Recipe from: Olga Soldatova

I have been a vegetarian for over 15 years and have found that I am comfortable when I alternate between different types of protein. Sometimes all you want is cheese, sometimes lentil dishes, sometimes bean dishes. Now it's the turn of soy dishes, namely goulash!

Below you will find a simple recipe for juicy soy meat goulash with delicious gravy, which can also be prepared for the festive table as an addition to any side dish.

Buying soy goulash from different manufacturers, I made the following conclusions: goulash from bags with a label has a sweeter taste, its texture is more like foam, its pieces are smaller; bought by weight in departments with Korean products has a more fibrous structure, there is a slight bitterness in the taste, its pieces are twice as large and it is cheaper than packaged. It is worth trying different options to choose the most delicious for yourself. This time I have goulash bought by weight.

• 100 g soy "meat"
• 1 medium carrot
• 1 bell pepper (I have frozen)
• 2 tbsp. l. lemon juice or apple cider vinegar
• 2 tbsp. l. soy sauce
• 4 tbsp. l. tomato paste
• spices: 1/2 tsp each curry and asafoetida
• vegetable oil for frying
• 3-4 st. l. cornstarch (optional)

1. Let's start cooking with soaking dry soy "meat": pour boiling water over it and leave it to swell for 30-40 minutes. Pour boiling water about half of the total volume of the pieces, cover with a lid and mix occasionally.

Pour boiling water over soy meat

Marinate in spices

Chop carrots and peppers

Cooking goulash in tomato sauce

That's it, soy goulash with gravy is ready! Best served warm. From the indicated amount of products, 6 medium servings are obtained.

In the current time, more and more people are refusing to eat animal food. Voluntary vegetarianism is often caused by ethical considerations. Weary to save the life of an animal, people do not think about the shortage of suitable substances in their own bodies. Those who take care of themselves and do not want to suffer from a lack of protein choose soy meat - a healthy plant food that resembles natural meat in taste and chemical composition.

You will need

• Recipe number 1. Soy goulash.
• Ingredients: soy slices
• 1 bulb
• 1 carrot
• spices to taste.
• Recipe number 2. Soy goulash with mashed potatoes.
• 500 g mashed potatoes
• 200 g onion
• 100 g sour cream
• 2 tablespoons tomato paste
• 3 garlic cloves
• spices to taste
• greens to taste.
• Recipe number 3. Soy goulash with dried fruits.
• Ingredients: 400 g boiled soy meat
• 200 g pitted prunes
• 100 g raisins
• 400 g carrots
• 2 medium sized onions
• 50 g vegetable oil
• spices to taste.

Instruction

1. Recipe number 1. soy goulash.Before cooking, soak soybean slices in warm water at a ratio of 1:4 for 20 minutes. After that, drain off the excess water, reserving what you need for goulash and the number of liquid.

2. Finely chop and fry in vegetable oil - excellent in olive oil - onions and carrots.

3. Mix vegetables and soy slices, add spices to taste, bring to a boil.

4. Recipe number 2. Soy goulash with mashed potatoes. Fry finely chopped onions in vegetable oil.

5. Put soy meat and mashed potatoes in layers in a cauldron. Sprinkle seasonings on top of each layer, add a little fried onion.

6. Mix tomato paste with two glasses of water, pour the resulting liquid on top of all layers goulash a.

7. Extinguish goulash on a slow fire for 25-30 minutes.

8. Mix sour cream with spices and pour it over goulash, put garlic on top, then simmer for another 10-15 minutes with the lid closed.

9. Serve goulash on the table with fresh herbs.

10. Recipe number 3. soy goulash with dried fruits. Soak prunes and raisins for 2 hours in advance so that they become soft. Remove bones from them.

11. Fry grated carrots and finely chopped onions in olive oil.

12. Add soy meat, raisins and prunes. Fill food with water.

13. While stirring, salt the products, add spices to taste. Simmer for 10 minutes over medium heat.

14. Serve the dish on the table, sprinkle it with finely chopped fresh herbs.

Soy asparagus is a Chinese invention. Made from soy, this product is not asparagus as such. Rather, it is a semi-finished product made from powdered soybeans. Soy milk is boiled from the powder, the foam is removed from this milk, dried and turned into soy asparagus, familiar to everyone. By the way, it is believed that soy asparagus is not only appetizing and affordable, but unthinkably suitable and nutritious. The most common dish from this product is Korean salad.

You will need

• 0.5 kg dry soy asparagus;
• 3 carrots;
• 3 cloves of garlic;
• 5-7 tablespoons vegetable oil;
• 2 tbsp vinegar;
• 2 tbsp soy sauce;
• 1 tsp salt;
• 1 tbsp Sahara;
• 0.5 tsp red pepper.

