1. Cook the Soya Sakthi soya keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Mix the Soya Sakthi soya keema and powdered sugar together and spread it out evenly in a baking tray. Bake at 2000 C for 10 mins.
3. In the small bowl, whisk together the lemon juice, honey, and chopped fresh mint. Set aside while preparing the fruit to allow the mint to infuse the mixture.
4. Put the fruit pieces and soya keema in the large bowl and gently toss with the lemon mixture. Chill in the refrigerator until ready to serve. Best eaten within a few hours.
| Quantity | Ingredients |
|---|---|
| 1 cup | Soya Sakthi soya keema |
| 2 | lemons, juiced |
| 1 tsp | honey |
| 2 tbsp | chopped fresh mint + extra leaves for garnish |
| 1/2 | Apple Sliced |
| 1 | Medium Size Banana cut into small pieces |
| 1/4 | Pineapple cut into small pieces |
1. Cookthe Soya Sakthi Mini Soya Chunks in hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Heat 1 tbsp oil in a pan, add shallots and cover and cook. Remove and set aside when soft yet crunchy.
3. Heat 2 more tbsp oil in the pan and sauté the onion pieces. Add ginger and garlic and sauté till lightly coloured.
4. Add Mini Soya Chunks, coriander powder, turmeric powder, red chilli powder and mix. Add bhuna masala and 2 tbsp water and mix. Add salt.
5. Add chopped coriander leaves. Mix well, cover and cook for 3-4mins. Add cream and mix.
6. Transfer into a serving dish. Put the shallots on top and serve hot.
| Quantity | Ingredients | |
|---|---|---|
| 1/2 cup | • Soya Sakthi Mini Soya Chunk | |
| 15-20 | medium sized Shallots | |
| 3 | medium sized Onions cut into four pieces | |
| 4 tbsp | oil | |
| 1 tbsp | Ginger finely chopped | |
| 1 tbsp | Garlic finely chopped | |
| 1 tbsp | Coriander powder | |
| 1/4 tsp | Turmeric powder | |
| 1/2 tsp | Red chilli powder | |
| 130g | Bhuna masala | |
| • Fresh coriander leaves -- a few springs | ||
| 2 tbsp | Fresh cream | |
1. Cook the Soya Sakthi Soya Chunks / Mini SoyaChunks in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Toss tomato, onion, cucumber, capsicum, olives, parsley leaves, soya chunks and oregano into a large bowl.
3. Pour the dressing over the salad mixture
4. Arrange in salad bowls.
5. Top with roughly crumbled feta cheese and enjoy.
| Quantity | Ingredients |
|---|---|
| 1/2 bowl | Soya Sakthi Soya Chunks / Mini Soya Chunks |
| 6 large red tomatoes or around 30 pcs cherry tomato cut into half | |
| 1 | red onion thinly sliced |
| 2 | cucumbers cut into half lengthwise and then sliced |
| 3 | red , yellow and green bell peppers, cut into chunks |
| 1 bunch | fresh chopped parsley leaves |
| 1 tbsp | fresh oregano leaves |
| 150g | feta cheese |
| 50g | of black and green olives pitted |
| FOR DRESSING | |
| 1 tbsp | red wine |
| 1 tbsp | vinegar |
| 1 tbsp | lemon juice, |
| 3 tbsps | extra virgin olive oil |
| salt and pepper to taste | |
| 1 pinch | sugar |
1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks in hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Heat oil in a pan and sauté garlic until it’s light brown. Add salt, pepper, oregano and chilli flakes to it. Stir occasionally.
3. Add tomato puree and let the mixture cook until it becomes thick and starts to leave oil.
4. Spread butter on the pizza base.
5. Spread pizza sauce evenly so that it covers all the sides.
6. Add toppings - olives, jalapeños, chopped onions,cooked Soya Chunks, capsicum.
7. Add salt, pepper, oregano to it and sprinkle grated cheese.
8. Preheat oven to 140 degrees for 5mins.
9. Bake pizza for 10 to 15mins at 140 degrees and serve hot.
| Quantity | Ingredients |
|---|---|
| 1 cup / 1/2 cup | Soya Sakthi Soya Chunks / Mini Soya Chunk |
| 1 cup | Tomato puree |
| 2 tbsp | Oil |
| 5-6 | Garlic cloves, chopped |
| Salt, pepper, oregano, chilli flakes to taste | |
| 3 | Pizza bases |
| 1 | Onion, chopped |
| 1 | Capsicum, chopped |
| 5-6 | Olives |
| 5-6 | Jalapeños |
| 25 g | Butter |
| 25 g | Cheese, grated |
| Salt, pepper, oregano, chilli flakes to taste | |
1. Cook the Soya Sakthi Soya Chunks / Mini Soya Chunks in hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Heat olive oil in a pan.
