Soy Protein Stroganoff

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Soy Protein Stroganoff

Name: Soy Protein Stroganoff
Prep time: 40 min
Total time: 40 min
Yield: 3 Porções
Ingredients: 300 g Coarse soy protein; 100 ml Vinegar; 1 unit(s) Vegetable milk cream; 1 tablespoon Ketchup; 1 tablespoon Mustard; to taste Smoked paprika; to taste Salt; 1/2 unit(s) Chopped Onion; to taste Vegetable oil; 2 tablespoon Tomato Extract; 200 ml Water; to taste Black pepper; 3 unit(s) Peeled and chopped garlic cloves

🇧🇷Brazil

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(Português)

40 min(s)

3 servings

Stephanie Mendes

@veganbysteph

Ingredients
Recipe

Coarse soy protein300 g
Vinegar100 ml
Vegetable milk cream1 unit(s)
Ketchup1 tablespoon
Mustard1 tablespoon
Smoked paprika to taste
Salt to taste
Chopped Onion1/2 unit(s)
Vegetable oil to taste
Tomato Extract2 tablespoon
Water200 ml
Black pepper to taste
Peeled and chopped garlic cloves3 unit(s)

To hydrate the soy: Bring the water to a boil (enough to cover the soybeans). In a large bowl, place the soy, boiling water and vinegar. Cover and let hydrate for 20 minutes. After hydrating, in a colander, remove the hot water from the soybeans and then pass through the running water (this helps to remove the residual taste of the soybeans). Then, with your hands, squeeze the soybeans to remove the excess water, and if you prefer, cut in half to pts (When hydrating, the soy doubles in size and may make it harder for the seasoning to get into the meat.)
In a pan, put the vegetable oil to heat, then the onion and garlic to fry. When they are golden, add the protein and seasonings (salt, pepper and smoked paprika). Gradually stir until the soy protein is golden.
Then add the ketchup, mustard and stir everything. Then add the tomato paste, water and adjust the seasonings. Let it simmer on low heat for 5 to 10 minutes.
Finally, add the vegetable milk cream, let it settle briefly (so it doesn't curdle) and serve with potato straw and rice!

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Soy Protein Stroganoff

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