Thursday, July 31, 2014

Soy Chunks Pepper Roast | Indian Soy Recipes

Ever wonder what to make for the meat-savvy converts to vegetarianism. These soy chunks pepper roast is sure to please the spicy meat lover in you. If you are an omnivore, you could still enjoy this dish for the sheer aroma and color which will fool you into believe you are in for a real non-vegetarian treat.

Dry Soy chunks / Soya Vadi / Mealmaker - 1 cup
Oil - 1 tbsp + 1 tsp
Cinnamon - 1" piece
Cloves - 2
Cumin seeds - 1/2 tsp
Peppercorns - 3/4 tsp
Red chillies, seeds removed - 2
Curry leaves - a few
Salt - to taste
Heat about 4 cups of water. When the water comes to a boil, add the soy chunks and remove from heat. Keep covered for 30 minutes. Drain the water and squeeze the soy chunks. Wash with 3 to 4 exchanges of cold water, squeezing the excess water every time. Cut into small pieces if desired and set aside.
Heat a tsp of oil in a pan and roast the cinnamon, cloves, cumin, pepper and red chillies together until slightly toasted. Allow to cool and make a fine powder. Heat the remaining oil in a non-stick pan and add a little salt. Add the soy chunks and fry for a minute or two. Now add the ground spice powder, curry leaves and mix well. Continue to roast in medium heat until the soy chunks is roast well and becomes a little dry. Serve warm as a side or a snack.
Linking this to Priya's Vegan Thursdays.


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