How to cook delicious soy meat - 8 best recipes

Soy meat can often be found on store shelves, however, not everyone knows how to cook it correctly and tasty. That’s why we have prepared wonderful 8 step-by-step recipes with photos. Meat is used as the main ingredient for preparing snacks, all kinds of salads, and casseroles.

Benefits and harms

In fact, opinions about soy are still mixed. Some are convinced of its benefits, while others are fierce opponents of its use. Soy is made from soybean meal and flour. Due to its natural origin, it has the following positive qualities that you can’t argue with:

• reduces the risk of developing cardiovascular diseases;
• strengthens bones;
• slows down the aging process;
• helps to lose weight;
• improves memory;
• speeds up the digestive process;
• cleanses the blood of toxins;
• improves intestinal microflora.

On a note!
Because of the estrogen it contains, soy is recommended for women in climatic periods. The product helps regulate hot flashes and normalizes hormonal balance. The negative effect of soy can only occur if it is abused. The daily consumption rate is no more than 50 g per day. An allergy may develop or an exacerbation of any chronic diseases may occur. Genetically modified soybeans are particularly dangerous and are highly undesirable to eat.

General cooking principles

Cooking soy meat is very simple, but you need to know a few features. If you follow these rules, any dish will be delicious:

• Before cooking, dry soybeans need to be soaked in hot water. You can add spices to the water, then the product will absorb maximum flavor. You can boil it in boiling water. Usually 15-25 minutes is enough;
• after soaking, the volume of the pieces increases 2-2.5 times. Excess moisture must be squeezed out by hand, otherwise the taste will be watery;
• when preparing meatballs or minced soy cutlets, add an egg, then it will be easy to form semi-finished products;
• To add juiciness, add vegetables or broth to the meat; you can simmer it in sour cream or with the addition of cream.
• use spices. Since the taste of soy differs little from traditional meat, any spices are suitable: pepper, coriander, basil, rosemary, paprika, garlic, curry, turmeric.

Remember these nuances and apply them in culinary practice constantly.

Spices for soy meat

At its core, soy meat is a texture obtained by cooking soy flour, containing the lion's share of protein. The neutral taste of the product allows you to give it any flavor using a mixture of seasonings and spices.

1. When boiling soy meat or soaking it in water, you should add spices in the form of bay leaves, peppercorns or ground spices, or assorted savory seasonings.
2. When stewing, frying, baking soy meat, you should use soy sauce and season the product with garlic and dry herbs to your taste.
3. Once the soy meat dishes are ready, it doesn’t hurt to add fresh herbs or serve them with sauce.

Step-by-step recipe with photos of soy goulash

Soy goulash can be prepared as a main dish for a hearty lunch. The process of preparing it is simple and does not take much time. Serve fresh or baked vegetables as a side dish or boil rice. The amount of ingredients is for 2 servings.

Compound:

• 100 g soy meat;
• large carrot;
• 2 tomatoes;
• onion - head;
• 3 tbsp. tomato paste;
• 2 tbsp. vegetable oil;
• seasonings (turmeric, coriander, black pepper);
• salt to taste.

How to cook:

Place the meat in a saucepan and add a liter of hot water, add a little salt and cook for 10 minutes. During cooking, the product will increase in volume, this is normal. After the time has passed, drain the water, squeeze the meat a little from the broth and cut into small pieces.

Peel the onions and carrots, grate the carrots on a coarse grater, and chop the onion with a knife. Add frying oil to the frying pan and once it is hot, add the vegetables. Sauté them for 4-5 minutes until golden brown. Sprinkle with your favorite spices and stir.

Without turning off the heat, add the boiled meat to the sautéed vegetables, distribute the pieces, and continue frying for another 5-6 minutes.

Wash the tomatoes, remove the stem and chop with a knife. If the skin of the tomatoes is tough, remove it. Add tomato paste with crushed tomatoes to the frying pan, mix well with the remaining ingredients and simmer with the lid closed for another 8-10 minutes. Serve goulash hot with any porridge.

Bon appetit!

Attention!

To remove the skin from tomatoes, make shallow cuts near the stalk, then place the fruit in boiling water for 10-15 seconds and quickly dip into a cup of cold water. The skin will come off easily.

How to prepare soy goulash:

I. First, boil the soybeans in a liter of water: pour the goulash pieces into cold water, bring to a boil and cook for another 10-15 minutes, periodically skimming off the foam. Then drain in a colander.

Important: the water will begin to foam a lot when heated, so leave a reserve in the pan.

