Créé avec l’IA
turning soya to real beef taste
50 min 352 kcal par portion Moyen
Ingrédients
4 Portions
- dried soy chunks250 g
- beef bouillon paste30 g
- soy sauce40 g
- Worcestershire sauce30 g
- mushrooms300 g
- onion150 g
- tomato paste20 g
- olive oil25 g
- molasses10 g
- nutritional yeast15 g
- garlic powder5 g
- black pepper2 g
- water800 ml
Instructions
- 1
Finely chop the onion and mushrooms. For the deepest beef-like flavor, chop the mushrooms very small so they brown well and blend into the sauce.
- 2
In a large bowl, mix 800 ml hot water with the beef bouillon paste, soy sauce, Worcestershire sauce, tomato paste, molasses, nutritional yeast, garlic powder, and black pepper until fully dissolved.
- 3
Add the dried soy chunks to the hot marinade. Stir well, cover, and let them soak for 20-30 minutes, or until fully softened.
- 4
Drain the soy chunks, reserving the soaking liquid. Gently squeeze the chunks to remove excess liquid; this helps them brown and absorb flavor again later.
- 5
Heat the olive oil in a wide pan over medium-high heat. Add the onion and cook for 4-5 minutes until golden and sweet.
- 6
Add the mushrooms and cook for 8-10 minutes, stirring often, until their moisture evaporates and they become deeply browned. This browning is essential for a meaty taste.
- 7
Add the drained soy chunks to the pan. Cook for 6-8 minutes, stirring occasionally, until the edges are browned and slightly chewy.
- 8
