the huesillo juice (the water in which it is hydrated) is added every time the mixture seems dry. When the onion and the huesillo seem to be cooked, add vinegar and bluing and stir until it has a jam consistency.


    The cooked meat is mixed with a cup of flour and chickpea flour mixed with water, which replaces the egg. Sprinkle salt to taste and sauté the mote in olive oil for two minutes, adding pepper.

    Add hot water and cook, stirring occasionally, until al dente. Make the dough in the shape of croquettes and refrigerate for an hour. Then, brown the croquettes on the griddle, fry pan or directly on the grill. Serve hot with chutney at room temperature.

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