II. Heat some vegetable oil in a frying pan. Saute the spices for 30-40 seconds. If using onion, chop it finely and fry until golden brown.

III. Place the soybean pieces in the pan and stir. Fry for 2-3 minutes. Then add tomato paste and pour in 150 ml of water, you can add sugar to the sauce, mix everything well. Cover with a lid and simmer for another 10 minutes.

That's all! Our soy goulash in tomato sauce is ready. Bon appetit!

Delicious beef in soy sauce - experience the restaurant taste! Yes, this recipe can be a real lifesaver for those who only want to buy this type of meat. After all, the range of products here is quite affordable. And the dish is prepared in a relatively short time (if without additional stewing) and is simple. Guests and family will simply be delighted with such a tasty and original meat dish, prepared in a restaurant style and meeting all the requirements for preparing a dish that has come to us from the East. Beef in soy sauce is served with any side dish, preferably vegetables!

Salad with soy meat

Soy can not only be served hot, but also used as an ingredient for snacks and salads; it turns out delicious and also nutritious. A light salad is suitable for those who have decided to lose a little extra weight, so if you are losing weight, feel free to include this dish in your daily diet, since it is low in calories: no more than 100 kcal per 100 g.

Compound:

• 60-70 g soy meat;
• 2 small fresh cucumbers;
• small onion;
• 2-3 tbsp. soy sauce;
• tsp Korean seasoning;
• 3 tbsp. refined sunflower oil;
• a bunch of greens (parsley, dill).

How to cook:

Steam the meat with boiling water in a cup, cover with a lid and leave to swell for half an hour. After the time has passed, drain the excess water and place the product in a colander. Then cut it into thin strips.

Wash the cucumbers, cut off the ends and cut into strips. If the fruit has a hard skin, peel it off. Place the cucumbers in a cup and sprinkle with Korean carrot seasoning. if you don’t have one, then add a pinch of red pepper, a squeezed clove of garlic and 1/3 tsp to the cup. ground black pepper, after adding spices, mix the cucumbers well.

Chop the greens with a sharp knife, add them to the cup with cucumbers, and place the chopped meat pieces there. Pour soy sauce into a bowl.

Cut the onion into rings and sauté a little in vegetable oil to soften them. When the vegetable has cooled, transfer it to a cup with the rest of the ingredients along with the oil.

When the salad is ready, cover it with a lid and put it in the refrigerator so that it can brew properly. After 1-2 hours, all the ingredients will be well saturated with spices, and the aroma of the dish will be delicious. This salad can be enjoyed for dinner or served as a snack for lunch. Bon appetit!

We recommend preparing a salad of Jerusalem artichoke with carrots.

Soy meat goulash recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Soy meat goulash”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of soy meat goulash is 102.9 kcal.

• Serving = 295 g (303.6 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Korean soy meat

Koreans know a lot about cooking soy, so you can find many interesting options in their cuisine. One of the most popular recipes is meat with carrots with the addition of traditional seasonings.

Compound:

• 2 small carrots;
• 100 g soy meat;
• tsp granulated sugar;
• ½ tsp. salt;
• 1 tbsp. vinegar 9%;
• vegetable oil – 5 tbsp;
• 2 tsp ground coriander;
• 1 tsp ground red pepper;
• 3 garlic cloves.

How to cook:

Place the meat in a deep heat-resistant bowl, pour in a liter of boiling water, cover with a lid and leave for 15-20 minutes. After the time has passed, place it in a colander, wait until all the water has drained, then squeeze it out, pat dry with paper towels and cut into thin strips.

Peel the carrots and grate them on a special grater for Korean carrots. Mix it with meat pieces.

Peel the garlic cloves and chop with a knife. Pour vegetable oil into a glass bowl, add garlic and the indicated spices, add vinegar, mix everything well. Place the bowl in the microwave for 50-60 seconds so that its contents warm up a little.

Pour the dressing over the carrots and soy, mix thoroughly again and put in the refrigerator to steep for a couple of hours. It is best to leave the salad overnight, then the spices will fully imbue the rest of the ingredients with flavor. Bon appetit!

On a note!

Chop the garlic with a knife. This way the vegetable will better retain its aroma and taste.

Pork goulash with gravy - recipe

In this article, we present you a recipe for pork goulash with gravy. Along with pieces of meat fried and then stewed with onions and spices, special importance is given to the gravy, which gives the pork goulash an aromatic, piquant taste. Its thick, almost creamy consistency is obtained by adding flour, and its variety of flavors is obtained by containing tomato paste, vegetables, sour cream and various spices.

