Soy proteins are very popular these days. You can find a lot of soy proteins in supermarkets and grocery stores. These are meat substitutes that vegetarians are familiar with. Like tofu, seitan or tempeh. Soy proteins are technically called PVT (textured vegetable proteins). With the right ideas, I can make a new vegetarian recipe.
Preparing one is often very difficult. Yet we need it. It can become tasteless and can easily turn into an unappetizing mush. To avoid this, I had to set some rules. However, there is a simple and easy method to do this. This method is also known as the “express method”. It allows you to successfully prepare soy protein.
For a fifty g soy macromolecule, i select a 250 millilitre pot. I begin by conveyance water to a boil. Once boiling, I add the soy macromolecule and canopy the pan. For the fine proteins, once adding the proteins I shut down the warmth directly. I let it swell for twenty minutes.
But for coarse proteins, I continue cooking on low heat. After 5 minutes, I cut the heat and let it swell for 20 minutes. I then add a tablespoon of tamari and a teaspoon of paprika to give the recipe a little meaty taste.