There are a lot of vegetarians and vegans who prefer plant-based food and avoid non-veg for health reasons. At the same time, many people who follow a non-vegetarian diet also choose to go vegetarian occasionally. And that’s where soya chunks come in-they bridge the gap between both worlds.
From the first time I tasted them, soya chunks have been on my favourites list. I usually enjoy them with chapati, roti, dosa, and sometimes as a side dish for lunch too. It’s often cooked just like beef, and the taste is quite close to beef roast as well.
Soya can be prepared in many different ways-you’ll find a few of them here.
In this recipe, I’m sharing a simple and quick method, made with ready-made masala powder. But I always recommend using freshly ground meat masala-it really enhances the flavour.
The Healthy Soya Chunks !
Soya chunks are one of the best plant-based protein options out there. They’re loaded with protein, low in fat, and completely cholesterol-free-so definitely a good pick for anyone trying to eat healthy. I love that they’re also high in fiber, which helps with digestion and keeps things running smooth. Because of the protein content, they’re great for muscle building too, especially if you’re into workouts or gym. They have isoflavones, which are known to help lower bad cholesterol and support heart health. Also, they’re rich in calcium, iron, and other minerals that are good for your bones. For women, soya is also said to help with hormonal balance, especially around menopause. Just make sure to cook them properly-never eat raw soya chunks. And if you have thyroid issues, better to keep it in moderation. Otherwise, soya is a great choice to add variety and nutrition to your meals!
So let’s get started!
Simple Soya Chunk Roast
Ingredients
Instructions
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First of all, cook the soya chunks in boiling water. Once cooked, press them gently to drain out the excess water.
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Marinate the drained soya chunks with chilli powder, salt, and meat masala. Keep it aside for a few minutes.
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In a pan, heat some oil. Add grated coconut, curry leaves, and dry red chillies. Fry lightly until the coconut turns golden brown.
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Add coriander powder to the roasted coconut and mix well.
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Transfer the mixture to a mixer grinder and grind it into a paste using enough water. Set the coconut masala aside.
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In another pan, heat oil and add ginger-garlic paste. Sauté for a few seconds, then add sliced onions and coconut pieces. Sauté well until the onions are soft and slightly golden.
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Add the marinated soya chunks and the ground coconut masala to the pan. Mix and toss well so that everything is well coated.
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Your Soya Chunk Roast is ready.
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If you prefer a curry version, you can add a little water to adjust the consistency.
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Best served with Chapati, Roti, or Appam.