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Portuguese tables are known for being full tables, full of food, full of drink…
Who has never said the famous phrase “I’m already full and only eat the appetizers!”? Who never said doesn’t know what life is!
Appetizers have a special charm for two reasons, as a rule we are hungry and we attack whatever comes our way, and the fact that they are usually things to pick and eat, without using knives or forks (a kind of finger food) or need to be seated, it also makes everything even more attractive.
One of the most traditional and representative Portuguese appetizers is the Portuguese Pica-Pau. Usually made with a bit of marinated veal with garlic, beer or white wine, bay leaf and salt, which is then fried with oil and butter and served with pickles and, of course, bread, or it wouldn’t be a typical Portuguese dish!
It is rare the party or meeting that does not have a a plate with Pica-Pau for people to have a snack while drinking a glass of wine or a beer.
As it is such a popular and appreciated recipe, I couldn’t resist recreating it in a 100% plant based version, so that everyone can enjoy this delicacy.
EASY | QUICK | FULL OF FLAVOR | GLUTEN FREE | SOY FREE
This appetizer is as good as it is quick and easy to make! It’s really perfect for those parties or gatherings where we have 1001 things to do, and all we want are easy recipes that don’t take a lot of time.
One of the most important steps is the marinade, which should preferably be done the day before, so that the little pieces of protein absorb all the seasonings perfectly
The protein I chose to use in this recipe is one of my favorites! Plant Protein Nuggets from Dragon SuperFoods. They are large pieces made with pea protein and fava bean protein that, due to their characteristics, take on a texture very similar to meat and, in addition, as they have a neutral flavor, they absorb well all the seasonings that are added to it. I think it’s a super versatile and very handy product, in addition to being very rich in protein, which makes it a good plant based alternative to make dishes more balanced and complete.
Then you just need to fry the little pieces of protein with a little olive oil and butter, add the marinade to the protein, let it cook a little longer until the sauce has reduced and it’s ready!
Put it on a small plate to serve and add the pickles, which, believe me, are not just to make the dish prettier, they form the perfect pair with protein!
Ready to know the ingredients and the step by step of this recipe?
150gr of Dragon SuperFoods Plant Protein Nuggets
4 minced garlic cloves
2 bay leaves
200ml of blonde beer
1 tsp of salt
4 tsp paprika
2 tbsp vegan butter
3 tbsp extra virgin olive oil
1/2 cup de vinho branco
TO SERVE
Cauliflower, Carrot and Cucumber Pickles
Black or green olives
Bread
150gr of Dragon SuperFoods Plant Protein Nuggets
4 minced garlic cloves
2 bay leaves
200ml of blonde beer
1 tsp of salt
4 tsp paprika
2 tbsp vegan butter
3 tbsp extra virgin olive oil
1/2 cup de vinho branco
TO SERVE
Cauliflower, Carrot and Cucumber Pickles
Black or green olives
Bread
1- In a bowl, put the protein to hydrate with boiling water, in order to cover all the pieces. Let it soak for about 10 minutes.
2- After 10 minutes, drain and discard all water. Gently squeeze each piece of protein to get as much water out as possible without breaking up the protein.
3- In a bowl, place the minced garlic, bay leaf, beer, salt and the paprika along with the protein and mix well so that the seasonings reach all the bits. Place in the fridge for at least 2 hours, or leave overnight.
4- Put the olive oil and butter in a frying pan and as soon as they are hot, add the protein, reserving what is left of the marinade. Cook in order to brown the protein a little, that is, for about 8 minutes. Stir occasionally.
5- Add the white wine and the marinade, and let it cook for another 8 to 10 minutes, on medium heat, in order to evaporate the alcohol and reduce the sauce.
6- Divide the protein between two plates, add the pickles and some olives on top and it’s ready to serve.
7- Serve hot or cold.
1- In a bowl, put the protein to hydrate with boiling water, in order to cover all the pieces. Let it soak for about 10 minutes.
2- After 10 minutes, drain and discard all water. Gently squeeze each piece of protein to get as much water out as possible without breaking up the protein.
3- In a bowl, place the minced garlic, bay leaf, beer, salt and the paprika along with the protein and mix well so that the seasonings reach all the bits. Place in the fridge for at least 2 hours, or leave overnight.
4- Put the olive oil and butter in a frying pan and as soon as they are hot, add the protein, reserving what is left of the marinade. Cook in order to brown the protein a little, that is, for about 8 minutes. Stir occasionally.
5- Add the white wine and the marinade, and let it cook for another 8 to 10 minutes, on medium heat, in order to evaporate the alcohol and reduce the sauce.
6- Divide the protein between two plates, add the pickles and some olives on top and it’s ready to serve.
7- Serve hot or cold.
*This recipe was supported by Pronatural.com.pt
*You can find the Dragon SuperFoods Plant Protein Nuggets in the Pronatural online store with a 10% discount when using the code TAVG.
*This recipe was supported by Pronatural.com.pt
*You can find the Dragon SuperFoods Plant Protein Nuggets in the Pronatural online store with a 10% discount when using the code TAVG.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!