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Lentils and Rice with Soya Mince recipe

Lentils and Rice with Soya Mince recipe


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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

This is a hearty vegetarian and vegan meal that is full of protein. Find TVP mince in health shops.

41 people made this

IngredientsServes: 6

  • 190g brown lentils
  • 700ml water
  • 1 1/2 teaspoons olive oil
  • 180g long grain white rice
  • 60g TVP mince
  • 4 1/2 teaspoons vegetable stock granules
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 2 tablespoons dried parsley
  • 600ml water
  • black pepper to taste

MethodPrep:10min ›Cook:20min ›Extra time:20min resting › Ready in:50min

  1. Combine lentils with 700ml of water in a large saucepan and bring to the boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a frying pan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
  2. Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP mince, stock granules, curry powder, cumin, parsley flakes and 600ml of water. Return to the boil over high heat, then remove from the heat, cover and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (10)

Am looking forward to eating this tonight, when I've made it. But - onion is mentioned in the recipe but not in the list of ingredients. I'm going to go with my own ideas today, but I would like to know what the original recipe should have, please?Later...I made the recipe and am very pleased. Especially like the way it's so easy and so tasty! I used 2 good sized onions. I would use only 2 tsp stock granules next time because I don't like very much salt. There certainly will be a next time, though!-14 Oct 2012

by marisa

Good idea, but there was too much water as the recipe goes. The flavors were awesome. However, the only thing I added was a splash of vinegar to brighten the flavors a little. Otherwise, play with it, but use this as a starting point. Also, you could put more TVP in it, you can barely tell there is any in there.-12 May 2008

by trenae613

This was great! I switched it up a bit though. I used a potato instead of TVP and I added a clove of garlic to the onion saute. I also followed the advise of the other comment and added a splash of vinegar at the end. She's right there is way too much water so I let it simmer that 20 min. instead of letting it stand. I will definately make it again!-28 Mar 2009


Soya mince vegetable fry

This soya mince vegetable fry recipe is easy and simple. From start to end all it takes is 15 mins tops. I use this soya granules recipe as a main dish with plain parathas, as a stuffing for sandwiches, samosas and rolls and also to make stuffed parathas.

Why cook with Soya Mince?

Soya mince or Soya granules is a nutritious vegetarian and vegan mince option. Soya granules and nuggets initially gained popularity as a healthy alternative to meat. 100gms of soya mince has almost 15g of proteins. It ensures a good level of protein without the harmful effects of meat. It is quick to cook, very healthy and equally tasty.

How to cook Soya Mince

To cook soya mince, soak it in hot water for about 5-10 minutes before the actual cooking. Drain the water and squeeze out all the water from the granules. Just pan fry with a little oil for another 5 minutes and use it for different recipes. Just about every recipe using minced meat can be adapted to soya mince — burgers, lasagnas, cannelloni, meatballs, kebabs etc.

Two of my popular “meaty” soya granules recipes, popular in family are — vegetarian moussaka and baida roti — both using vegetarian soya mince to replace meat in the original recipe.

But I wasn’t always cooking with dried soya. My love for soya developed when I was soya nuggets and peas curry, or soya spinach curry, or add them to other gravies like in chana masala or in lentil curry.

If you like this recipe, please take a moment to rate it below and/or leave your thoughts at the end. It really encourages me to keep exploring, learning and improving.


Vegan backpacking food nutrition

Sustaining energy is essential. As much as we like to eat tasty foods, it’s more important that your meals are packed with the right nutrients, regardless of whether you’re vegan or not. Your backpacking diet should contain a balance of proteins and complex carbohydrates, healthy fats, fibre, salt, iron, and minerals. If you think you’ll struggle, consider adding a pack of nutritional yeast or supplements to your backpack.

The best vegan backpacking foods are nutritional and practical, but they can also be full of flavour.


Vegan Soya Mince Bolognese Sauce

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Vegan Soya Mince Bolognese Sauce– A vegan version of the classic Italian Bolognese sauce made with protein-packed soya granules.

Bolognese sauce is the Italian Ragu or basically, a meat-based sauce hailed from the Bologna region of the country. As I was looking for the vegetarian or should I say Vegan version of the recipe, I found this version on Vegan Recipe Club website.

Frankly, there are numerous ways of making the vegetarian bolognese, you can use soya mince, lentils, mushrooms, tofu or any other protein-based ingredients. So the classic sauce can be made with any of your choice of the ingredient as long as it suits your taste buds.

