Milanese soybeans with 5 essential tips

Welcome to Paulina cooks my dear and beloved! This time the Recipe of soybean milanesas. Because Milanese not only have to be meat, ladies and gentlemen.

The ones that we are going to prepare today are rich, crispy, filling and soybeans!, Yes, prejudices to the other side.

In this note we will tell you How to make soybean milanesas At home, from scratch and with a lot of love and flavor.

We will talk about the homemade soybeanthe differences between using soybeans or textured soybeans, how to get it not to disarm, and how to cook soybean milanesas Baked so that they remain with that “crunch” that falls in love.

We are also going to tell you what Call Vegan use to avoid the egg, and everything that is needed to make their own stock of vegetarian milanesas In the Freezer, without having to fall into those of the super.

About soybean milanesas

Las soybean milanesas They are the vegetarian wildcard par excellence. They were born as an alternative without meat For those who follow a vegan feeding Or they seek to reduce the consumption of animal products, but today they have their own fans club.

The secret of these Vegan Milanesas? Good condiments, pleasant texture and the nobility of adapting to any garnish: mashed potatoes, salads, Yamaní riceor whatever comes.

And no, it does not have to have cardboard flavor and texture. The problem is not soybeans, it is how it prepares. A Soy Milanese Recipe well done, with its fair condiments and its crispy breadcan fight Palmo with his carnivorous cousin without perspiring.

The good thing is that they can be done so much with textured soy (the one that comes as a dry granulate, very easy to get), as with soy beans cooked and processed.

In both cases, the result can be glorious if some truquitos are followed that we are going to reveal.

Characteristics of a good recipe of soy milanesas

• Easy and economical: The soy yields a lot, and the ingredients are basic.
• No rare ingredients: Everything that this recipe for soybean milanesas is achieved is achieved in any dietary or warehouse.
• Vegan: With a good Call Vegansuch as chickpea flour or a bit of potato puree, we avoid the egg without losing firmness.
• Versatile: They can taste to taste, add spices, grated vegetables, oats, whatever painting.
• They can be freely: Ideal #mealprepto cook one day and forget for several.
• Oven cooking or fried: While the Oven soybean milanesas They are lighter, you can also make fried.
• Highly condimentables: Key for flavor. The combo Garlic-Perejil-Organo It is a classic, but you can play with turmeric, paprika, curryor whatever they want.

Two soy milanesas options, the same flavor

Soybean milanesas with soybeans

Las soybean milanesas with soybeans They have a more intense taste than with textured soy, but they are more compact.

1. The first thing to do is Soak the beans at least 12 hours. Soaking is key to cook well and are not hard.
2. Then be boiled until they are tender (an hour or more, depending on the bean) and are processed until a dense paste, thick puree type.
3. This base can be added garlic, onionvarious condiments (not to spare with the oregano or the paprika) and, very important, a good Eggless link so that it does not disarm.

For the league it can also be used chickpea flour with wateror even a little Pope puree to give more structure and moisture. They can also be link with egg, if they have no restrictions.

4. Finally, the breadcrumbs until the mixture is malleable. If it is very humid, more bread is added. If it is very dry, a splash of oil.

The soybean milanesas are assembled, they are brought with extra and straight breaded or freezer bread.

Milanese soybeans with textured soybeans

This is the express version and saving. The Milanese soybeans with textured soybeans They become faster and less mess.

1. It begins by hydrating the soy textured in hot water or Vegetable broth for about 20 to 30 minutes.
2. Once hydrated, you have to drain very well. It is key to get all the possible waterbecause if it is wet, the Milanesas are not formed.
3. With well drained soybean, it mixes in a bowl with Sauteed onion and garlicthat give him all the taste, and is seasoned with what they like: oregano, Provencal, paprika or even curry.
4. Then grated bread addssome eggs or the egg -free link for some Milanesas of soybean soybeans (Chickpea flour with water or chia activated, for example), and integrates everything with spoon or hands.

The dough is ready when you can take a piece and shape it without disarming. The soybean milanesas are assembled, they are based on more breadcrumbs (or rebozing if they prefer) and cooked Baked or fried. The best thing about this version is that They are made quick And they look very good.

5 tips to prepare the best homemade milanesas recipe

1. So that it does not disarm: Drain the textured soy after moisturizing it. Add sufficient breadcrumbs to give structure and firmness. Tighten the mixture well so that they do not break. Cool before cooking them (15-20 min by refrigerator helps a lot).
2. To link use egg or a good vegan link: Chickpea flour, activated chia or potato puree.
3. To make them in the oven and crispy: Preheat the oven, brush with oil or use vegetable spray. Turn half cooking without hurrying them.
4. To keep them: In refrigerator, soybean milanesas are preserved raw up to 3 days and cooked up to 5. In freezer up to 3 months.
5. To give them flavor: Garlic and parsley (the classics). Oregano, ground chili, pepper. Sweet or smoked paprika. Provencal for the Sunday touch. Onion powder, curry or mustard powder (to innovate).

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Soy Milanese Recipe

Preparation time: 1 hour

Yield: 10-12 units

Ingredients

• 1 textured soy taza (fine the media)
• 2 cups of water or broth (see homemade broth recipe)
• 2 garlic cloves
• 1 onion
• 1 cup of breadcrumbs (more extra to bite)
• 2 eggs or 3 tiles of chickpea flour with 6 tbsp. of water (vegan link)
• 1 handful of chopped parsley
• Condiments: oregano, paprika, Provencal (can be others to taste)
• Salt to taste
• Pepper to taste
• Baking oil or frying

How to do soybean milanesas step by step

1. Hydrate the textured soy with the 2 cups of hot water or broth and a pinch of salt. Let stand for 20 minutes. Drain well, pressing with a reviewer if necessary.
2. Finely chop the onion and garlic cloves. Sauté with a little oil until golden brown.
3. In a wide bowl, mix the soybean and drained soy, the sauteed garlic and onion, condiments, salt, pepper, chopped parsley and a cup of breadcrumbs.
5. In another bowl, beat the eggs or prepare the vegan link by mixing the chickpea flour with the water until obtaining a consistency similar to the beaten egg. Incorporate the league to the previous mixture.
6. Knead to integrate everything. If it is very soft, add more breadcrumbs until you get a moldable mass.
7. Form the Milanese Armando Bolitas and then crushing them approximately 1 to 1.5 cm thick. Pass them through breadcrumbs to bite.
8. To cook in an oven: place on an oiled or baking paper, sprinkle with oil and cook in preheated oven at 200 ° C for 20 minutes, turning half of the cooking.
9. For frying: heating plenty of oil at 170–180 ° C and fry the milanesas until they are golden sides. Remove on absorbent paper.