Veg Nuggets

1 comment

They told you that vegan kitchen is insipid? Try this recipe and make them change their minds!

100 gr of soy chunks, to be rehydrated
1 vegan stock cube (maybe a good one, with no glutamate and no yeast extract)
100 gr of soy yogurt
herbs (rosemary, bay leaves, celery, carrot, onion to taste)
1 teaspoon of turmeric
4 tablespoons of flour
1 teaspoon of paprika
salt and pepper to taste

Boil the soy chunks for 15 minutes in boiling water, where you added herbs, vegan stock and turmeric. Once rehydrated, let them cool in the broth. When the chunks will be warm, drain them, remove the herbs and squeeze them very very well. Cut the bigger ones and then marinate them in the soy yogurt for a few hours, in a big bowl. Just before serving, put flour, salt, pepper and paprika in a plastic bag. Shake it very well to mix ingredients and add the soy chunks. Shake it again so that they will get floured throughout. Preparing this dish releases you nerves too. In a large skillet, heat the oil and brown the chunks. Serve hot with various sauces. We had them with mashed red potatoes. They’ve been polished off, but someone found them a little impressive, not for appearance, but for the texture and taste, too much similar to the original ones. They’re never happy! ­čśŤ

Chef: FranciBB from VeganBlog

  1. saffron 21 December 2011 at 05:53

    well actually the look quite impressive, your friend’s right!! every time I use dehydrated soy I have this impression, is quite similar to…the other stuff. That’s why I don’t use it that often, I have to say. Anyway… I’m sure they’re delicious!!!

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