As I told in my previous Italian sauce post that we love red sauce over white so everyone in the family enjoyed the pasta to the core. It was finger licking tasty and we all had an amazing lunch on the weekend. Of course, I did add some red chilly flakes to make it a little spicy and viola it was oh so delicious.

Preferably tagliatelle, lasagna or fettuccine is used with bolognese sauce but I used whole wheat fusilli as that’s what I had available in my pantry.

Its been almost one and a half year since I have had stopped buying pasta sauces from the market. There was a time when I was always buying ready made pasta sauce for all of my pasta dishes.

In fact, there were always stocks of pasta sauces in my pantry. But now I am all over buying the processed foods and tinned products.

It was a little difficult in the starting as we were all used to of the ready-made sauces taste and the homemade wasn’t a big hit. Over the time we are now used to the taste and frankly now prefer the homemade only.There was this one time I had to buy pasta sauce in hurry, but no one liked the pasta made with the sauce.

Anyways if you are looking for a vegan bolognese recipe than do try this soya mince version and I am sure you’ll love it like we did.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!


Baked marrow, soya mince & chana dal

Well here we are and the marrow plants have born fruit and the squashes glowing orange, waiting to be picked. I use marrows a lot when they are around – cooked with lentils, or in a tomato sauce or baked of course. Baked marrow is the simplest and provided you bake it covered with the skin for 20 minutes, maybe 5 more minutes after checking with a skewer, and you should have a firm textured marrow with the stuffing in tact.

For this recipe I have stuffed the marrows with soya mince and chana dal cooked with tomatoes and it was as scrumptious as it looks in the picture. If you don’t have the time to cook chana dal, simply substitute it with a tin of black eyed beans – voila!

Ingredients

1 medium marrow, cut into rounds about an inch and half tall – scoop out the inside pulp and seeds
½ cup chana dal, cook separately before you do anything else!
2 tablespoons olive oil
1 medium onion, chopped
4-5 cloves garlic, sliced
½ teaspoon turmeric
3 large tomatoes, chopped
1½ cups frozen soya mince
1 cup frozen peas
Salt to taste


What is a ragu?

Veggie Ragu

Which pasta is served with Ragu?

Calories and Nutritional Values for Mushroom Ragu

Rich Mushroom and Lentil Ragu Recipe

Ingredients

Instructions

NOTES:

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TRY THIS NEXT

Tomato & Roasted Red Pepper Pasta Sauce for Spaghetti

If you like my rich mushroom and lentil ragu, you may also like my tomato and roasted red pepper pasta sauce for spaghetti.


Disclosure: I created this recipe to highlight new products from Napolina. I was not expected to write a positive review and any opinions expressed are my own.

19 comments

Did you mean 300g of mushrooms, not 300 mushrooms? ?

Haha yes you got me there, it was supposed to be 300g. The g dropped off.

I love lentils stewed with tomatoes, so good. Your ragu is right up my alley!

Thanks and yes it is a good combination.

Ooo that looks so hearty and full of flavour! I used to love the Napolina brand when was in the UK. I always used their canned tomatoes. It's great that they are expanding their range. Canned lentils are so handy!

Yes the tomatoes and really good quality. You see the difference when you use Napolina then a supermarket brand. Canned lentils are fab for adding to dishes.

That's the type of recipe I can eeat all day this season and never complain!! I love the addition of mushrooms here, I can imagine how it boosts up the ragu!! YUM

Haha me too and I love mushrooms so they were a must.

This looks so good! Ragu is definitely a favorite in my house.

Thanks, it's a new favourite here, well if you don't count bolognaise that is.

My daughter has been thinking about going vegetarian and I think this would be a great "meaty" substitute for her.

Oh yes I am sure she would love this it's a good transitional dish.

This sounds delicious! So warm and comforting, perfect for fall! I'm pinning this to try soon, thanks!

Oh good, I hope you do enjoy it and thanks for pinning it :)

This is a perfect fall dish and mushrooms must be delicious, too. Saving for the weekend.

Oh good, I hope you enjoy it.

