Texturized soy with potatoes in wine

Hydrate the coarse textured soybeans in a saucepan of boiling water with a little vegetable or chicken broth for 5 min. After this time, drain well.

In a bowl add the 5 cloves of garlic finely chopped, a handful of chopped fresh parsley (I put the frozen one from Mercadona), a spoonful of chicken seasoning or seasoning for chicken or skewer, salt and a good splash of oil. Stir well and add the drained soybeans. Stir well again and let stand.

Peel and dice a couple of potatoes and put them in the airfryer for about 15 minutes at 190 degrees. Halfway through cooking stir them.

While the potatoes are cooking, heat a large skillet over medium high heat and add the textured soybeans. Stir from time to time. It will be ready when it takes a brownish color.

Once the soy is ready, add the potatoes to the pan and stir well for about 5 minutes.

After this time and finally, add the glass of white wine, stir well, cover and put over medium heat. Stir a couple of times more until the wine has reduced and we see that it is ready.