Soy-based meat or soy meat, a by-product of the extraction of soybean oil from soy flour, is not really a new product in the food industry. For a long time, processed meat like hotdog and meat loaf have been using soy-based meat as a meat extender. Soy meat is low in fat, rich in protein and fiber and also a good source of B vitamins and iron.
Soy-based meat could actually sunstitute meat or can be used as extenders for many meat-based dishes like kare-kare, burgers, menudo, afritada, siomai, barbecue, siopao filling, and a lot more. It makes the dish healthier and more cost-effective as well.
Soy flour is a wholesome, nutrient-rich ingredient that is used to make meat alternatives, dairy alternatives and baked goods. Since it is a natural source of protein, dietary fiber and isoflavones, soy flour can greatly enrich any food it is added to.
How to Make Soy Burgers
Soy burger Ingredients:
2 cups soy beans
6 cups. stock or water
2 tbsp. oil
4 garlic cloves, diced
2 lg. onions, diced
1 carrot, diced or grated
2 stalks celery, diced
1 green pepper, diced
1 tsp. sea salt
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. parsley
6 tbsp. tamari
2 tbsp. peanut butter or tahini; optional
2 cups cooked millet, or cooked rice
Soak the soy beans in water to cover overnight. Put soy beans and stock in a large pot, and cook over low heat for 2 1/2 hours until soft, making sure they are always covered with liquid.
Heat the oil in a large skillet over medium heat; add the garlic and saute for 3-4 minutes. Add the onions and cook for 5 minutes, until golden. Mix in the carrots, celery, pepper, and seasonings. Cook for 2 minutes, until tender.
Preheat oven to 400 degrees. Oil a cookie sheet. Drain the soy beans and mash well. Combine with the sauteed vegetables and the millet in a large bowl. Add the tamari and peanut butter, if desired.
Form the mixture into patties and place on the cookie sheet. Bake for 20 minutes; turn burgers over and bake for 20 minutes more. Yields 2 dozen.
Sources: cooks.com, entrepreneur.com.ph, soyfoods.org
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