Soy goulash is a fairly tasty dish that should be prepared 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 delicious at the same time? We will talk about this in detail in our article.
Features of the preparation of soy goulash
Along with environmental, aesthetic, religious and other possible motives, when choosing a vegetarian way of eating, the medical side deserves special attention. Do not forget that eating this way can help reduce the risk of cancer, atherosclerosis, cardiovascular and gastrointestinal ailments.
Properly prepared soy goulash is not at all inferior in taste to our usual dishes, despite the widespread opinion. The main feature of the cooked dish is soy - soybean oil, meat, milk, soy flour, sauce and pasta.
So why not create such a work of art at home using soy meat instead of the usual one, which can become an excellent analogue of the well-known goulash in a thick special sauce. The resulting dish, as a rule, is very fragrant, hearty and rich in taste. Serve it with slices of bread with cereals and bran. How to cook soy goulash to make it really tasty and appetizing? A recipe for a fragrant dish is available 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.
For cooking, you will need the following components:
- soy meat - 120 g;
- flour - 1 tsp;
- soy sauce - 2 tbsp. l .;
- onions - 1 pc.;
- carrots - 1 pc.;
- seasonings to taste.
Practical part
Cooking soy goulash should begin by soaking soy meat - it should find softness. To do this, it should be lowered for two hours in a special marinade made from the following ingredients: sauce, tomato paste, water and various spices, for example, suneli hops.
Vegetables must be washed, peeled and cut into thin half rings, then fry the cooked onions and carrots in sunflower oil. You need to get the meat with the help of a skimmer from the marinade and also put it on a heated pan. Fry it 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 the fried soy meat with vegetables. Then the prepared goulash should be stirred for several minutes to thicken. The last step in the preparation of a dish is its salting and flavoring with various seasonings.
Goulash recipe
Especially tasty is goulash made from soy meat with mushrooms, the recipe of which is simple and unpretentious. The finished dish can be consumed both hot and cold. Mushroom soy goulash is a good alternative to meatballs or baked fish. Having prepared it, you can surprise the guests who arrived with a delicious meal or spend an unforgettable dinner in the circle of close people. Serve the dish with any side dish.
For cooking, you will need the following components:
- soy goulash - 350 g;
- mushrooms - 250 g;
- tomato paste - 2 tbsp. l .;
- onions - 1 pc.;
- seasonings to taste.
Step-by-step recommendation
Cooking a delicious dish should start with the preparation of all the necessary ingredients. Rinse the onions and cut into half rings, then put them on a preheated pan.
Cut fresh mushrooms into identical pieces and add to lightly fried onions. Fry them for several minutes over high heat, then turn it down slightly, cover and continue to simmer mushrooms with onions until 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, soy meat should be thrown into a colander to excess glass liquid. Then it is necessary to fry it a little and put in a pan, adding to the contents a little tomato paste and spices to taste. When all the ingredients are ready, they should be mixed together and put in a separate container.
Option goulash with garlic
Soy goulash prepared according to this recipe is a useful product for fasting 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 high-grade protein, you can get a tasty and very tasty dish.
To cook goulash, you will need the following products:
- soy meat - 200 g;
- onions - 1 pc.;
- carrots - 1 pc.;
- garlic - 3 teeth .;
- seasoning to taste.
Instructions for cooking
Begin the process of preparing delicious soy goulash with the preparation of the main ingredient. To do this, in boiled water, it is necessary to soak the pieces of soy and let them infuse for half an hour so that they slightly swell. If desired, a little soy sauce can be added to the water.
After the allotted time, you need to drain the water, squeeze out the soy meat a little or remove the excess liquid using a colander. After this, the main ingredient must be lightly crushed in flour and fry in a heated pan in sunflower oil.
At this time, you should do the preparation of vegetables. For this, the onions and carrots should be washed and chopped. Cut the carrots into circles, and the onion into small squares. Then, pour a little sunflower oil on a preheated pan and lightly stew the carrots with onions. When the vegetables have a golden crust, they should add soy meat, tomato paste, bay leaf, a little soy sauce, also a certain amount of spices and seasonings, which will correspond to the preference of the cook.
After this, you need to add a little broth or boiled water to the contents and put out 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 a great addition to a fragrant dish. It all depends on the imagination and preferences of the cook. Serving the dish can be both chilled and hot, experimenting with various side dishes.