Instruction

1. Dry soy asparagus should be broken and soaked for no more than 2 hours. Fill it with lukewarm water. Be diligent so that the edges do not peek out of the water. Drain the soaked asparagus in a colander and shake. It tastes fresh, looks swollen.

2. Dip the soaked asparagus in lightly salted boiling water and cook for no more than 5 minutes. Drain the boiling water into a separate bowl. Rinse the asparagus with cold water.

3. Peel the carrots and grate on a fine grater, chop the garlic with a special press. Cut the boiled asparagus into slices no larger than 2-3 cm, mix with garlic and carrots. Sprinkle with red pepper.

4. Heat the sunflower oil, pour it over the pepper and the asparagus itself. Add all remaining ingredients: vinegar, soy sauce, salt, sugar. Mix everything thoroughly. If it turns out dry, add more vegetable oil or a little water in which the asparagus was cooked.

5. Leave to marinate for a couple of hours in the refrigerator. The asparagus is ready to eat.

Note!
Cold dishes from soy asparagus differ mainly in marinade variations (honey, soy, mayonnaise, mustard, and others) and additives from vegetables, mushrooms, seafood, etc.

Soy meat, or soy texturate, is a natural meat substitute made from soy flour. It is rich in protein and contains little fat. Such meat has been widely used in Asian cuisine and in the diet of vegetarians.

Instruction

1. Soy meat is made from a sticky dough that is kneaded with defatted soy bean flour and water. Later, the dough is passed through special nozzles, as a result of which its design changes. The dough becomes fibrous, which makes it as similar as possible to real meat in structure. In addition, high pressure and temperature cause some biochemical metamorphoses in it. The product has to be ready by extrusion cooking. At the final stage of production, the meat is dried and packaged.

2. Soy meat comes in the form of goulash, flakes, cubed slices, chops. It has a neutral taste. Its calorie content is low and each is about 100 calories per 100 g. This meat can be safely considered a dietary product.

3. Soy meat contains in its composition up to 50-70% of high-quality vegetable protein, which in its properties is in no way inferior to animal protein. The benefits of this meat are indicated by its rich mineral composition - it contains a sufficient amount of magnesium, calcium, phosphorus, sodium, and iron. So, the table of contents of the last microelement in soy is seven times higher than its number in bread. Soy meat contains vitamins of group B, as well as D and E. Reduced fat content and minimal cholesterol content are two more pluses in favor of this product.

4. Before cooking dishes from soy meat, it is first soaked or boiled in ordinary water. As a result, it replenishes the lost fluid, its fibers swell, increasing in size by 2-3 times. The taste of soy meat will improve if it is boiled in water with spices. Later, after it restores its volume, it is allowed to cook it like ordinary meat.

5. It is allowed to cook a lot of dishes from soy meat, which include ordinary meat - pilaf, schnitzel, azu, cutlets, steak, goulash. It can also be added to vegetable stews, meat salads. Dry semi-finished product is usually stored for one year, and dishes made from soy meat no longer than 3 days in the refrigerator.

6. When choosing soy meat, you should observantly comprehend its packaging. You should not buy meat, which includes defatted soy flour. This means that thick acids that are suitable have been removed from the product. Great soy meat should contain soy concentrate. Such a product is suitable and does not burn in a pan. It is worth being wary if the composition includes chlorides. These additives can disrupt the immune system and cause an allergic reaction. You should pay attention to the nutritional value: proteins should be at least 48 g per 100 g of product. The more protein, the more appetizing and more suitable soy meat.

7. It should be borne in mind that the abuse of soy meat, as well as other soy products, may cause disturbances in the functioning of the kidneys, as well as the formation of stones in the urinary tract. This is due to the fact that soy contains a lot of oxalates (salts of oxalic acid), for this reason, the acid-base balance of urine is disturbed. Many nutritionists do not advise switching from ordinary meat to soy forever, because soy has less essential acids and vitamins.

Soy meat is an inexpensive substitute for natural meat. It is made from traditional soy flour. This product is called soy protein texturate or soy texturate. Soy meat has both good and bad qualities.

