Inflamed Soy Hearts


Here I am, back to you again … I’ve been a bit busy these days, but now I have some free time to enjoy your wonderful recipes and to share one of my latest “creations”.

for the soy burgers:
100 grams of soy flakes (granular soy), dehydrated
vegetable broth (as needed to rehydrate soy flakes)
2 teaspoons of tomato paste
1 tablespoon of chickpea flour
1 tablespoon of potato flakes
4 tablespoons of soy milk
1 teaspoon of sugar
1-2 teaspoons of chili powder
½ teaspoon of curry powder
¼ teaspoon of fennel seeds
for the rocket pesto:
a small bunch of rocket
2 tablespoons of extra virgin olive oil
1/2 clove of garlic
a handful of pine nuts
a pinch of salt

Rehydrate soy as per instructions; drain, squeeze well and let it cool. In a large bowl, mix soy, tomato paste, 1 teaspoon of sugar, a pinch of salt and spices. Mix well so that it’ll get an even colour.
Apart, combine chickpea flour and potato flakes, add soy milk and a pinch of salt and mix well. Add this mixture (which acts as a thickener, egg replacer) to the soy one, and work it with your hands, to compact.
Line a baking sheet with baking paper, brush it with a little oil (so that, while baking, a nice crust will come out on the surface of the burgers) and shape your soy hearts using heart shaped molds, compacting the mixture as much as possible. Bake at 190°C for 20-30 minutes, turning them halfway through cooking.
In the meantime, you can prepare the rocket pesto, puréeing a bunch of rocket, previously washed, with 2 tablespoons of extra virgin olive oil, half a clove of garlic, a handful of pine nuts and a pinch of salt. Garnish the dish to taste (I put some red pepper hearts) and serve the burgers lukewarm, accompanying them wth rocket pesto.

Chef: lanocemoscata from VeganBlog

  1. heidi 17 July 2011 at 18:52

    I love the idea! thanks for sharing. Also, the rocket pesto must be so good 🙂

  2. ascanio 18 July 2011 at 05:59

    …quite romantic 🙂 nice idea

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