Manduca proteína de algarroba

When you buy it is dry, it will change completely when hydrated.

You can do it with water, broth, milk... depending on each preparation. And obviously before pouring it into the recipe you have to strain it.

You can speed up the hydration process if the liquid you soak it in is hot.

ATTENTION: Manduca yields much more than minced meat, be careful not to exceed the amount you put in your recipes, WE DO NOT WANT TO SELL YOU MORE THAN YOU NEED ;)

It is very simple to prepare dishes with Manduca.

You can add them to all those preparations in which minced meat is used. Try making empanadas, potato pie, eggplant filling, lasagna, chili, cannelloni, bolognese... The secret is to introduce Manduca already hydrated for at least an hour at the end of cooking, as it does not need to be cooked, but it does need to absorb the flavors of the recipe.

Try introducing Manduca into your recipes, combining it with vegetables in preparations of your invention. Always remember to season the preparation well to enjoy its consistent texture and taste, which, being neutral, assumes well everything you add in flavor.

There are currently few sources of vegetable protein as an alternative to meats of animal origin.

Soy and legume flour such as peas are the most commonly used. These options consume important natural resources, come from places far away from our geography and to be attractive to the end consumer, they are marketed as ultra-processed.

The carob tree grows endemic throughout the Mediterranean basin, it does not require irrigation, fertilising, or fumigation, it is harvested by hand and its cultivation is ancestrally linked to the agricultural culture of the Mediterranean.