Soy protein in the modern world

Modern research on this product has confirmed that soy meat is safe for most healthy people when consumed in moderation. Meat and other soy products are allowed to be consumed all day in the amount of one to two servings. At the same time, it is desirable to supplement your diet with other sources of protein, as well as vegetables and fruits. Soy meat has become a real salvation for poor Asian countries, vegetarians and people with animal protein intolerance. This product is made from soybean flour, which is made from soybeans that have been defatted beforehand. After that, the flour is mixed with water in order to get a rather viscous dough. This dough is passed through a special machine with nozzles. Passing through tight holes, the dough becomes fibrous, changes its design, becomes similar to real meat. Pressure and high temperatures cause various biochemical metamorphoses in the soy product. Depending on the nozzle used, it is possible to get soy goulash, minced meat or even chop. After that, the soy meat is dried and packaged.

cooking

Before cooking, soy meat is soaked in water or marinade, and in some cases boiled. So this product replenishes the lost fluid, as a result, its fibers increase in size several times. If you boil soy meat in water with spices, this will positively affect its taste. Later, after the meat restores volume, it is allowed to cook. Soy meat can be used to prepare any dishes that contain ordinary meat - pilaf, azu, schnitzel, goulash, and so on. Dry semi-finished products can be stored for a year, cooked meals are not larger than 3 days in the refrigerator. Ready-made soy meat contains up to 70% of good, digestible protein, one that is not inferior in quality to protein of animal origin. This product has a difficult mineral composition, it contains a fair amount of magnesium, calcium, phosphorus, sodium and iron. The content of iron in soy meat is exceptionally high, so it is recommended to eat it regularly for people with anemia. The composition of soy meat includes fat-soluble vitamins D and E and a number of types of B vitamins. It should be noted that when replacing ordinary meat with soy, the risk of cardiovascular diseases, osteoporosis and various allergies is much reduced. And due to its low calorie content, soy meat can be considered a dietary product.

Seitan is a plant product, during the period of transition to vegetarianism it can be a substitute for animal meat in dishes. Also, fasting people can cook the usual goulash, dumplings, pies and pies, and even kebabs from seitan.

Instruction

1. Seitan is prepared from wheat flour by washing out the starch. The gluten formed in the process of manipulation will serve as the basis for the preparation of “meat” dishes in fasting. Flour for making seitan should be chosen carefully. The amount of protein in wheat flour should be at least 10.3 g per 100 g of product. This information can be found on the packaging. The bigger the squirrel, the better. We also need ordinary tap water. For every 4 cups (volume 240-250 ml) of flour, you will need 300 ml of cold water.

2. Mix flour and water in a bowl and knead the dough. The dough will not be soft and flexible. It must be left for 30 minutes. It is allowed to cover with a damp cloth, and it is better to fill the dough with cold water. After 30 minutes, it is allowed to proceed to the next stage of preparation - the most time-consuming - it is necessary to wash the starch. To do this, take a pan, install a colander on it and begin to wash the dough under running water. The water must be cold. The dough must be washed without sparing. Stretch it, crumple it, stretch it again. Slices of dough will separate into a colander, which must be collected and washed with the rest of the mass. As a result, each starch from the dough will be washed out and a small jelly-like slice of yellowish color will remain. This is gluten. Readiness indicator - the water will not be milky white, but perfectly transparent.

3. While we wash the dough, prepare the broth. To do this, pour water into the pan in the amount of 1.5-2 liters. Add salt, black peppercorns, allspice, bay leaf, it is allowed to pour in soy sauce, it is allowed to put carrots and onions. Boil. In the boiling broth we lower the rest of the dough - gluten - wheat protein. Cook on medium heat for 30 minutes. We get the equivalent of raw meat, the one that can be marinated, fried, stewed, baked.

Cooking dishes from a pork lung takes quite a lot of time, because this by-product must be cooked in advance. But with a positive combination with seasonings and other ingredients, the result will be worth the effort.

You will need

• For the first recipe:
• pork lungs;
• rice vinegar;
• soy sauce;
• garlic;
• dried dill;
• black pepper;
• carnation;
• cinnamon;
• coriander;
• basil;
• star anise;
• eggs;
• flour;
• Chinese cabbage.
• For the second recipe:
• pork lungs;
• salt;
• ground black pepper;
• vegetable oil;
• flour;
• bay leaves;
• tomato paste.

Instruction

1. To prepare an offal in the Chinese genre, cool 1 kilogram of boiled lungs and cut into thin long strips. Drizzle with 2 teaspoons of rice vinegar and 50 grams of soy sauce.

2. Pass five cloves of garlic through a garlic press and mix with the lungs. Add one pinch each of dried dill, black pepper, cloves, cinnamon, coriander and basil, 4 star anise, then marinate in the refrigerator for 2 hours.

3. Beat two eggs in a foam with a pinch of salt and add to pickled foods. Mix all the ingredients and sprinkle with one dessert spoon of flour. Mix again and sprinkle with the same amount of flour. Repeat this procedure two more times.

