How to cook soy goulash at home. How to cook soy goulash

Vegetarianism and other ways of eating that exclude animal products are now being chosen by an increasing number of people. Often this is due to a special attitude towards animals and other ethical considerations. However, scientists and doctors warn that the rejection of animal proteins can lead to a lack of certain vitamins and elements found only in meat.

Is there an alternative to such products and is it possible to replace animal proteins with something else? Today we can say with great confidence that the solution to this problem lies in the meat obtained from soybeans. This product belongs to the category of healthy and healthy food, and its chemical composition even resembles animal meat.

It is worth noting that soy meat is a versatile semi-finished product - you can cook countless different dishes from it. Culinary experts even know the recipe for making soy goulash, which, according to vegetarians, has very good gastronomic characteristics.

Goulash, a traditional dish invented in Hungary and called goulash, is made from small pieces of young beef or veal. They usually add chopped onions, sweet paprika, tomatoes and small cubes of potatoes to them. Then all this is stewed for quite a long time, resulting in a rich dish that looks like a very thick soup. It is believed that this dish was invented by Hungarian shepherds and in ancient times they cooked it in the open air on a large cauldron fire.

Soy meat (scientifically soy texturate or soy protein texturate), which is the basis of soy goulash, is a product made from soy. This semi-finished product is classified as an animal meat substitute, it is produced under industrial conditions from soy flour, previously devoid of fat.

Soy goulash, like soybeans themselves, is rich in natural vegetable protein, vitamins and nutrients. In addition, the natural semi-finished product contains a minimum of fat and is considered a fast food product. That is why soy goulash is prepared unlike faster than traditional Hungarian food.

Soy goulash is sold in the form of a dry semi-finished product containing identical light-colored pieces with a porous structure. The shelf life of such a product is approximately one year, and already cooked soy goulash will not deteriorate for three days if it is refrigerated.

So, to prepare a vegetable analogue of Hungarian goulash, you need to dip the soy slices in warm water for about 20 minutes. After they absorb the liquid, drain the excess water, leaving only a little for stewing. Separately, in vegetable oil, fry any vegetables you wish. Then put all the ingredients in a saucepan, salt to taste and pepper, and then bring to readiness under the lid.

Soy goulash is a tasty dish that is worth preparing for fasting for religious reasons or if a person refuses certain foods of natural origin. So, vegetarians do not eat meat, trying to replace it with legumes or soy products. How to cook soy goulash so that it is tasty and appetizing at the same time? We will talk about this in detail in our article.

Features of cooking soy goulash

Along with ecological, aesthetic, religious and other possible motives, when choosing a vegetarian way of eating, the medical side deserves special attention. Do not forget that by eating in this way, you can help reduce the risk of cancer, atherosclerosis, cardiovascular and gastrointestinal ailments.

Competently cooked soy goulash is not inferior in taste to our usual dishes, despite popular belief. The main feature of the cooked dish is soy - soybean oil, meat, milk, sauce and paste.

So why not create such a work of art at home using soy meat instead of regular meat, which can become an excellent analogue of the well-known goulash in a thick special sauce. The resulting dish, as a rule, turns out to be very fragrant, satisfying and rich in taste. It is served with slices of bread with cereals and bran. How to cook soy goulash so that it turns out really tasty and appetizing? The recipe for a fragrant dish is posted in the article.

Soy meat goulash

Taking soy meat as a basis, you can cook a large number of diverse and quite healthy dishes. A distinctive feature of the soy goulash created according to this recipe is its unsurpassed taste. It is better to give preference during cooking to soy meat without any flavor enhancers and aromatic additives.

• soy meat - 120 g;
• flour - 1 tsp;
• soy sauce - 2 tbsp. l.;
• onion - 1 pc.;
• carrots - 1 pc.;
• seasonings - to taste.

Practical part

The preparation of soy goulash should begin with soaking soy meat - it should become soft. To do this, it should be dipped for two hours in a special marinade made from the following ingredients: sauce, tomato paste, water and various spices, such as suneli hops.

Vegetables must be washed, peeled and cut into thin half rings, then fry the cooked onions and carrots in sunflower oil. The meat must be removed from the marinade with a slotted spoon and also laid out on a preheated pan. It is worth frying until a crust appears. Mix sour cream with tomato paste, then add a little flour and dilute everything with water.

When the sauce is completely ready, they need to pour fried soy meat with vegetables. Then the prepared goulash should be stirred for several minutes so that it thickens. The last step in preparing the dish is salting it and flavoring it with various seasonings.

goulash recipe

Especially delicious is soy meat goulash with mushrooms, the recipe of which is simple and unpretentious. The finished dish can be consumed both hot and cold. Soy goulash with mushrooms is a good alternative to meat cutlets or baked fish. Having prepared it, you can surprise your guests with a delicious dish or spend an unforgettable dinner with your loved ones. The dish is served with any side dish.

