Sunday, February 26, 2012


I have always loved embutido. And so you can just imagine how happy I was when I finally learned how to make a vegetarian version of this classic meat loaf. I must admit I had some trepidation putting in an embutido recipe because the embutido is not really simple fare. But everyone has to celebrate every now and then, right? So now you have a recipe for those special meals.

The recipe I am uploading is a simpler version of the one I use for my Christmas embutido, but the taste is practically the same. The long list of ingredients may seem daunting, but trust me, it's very easy to make.

My vegetarian embutido calls for the following.

1 can Country Vegefoods Ve-G-Burger
1/4 cup pickle relish
1/4 cup tomato sauce
2 raw eggs
1 cup grated vegetarian cheddar cheese (I use Tillamook)
1/2 cup minced red bell pepper
1/2 cup minced green bell pepper
3/4 cup raisins
1/2 cup minced carrots
1/2 cup minced onions
1 cup bread crumbs
3 boiled eggs
3 pieces Vegefoods Ve-G-Choplets or any vegetarian sausage
aluminum foil for wrapping
water for steaming

(01) Mix all the ingredients thoroughly except for the boiled eggs and choplets. If the mixture is too soft, add more bread crumbs.

(02) Season with salt and pepper.

(03) Slice boiled eggs into wedges and slice the choplets into halves lengthwise.

(04) Cut aluminum foil into sheets long enough to wrap your embutido roll.

(05) Place one sheet of aluminom foil flat on a table.

(06) Scoop some of the mixture onto the aluminum foil and flatten to a rectangle.

(07) Arrange boiled egg wedges and choplet halves near one edge of the rectangle (you want to have a bit of egg and choplet in every embutido slice)

(08) Roll embutido and make sure the eggs and choplets are completely covered by "meat" mixture.

(09) Secure the tinfoil by twisting the edges.

(10) Place the foil-wrapped rolls in a steamer and cook for 30 minutes.

(11) Cool the steamed rolls before storing in the freezer.

Most people serve the embutido like cold cuts. Although I like the embutido served that way, I prefer it steamed and then fried(as in the photo above). And I eat it either in a sandwich or paired with steamed rice. Oh and don't forget the catsup.

I buy my Country Vegefoods stuff from Assad's Mini Mart on UN Avenue in Manila. But you can try looking for Country Vegefoods products in large supermarkets. Or you can visit Country Vegefoods at 161 Luna Mencias Street, San Juan, Metro Manila. You may call them at 7244379, 7238614, and 09062228898. You can also look for them on Facebook.

Special thanks must go to Vanjo Merano and his website, It was his embutido recipe that inspired me to make this version.