4. Saute one chopped onion in a deep frying pan until translucent. Then add the lungs to it and increase the fire to the maximum. Stirring continuously, fry the offal for 5 minutes. Serve warm on a Chinese cabbage leaf.

5. Prepare light pork goulash. To do this, boil 1 kilogram of offal until cooked, cool and chop into huge cubes. Peel and finely chop two large onions. Salt the lungs well, season with black pepper and fry in a pan with vegetable oil until a crust forms.

6. Sprinkle the offal with one tablespoon of flour, add the onion, stir and fry over medium heat for about 5 minutes. After that, place the contents of the pan in a pot, pour two glasses of broth from under the lungs, add 2 bay leaves and 2 tablespoons of tomato paste.

7. Close the pot with a lid and put it to languish in an oven preheated to 180 ° C. After 20 minutes, remove the pot from the oven, wrap it with a towel and after 15 minutes the dish will be ready to eat.

Few people know that goulash migrated to Russian cuisine from Hungarian cuisine. It was a traditional dish there many years ago. Such a notion of "how to cook goulash"does not exist, since the time he firmly entered the recipe books of Russian housewives, there was no limit to the fantasies of culinary specialists.

It is allowed to cook goulash from various meats, and without meat at all.

Now we will look at the recipe, one that will help you quickly cook beef goulash.

Ingredients:

Beef, hind leg, sternum 1 kg,

Melted bacon 1 tablespoon,

Bow 3 pieces,

3 tablespoons tomato paste

Flour half a tablespoon

Pepper 12 peas,

Salt to taste

Bay leaf to taste

Sour cream 2 tablespoons,

Bouillon to taste.

Sequencing:

Separate the meat from the films and cut it into medium-sized cubes. Fry the pieces in a pan with the addition of fat. By the time the meat is done roasting, sprinkle it with flour and chopped onions. At the very end, add tomato paste.

Put the resulting dish in a saucepan and pour the meat broth so that it completely covers the meat. Add salt, bay leaf and pepper to taste.

Goulash can be stewed both in a saucepan and in the oven, it all depends on how comfortable you are. The total extinguishing time should be between 1 and 1.5 hours.

Also, if desired, after cooking the dish, put sour cream in it.

Goulash should be served on the table in the following way: put meat on one side of the plate and pour it with the sauce in which it was stewed. On the other side, put boiled potatoes, whole or mashed. Drizzle everything together with melted butter. Pickles, cucumbers or tomatoes will be a good snack for such a dish.

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Goulash originally from Hungary. This dish belongs to the category of thick soups. The usual Hungarian goulash recipe includes beef or veal, in our recipe we will use chicken meat.

You will need

• 800 g chicken fillet;
• 400 g potatoes;
• 4 tomatoes;
• 1 bulb;
• 2 bell peppers;
• 3 cloves of garlic;
• 2 tbsp. spoons of flour;
• 2 bay leaves;
• ground black pepper;
• salt;
• vegetable oil for frying.

Instruction

1. Peel potatoes and cut into small cubes.

2. Fry the potatoes over high heat in plenty of oil for 5-7 minutes. Place the fried potatoes on a plate.

3. Cut the chicken into small pieces.

4. Pour oil into a pan and fry the pieces in oil Chicken within 3-5 minutes.

5. Add 1.5 liters of hot water and fried potatoes to the fried chicken. Simmer the dish over low heat for 10 minutes.

6. Peel the onion and chop finely.

7. Tomatoes need to be rubbed through a sieve in order to remove seeds, peel and fibers.

8. Remove the seeds from the bell pepper, remove the stalk and chop finely.

9. Fry the flour until creamy in a dry frying pan.

10. Pass the onion for 3-4 minutes in the oil in which the potatoes were fried.

11. Add tomato puree and pepper to the onion. Saute vegetables for 5 minutes.

12. Enter the flour and mix until the lumps disappear completely.

13. Add vegetables to pot with chicken and potatoes. Mix, salt, pepper. Simmer the dish for another 10 minutes.

14. Garlic must be peeled and passed through a press.

15. 5 minutes before the end of cooking, add garlic and bay leaf to the dish.

16. Arrange the finished dish in portions and decorate with herbs.

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Note!
Garlic, herbs and bay leaf are invariably added 3-5 minutes before the conclusion of cooking in order to preserve essential oils and smell.

Helpful advice
You can use tomato paste instead of tomatoes. Bell peppers can be blanched and peeled before use.

Ingredients:

Soy meat - 250 g.,

Onion - 1 pc.,

Carrots - 2 pcs.,

Garlic - 2 cloves,

Tomato. pasta - 50 g.,

Soy sauce - 3 tbsp.