For cooking, you will need the following components:

• soy goulash - 350 g;
• mushrooms - 250 g;
• tomato paste - 2 tbsp. l.;
• onion - 1 pc.;
• seasonings - to taste.

Cooking a delicious dish should begin with the preparation of all the necessary ingredients. Onions need to be washed and cut into half rings, then put in a preheated pan.

Cut fresh mushrooms into equal pieces and add to lightly fried onions. Fry them for a few minutes over high heat, then reduce it slightly, cover with a lid and continue to simmer the mushrooms with onions until fully cooked.

At this time, it is worth starting the preparation of soy goulash. To do this, pour boiled water into the pan and close the contents with a lid, leaving the goulash to languish for ten minutes.

After the allotted time has passed, the soy meat should be thrown into a colander so that the excess liquid is glass. Then it needs to be fried a little and put in a pan, adding a little tomato paste and spices to taste to the contents. When all the ingredients are ready, they should be mixed together and put in a separate container.

Variant of goulash with garlic

Soy goulash prepared according to this recipe is a healthy fasting product or a dish that is consumed if you need to go on a diet. Soy meat contains a lot of amino acids and trace elements, and adding a little more carrots, onions and garlic to the source of easily digestible complete protein, you can get a tasty and very appetizing dish.

To prepare goulash, you will need the following products:

• soy meat - 200 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 3 teeth;
• seasoning - to taste.

Instructions for cooking

The process of preparing delicious soy goulash should begin with the preparation of the main ingredient. To do this, it is necessary to soak the pieces of soy in boiled water and let them brew for half an hour so that they swell slightly. If desired, you can add a little soy sauce to the water.

After the allotted time, the water must be drained, the soy meat squeezed out a little or the excess liquid removed using a colander. After that, the main ingredient must be lightly rolled in flour and fried in a heated pan in sunflower oil.

At this time, you should do the preparation of vegetables. To do this, onions and carrots should be washed and chopped. Cut the carrot into slices, and the onion into small squares. Then you need to pour a little sunflower oil into a preheated pan and lightly simmer the carrots and onions. When the vegetables have a golden crust, soy meat, tomato paste, bay leaf, a little soy sauce, as well as a certain amount of spices and seasonings, which will correspond to the chef's preference, should be added to them.

After that, you need to add a little broth or boiled water to the contents and simmer the future soy goulash for twenty minutes. Five minutes before the dish is ready, add pre-chopped garlic. In addition, a small amount of prunes or beans can be an excellent addition to a fragrant dish. It all depends on the imagination and preferences of the chef. You can serve the dish both chilled and hot, experimenting with various side dishes.

soy meat - 80 gr;

filtered water - 1 l;

champignons - 300 gr;

onion - 1 pc;

chicken eggs - 1 pc;

tomato paste - 2 tablespoons;

starch - 2 tablespoons;

parsley - 0.5 bunch;

vegetable oil - 50 gr;

spices - to taste;

In the Soviet public catering, goulash was prepared from pieces of meat without bones, and stew was called a dish of meat with bones. The classic recipe uses juicy pieces of beef. It is prepared in two steps. The meat is fried and then stewed with vegetables in tomato sauce. Depending on the amount of liquid, goulash can be both a soup and a main dish. In this recipe, I will tell you how to cook an almost lean dish - soy meat goulash with champignons in tomato sauce.

Let's get to work by preparing these ingredients!

Soy meat is bland and tasteless. But for unloading and fasting days, there is no better substitute for natural meat. To give a pronounced meat taste to soy, we use seasoning for minced meat and cutlets.

We dip 80 g of soy slices into boiling salted water. As a result, we get 800 grams of the finished analogue.

Cook for 20 minutes, without a lid, with the addition of seasonings.

Ideally, you should use a rich beef broth, but you can get away with a bouillon cube.

Ready soy goulash is removed, squeezed, cooled. Now it can be used like regular meat.

The rest of the broth will come in handy for the main sauce.

Sprinkle soy slices with starch and ground pepper.

Mix with chicken egg.

In a saucepan with a thick bottom, heat the vegetable oil.

Fry soy goulash in starch batter until golden brown.

Now let's prepare vegetable frying from onions and carrots.

Add chopped mushrooms.

Saute the mixture until tender, about 10-12 minutes.

To do this, in a suitable container, mix the pieces of soy meat with fried mushrooms. Add the remaining broth.

And tomato paste. Bring to a boil.

The final touch is finely chopped herbs and spices.

Boil goulash in tomato sauce for 5-7 minutes, adding 0.5 teaspoon of the proposed spices.