Below we will tell you how to properly prepare delicious pork goulash with gravy.

Recipe for pork goulash with gravy

Ingredients:

• pork pulp – 550 g;
• onion – 175 g;
• tomato paste – 50 g;
• granulated sugar – 15 g;
• ground red pepper – 5 g;
• dry adjika – 15 g;
• bay leaves – 2-3 pcs.;
• wheat flour – 30 g;
• vegetable oil – 75 ml;
• salt - to taste;
• purified water.

Preparation

We wash the pork pulp, dry it with a paper towel, cut it into small cubes and place it in a frying pan heated with vegetable oil. Brown the meat on all sides, stirring occasionally.

Add peeled and chopped onion into half rings or cubes, ground red pepper, dry adjika and fry until the onion is transparent. Then add flour and fry, stirring, for two to three minutes. Now add tomato paste, season with granulated sugar, salt and leave for another three minutes, stirring.

Pour in water heated to a boil so that it completely covers the meat, mix well, throw in bay leaves and simmer under the lid for thirty to forty minutes.

Pork goulash with sour cream sauce in a slow cooker

Ingredients:

• pork pulp – 650 g;
• onion – 250 g;
• tomato paste – 100 g;
• sour cream – 125 g;
• ground paprika – 15 g;
• bay leaves – 2 pcs.;
• garlic – 1-2 cloves;
• allspice peas – 4-5 pcs.;
• wheat flour – 60 g;
• vegetable oil – 50 ml;
• salt - to taste;
• ground pepper mixture - to taste;
• purified water or meat broth.

Preparation

We wash the pork under running cold water, dry it and cut it into cubes or small cubes. Coat the multicooker container with vegetable oil, transfer the meat into it and set the “Baking” mode for forty minutes. After twenty minutes, add the peeled and chopped onion into half rings or cubes and mix. After another ten minutes, add wheat flour and ground pepper mixture and leave until the frying process is completed.

Now add tomato paste, sour cream, ground paprika, chopped garlic and pour in hot broth or water to completely cover the meat. Throw in allspice peas, bay leaves and mix thoroughly. We switch the multicooker to the “Stew” mode and cook for an hour and a half.

Pork and beef goulash with soy sauce gravy

Ingredients:

• pork pulp – 300 g;
• beef pulp – 300 g;
• onion – 250 g;
• tomato paste – 65 g;
• soy sauce – 75 ml;
• meat broth – 200 ml;
• bay leaves – 2 pcs.;
• wheat flour – 30 g;
• vegetable oil – 50 ml;
• ground red pepper - to taste;
• salt - to taste;
• ground pepper mixture - to taste.

Preparation

We wash the beef, dry it, cut it into small slices and fry in a frying pan with vegetable oil until golden brown. Add chopped onions and fry for another seven minutes. Add flour, sauté for three minutes, stirring, pour in half the broth and simmer under the lid for thirty minutes.

Separately, brown the pork cut into cubes or cubes in vegetable oil, season with spices, pour in soy sauce and keep on fire for another minute. Now combine the pork and beef, pour in the remaining broth, add tomato paste and salt to taste. Simmer covered for forty to fifty minutes. Ten minutes before the end of cooking, add the bell pepper cut into strips.

Soy steak

The taste of a steak made from soy is practically no different from regular steak, so if you are on a diet, counting calories or just following a healthy diet, you will definitely like this recipe. Soy steak can be served with any side dish, be it kupa, vegetables or pasta.

Compound:

• 150 g soy meat;
• bell pepper – 1 pc.;
• medium bulb;
• a few sprigs of fresh parsley;
• egg;
• salt, spices as desired.

How to cook:

Boil the soy meat until tender, cool and squeeze out excess liquid from the piece. Cut into cubes and grind in a meat grinder into minced meat. Wash the bell pepper, remove the seeds and cut into small cubes. Peel the onion and chop it. Pour a little oil into a frying pan and sauté the vegetables until soft.

When the bell peppers and onions have cooled, place them in the soy mince, stir, add a raw chicken egg to the mixture, season with spices and lightly salt to taste. Finely chop the greens and add them to the minced meat.

Form the mixture into patties of the same size and place them in a baking dish. Turn on the oven at 180 degrees, then place the baking dish inside and set the timer for 50 minutes.

When the steaks are covered with a golden crispy crust, they can be removed. Make a salad of fresh vegetables or boil rice as a side dish, and you can enjoy your culinary creation.