Pasta week sounds like my idea of heaven. Come to think of it, so does this dish! Looks so rich and delicious - can't wait to give it a whirl in my kitchen :)

Looks a Great recipe we can't get tinned lentils where I live just dried so would you recommend cooking them pre this meal preparation

It depends what type, if they need soaked overnight and cook time. For instance red lentils or puy lentils don't need pre soaking and will cooking within the cooking time of the sauce, so they could just be thrown in although a bit of extra stock may be needed. Others that take longer I would precook. Do a batch and keep some for salads.

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x



Crispy potato based rice

This is a variation of one of many Iranian rice dishes and this crispy potato based rice is simple to prepare and delicious with salad or a light curry.

So we just boil the rice as usual, pop it on a layer of sliced potatoes and steam to create a fabulous dish of crunchy and moist potatoes with rice – a simple, appetising dish of rich to be served with either a salad or a light curry – we had it with aubergine with chana dal cooked with soya mince and it was a huge success! Click here for the aubergine recipe

Ingredients

300 grams Basmati rice, soaked for 1 hour at least
4 large waxy potatoes, sliced
1 cup frozen peas
3 tablespoons oil
1 teaspoon salt

  • Rinse rice, add salt and boil in a large deep pan with lots of water
  • Good quality basmati rice will take about 3 minutes from boiling to cook – keep it al dente
  • Strain rice in colander and add the peas and gently stir to mix
  • In the same pan, put the oil and 4 tablespoons of water
  • Layer the potatoes on the base of the pan
  • Top it with rice, cover the lid with a clean tea cloth and steam on med/high for 5 minutes, reduce heat to low and steam for further 15 minutes.
  • To loosen the potatoes, place the saucepan in an inch of cold water in the sink for 3 minutes

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Soya mince

The other day while browsing through a supermarket, I found a package of frozen soya mince. I have always been very curious about it and this is the first time I saw it at a store here. When I was in University, I remember there was a healthy food shop next to it that would sell lasagna with soya mince and it was so good. If you didn’t go early, you would miss it since it would always sell out. That was pretty much my whole experience with soya mince. So now that I saw it here, I had to test it out. And I am quite happy with the results. So for this taco Tuesday, I made a chili with the soya mince and lentils and served them on tortillas along with some pico de gallo and avocado sour cream.

This recipe makes 12 small tacos.

Ingredients:

For the chili:

2 tablespoons of olive oil

½ a red onion, finely chopped

2 cloves of garlic, minced

200grs of frozen soya mince, thawed

1 sweet paprika, finely chopped

1 teaspoon of paprika powder

1 teaspoon of onion powder

1 litter of vegetable stock

For the pico de gallo:

1 ½ red onions, finely chopped

4 tomatoes, cored and finely chopped (no seeds)

1 bunch of coriander, chopped

1 ½ tablespoons of olive oil

For the avocado sour cream:

To make the chili, place the olive oil and onion in a large pan over medium heat. Cook until the onions become translucent. Then add the garlic, soya mince, lentils and spices. Cook for about 1 minute while stirring. Then add the honey, tomato puree and vegetable stock. Stir so everything is mixed. Let it cook for about 20 minutes till most of the liquid has been absorbed and the lentils are cooked through. Taste for salt.

To make the pico de gallo just mix all of the ingredients in a bowl.

For the avocado sour cream, blend all of the ingredients until smooth.

Warm up the tortillas in a pan. Serve with the chili, pico de gallo and avocado sour cream.

For more foodie inspiration, you can follow me on Instagram and Facebook.


1. Homemade Rice Cereal (6 Months+)

The first food most babies have in their life is this – rice cereal! This is also the most commonly available baby food in stores, but as you already know, homemade rice cereal will beat commercial baby food any day!

2. Brown Rice Cereal (6 Months+)

White rice is more easy to digest, but brown rice has more fiber and nutrients. Once your baby is used to white rice, you can introduce her to brown rice cereal as well.

3. Rice Soup for Babies (6 Months+)

Rice soup is another favorite first food, and is basically cooking rice water, which is loaded with nutrients for growing babies. It’s also a great way for little ones to stay hydrated in hot weather.

4. Instant Khichdi Powder (7 Months+)

Once your baby is accustomed to plain rice cereal, it’s time to mix things up a bit by adding other ingredients, and what better way than good ol’ comforting khichdi!

5. Instant Rice Porridge Powder (7 Months+)

Instant baby cereals are convenient for busy parents, but commercial ones are loaded with preservatives. Skip the unhealthy junk with a homemade instant porridge mix.

