(For all ingredients, please use organic versions if available) Dough ½ kilogram flour ¼ cup warm water 1 tablespoon vegan butter ¼ cup oil Salt to taste Paté 1 tofu ½ teaspoon hot spices ¼ cup oil Soy sauce 1 clove of garlic 1 tablespoon seasoning Filling ¼ cup oil 4 cloves of garlic ½ kilogram gluten Soy sauce ½ teaspoon hot spices 1 tablespoon seasoning Sauce ¼ cup oil 1 onion 2 bell pepper – red and green
Add the warm water to the wheat flour, and then add in the vegetable shortening and the oil.
The dough should be very thick and stir until very soft.
Add in the salt.
Knead the dough until it is nice and soft.
Take a greased tray and shape the dough according to the tray.
Put the tray into the oven for about 5 minutes at 250 degrees.
After 5 minutes, the dough will be soft with a golden texture.
Let the dough cool down.
Meanwhile prepare the pate, the filling and the sauce.
Heat the grill press.
Put the pate onto the dough and then the filling.
Fold the dough and put it on the grill press.
Tight the grill press very well so it will be very crispy.
Put the grill picana on a plate and put some filling on top.
The picana is ready to be served.
Cut the tofu into cubes.
Put the tofu into a food processor, add in the oil, the garlic, soy sauce, and a little chili.
Blend them all.
Pour the pate into a dish.
The pate is ready.
Heat some oil in a pan.
Add in the gluten. The gluten should be chopped very fine.
Saute the gluten until it is lightly browned, and then add in the garlic.
Add in the soy sauce. Mix well.
Add in the seasoning and a little bit of pepper.
Put the filling into a bowl.
Heat some oil.
Add a little bit of onion and two colors of chopped peppers.