Ready soy meat goulash with champignons in tomato sauce is served hot. Potatoes, cereals, pasta or rice will serve as a side dish.

P.S. To achieve a yellow color, a pinch of kukrum will help the rice during cooking.

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• How to cook soy goulash
• Soy cooking
• How to cook beef with potatoes

• • Recipe number 1. Soy goulash.
  • Ingredients: soy chunks
  • 1 bulb
  • 1 carrot
  • spices to taste.
  • 500 g mashed potatoes
  • 200 g onion
  • 100 g sour cream
  • 3 garlic cloves
  • spices to taste
  • greens to taste.
  • 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.

Before cooking, soak soybean pieces in warm water at a ratio of 1:4 for 20 minutes. Then drain off excess water, reserving what is needed for goulash and the amount of liquid.

• • 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.

• how to cook soy asparagus

Soy protein in the modern world

Seitan flour 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 more protein, the better.

We also need ordinary tap water. For every 4 cups (volume 240-250 ml) of flour, 300 ml of cold water will be required.

Pieces of dough will separate into a colander, which must be collected and washed with the rest of the mass.

As a result, all the starch from the dough will be washed out and a small jelly-like piece of yellowish color will remain. This is gluten. Readiness indicator - the water will not be milky white, but completely transparent.

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, which can be marinated, fried, stewed, baked.

• • 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.

• easy pork recipe

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

You can cook goulash from different meats, and without meat at all.

Now we will look at a recipe that will help quickly cook goulash from beef.

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> Beef, back leg, sternum 1 kg,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> Melted lard 1 tablespoon,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> Bow 3 pieces,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> Tomato paste 3 tablespoons,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> Flour half a tablespoon,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> 12 peppercorns,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> Salt to taste,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> Bay leaf to taste,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″> Sour cream 2 tablespoons,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Broth to taste.

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 convenient it is for you. The total extinguishing time should be from 1 to 1.5 hours.

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

Goulash should be served on the table as follows: put the 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 all over with melted butter. Pickles, cucumbers or tomatoes will be an excellent snack for such a dish.

www.kakprosto.ru

How delicious to cook soy goulash. Please verified recipes.

1. Once again I will repeat. It's time to create a subsection in "Food" and call it "Pseudo-culinary or food perversions." Goulash can only be made from meat. Not from cottage cheese, not from millet, not from zucchini and not from cherries or legumes. Only from meat.

heatsale.ru

How to cook soy goulash

Nowadays, more and more people refuse to eat animal food. Voluntary vegetarianism is caused more often by ethical considerations. In an effort to save the life of an animal, people do not think about the deficiency of nutrients in their own body. 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.

Cooking time 32 minutes You will need Recipe #1. Soy goulash. Ingredients: pieces of soy 1 onion 1 carrot spices to taste. Recipe number 2. Soy goulash with mashed potatoes. Ingredients: 400 g of boiled soy meat 500 g of mashed potatoes 200 g of onions 100 g of sour cream 2 tablespoons of tomato paste 3 cloves of garlic 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 salt spices to taste. Sponsored by P&G Placement Related Articles “How to Make Soy Goulash” How to Make Chicken Goulash How to Make Pork Goulash How to Make Goulash Soup

Recipe number 1. Soy goulash.

Before cooking, soak soybean pieces in warm water at a ratio of 1:4 for 20 minutes. Then drain the excess water, leaving the amount of liquid necessary for the goulash.

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

Mix vegetables and pieces of soy, add spices to taste, bring to readiness.

Recipe number 2. Soy goulash with mashed potatoes.

Fry finely chopped onion in vegetable oil.

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

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

Simmer goulash over low heat for 25-30 minutes.

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

Serve goulash on the table with fresh herbs.

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.

Fry grated carrots and finely chopped onions in olive oil.

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

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

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

If you love soy and often use it to cook different dishes, then you will be interested to know what tasty and interesting things can be made from soy goulash.

What it is?

Soy goulash or soy meat is a texturate made from soy dough. First, flour is obtained from the beans by grinding, then the dough is prepared by adding water. Next, the resulting dough is subjected to extrusion cooking, as a result of which a mass resembling a sponge is formed. It is dried and crushed. The result is cereal, minced meat, goulash, cubes and so on.

What to cook?

So, how to cook soy goulash tasty and not too difficult? We offer several interesting options.

