Although it does not mention any vegan variation, there is a wikipedia article about the "completos".
What an abomination it has ketchup but doesn't even have mustard.
The abomination has mustard inside.
Is the green stuff guacamole? It looks VERY green
Yes, avocado and garlic.
My GAWD I fuck with that
Sounds amazing
Looks good! I'd try it. I'm not vegetarian but I love trying vegan alternatives. I'd stick to some of them if they weren't so expensive.
If you haven't and live in the US, try the veggies (could be vegan) hotdogs in IKEA. I love them. They're not the "hot dog + ketchup" kind, but a whole other thing.
I'm not a vegetarian but hot dog meat is extra questionable, so it's been fulfilling my hotdog needs.
Not the person you replied to, but I'll have to give that a shot if I make it to IKEA someday :)
That look really good!
Looks delish! Got a recipe?
Hi, I like the discussion this "hotdog" generated. Let's just call it something else to avoid getting people confused.
Actually really easy: Just get your favorite hotdog bread. The sweeter the better. Then add some mustard and get your "something else" get cozy on it (you could make your own but getting the standard one from the store is good enough). Add your avocado pasta with a little of garlic and sea salt. On top of that, get your peeled tomatoes chop in tiny pieces with a bit of coriander and make the whole thing every tastier with a bit of ketchup and vegan mayonn@ise.
This is actually a recipe from Chile.
P.s. if you invite them to some friends just tell them that these are boiled carrots so they don't feel disappointed ;)
This is my best attempt at a rewrite:
Get (vegan) hotdog buns, the sweeter the better. Spread mustard on the bun, and add your meat substitute. Make an avocado paste, adding some garlic and sea salt, and add that to the hotdog. Dice a peeled tomato and top it with coriander, then add it to the hotdog. Lastly, add ketchup and vegan mayonnaise to taste.
Make sure to tell your friends that you're using meat substitute, so that they aren't disappointed. In the photo, boiled carrots were used as meat substitute.
You got it!
Actually, there is a real vegan sausage in the photo.
Ah, I see, the texture of the sausage is quite different. I've previously had some luck replacing sausage with carrot by boiling carrots, seasoning with soy sauce and sugar, and then frying in a pan on medium-low heat.
I'm not a vegan/vegetatian but it's quite decent.
That's interesting to hear that you put some garlic on the avocados - the Chileans I know don't do that, but they left the country in the late 70's. I wonder if this is done by personal preference or if there was a 'culinary branch' created from them emigrating.
I'm also a little surprised to hear about the use of ketchup - I would guess that the red sauce was Aji.
(This is absolutely not an attempt to criticize your food, I am of the firm belief that all Completos are awesome no matter what)
Is that a tofu sausage?
Everyone keeps talking about plant substitute meat as if we don't have a developing lab grown replica industry that could do the job just as well, one that actual vegans have admitted they'd consider as a legitimate source of food since it doesn't directly involve an animal or animal byproduct.
I think what we're gonna see is a diversification of the "meat" market with lab grown meat taking the niche of your traditional burgers bacons and sausages, plant substitute leaning into their differences to create more uniquely marketable products, probably selling on their health benefits since people who go off meat for an extended period and then try it again often report a readjusting period tied to how much energy the body has to commit to breaking meats down, and lastly the "fresh meat" industry will go full wagyuification.
They won't have the ability to compete at market scale, so they'll instead make their niche in selling a luxury quality product. Cattle ranchers and bison runners are gonna watch the old looming factories fall over and the owners come running begging to invest in the old fashioned cattle and bison raising that they're now gonna try and sell as creating some superior quality of meat product that justifies the mark-up they're gonna need to sell with to stay in the game longer term.
I have a suspicion that we might see some interesting hybridization of the plant based and lab grown meats at some point. Tissue culture is expensive, and while Im sure the price can be reduced, Im doubtful that it will get cheaper than plant protein is. However, it can potentially taste more like real meat than plants, seeing as, well, it is real meat, just assembled differently. Potentially then, one can probably mix in some percentage of plant protein (or possibly mycoprotein as well) in with the meat in ground meat type products like burgers, without the flavor changing too noticeably, and get something mostly the same with a lower cost.
However, it can potentially taste more like real meat than plants, seeing as, well, it is real meat, just assembled differently.
The biggest problem with meat substitutes is texture, which is how it is assembled. Only a few have come close, or can replicate cheap cuts of meat.
That's just a current problem. There's no reason to assume it won't also be resolved eventually.
Also, mixing plant matter into meat products is nothing new. For example, most meatballs have breadcrumbs in them.
As far as I know, this particular arrangement is known as a Completo Italiano, since the ingredients have the same colours as the Italian flag (red tomatoes, green avocado and white mayonnaise).
Hi, that is completely right also the thing with about garlic!
In fact, the Chileans put the avocado in top of the tomatoes and not the other way around as I did.
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