Find out how to prepare simple and delicious recipes with this versatile ingredient
Textured soy protein, also known as PTS, is a widely used alternative in vegetarian recipes to replace animal meat. Rich in proteins, fibre, calcium and iron, this ingredient can be used to prepare different recipes and create delicious combinations. So, check out 5 soy protein recipes that will surprise your taste buds!
Pasta with Bolognese sauce
IngredientS
- 200 g of spaghetti
- 1 cup of tea textured soy protein
- 340 g of tomato sauce
- 2 chopped tomatoes
- 1 onion peeled and chopped
- 6 cloves of garlic, peeled and crushed
- 1/3 cup soy sauce
- 3 tablespoons of vinegar
- Salt, olive oil and ground black pepper to taste
- Waterfall
Preparation method
In a pan, place the soy protein, vinegar and soy sauce and cover with water. Cook over medium heat for 15 minutes to hydrate. Turn off the heat, drain the water completely and reserve the soy protein. Fill another pan with water and bring to a boil over medium heat. Add the salt and cook the pasta until soft. Turn off the heat, drain the water and set the pasta aside.
In a skillet, add the olive oil and place over medium heat to heat through. Add the onion and garlic and brown them. Add the soy protein, tomato sauce and cherry tomatoes and mix well. Season with salt and pepper. Cook for 5 minutes. Turn off the heat, add the pasta to the sauce, stir to combine and serve immediately.
Beef and cream
ingredients
- 500g soya protein balls
- 2 cloves of garlic, peeled and chopped
- 1 onion peeled and chopped
- 3 tablespoons of olive oil
- 1/5 cup vegetable broth
- 1/2 cup tomato sauce
- 340 g chopped hearts of palm
- 2 tablespoons of Ketchup
- 1 tablespoon mustard
- 250 g of almond milk cream
- Parsley to taste
- Hot water to hydrate
Preparation method
Place the soy protein in a container, cover with water and leave to hydrate for 20 hours. Next, drain the water and reserve the proteins. In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the soy protein and sauté until golden brown. Add the vegetable broth, tomato sauce, hearts of palm, ketchup, mustard, cream and parsley and stir to combine. Cook for 5 minutes and then serve.
Soy protein lasagna
ingredients
- 200 g pre-cooked lasagna pasta
- 2 cups textured soy protein
- 1 onion chopped
- 3 cloves garlic, minced
- 340 g of tomato sauce
- 2 chopped tomatoes
- 1/3 cup soy sauce
- 3 tablespoons of olive oil
- Salt, grated parmesan and ground black pepper to taste
- 2 cups grated mozzarella
- Hot water
Preparation method
In a container, place soy protein, soy sauce and cover with water. Let it hydrate for 20 minutes. Then drain the proteins well and squeeze them to remove excess water. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft. Add the soy protein, tomato sauce and chopped tomatoes. Season with salt and pepper. Cook for 10 minutes.
On a serving plate, assemble the lasagna by alternating layers of pasta, soy protein sauce and grated mozzarella. Finish with a layer of grated parmesan. Bake in a preheated oven at 180°C for 30 minutes, or until the cheese melts and turns golden. Serve immediately.
shepherd’s pie manioc
ingredients
Cassava cream
- 400 g of peeled cassava
- 1/2 cup tea oatmeal
- 2 1/2 cups water
- 1 teaspoon of salt
- 2 cloves of garlic, peeled and chopped
- 1/2 cup chopped onion
- Water for cooking
- Olive oil to taste
Filling
- 3 cloves of garlic, peeled and chopped
- 1 onion peeled and chopped
- 1 1/2 cups hydrated and drained textured soy protein
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 pinch of cumin
- 2 tablespoons of tomato sauce
- Chopped pitted olives, olive oil and grated parmesan to taste
- 1/2 cup crushed green chili tea
Preparation method
Cassava cream
Place the cassava pieces in a pressure cooker, cover with water and place over medium heat to bring to pressure. Then cook for 10 minutes. Turn off the heat, drain the water, wait for it to cool. Place the cassava in a container, remove the fibers and mash it until you obtain a puree. Reserve. Place the water and oats in a blender and leave to rest for 30 minutes. Then add the salt and cassava cooked and blended until obtaining a smooth cream. In a pan, add the olive oil and place over medium heat to heat. Add the garlic and onion and brown them. Add the cassava cream and cook for 10 minutes, stirring constantly. Turn off the heat and set aside.
Filling
In a pan, add the olive oil and place over medium heat to heat. Add the garlic and onion and brown them. Add the soy protein and lemon juice and sauté for 5 minutes. Season with salt, cumin, oregano and green perfume and mix well. Add the olives and tomato sauce and mix again to combine them with the other ingredients. Turn off the heat and set aside.
Assembly
On a serving plate, place half of the cassava cream and add the soy proteins. Finish with the rest of the cassava cream and sprinkle with the cheese Parmesan. Place in a preheated oven at medium temperature until golden brown. Serve immediately.
Vegetarian feijoada with soy protein
ingredients
- 2 cups black bean tea
- 1 cup soy protein balls
- 1 onion chopped
- 4 cloves garlic, minced
- 1 green pepper chopped
- 1 red chilli chopped
- 2 bay leaves
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- Salt and ground black pepper to taste
- 1/4 cup chopped chives
- 1/4 cup chopped parsley
- Waterfall
Preparation method
In a container, soak the black beans in water for at least 8 hours. Then drain them and wash them under running water. In a pressure cooker, heat the olive oil over medium heat and sauté the onion and garlic until soft. Add the peppers and sauté for a few more minutes. Add black beans, bay leaves and cover with water. Cover the pan and cook for 25 minutes after coming to pressure. Turn off the heat and wait for the pressure to release. In a container, hydrate soy protein in warm water for 20 minutes. Drain them well and squeeze them to remove excess water. Add soy protein to the black beans. Add cumin, paprika, salt and black pepper. Cook for another 20 minutes. Top with chopped chives and parsley before serving.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
