When I was planning a vegan Christmas lunch last year, I bought Dry Soy Meat at a local Asian grocery store. On the other day, I finally used it to make ‘Vegan Soy Meat Soboro Don’ and it was delicious. Today I tried another minced meat dish. It’s ‘Chilli Con Carne’. I knew it would be good, and it was delicious. From now on, this Dry Soy Meat is a must item I keep in my pantry for always.
100g Dry Soy Meat *Mince type
1 Onion *finely chopped
1 clove Garlic *finely chopped
1 Capsicum *cut to small pieces
1 tablespoon Canola Oil
1/2 teaspoon Hot Chilli Powder OR Cayenne Pepper
1 to 2 teaspoons Ground Paprika
1 to 2 teaspoons Ground Cumin
1 to 2 teaspoons Ground Coriander Seeds
1 tablespoon Plain Flour
1 can (400g) Diced Tomatoes
1 cup Vegetable Stock
1 can (410g) Kidney Beans *drained
- Soak Dry Soy Meat in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.
- Heat Oil in a large frying pan over medium-high heat, cook Onion, Garlic and Capsicum for a few minutes.
- Add all Spices and Flour and mix to combine. *Note: Flour is to thicken the sauce. You can add Tomato Paste instead of Flour.
- Add Stock and Tomatoes, stir well, and bring to the boil. Season with Salt but the amount of Salt depends on the saltiness of the stock.
- Add squeezed Soy Meat, stir to combine. Soy Meat will instantly suck up a lot of sauce. Reduce the heat and simmer for a few minutes, stirring occasionally.
- Drain the canned Kidney beans and add to the pan. Stir to combine and simmer for 5 to 10 minutes or until the desired texture is achieved, stirring occasionally as it is easy to get burnt.
- Serve with freshly cooked rice.