Homemade Soy nuts
Set oven 100°C.
Soak soybeans overnight (at least 8 hours).
Drain beans and spread in a single layer on a roasting pan.
Bake approximately 2½hours. Check soybeans at least every 30 minutes until soft and golden color. Add seasoning while nuts are still warm.
Store in fridge once cooled down.
Cooking soybeans
Soak approx 2 cups of soybeans in at least 6 cups of water for 10 hours.
Rinse thoroughly.
Boil 6 cups of water in a med saucepan.
Add 1 tsp Marmite or Bovril to the boiling water.
Add rinsed beans SLOWLY to pot of boiling water. The cooking process/temperature must not be interrupted.
Cook for approximately 40 minutes.
Drain beans and use base for sauces, stews or meat extender.
Cooked soybeans freeze very well
Making soy pulp
Soak 500g beans for 18 hours
Remove husks by kneading beans gently
Rinse the beans and pressure-cook with excess water for 30 minutes.
Drain cooked beans and mash to a pulp – freeze in small packets for use later.
Soya bean vegetable dish
Total servings: 4
Ingredients
4 Cups Soy Pulp
100g minced meat (or 50g meat and 50g soy mince mix)
1 large onion
3 cloves garlic
3 Tbs paprika powder
500g Vegetables (broccoli, potatoes, celery,...)
200g tomato paste
Directions
Cut the onion and garlic and bake in the oil until soft. Add the mince and mix with a fork.
Add a little bit of water, the tomato paste and paprika powder. Bring to boil while stirring. Add soya pulp and or mince and vegetables. Let it cook for another 15 minutes.