This clever Philippinized vegan version of the classic Spanish dish substitutes cruelty-free gluten for cow’s tongue. Hearty, delicious, and with just the right kinds of spices, it’s a delectable treat that will surely get the family talking!
1 kg gluten (available at local health-food stores)
30 ml soy sauce
10 ml ground white pepper
30 ml canola oil
2 medium-sized red onions, minced
4 cloves garlic, crushed
1 can sliced mushrooms (280 or 300 grams)
120 ml coconut milk
240 ml water
10 ml potato starch, dissolved in 30 ml water
- Wash the gluten well, removing the starchy residue on the outside. Squeeze to remove the excess water and slice into 10 cm–thick strips. Marinate overnight in soy sauce and pepper.
- Heat the oil in a wok. Stir in the onions and sauté until transparent. Add the garlic and sauté until golden brown.
- Add the gluten and stir-fry for 5 minutes. Add the sliced mushrooms and stir-fry for 1 minute.
- Slowly pour in the coconut milk and bring to a boil. Cook on high for 1 minute, stirring constantly. Slowly add the water and bring to a second boil. Cook on high for 3 minutes, stirring constantly.
- Add more soy sauce if desired. Slowly pour in the potato starch until the sauce acquires the desired thickness.
Makes 4 servings
Posted by Jason Baker