I’m not very knowledgeable about soy protein, but I researched it on many blogs and websites. cooking / gastronomy and some experiments worked, so I’m slowly passing on the recipes to you.
With the fine textured soy protein (there is one that looks like cubes of meat and a smaller one that is fine) we can make most recipes that use ground meat and it is possible to achieve a flavor very close to it.
So let’s start with the basics: braised ground beef.
Ingredients:
– 1 cup of textured soy protein (fine) hydrated as already explained HERE
– 1 chopped seedless tomato
– 1/2 onion (small) chopped
– 1 large clove of minced garlic
– 2 tablespoons of chopped parsley
– 5 chopped green olives (optional, but I love it)
– 4 tablespoons of soy sauce (shoyu)
– 4 tablespoons of water
– 2 tablespoons of olive oil
– 1/2 envelope of powdered meat broth
– Black pepper
– salt (if necessary)
Sauté the onion in olive oil until it becomes transparent, add the garlic and before it turns golden, add the tomato and olives. Add soy protein and mix well. Drizzle with soy sauce and sprinkle with meat broth. Add 4 tablespoons of water, mix well and cover the pan for 2 minutes (low heat).
Sprinkle the black pepper and chopped parsley and, if necessary, adjust the salt.
This recipe is the basis for any other that uses ground meat, for example for the Bolognese sauce, I suggest adding 2 cups of tomato sauce (when I don’t make fresh tomato sauce I use the 100% natural Pomarola from a sachet. For this quantity , add 1 sachet).
For the hamburger, wait for the meat to cool and add 3 tablespoons of wheat flour and 1 small egg. The ideal is to put everything in the processor and make a very homogeneous dough, but I don’t do that because it makes it look more like a hamburger. I just mix, but before you say “I made the hamburger and it all fell apart when frying.” pay attention to the tip:
Take a non-stick frying pan and grease it with oil or olive oil. Shape the burgers in the frying pan, put them on the heat and wait for a crust to form. Turn with help and a spatula and keep on very low heat with the pan covered. If you’re rebellious and don’t do it exactly like this, you’ll turn into hamburger crumbs, okay?
I don’t recommend freezing this dough, I’ve already done it and it didn’t turn out well. As it only makes 6 hamburgers, store the “dough” in the refrigerator in a sealed container that will last for 3 days.
I found it delicious! With a little melted cheese and a slice of tomato, just run for a hug!
Click to vote on this post!
