Soyabeans are one of the best sources of vegetarian protein known to man. Apart from its protein content, it also is a tremendous source of many other nutrients – Vitamins like B6, Vit C, Vit K, and folate, minerals like manganese, potassium, iron, zinc, selenium, and calcium, and not to mention an excellent source of dietary fiber – the list is quite impressive!
And today there is a wide variety of soya products available easily to ensure you reap the rich benefits of this legume in the form you want. Soy milk, tofu (soya bean curd), fermented soy paste, soya chunks – of all these, the textured chunks are perhaps the favourite of vegetarians and vegans because of its versatility and meatiness.
Here is another gem to add to your soya recipe collection – Soya Chunks in White Sauce. It’s different, because most Indian kitchens come up with curries and stir frys using a variety of masalas. So this distinctly non-traditional way of preparing the soya bean chunks will surely give a surprise twist to your spread! Here’s the recipe –
50 gms mini soya chunks
50 gms cheese
20 ml Amul fresh cream
20 gms capsicum
10 gms butter
Black pepper powder
Red chilli powder
Pinch of salt
- Add soya chunks to boiling water and leave for 5 mins. Remove and Squeeze out all the water from the soya chunks.
- Add butter in the pan and cook the capsicum until they are soft.
- Add cream and grated cheese and cook for about 3 mins.
- Add all the seasonings, be careful with the salt as the cheese will have salt in it.
- Add a spoonful of water and adjust the consistency of the sauce.
- Finally, add the soya chunks and mix well.
Now, there’s nothing left to do but to enjoy this fantastic bean in it’s new avatar!
Variations – You can add brocolli, mushroom, green beans, or blanched and pureed spinach (to make spinach based sauce).
Give it try and share your variations!
Recipe Credits – Harshad Kalled