3. Add onions, carrots, leeks, celery, spring onions, bell peppers, garlic, bay leaf and cook for 5 minutes.
4. Soak the wild mushrooms till it gets soft. Keep the mushroom stock.
5. Add the soya chunks, soaked wild mushroom and mushroom stock to the pan and sauté for 5 minutes
6. Mix thyme, sage and rosemary in tomato puree and pour it into the mushroom stock.
7. Simmer for 30 minutes. Serve with any kind of pasta, noodles or steamed rice.
| Quantity | Ingredients |
|---|---|
| 70g / 35g | Soya Sakthi Soya Chunk / Mini Soya Chunk |
| 1 tbsp | Olive oil |
| 30 g | Onions diced |
| 20 g | Carrots diced |
| 30 g | Celery diced |
| 30 g | Leeks diced |
| 1/2 | Spring onions diced |
| 1 | Yellow bell peppers diced |
| 1/2 | Red bell peppers diced |
| 2 cloves | Garlic sliced/chopped |
| 1 | Bay leaf |
| 1 tbsp | Red chilli flakes |
| 2 tbsp | Tomato puree |
| 10g | Wild mushroom soaked in water |
| Thyme sage & rosemary as required | |
| Parsley few springs | |
| salt & pepper as required | |
1. Cook the Soya Sakthi Soya Chunks/ Mini Soya Chunks in hot water for 5 minutes. After that drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Heat 7 cups water in a deep non stick pan. Add salt and place a colander in it. Put the noodles in the colander and allow them to cook.
3. Slice spring onion. Use chopped spring onion greens to garnish at the end.
4. When the noodles are done, lift the colander with the noodles and put into another pan with cold water.
5. Heat 2 tbsp oil in a non-stick wok. Add onion, carrot, cooked soya Mini chunks, capsicum and toss.
6. Remove the colander with the noodles from cold water and add to the vegetables. Mix well on medium flame for a few minutes.
7. Add 1 tablespoon oil, salt, soy sauce and toss on high heat.
8. Garnish with chopped onion green and serve hot.
| Quantity | Ingredients |
|---|---|
| 1 cup / 1/2 cup | 1 cup Soya Sakthi soya Chunks / Mini Soya Chunks |
| 400g | noodles |
| Salt to taste | |
| 3 tbsp | oil |
| ¼ tsp | white pepper powder |
| 1/2 | medium red capsicum, shredded |
| 2 | medium spring onions, sliced |
| 1 | medium carrot, shredded |
| 1 tbsp | soya sauce | 1/2 | medium green capsicum, shredded |
1. Cook the Soya Sakthi soya Chunks/ Mini Soya Chunksin hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Take a Chinese wok and add oil.
3. Add boiled French beans, carrots, cauliflower, Soya chunks& boiled rice.
4. Toss well & add seasoning of white pepper, ajinomoto, light soya sauce & salt as per taste.
5. Heat for few minutes & keep stirring in between.
| Quantity | Ingredients |
|---|---|
| 50 gm | Soya Sakthi soya chunks / Mini Soya Chunks |
| 1 tbsp | oil |
| 30 g | French beans Boiled |
| 30 g | Carrots boiled |
| 20 g | Cauliflower Boiled |
| 10 g | Spring onions |
| 200 g | Boiled Rice |
| 1 tsp | White pepper |
| Salt as per taste | |
| 1 tbsp | soya sauce |
1. Cook the Soya Sakthi soya keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
2. Heat oil in a pan, add cumin seeds, when it splutters, add finely chopped onions and green chillies.
3. Saute until onions turn transparent. Add ginger-garlic paste and saute for a few more minutes. Then add Soya Sakthi soya keema
4. Add all the spice powder, finely chopped coriander leaves and salt needed.
5. Cook on medium heat until all the moisture evaporates and the mixture is dry. Leave it to cool.
6. Prepare Dough and turn it into balls, make another ball using Soya keema mixture.
7. Take the Soya keema mixture ball and place it in the center of the spread paratha. Carefully close the dough sealing all the corners of the dough and make sure filling is properly sealed.
