Vegan Meat:
½ pound okara
½ pound gluten
1 teaspoon pepper
1 teaspoon salt
½ cup herb sauce (celery, parsley, garlic, onion)
2 tablespoons flaxseed powder
1 tablespoon turmeric
4 tablespoons soy sauce
2 teaspoons vegetable oil
Water (optional)
1 medium onion
Sautéed Mushrooms
Mushrooms
1 tablespoon turmeric
2 tablespoons oil

Mushroom Cream:
6 mushrooms
2 tablespoons soy sauce
1 tablespoon flour
Salt to taste
Mashed Andean

Criolla Potatoes:
Andean criolla potatoes
(or Sabanera, Pastusa, or sweet, or white)
Vegan Butter

Beet and Onion Salad:
White and red onion
Clove (spice)
Bay leaf
Vinegar
Salt
Olive oil

Vegan Meat

1. Soak the soyabeans in water at least for 4 hours, up to 8-10 hours.
2. Drain the water, and put the soyabeans into the blender. Blend it.
3. Filter the blender soya, and the remaining soya that is left is called okara.
4. Cook the okara for 20-30 minutes.
5. Meanwhile, prepare a special marinade sauce by blending some herbs such as parsley, garlic, onion, with a little water.
6. After the okara cooked, add in half a pound of gluten.
7. Add a teaspoon of pepper.
8. Add in the salt.
9. Add in the flaxseed powder. Mix all well.
10. Add in the turmeric powder.
11. Add in the vegetable oil, the soy sauce, and the special marinade sauce that have been prepared earlier.
12. Mix well, and add a bit of water if needed, depent on the consistency of the mixture.
13. Shape the mixture into a big loaf and cut it into several pieces for easier frying.
14. Put some oil in a pan, and meanwhile slice and chop some onion into small pieces.
15. Lightly fry the onion until it becomes caramelized, and then put in the portion of the vegan meat for the stew.
16. Leave the vegan meat in the pan for about 5 minutes or until both sides are golden brown.
17. Add in the sautéed mushroom.
18. Add in the mushrooms sauce.
19. Leave it for about20 minutes on a low flame.
20. Check constantly to watch so the sauce doesn’t get too dry. If it happens, add in a little bit of water.
21. Place the vegan meat on a dish. Put a sprig of parsley for decoration.
22. Add and arrange the beet that have been previously cooked.
23. Garnish with the onion that is forming some little rings.

Sautéed Mushrooms

1. Sautéed the mushroom for more or less 2 minutes on low flame.
2. Add in a little bit of turmeric powder.
3. Add in a spoonful of the mushroom cream and a little salt.
4. Let it cook for 2-3 minutes.’

Mushroom Cream

1. Put the mushrooms into a blender.
2. Add in 2 tablespoons of soy sauce.
3. Add in 1 tablespoons flour.
4. Add in salt to taste.
5. Mix until they become cream.

Mashed Andean Criolla Potatoes

1. Cook the potatoes beforehand with the skin left on.
2. Mash the potatoes.
3. Add in the melted vegan butter.
4. Mix well.
5. Serve it on the side of the dish by making a kind of small round scoop.

Beet and Onion Salad

1. Cut the beets and cook it with the skin. Remove the skin after it is cooked.
2. While the beets is cooking, add a little salt and a bay leaf.
3. Cut the onion into thin slices and then form some rings.
4. Sprinkle a little vinegar and olive oil.