Option one

Prepare delicious and juicy soy goulash with sauce. Here's what you need for this:

• 300 grams of soy goulash;
• 100 milliliters of soy sauce;
• five tablespoons of tomato paste;
• glass of water;
• a pinch of ground red pepper;
• a bunch of fresh dill;
• two bulbs;
• one carrot;
• three to five cloves of garlic;
• four to five tablespoons of vegetable oil;
• Salt to taste (may not be needed as soy sauce is quite salty on its own)

Cooking:

1. First, heat the water so that it becomes hot. Add tomato paste and stir well. Next, add pepper and soy sauce, mix everything thoroughly again. The sauce is ready.
2. Pour the resulting sauce (it should be hot, so warm it up a bit if necessary) over dry soy goulash and leave for 10-15 minutes to swell.
3. While the goulash swells, take care of the vegetables. Peel the onion and cut into thin half rings. Wash the carrots and grate on a medium or large grater. Garlic should be peeled and either grated or crushed with a garlic crusher or blender.
4. Wash the dill greens and chop with a knife.
5. Heat the vegetable oil in a frying pan and fry the onion and carrot until soft and lightly golden.
6. Now put the swollen goulash together with the sauce in the pan, fry everything together for about five to seven minutes.
7. Add garlic and dill. Cover the pan with a lid and turn off the heat in just a couple of minutes.
8. Serve goulash with any side dish.

Option two

You can cook soy goulash with vegetables. This will require:

• 300-400 grams of dry soy goulash;
• one eggplant;
• one young zucchini;
• glass of water;
• two tomatoes;
• one bell pepper;
• one bulb;
• one carrot;
• a teaspoon of salt without top (the amount can be changed);
• dill greens;
• five to seven tablespoons of vegetable oil;
• pepper to taste.

Cooking method:

1. First you need to prepare soy goulash. To do this, bring the water to a boil, salt (add half a teaspoon, leave the rest on the vegetables) and add pepper to it. Pour over the goulash and let it sit for fifteen minutes. He should swell.
2. While the soybeans swell, move on to the vegetables. First, peel and cut the onion in half rings, then grate the carrot.
3. Wash the eggplant and zucchini and cut into small cubes.
4. Peel the peppers from cores and seeds and cut into cubes.
5. Wash the tomatoes and also cut into cubes.
6. Heat oil in a frying pan. Put the onion with carrots, fry lightly (until the onion is transparent).
7. Now add zucchini and eggplant. Fry everything for about five minutes, then add the pepper.
8. Saute vegetables for about five minutes, then cover the pan with a lid and simmer everything for about 10 minutes over medium heat.
9. Add the tomatoes to the skillet and simmer for another five to seven minutes.
10. Now you can add soy goulash.
11. Fry everything together for five minutes.
12. Wash and chop the dill greens, put in a pan along with pepper and the remaining salt.
13. Extinguish everything for just a minute and turn off the fire. Ready!

Option three

Soy goulash with prunes and nuts will turn out very tasty and a little spicy. To prepare it, you will need:

• 400 grams of soy goulash;
• 200 grams of prunes;
• 100 grams of walnuts;
• a bunch of green cilantro;
• a pinch of ground black pepper;
• five cloves of garlic;
• salt to taste;
• five tablespoons of vegetable oil;
• two glasses of water.

Description of the cooking process:

1. The first stage is the preparation of soy goulash. It should be poured with boiling water (one glass). But so that it is not fresh, it is advisable to salt and even pepper the water. In this form, leave the semi-finished product for fifteen or twenty minutes.
2. Prunes need to be pitted (if any) and also pour boiling water for ten to fifteen minutes to make it soft.
3. Peel and chop the garlic in any convenient way (for example, using a garlic crusher). Finely chop the cilantro with a knife.
4. Heat the oil in a frying pan and put the swollen goulash, chopped nuts and prunes into it, along with the remaining water. Fry all five minutes, then simmer under the lid for about ten minutes.
5. Add cilantro, garlic, salt and pepper to taste and simmer for a couple more minutes.

Option four

This recipe will be appreciated by lovers of mushroom dishes.

Here's what you'll need:

• 300-400 grams of soy goulash;
• 300 grams of fresh champignons;
• one bulb;
• a bunch of dill greens;
• glass of water;
• three to five tablespoons of vegetable oil;
• salt and pepper to taste.

Cooking:

1. Pour the goulash with water, after salting it (otherwise the soybeans will be fresh).
2. Peel the onion and cut it into thin rings or half rings.
3. Wash the mushrooms well and cut into slices or in another way convenient for you.
4. Heat oil in a frying pan.
5. Fry the onion first until translucent or light and barely noticeable golden color.
6. Now put in the pan and mushrooms. Fry them for about five minutes, then simmer under the lid for about the same amount.
7. Now you can add goulash that has had time to swell well.
8. Roast everything together for about five minutes.
9. Wash the dill well. Shake off and chop with a knife.
10. Now you can add pepper, salt and dill.
11. Soy goulash with mushrooms is ready!

Be sure to try this dish.

Aug 31, 2015 Olga