8. Heat the tawa, apply butter on the tawa and cook the Soya Keema Paratha on both sides.
9. Serve the Yummy Soya Keema paratha with Curd.
| Quantity | Ingredients |
|---|---|
| 1/2 cup | Soya Sakthi Soya Keema |
| 1 tbsp | Oil |
| 1/2 Cup | Finely Chopped Onion |
| 1 | Finely Chopped Green Chili |
| 1 tsp | Ginger Garlic Paste |
| 1/2 tsp | Chili powder |
| 1/2 tsp | Garam Masala Powder |
| 2 tsp | Coriander Powder |
| 2 tbsp | Coriander Leaves |
| 1 tsp | Salt to Taste |
| 1 tsp | Butter |
| FOR DOUGH | |
| 1/2 Cup | Multi Grain Wheat Flour |
| 1/4 tsp | Salt |
| 2 tsp | Oil |
1. Cook the Soya Sakthi soya keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
2. Take a hot pan and pour in the oil. Sprinkle the jeera and mustard seeds and let it splutter.
3. Put in the onions and cook until they soften a bit on medium heat. Add ginger and green chilly. Add the capsicum and tomato and cook further for about a minute.
4. After they soften add in the potatoes, salt as per taste and a little water and then stir.
5. Add in the Soya Sakthi soya keema and cook further until they are well blended.
6. Add the juice of one lemon and garnish with chopped coriander leaves and add butter to get a rich taste.
7. Spread the Dosa batter very thinly on a pan and let it cook until crisp. Add the soya keema masala in the centre and roll it loosely.
8. Enjoy the Yummy Soya Sakthi Soya keema masala dosa with Sambar and chutney.
| Quantity | Ingredients |
|---|---|
| 1/2 cup | Soya Sakthi Soya Keema |
| 3 | Peeled Potatoes boiled in water until soft |
| 2 | Onions Cut into long strips length wise |
| 1 tsp | Sliced Green Chili |
| 1 tsp | Finely Chopped Ginger |
| 1/2 | Capsicum Cut in long strips |
| 8-10 | Curry Leaves |
| 1 tsp | Medium tomato cut into long strips |
| 1 tsp | Finely Chopped Coriander Leaves |
| 1 tsp | Chana Dal |
| 1 tsp | Urad dal |
| 2 Pinch | Hing |
| 1/2 tsp | Haldi Powder |
| 1/4 tsp | Jeera |
| 1/4 tsp | Mustard Seeds |
| 2 tsp | Dry red Chilly Broken |
| 1 | Lemon juice |
| 40g | Amul Butter |
| Salt to Taste | |
| 3 tbsp | Oil |
1. Cook the Soya Sakthi soya keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
2. In a bowl add curd, suji, and mix it. Now add cooked Soya Sakthi soya keema and let it blend together.
3. Pour this in idli stand; you can put it in the microwave for 10 minutes
4. In a pan heat Refined oil, add mustard seeds, curry leaves, chopped onions and fry it
5. Add chopped tomatoes, chopped green capsicum, salt, sambar masala and mix together
6. Once the idlis are cooked, add them to the above vegetable mixture and mix well
7. Serve hot with coconut chutney.
| Quantity | Ingredients |
|---|---|
| 1 cup | Soya Sakthi soya keema |
| 1 cup | curd |
| ½ cup | suji |
| 3 tbsp | Refined oil |
| 1/2 tsp | Mustard seeds |
| 1/4 cup | Curry leaves |
| 1 cup | chopped onions |
| 1 cup | chopped tomatoes |
| ½ cup | chopped green capsicum |
| Dry spices - salt, sambar masala | |
1. Cook the Soya Sakthi soya keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. In a bowl add suji, curd and mix it (It should be thick)
3. Add salt, red chilli powder, chopped green chilli, chopped onions, chopped tomato, and grated carrot and mix it well.
4. Add cooked Soya Sakthi soya keema and coriander leaves and mix it
5. Take a pan and pour refined oil and pour batter in it. Flip the uttappam once it is cooked.
6. Serve hot with ketchup or mint chutney
| Quantity | Ingredients |
|---|---|
| 1 cup | Soya Sakthi soya keema |
| 1 cup | suji |
| 1 cup | curd |
| Salt as required | |
| 1/4 tsp | red chili powder |
| 1 | chopped onion |
| 1 | chopped tomato |
| 1 cup | grated carrot |
| 2 | chopped green chillis |
| Coriander leaves | |
| 2 tbsp | Refined oil |
1. Cook the Soya Sakthi soya keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Wash the beetroot and peel the skin. Chop it roughly into small chunks.
