PST en Chilindrón by @le.renard.et.les.raisins

50 min

6 servings

🫒

15 ml

Olive oil

🧅

450 g

Onion

🫘

180 g

Textured soy protein strips

🫑

600 g

Red bell pepper

🍅

15 g

Tomato paste

🍅

6

Sun-dried tomatoes

🥣

5 g

Brown miso

🧄

9 g

Garlic

🍅

800 g

Tomatoes

🌶️

2 g

Paprika

🫙

0.1 g

Saffron

🫒

30

Olives

🍷

250 ml

Red wine

💧

500 ml

Water

🍯

15 ml

Date syrup

🧂

5 g

Salt

🍚

960 g

Rice

  1. Slice
    • onion
    • red bell pepper

    Slice the 3 onions and cut the 4 seeded red bell peppers into strips.

  2. Mince
    • garlic
    • sun-dried tomato

    Mince the 3 garlic cloves and chop the 6 sun-dried tomato petals.

  3. Heat
    • olive oil

    Heat 15 ml olive oil in a large pot over medium-high heat.

  4. Add
    • onion
    • salt

    Add the sliced onions and 5 g salt. Cover and cook for 5 minutes, stirring occasionally.

  5. Add
    • garlic
    • sun-dried tomato
    • red bell pepper

    Add the garlic, sun-dried tomatoes, and red bell peppers. Cover and cook over medium heat for 5 minutes.

  6. Add
    • textured soy strips
    • tomato paste
    • brown miso

    Add the 175 g dry textured soy strips, tomato paste, brown miso, paprika, and saffron. Stir until the soy strips are well coated.

  7. Pour
    • peeled tomatoes
    • date syrup
    • vegan red wine

    Pour in the peeled tomatoes, 15 ml date syrup, and 250 ml vegan red wine. Add about 500 ml water, enough to cover the ingredients by a few centimetres.

  8. Boil

    Bring the pot to a boil. Simmer for 10 minutes.

  9. Add
    • Kalamata olive

    Add the 30 Kalamata olives. Simmer at a lively bubble for 15 minutes.

  10. Serve
    • cooked rice

    Serve the chilindrón hot. Accompany with 960 g cooked rice.

PST en Chilindrón by @le.renard.et.les.raisins

50 min

6 servings

🫒

15 ml

Olive oil

🧅

450 g

Onion

🫘

180 g

Textured soy protein strips

🫑

600 g

Red bell pepper

🍅

15 g

Tomato paste

🍅

6

Sun-dried tomatoes

🥣

5 g

Brown miso

🧄

9 g

Garlic

🍅

800 g

Tomatoes

🌶️

2 g

Paprika

🫙

0.1 g

Saffron

🫒

30

Olives

🍷

250 ml

Red wine

💧

500 ml

Water

🍯

15 ml

Date syrup

🧂

5 g

Salt

🍚

960 g

Rice

Preparation Steps

  1. Step 1/10

    Slice the 3 onions and cut the 4 seeded red bell peppers into strips.

    🧅onion
    🫑red bell pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Mince the 3 garlic cloves and chop the 6 sun-dried tomato petals.

    🧄garlic
    🍅sun-dried tomato
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Heat 15 ml olive oil in a large pot over medium-high heat.

    🫒olive oil
    🥄wooden spoon

  4. Step 4/10

    Add the sliced onions and 5 g salt. Cover and cook for 5 minutes, stirring occasionally.

    🧅onion
    🧂salt
    🥄wooden spoon

  5. Step 5/10

    Add the garlic, sun-dried tomatoes, and red bell peppers. Cover and cook over medium heat for 5 minutes.

    🧄garlic
    🍅sun-dried tomato
    🫑red bell pepper
    🥄wooden spoon

  6. Step 6/10

    Add the 175 g dry textured soy strips, tomato paste, brown miso, paprika, and saffron. Stir until the soy strips are well coated.

    🫘textured soy strips
    🍅tomato paste
    🥣brown miso
    🌶️paprika
    🫙saffron
    🥄wooden spoon

  7. Step 7/10

    Pour in the peeled tomatoes, 15 ml date syrup, and 250 ml vegan red wine. Add about 500 ml water, enough to cover the ingredients by a few centimetres.

    🍅peeled tomatoes
    🍯date syrup
    🍷vegan red wine
    💧water
    🥄wooden spoon
    🥛measuring jug
    🥫can opener

  8. Step 8/10

    Bring the pot to a boil. Simmer for 10 minutes.

    🥄wooden spoon

  9. Step 9/10

    Add the 30 Kalamata olives. Simmer at a lively bubble for 15 minutes.

    🫒Kalamata olive
    🥄wooden spoon

  10. Step 10/10

    Serve the chilindrón hot. Accompany with 960 g cooked rice.

    🍚cooked rice

Composition

Ingredients

Types

Fats and Oils, Vegetables, Condiments, Canned Vegetables, Spices, Liquids, Sweeteners, Seasonings

Ingredients

Olive oil, Onion, Textured soy protein strips, Red bell pepper, Tomato paste, Sun-dried tomatoes, Brown miso, Garlic, Tomatoes, Paprika, Saffron, Olives, Red wine, Water, Date syrup, Salt, Rice

Notes

Olive oil (a drizzle, or any cooking oil), Onion (sliced), Textured soy protein strips (sold as "organic textured soy protein strips"), Red bell pepper (deseeded and cut into strips), Tomato paste (or harissa), Sun-dried tomatoes (petals, chopped), Garlic (chopped), Tomatoes (large can, peeled or crushed, peeled), Paprika (sweet or smoked), Olives (any kind, here kalamata), Red wine (vegan), Water (approximate, to cover a few centimeters above the ingredients), Date syrup (amount not given in caption, mentioned in voice-over), Salt (to taste, added with the onions), Rice (to serve with)

Allergens

soy

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Dairy-free, Egg-free

Calories

380 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 56g, Fat: 11g, Fiber: 10g, Sugars: 12g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 890mg, Calcium: 85mg, Sodium: 620mg

Vitamins

Vitamin C: 78mg, Vitamin A: 185µg, Vitamin B6: 0.5mg, Vitamin E: 2.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, can opener, measuring jug

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Meal Prep, Spring

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Spanish

Geographic

Spain, Aragon

Various

Aspect

Texture

Tender, Chewy, Saucy, Silky

Flavors

Savory, Smoky, Sweet, Tangy, Umami, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container), freezer : 3 months (Freeze in portioned airtight containers,Thaw overnight in the refrigerator before reheating)