soy recipe – Veg with Vito

Today we are doing a nice 3 layer vegan oven-baked dish that consists of a soy mince and veg layer, followed by some ‘cheesiness’ (who doesn’t like that?! 🙂 and finished off with mash potato. Not to forget a sprinkle of breadcrumbs that will create a crunchy crust.#

INGREDIENTS:
– 1 zucchini
– 1/2 eggplant
– 2 medium carrots
– 1 sweet pepper
– 1 leek
– vegan butter
– vegan cheese
– 1 tbsp brown sugar (or just use regular)
– 3 tsp salt
– 2 tsp pepper
– 1 tsp chili flakes (or as spicy as you like it 🙂
– 2 tsp mixed herbs
– 1/3 cup breadcrumbs
– 50g red lentils
– 50g soya mince
– 1 cup passata

PREPARATION:

To start off, did you wash your hands?!? 🙂
Begin with washing your lentils and put them in a pot of cold water with some salt and start cooking them (this will take about 15 minutes).
The next step is to chop your vegetables into small cubes, once that is done, it will probably be time to rinse of those cooked lentils under some cold water.
Afterward, start prepping your sauce by adding your ingredients (salt, pepper, chili, sugar, and herbs) into the passata and mix it all together (for some more flavor, you can always add some olive oil).
Now, preheat your pan and start frying the vegetables (put some salt to take out the water more easily out of them), meanwhile wash of the soya mince. You will also have enough time to cut your leek into rings, once cut, separate them so you can wash it more easily.
It’s time to get back to your veg and add the sauce and a cup of water – cook for about 5 minutes. Afterward, add your lentils and soya mince to the pan and stir it all together. In a few minutes it will all thicken up, but if it is still not up to your satisfaction, add 2 tbsp of milled chia seeds that will for sure do the job!
Before taking it off the stove add the leek and mix it once more.
Now, preheat your oven on a 180°C (360°F) on the FAN option.
At last, take a baking tray and start putting your mince as the first layer, followed by cheese and then mash potato. On the mashed potatoes spread some butter and then sprinkle the bread crumbs on top.
After 15 minutes of baking, it’s time for why we are all here – to serve it and enjoy (or just straight out of the tray, that’s all up to you 😉

Enjoy!!

Vito

For a video tutorial, check the link below:

Ever wondered what to do with dried soybeans? This is the perfect occasion to find out what to make when your friends come over!!

Hello everybody,

It’s nice to have you back!

In this post, I will show you a simple yet delicious snack made out of soya beans. It will be both crunchy and spicy, sounds good right? 🙂

The preparation will start a day prior, where you will have to soak 2 cups of dried soybeans in a bowl of water. This will make them bigger, so count for some extra water in that bowl.

INGREDIENTS:

– 3 tbsp of oil (I made a mixture of sunflower and sesame for an extra punch)

– 3 tsp salt

– 2 tsp of chili (this really depends on how spicy YOU like it)

– 2 tsp of seasonal cajun and fennel mix (you can find these in almost any grocery store)

PREPARATION:

To start off the day of snacking, drain the soya beans and give them a good wash (take out the separated skins and the ‘not so good lookin’ ones’). After that, place them back in the bowl and add all the seasoning to it – give it a good mix. If you do this by hand, don’t be touching your eyes – trust me on this one!

Preheat your oven to 160°C (320°F) on the FAN option. Take some baking paper and place it on a baking tray and nicely spread all the soya beans on it. Now it’s roasting time! The baking will take around 30 minutes, but take them out every 7-8 minutes to give them a mix, so they don’t burn that quickly.

At last, once you take them out of the oven, you can give them some extra flavor with 2 tsp of dried paprika and then transfer them to some kitchen paper so it soaks out the extra oil.

Enjoy!!

For a video tutorial, check the link below: