Soya nuggets in Balsamic vinegar

I had come across this recipe in one of the magazines quite sometime ago. The picture of the dish looked inviting, tempted to try out the recipe, I took a note of it. Well the interesting part is this dish originally is a non-vegan dish prepared with lamb/mutton. As our weekend main meal usually includes at least one non-vegan dish I wanted to prepare this, but ultimately my decision to use soya nuggets instead of meat seemed healthier! We had a yummy and healthy vegan meal with the touch of a very exquisite taste.

Ingredients:

  • 250 gm soya nuggets
  • 4 medium size onions, chopped fine
  • 4 tbsp extra virgin olive oil
  • 1 tsp corn flour
  • Salt to taste

For the marinade:

  • 1 tbsp balsamic vinegar (If not available use white vinegar)
  • 1 tbsp soya sauce
  • 1 tbsp barbecue sauce
  • 1 tsp honey
  • 1 tsp chilli sauce or more to taste
  • Few chilli flakes(optional)
  • a dash of herbs fresh/dry –rosemary, sage and basil

To grind together:

  • 8 flakes of garlic
  • ½ cm ginger
  • 3 cloves
  • 1 ½  cm cinnamon
  • a pinch of nutmeg
  • 5 cardamoms
  • 1 tsp cumin seeds
  • 8 pepper corns

For garnishing:

  • a handful of chopped fresh parsley

Method:

  • Soak the soya nuggets in hot water till soft. Squeeze out the water.
  • Mix together all the ingredients for the marinade and add to the soya nuggets. Let it stand for 20 minutes.
  • Heat a little oil in thick bottom pan and fry the onions till golden brown.
  • Drain the soya nuggets and add to the onions. Keep aside the stock and continue stirring till it turns dark brown.
  • Add the ground masala and salt. Stir-fry well, till the nuggets are coated well.
  • Dissolve the corn flour in a little water to a smooth paste and add to the stock.
  • Stir well and add it to the soya nuggets. Continue stirring till the mixture thickens.
  • Garnish with fresh chopped parsley(optional) and serve hot with Indian flat breads or rice preparations like pulao, biryanni etc.

Standing Time for marinating: 20 minutes

Preparation Time: 35 minutes

Serves: 4

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