Stuffed Pepper Recipe

Replace regular minced meat with soy for stuffing peppers, and you will be pleasantly surprised by the end result. The low calorie content of the dish and its delicious taste will not leave anyone indifferent; you will immediately love it and will cook it constantly.

Compound:

• bell pepper – 10 pcs.;
• large carrot;
• 100 g minced soy;
• a bunch of fresh herbs;
• tbsp tomato paste;
• spices, salt to taste.

How to cook:

Wash the fruits, remove the stalks, remove the seeds. Add spices to the prepared soy mince. It tastes best with curry, ground coriander, turmeric, ground black pepper and dried garlic. Add a little salt to taste and stir. Wash the greens, chop with a knife, mix with minced meat. Grate the carrots on a coarse grater, fry a little in a non-stick frying pan without adding oil and place in a cup with the stuffing mixture.

Stuff the peppers with minced meat with spices and carrots, pressing the filling tightly inside. Place the stuffed fruits in a baking dish. Add tomato paste to a glass of warm water, stir and pour the dressing over the peppers, salt, and you can add seasonings.

Bake the peppers in the oven at 180-200 degrees for at least 50 minutes. Check readiness as follows: use a fork to pierce the skin of the vegetable. If the cloves fit in without effort, the stuffed peppers are ready. remove them from the oven and place them on plates. You can serve without a side dish, do not forget to pour tomato sauce on top. Bon appetit!

On a note!

If you want to make the dish more filling, add ½ cup of already cooked rice to the stuffing filling.

Multicooker recipe

If you have a slow cooker in your kitchen, try stewing meat in it. The method is very simple; you don’t have to constantly stand at the stove to stir the dish. It takes about an hour to prepare.

Compound:

• 80-90 g soy meat;
• onion head;
• 3-4 tomatoes in their own juice;
• tbsp paprika;
• tsp ground black pepper;
• 2 tbsp. vegetable oil.

How to cook:

Soak the meat in hot water for 10 minutes, then squeeze and cut into small pieces. Pour a little vegetable oil into a multi-cooker cup for frying, select the “frying” mode and place soybean pieces into the heated oil. Fry until a golden brown crust appears on the meat.

Peel the onion, chop into thin half rings, transfer the vegetable to the slow cooker, continue to fry, stirring occasionally. Mash the tomatoes canned in their own juice with a fork, place in a multi-cooker container, season everything with spices and lightly add salt.

Switch the cooking mode on the panel, select “stew” and close the lid of the device. Cooking time is 25-30 minutes. Boil potatoes or buckwheat as a side dish, make a light vegetable salad. You can sprinkle the meat with aromatic fresh herbs. Bon appetit!

In the microwave

To prepare delicious soy meat, you can use the microwave, this saves time. 20 minutes is enough to make a hearty dinner. To prevent soybeans from turning out dry, use vegetables when cooking.

Compound:

• 140-150 g soy meat;
• carrot – 1 pc.;
• onion head;
• 2 tomatoes;
• 2 bell peppers (small);
• 3 tbsp. sweet soy sauce;
• a glass of meat broth.

How to cook:

Pour boiling water over the soy meat, cover and let sit for 15 minutes. Then drain the liquid, blot the soybeans with napkins and cut into thin strips.

Wash the vegetables, cut the onion and pepper into rings, and the tomato into slices. You can simply grate the carrots or chop them into thin strips, as you prefer.

Place soy chunks in a heat-resistant deep cup, add chopped vegetables, pour in all the soy sauce and season with spices as desired. Finally, add the meat stock.

Cover the cup with a special lid, put it in the microwave and set the timer for 15 minutes. When the time is up, do not rush to open the lid and take out the cup; leave the dish to brew in the turned off microwave oven for another 5-10 minutes. Before serving, sprinkle the meat with chopped herbs and you can take a sample.

On a note!

Use chicken broth for cooking, and if you don’t have it, replace it with plain water.

Marinade for soy meat

The texture of soy meat and its sponge-like texture require the use of marinades, the composition of which can be adjusted at your discretion, looking for your own unique, most preferable version.

1. Before marinating soy meat, it is boiled in water, to which roots, onions, garlic, herbs, additives in the form of laurel, peppercorns and clove buds are added.
2. For subsequent marinating, you can use a mixture based on soy sauce, to which mustard, ketchup, wine or apple cider vinegar can be added, for a sweet note of the dish, honey.
3. A simple and successful marinade for soy meat can be mayonnaise or sour cream with mustard, to which chopped garlic, fresh herbs and seasonings are added.