Textured soy balls in tomato sauce

Ingredients (Serves: 2)

• Textured soy protein (dry)110 g
• Breadcrumbs40 g
• Wheat flour20 g
• Soy drink60 g
• Garlic6 g
• Fresh parsley8 g
• Sweet paprika3 g
• Onion120 g
• Carrots80 g
• Crushed tomatoes (can)400 g
• Frozen peas100 g
• Vegetable stock200 g
• Olive oil28 g

Method

1. 1

   Soak the textured soy in hot water for 5 minutes, then squeeze out the water.

2. 2

   Chop the soaked soy finely with a knife. Mix it with the breadcrumbs, soy drink, minced garlic, chopped parsley, paprika, 5 g of the flour and a pinch of salt, and let the mix rest for 10 minutes.

3. 3

   Shape the mix into 12 small balls and roll them lightly in the rest of the flour.

4. 4

   Heat 8 g of the olive oil in a pan and brown the balls for 6 minutes, turning them gently, then set them aside.

5. 5

   In the same pan heat the remaining oil and fry the chopped onion and sliced carrot for 6 minutes, then add the crushed tomatoes and the vegetable stock.

6. 6

   Return the balls to the pan with the peas, cover and simmer gently for 12 minutes, until the sauce is thick. Season with salt and serve.

Nutrition per serving

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