6. Roasted Gram Rice Porridge (7 Months+)

Lentils and pulses are a great way to add protein to your baby’s diet, which is needed for healthy growth and normal development. This roasted gram rice porridge gives a good combination of protein and carbohydrates.

7. Instant Soya Rice Porridge Powder (8 Months+)

Along with lentils, soya is another excellent protein option, especially if your family is vegetarian. This soya rice porridge powder is a complete meal for babies over 8 months.

8. Ghee Rice for Babies (7 Months+)

Ghee rice isn’t only for special occasions – it’s a great staple meal for babies too! Use homemade ghee to get the full benefits of this healthy meal.

9. Pumpkin Basmati Rice (7 Months+)

One of the best parts about rice dishes is that because rice has a neutral taste, you can add any ingredient of your choice to it, like Baby Foode has done here with pumpkin.

10. Apple Khichdi (7 Months+)

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11. Tomato Khichdi (7 Months+)

Tomatoes are packed with lycopene, a nutrient that has antioxidant properties. Give your baby these benefits by adding tomato to rice to make this tomato khichdi.

12. Carrot Khichdi (7 Months+)

Root vegetables are an excellent option for babies starting solids, and carrots offer additional nutrients like beta carotene and Vitamin A., which makes carrot khichdi a must have in your baby’s menu.

13. Moong Dal Khichdi (7 Months+)

Moong dal khichdi is something most of us have had growing up, and there’s no reason your baby shouldn’t enjoy it too! Moong adds a good mix of protein and carbohydrates and is a good energy giving food.

14. Coriander Curd Khichdi (8 Months+)

Curd or yogurt has many health benefits, including being probiotic which is essential for a healthy gut. Boost your baby’s digestive health with this coriander curd khichdi recipe.

15. Cheesy Vegetable Rice Pot (8 Months+)

Once your baby is familiar with most vegetables individually, you can start combining them into complete meals. We love this cheesy vegetable rice pot from Happy Veggie Kitchen that looks yummy!

16. Chicken Carrot Rice (9 Months+)

Tasty Baby Recipes has a simple but completely balanced recipe that has carbohydrates from rice, protein from chicken as well as valuable Vitamins and minerals from carrots.

17. Baby Friendly Rice Meatballs (9 Months+)

If your baby enjoys self feeding and finger foods, she’ll love these meatballs from MJ & Hungry Man! If you’re cooking rice and chicken for the family, you can easily put together these baby friendly meatballs.

18. Fruit Chicken Rice (9 Months+)

Change things up a bit by combining chicken with fruit instead of vegetables, as Babyology has done in this recipe with chicken and apricots.

19. Banana Brown Rice (7 Months+)

You’ve added apples and apricots to rice, now try adding another baby favorite – bananas! Steele House Kitchen adds bananas to brown rice for a dessert-like delicious meal.

20. Rice Pudding in Coconut Milk (8 Months+)

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How to make Spicy Soya Keema Masala Recipe

To begin making the Soya Keema Masala Recipe, boil some water and soak the Soya Chunks into the hot water for 15 to 20 minutes.

Once the chunks have fully absorbed the water, take them out and squeeze them to drain extra water. Mince all the soya chunks using a grinder but be careful not to over grind the chunks.

Heat oil in a heavy bottomed pan and once the oil is ready, add cumin seeds into the pan. Once the seeds start to sputter, add bay leaf, black cardamom, cloves, peppercorns, cinnamon and saute it for 2 minutes.

Now add the finely chopped onions into the pan and cook it for 5-7 minutes or till the time they are golden pink in colour. Next step is to add turmeric powder, coriander powder, red chilli powder and give it a good stir.

Next add the ginger garlic paste, chopped green chili and let this mixture cook for 5 minutes or till the time oil gets separated from the spices. Next, add the tomato puree into the pan and cook on slow heat for about 5 minutes.

Add minced soya, salt and garam masala powder, lime juice into the pan and give it a good stir. Cook it for 5 minutes and make sure that soya is not sticking to the bottom.

Add 1/2 cup water, cover the pan and cook for 5 minutes on low heat. After 5 minutes, check if the raw taste of soya has gone, if it is still there add little bit more water and cook for another 5 minutes. Garnish it with fresh coriander leaves and serve it hot with some chapati or naan.

Serve Soya Keema Masala Recipe along with Whole Wheat Laccha Paratha and Tomato Onion Cucumber Raita for a weekday meal.



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