326. No Atún vegano (estilo conserva)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, 326. No Atún vegano (estilo conserva). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

326. No Atún vegano (estilo conserva) is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it's fast, it tastes delicious. 326. No Atún vegano (estilo conserva) is something that I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from 326. No Atún vegano (estilo conserva), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 326. No Atún vegano (estilo conserva) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 326. No Atún vegano (estilo conserva) is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 326. No Atún vegano (estilo conserva) estimated approx 20 min.

To begin with this recipe, we must prepare a few components. You can have 326. No Atún vegano (estilo conserva) using 4 ingredients and 2 steps. Here is how you cook that.

Receta de atún vegano muy sencilla de elaborar y os digo de antemano que si queréis comer algo lo más parecido al atún en lata esta es la mejor versión que he probado nunca. Textura, sabor y color muy parecidos. Nos encanta! Ideal para todo tipo de recetas que lleven atún. 💚⛱️🥗

Ingredients and spices that need to be Make ready to make 326. No Atún vegano (estilo conserva):

1. 1/2 taza soja texturizada fina
2. 1/2 taza caldo de algas
3. 1/3 taza aceite
4. 1 cdta sal

Instructions to make to make 326. No Atún vegano (estilo conserva)

1. Ponemos el caldo de algas hirviendo en el bol donde esta la soja texturizada. Y dejamos reposar. En mi caso el caldo lo he hecho 15 min a fuego suave con alga kombu, como 1/4 de lamina de alga kombu que tiene mucho sabor, pero podéis usar las algas que tengáis en casa.
2. Cuando la soja esté bien hidratada, a los 15 min añadimos una cdta de sal y el aceite, mezclamos bien y listo. Ya lo tenemos para preparar cualquier receta que nos apetezca. Yo preparé una ensalada de judías verdes con patata y huevo. También unos canelones fríos. En la siguiente receta la tenéis. Os lo recomiendo mucho!

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