Vegan "Pollo" Escabeche
Recipe type: Entree
Cuisine: Spanish
  • For the “Pollo”
  • 1 bag soy curls
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1 tsp. dried oregano
  • ½ tsp. black pepper
  • ¼ tsp. ground allspice
  • Vegetable oil, for frying
  • For the dish
  • 1 onion, quartered and sliced
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, cut into thin coins
  • 4 cloves garlic, minced
  • 1 chile, seeded and minced
  • 1 Tbs. brown sugar
  • 3 cups broccoli florets, chopped
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 tsp. ground coriander
  • ½ tsp. black pepper
  • 10 Escabeche olives, sliced
  • 3-4 Tbs. olive juice
  • ¼ cup apple cider vinegar
  • ¼ cup vegetable broth
  • Kosher salt to taste
  1. To make the “pollo”:
  2. Empty the soy curls into a large bowl and fill with hot water. Let sit for 10 minutes until the curls soften.
  3. While they are softening, combine the ingredients for the spice mix. Squeeze the excess water from them and drain. Pat dry. Toss with the spice mix.
  4. Heat a deep saucepan or skillet with oil over medium-high heat. Add the soy curls to the pan and cook until browned and crisp, flipping often, about 10 minutes. Transfer to a plate and try really hard not to eat them.
  5. To make the dish:
  6. In the same pan, add the onion and cook for 3 minutes until they start to soften.
  7. Add the bell pepper and the carrots and cook another 3-4 minutes until softened. Mix in the garlic, chile and brown sugar. Toss to coat the veggies in the aromatics.
  8. Add the broccoli and cook for 2 minutes. Mix in the cumin, paprika, oregano, coriander, and black pepper. Add the olives, olive juice, vinegar and broth.
  9. Add the soy curls back into the pan and mix everything well.
  10. Cook the stew for 5-10 minutes until everything is heated through.
  11. Taste for seasoning adjustments and add salt to taste. Serve over rice.
Recipe by The "V" Word at