Vegan Embutido




One piece each : ALL finely minced potato, carrots, celery stem, red bell pepper, medium red onion

2-3 handfuls firm tofu, crumbled

few dashes ground black pepper

1-2 tbsp raisins

2 tbsp pickle relish

2-3 tbsp tomato paste

3/4 cup garbanzo flour

5 tbsp chia seeds

Himalayan salt to taste


After mixing evenly the ingredients above, put & press in a mold container of your choice , you may cover with a foil (I didn’t have to) then steam for about 15-20 mins & keep in the fridge overnight.

Slice to the size you like before eating or before frying. You can eat it cold as it is, with rice or use as sandwich filling or you can surface fry or air fry it the next day.