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Soy Protein Stroganoff

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Soy Protein Stroganoff


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Tempo de preparo

40 min(s)


3 servings

Stephanie Mendes

  • 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)
  1. 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.)
  2. 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.
  3. 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.
  4. 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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