Three-quarters cup of finely chopped green pepper
Two tablespoons of olive oil
One tablespoon of finely chopped onion
One teaspoon of oregano
500g textured soy protein (PVT)
Four liters of boiling water
Seven slices of whole wheat bread
2 cloves of garlic, minced
2 medium tomatoes, diced
1 large onion, diced
Salt to taste
Three-quarters cup of finely chopped green pepper
Two tablespoons of olive oil
One tablespoon of finely chopped onion
One teaspoon of oregano
500g textured soy protein (PVT)
Four liters of boiling water
Seven slices of whole wheat bread
2 cloves of garlic, minced
2 medium tomatoes, diced
1 large onion, diced
Salt to taste
Step 1: In a deep container, soak the PVT in water and let it sit for 15 minutes or until it becomes soft
Step 2: Drain and process the PVT
Step 3: Transfer the mixture to a bowl and add the onion, oregano, half of the olive oil, and salt
Mix well and reserve
Step 4: On one side, remove the skin from the bread, chop it into small pieces, and set aside
In a pan, heat the remaining olive oil and sauté the garlic and onion for five minutes
Add the reserved PVT mixture, green pepper, and tomatoes
Mix well and let it simmer on medium heat for 10 minutes, stirring occasionally
Step 5: Remove from heat and add the bread
Mix well, then shape into croquettes with a spoon
Place in an oiled mold and bake until golden brown.