Bay leaf,

Salt, spices, pepper.

Cooking method:

In hot boiled water, soak the pieces of soy for 20-25 minutes so that they swell, add soy sauce to the water.

Then drain the water and squeeze the soy meat a little, roll a little in flour, fry in vegetable oil and put it on a plate.

Then finely chop the onion, carrot slices. Pour a small amount of vegetable oil into a preheated pan, put onions and carrots, fry it all until golden brown. Now add soy meat, tomato paste, soy sauce, bay leaf, spices, pepper to your taste, salt, add water or any broth and simmer for 20 minutes under a lid over low heat, stirring, for 5 minutes until ready squeezed garlic. You can fantasize with soy meat by adding a vegetable mixture, mushrooms, prunes, beans, etc. Garnish, whatever your heart desires.

Bon appetit and cook with LOVE!!!

To do this, pour the soy meat into a saucepan.

Pour the pieces of soy meat with boiling water (the ratio of water to meat: 2 parts of boiling water to 1 part of meat).

We cover the saucepan with a lid and leave the soy meat to swell for about 20-30 minutes.

We check the readiness of soy meat for further cooking as follows: we take a piece of meat and cut it in half, there should not be a dry place inside the piece, the whole piece should be evenly saturated with moisture.

While our soybeans swell, prepare the vegetables. Peel carrots, onions, remove seeds from bell peppers. We cut the onion finely.

Shred carrots into medium strips.

Bulgarian pepper cut into strips.

Heat vegetable oil in a frying pan. Put the carrots in a preheated pan and fry it over low heat, stirring, until browned.

Add the onion and bell pepper to the carrots, fry the vegetables, stirring, until the onion and pepper are cooked (about 5-7 minutes).

Pour 100 milliliters of water into the fried vegetables and simmer the vegetables under a closed lid for 5 minutes.

After half an hour, our meat is well swollen, drain the remaining liquid, rinse well under running water - this is necessary in order to remove the smell of soy. And carefully squeeze the pieces from the liquid.

Add prepared soy meat to stewed vegetables.

Salt, pepper, add coriander, suneli hops and pour soy sauce to taste.

We serve our delicious soy meat goulash with any side dish: mashed potatoes, buckwheat, rice, pasta.

Try to cook this interesting lenten dish and I think you will be satisfied!

Soy meat goulash prepared according to this recipe turns out to be very tasty and fragrant, soy is practically not felt in it.

Bon appetit everyone!

Calories: Not specified
Time for preparing: Not specified

Soy meat is a rather interesting product, which in many respects may well replace real meat. Of course, gourmets can dispute the taste of a finished soy meat dish, but if it is cooked correctly, then not every lover of delicious food will be able to determine, for example, that such an appetizing, tasty, fragrant soy meat goulash with vegetables is made from this product. The recipe with a photo will show you all the nuances of cooking.

Moreover, dishes from such a product are easy and simple to prepare, there are many recipes for all kinds of hot dishes and snacks. And during fasting, soy and products from it are just a godsend for the family menu.

Soy goulash according to the recipe can be prepared in just half an hour. Most of the time will be spent on boiling soy meat, then you need to add it to the sautéed vegetables and cook a delicious main course for a family dinner. Moreover, you need to add such an amount of water to it to get the consistency you need. For example, if you want a juicy appetizing gravy with goulash, you need to add more water to the sauce than indicated in the recipe.
As a side dish for a thick soup, mashed potatoes or crumbly are perfect.

- meat (soy) - 200 g,
- pasta (tomato) or sauce - 4 tablespoons,
- turnip onion - 1 pc.,
- carrots (medium) - 1 pc.,
- oil (vegetable origin, for sautéing),
- salt (sea, fine), spices (pepper, laurel leaves) - to taste,
- sauce (soy, optional) - to taste,
- greenery.

How to cook with a photo step by step

First, let's prepare the soy meat. To do this, fill the dry semi-finished product with hot water (in the amount of 2 liters) and cook for 5-6 minutes on medium heat. Then we drain the water, and slightly squeeze the meat from the liquid.




Cut the peeled onion quite finely.
We clean the carrots and grind it on a coarse grater.
Saute vegetables in oil until browned and soft.




Next, add the pasta to the vegetables,






a little water and simmer the vegetable sauce under the lid for 10 minutes.




Now add soy meat, spices, water to the sauce




and simmer the goulash until tender.






At the end, it is good to add finely chopped greens and soy sauce to the goulash from soy meat and vegetables.




Bon appetit!