Today we're traveling to Asia with a surprising meatless dish: spaghetti with textured soy protein. We're constantly amazed by the number of recipes you can make with textured soy protein and all the benefits it offers. Textured soy protein is rich in protein and can perfectly replace meat in any of your dishes. It also contains iron, fiber, and best of all, it's low in fat. Vegetalbleworld has created this recipe in an Asian style, transforming common ingredients into a special combination of flavors. We're sure you'll love it!
Ingredients:
A large handful of brown rice spaghetti (175g)
4 cups of water to cook the spaghetti (1L)
1/3 of an onion (80g)
One cup of textured soy protein (75g)
One and a half glasses of hot water for soaking the textured soy (375g)
One tablespoon of chopped garlic-leek
A splash of sesame oil
Salt to taste
Dip:
1/3 cup of orange juice (70g)
Half a glass of water (125g)
A dash of sriracha
2 tablespoons of oat cream or coconut milk
2 tablespoons of tamari soy sauce
1 tablespoon of tahini
Half a teaspoon of nutmeg
One tablespoon of nutritional yeast (optional)
One teaspoon of cornflour
Salt to taste
White and black sesame seeds
Preparation :
1. Soak the textured soy protein in a bowl of hot water for 15 minutes. Then drain it well and remove any remaining water.
2. We cook the spaghetti.
3. Slice the onion and cook it in a pan with a drizzle of sesame oil until it is lightly browned.
4. Add the textured soy protein, garlic-leek, nutmeg, and nutritional yeast. Cook everything for a few minutes.
5. Add all the ingredients for the sauce (except the nutmeg and nutritional yeast), stir, lower the heat and wait for the sauce to thicken a little.
6. Add the cooked spaghetti to the preparation from the previous step and mix well.
7. We plate the spaghetti and decorate it with black and white sesame seeds on top.