Soy is one of the legumes with the highest nutritional value, so it is very interesting to incorporate it into our regular diet. From RecetasGratis, we suggest you try this recipe for meatballs with textured soy. The result is delicious meatballs that are very tender, with a taste very similar to meat, but 100% vegetable and that are sure to be liked at home by vegans and even those who are not.
On this occasion, we have accompanied the meatballs with an express tomato sauce, but do not hesitate to accompany them with your favorite sauce. Let’s go with the recipe to know how to make textured soy meatballs.
Ingredients to make Textured Soy Meatballs:
How to make Textured Soy Meatballs:
Soak the textured soy for 1 hour in the vegetable broth, preferably homemade. To do so, don’t miss our Vegetable Broth Recipe.
Chop the sliced bread in a bowl and pour over the soy milk. Mix well so that the breadcrumbs absorb all the non-dairy milk.
Trick: You can also use 50 g of bread crumbs if you don’t have sliced bread.
Peel the garlic cloves and laminate them. Wash the parsley leaves, pat dry and chop.
Drain the soybeans from the vegetable broth, transfer it to a larger bowl and add the minced garlic, parsley, a little salt and pepper to taste.
Trick: Don’t drain the soy too much to make it juicier. Reserve the vegetable broth in case you need it to hydrate the textured soy meatballs a bit.
Add the breadcrumbs to the bowl and mix all the ingredients well.
By last, add the soaked sliced bread in milk and mix with your hands or a spatula, whichever is more comfortable for you, prepare the dough for the textured soy meatballs.
Form small balls with the textured soy mixture, squeezing well with your hands to make them compact. If the dough is a little dry, add a little of the vegetable broth or dip your hands in the broth so that the meatball hydrates a little and mixes better.
Flour each meatball pressing well so that the flour adheres. Let dry for about 10 minutes and flour again and adhere well with your hands. This process is important so that the textured soy meatballs do not warp when frying.
Put the olive oil in a large pot and heat it. Fry the meatballs leaving some space between them. The oil does not have to reach the middle of the textured soy meatballs. Cook them for a few minutes and turn them carefully. Being a very soft meatball it can break, so do not over fry them, just enough so that the flour cooks a little.
Trick: You can also cook the textured soy meatballs in the oven for 20 minutes at 180 ºC.
Go removing the meatballs and placing them on a plate with absorbent paper to remove excess oil.
Now, prepare an express tomato sauce to accompany the textured soy meatballs. For it, peel and chop the onion and fry it in a frying pan with two tablespoons of olive oil.
Trick: We have used red onion, but you can use another type of onion, such as shallots, sweet, white, etc.
Add the fried tomato and oregano. Give it a few turns with a spoon until the tomato warms up and the flavors mix, taste the sauce in case you have to add a little salt or sugar if you notice it very acidic. You can also add a little freshly ground black pepper.
Trick: You can also make the sauce with natural tomatoes, but you will have to let it cook well and all the tomato broth evaporate. If you use the tomato already fried, use a quality one.
Spread the tomato sauce at the base of the plates and top with the homemade meatballs. Serve hot Textured soy meatballs in sauce and enjoy this delicious vegan dish. Other sauces that might fit in with these veggie meatballs are almond sauce and basil pesto sauce.
I hope you liked it and I invite you to visit my blog Cakes for you.
If you liked the recipe for Textured soy meatballs, we suggest you enter our Soy Recipes category.