it’s all in the texture

I was vegetarian for around 3 years and this has made me appreciate food more. Not only did I need to be more careful to maintain a balanced diet, but I started to discover new ways of enjoying food. I found that one of the most important things is actually texture. I often judge a restaurant by the way they cook their veg. If it’s overcooked and bland.. my opinion is obvious. If they manage to make broccoli, asparagus and cauliflower taste great without masking the taste then the restaurant is going to become a favourite.

One of the interesting options as regards texture for vegetarians is soya mince. I haven’t been very adventurous with tofu or soya chunks yet but the mince has always been in my freezer. It’s versatile and it has that ‘bite’ that is often lacking in a meat-free diet. This recipe is one of my quick favourites.

You’ll need:

  • soya mince
  • hoi sin sauce
  • soy sauce
  • tomatoes or tomato sauce
  • veg of your choice – I prefer mushrooms, courgettes and baby corn for this recipe

Fill half a cup with soya mince and top up with water until it is all covered. Add some soy sauce and hoi sin sauce to ‘marinade’ it. Chop up your vegetables and cook in the pan with more soy sauce. Remember to throw in the ones which take longest to cook first, allowing ample time so that everything is cooked well at the same time.

Throw in your soya mince mixture and keep cooking. Stir continuously to cook the mixture evenly. After about 5 minutes add your tomato sauce and let it simmer for a while so that your flavours fuse. Use as a vegetarian bolognese on pasta, rice or in lasagna. This is also suitable for freezing to use later on.


2 responses to “it’s all in the texture

  1. Hey, yes, this a staple at home as a sauce for pasta, rice or pulses, except for the hoi sin sauce. Never bought a bottle.

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