SOYA GRANULES WITH ZUCCHINI (Turkish, Vegan, Vegetarian)




 



Ingredients  ( 2 servings )


1 lb (450 gr) zucchini      ½ cup soya granules     2 tbsp olive oil


1 medium onion     1 large ripe tomato     1 cup hot water     


Plenty of chopped fresh dill     Salt, pepper


Serving suggestion: Serve with yogurt or vegan yogurt.

 



Instructions


1.  Soak the soya granules in boiling water for half an hour. Drain and gently squeeze the liquid out. 


2.  Chop the onion and tomato finely.  You can run the tomato in a food processor. Do not drain.


3.  Heat the olive oil in a pan and add the onions. Sauté on medium heat until the onions are transparent, for about 5 minutes.


4.  Add the soya granules and sauté for about 5 minutes.


5.  Add the chopped tomatoes and mix well. 


6.  Add salt and pepper to taste.


7.  Cook on medium-low heat, uncovered, for about 10 minutes stirring occasionally until all liquid evaporates.


8.  Cut the stem out and wash the zucchini. Leave the skin on if not too thorny.  Quarter the zucchini lengthwise and chop roughly into 1 inch (2.5 cm) pieces.    Add it to the soya granules.


9.   Add a cup of boiling water, cover and cook over medium-low heat until the zucchini is done, but somewhat firm, for about 15 minutes.  Check with a fork. Do not overcook. You may add small amounts of boiling water if the cooking time extends. There should be some sauce left in the pot when you turn off the heat.


10.  Chop the fresh dill coarsely.  Add it to the pan and turn off the stove. Let the pan stand undisturbed until the dill wilts.


11.  Adjust the seasoning and serve hot.

 

NOTES: The original dish is made with ground beef, veal or lamb. It turned out amazingly well with soya granules.  The recipe for soya granules, a substitute for ground beef/veal/lamb which is often used in Turkish cooking, keeps well in the fridge for two days and can be used to make a variety of dishes. You can use this recipe link to prepare it in advance and add it to zucchini, eggplants, potatoes, spinach and other vegetables.  

You can also skip the soya granules steps and make this dish just a “zucchini in tomato sauce and olive oil.” In that case, serve at room temperature.


BASIC SOYA GRANULES RECIPE FOR TURKISH COOKING (Turkish, Vegan)

 


Comments

Post a Comment

Popular posts from this blog

EZO BRIDE’S SOUP (EZO GELİN ÇORBASI) (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) Soup:     1 cup red lentils     2 tbsp large-grain bulgur     1 tbsp rice     1 medium onion 2 cloves garlic     2 heaped tbsp tomato paste     2 tbsp vegetable oil     7 cups hot water     Salt, pepper Sauce:     2 tbsp vegetable oil     2 tbsp flour     1 tbsp red pepper flakes or red hot chili powder 2 tbsp dried mint   Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Chop the onion and garlic finely. 3.   Heat 2 tbsp vegetable oil in a pot and add the onions. 4.   Sauté the onions over medium heat for about 3-4 minutes until they are transparent. 5.   Add the chopped garlic. Sauté for another minute.   6.   Add the red lentils, bulgur and rice. Stir for 2 minutes. 7.   Add the hot water.   Cover the pot but leave a wide opening to avoid overflow.   Bring to a boil. 8.   Turn the heat down to medium-low and cook for about 15-20 minutes. 9.   In a larger pot,
Read more

MIXED VEGETABLES (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) 5 oz (150 gr) green French beans     1 cup fresh peas 1 eggplant     1 zucchini     1 medium to large potato     4 long green Italian peppers     1 medium onion 3 cloves garlic     1 medium ripe tomato (or 8 cocktail tomatoes)     2 tbsp olive oil, divided 1 tbsp tomato paste     ½ cup hot water     Salt, black pepper Optional: Chopped sweet or red hot chili peppers Optional: Okra Serving suggestion: Serve with freshly ground pepper and bulgur pilaf.   Instructions 1.   Peel the eggplants leaving stripes of skin on. Quarter the eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash and drain just before cooking to avoid oxidation. 2.   Wash the green beans. Cut the strings at the top and bottom.   Shave the stringy fiber at both sides of the pod. Chop into 1 inch (2.5 cm) pieces. 3.   Wash the zucchini. Leave the skin on if not too thorny. Quarter the zucchini lengthw
Read more

WARM POTATO SALAD (Turkish, Vegan)

Image
    Ingredients   (4 servings ) 14 oz (400 gr) new potatoes     ¼ cup extra virgin olive oil     1 tbsp fresh lemon juice 1 tbsp red wine vinegar     4 tbsp chopped parsley (or to taste)      4 tbsp finely chopped scallions (or to taste)     Salt, black pepper Optional: 2 tbsp white wine     Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Wash and steam or boil the new potatoes in their skin until tender but firm to the touch (about 15-18 minutes ). 2.   Let the potatoes cool a little. Peel or leave the skin on. Slice into ½ inch (1 cm) circles. 3.   Whisk the olive oil, lemon juice, red wine vinegar and white wine (if using) in a small bowl. 4.   Pour the sauce over the potatoes. 5.   Add salt and black pepper to taste. Mix once or twice very gently. 6.   Let sit for about 20 minutes until the sauce is absorbed. 7.   Add the chopped scallions and chopped parsley. Mix. 8.   Serve warm or at room temperature with freshly grou
Read more