Soybean gulash

Today, an increasing number of people are refusing to eat animal food. Such voluntary vegetarianism is most often caused solely by ethical considerations. However, in an effort to save the life of an animal, a person does not think about the shortage of useful substances in his own body.

Meanwhile, there are also people who take care of themselves and do not want to suffer from a lack of protein, so they choose soy meat. This product is considered a healthy plant food, which in taste and even chemical composition somewhat resembles natural animal meat.

Based on soy meat, you can cook a lot of delicious and healthy dishes. Interestingly, some vegetarian culinary experts even prepare soy gulash on its basis, which for adherents of such a diet is distinguished by excellent taste and pleasant taste.

In general, according to tradition, the national dish of Hungarians called Goulash is prepared from pieces of beef or veal, which are stewed for quite a long time with speck, onions, sweet pepper (paprika), tomatoes, as well as potatoes. Such a dish is classified as thick and rich soups, and initially goulash was a traditional food for Hungarian shepherds, and it was cooked in cauldrons over an open fire.

Soybean meat (otherwise soybean protein texturate or soybean texturate), which forms the basis of soybean gulash, is a product made from soybeans. It is ranked among the substitutes for animal meat, which in industrial conditions receive low-fat soy flour.

As is known, such meat is an instant product that is rich in protein and contains a small amount of fat. That is why soy gulash with its use is prepared much faster than the classic Hungarian analogue.

Basically, you can buy meat for soybean goulash in dry form, while the shelf life of the product is about one year. When cooked (rehydrated), soybean meat does not deteriorate in the refrigerator for about three days.

So, to prepare a kind of soybean goulash, you must first soak pieces of soybeans in warm water for twenty minutes, and then drain the excess water, leaving the amount of liquid formed for the soybean goulash.

Vegetables for soybean goulash are fried separately from soybean meat in vegetable oil. And only when all the necessary products for soybean goulash are almost ready, soaked soybean meat, spices and a dish are added to readiness.