3. Cut the pomegranate and separate the seeds from the skin and the white membrane.
4. In a blender, add the beets, pomegranate, frozen banana & berries and blend until all the ingredients have mixed well.
5. Mix in the Soya Sakthi soya keema, lemon juice, honey and another cup of cold water with the smoothie, if necessary. Taste it and adjust the sweetness as per your preference.
6. Serve immediately with or without ice cubes.
| Quantity | Ingredients |
|---|---|
| 1 cup | Soya Sakthi Soya Keema |
| 4 | Large Beetroot Chopped |
| 2 | Pomegranate |
| 1 tbsp | Lemon juice |
| 2-3 tbsp | Honey |
| 1 cup | frozen berries |
| 1 | Frozen banana |
1. Cook the Soya Sakthi soya keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Heat the oil in a pan/kadai and add the cumin seeds.
3. When the seeds crackle, add the urad dal and sauté till the dal turns light brown.
4. Add the ginger-green chilli paste and onions and sauté till the onions turn light brown in colour. Add the carrots and sauté.
5. Add the soya Keema, salt and lemon juice, mix well and cook while stirring occasionally.
6. Serve hot, garnished with coriander.
| Quantity | Ingredients |
|---|---|
| 3/4 cup | Soya Sakthi soya keema |
| 1tsp | oil |
| 1/2 tsp | cumin seeds (jeera) |
| 1/2 tsp | urad dal |
| 3/4 tsp | ginger-green chilli paste |
| 1/2 cup | finely chopped onions and grated carrots |
| 1 tbsp | lemon juice |
| Salt to taste | |
| 1 tbsp | finely chopped coriander |
For the white sauce
1. Combine all the ingredients and place in a medium saucepan. Whisk until well blended.
2. Place on a low-medium flame and bring the mixture to a boil whisking all the time so it does not stick to the bottom.
3. Once boiling, reduce flame to low and cook for another 5 minutes, stirring constantly, until the mixture is thick. It should resemble pancake batter.
For the lasagne
1. Cook the Soya Sakthi Soya Keema in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside
2. Boil seven to eight cups of water in a large wide pan. Add a little salt.
3. Slide in the lasagne sheets and cook till its firm and soft to bit. Drain and refresh.
4. Heat 2 tbsp of olive oil in another pan. Add soaked soya keema.
5. Add milk and let it cook. Add salt, mix and set aside.
6. Heat the remaining oil in another pan.
7. Add garlic and onion and sauté till translucent. Add tomatoes and cook till they turn pulpy.
8. Add tomato puree and cook for one more minute.
9. Remove from heat and add basil leaves and half the crushed red chillies and mix well.
10. Preheat the oven to 180°C.
11. Spread some of the prepared sauce in a baking dish. Place a few lasagne sheets so that the base is fully covered. Spread half the soya mixture over it. Top with half the tomato mixture. Top with half portion of white sauce. Place the remaining lasagne sheets over to cover the filling fully.
12. Repeat the above layers once taking care to end with the sauce layer.
13. Spread the grated cheese evenly over the sauce.
14. Sprinkle mixed herbs over the dish.
15. Place in the preheated oven and bake for at least 25 minutes or till the cheese layer is nicely golden browned.
16. Serve hot.
| Quantity | Ingredients |
|---|---|
| For the white sauce | |
| 1 tbsp | all-purpose flour |
| 1 tbsp | olive oil/butter |
| 1 cup | milk |
| 1 pinch | salt |
| Black pepper to taste | |
| For the lasagne | |
| 1 cup | Soya Sakthi soya keema |
| 8 | ready¬made lasagne sheet |
| 3 tbsp | olive oil |
| 3 tbsp | milk |
| Salt to taste | |
| 3-4 | garlic cloves, chopped |
| 1 | medium onion, chopped |
| 3 | medium tomatoes, chopped |
| ½ cup | tomato puree |
| 4¬5 | fresh basil leaves |
| 2 tsp | red chillies, crushed |
| ½ cup | cheese, grated |
| ¼ tsp | mixed herbs |
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