Soy Kebabs with Peking-Style Sauce – 100% BIO

Soy Kebabs with Peking-Style Sauce – 100% BIO

Bio
Vegetarian
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Serving(s)
2

Ingredients

For the kebab:
80
g whole soy protein
2
tablespoons vegetable stock
150
ml soy sauce
40
ml agave syrup
2
tablespoons rice vinegar
2
tablespoons corn flour
1
tablespoon ginger, freshly grated
1
teaspoon allspice
*
Wooden skewers
To accompany the kebabs:
150
g basmati rice
1/2
Chinese cabbage
50
g runner beans
2
tomatoes
50
g mushrooms
1
garlic clove
*
A few chives
*
Black pepper

Start by rehydrating the soy protein. To do this, bring to the boil a saucepan of water with two tablespoonfuls of vegetable stock.

Remove the pan from the heat, pour in the soy protein and leave standing for 20 minutes and then drain.

Keep back one ladleful of the cooking water and thread the soy protein pieces onto the skewers.

TIPS NATURE ELEMENTS : Soy protein looks like little bits of dried sponge. Once rehydrated, their texture is similar to that of meat and the body is able to digest it more easily. They have a neutral taste, so to liven up a recipe now is the time to have fun with your flavours !

To make the Peking-style sauce, in a dish, mix together the soy sauce, agave syrup, rice vinegar, corn flour, ginger and spices. Then leave the kebabs to marinate in this sauce for 5 minutes. Put the kebabs to one side and keep back a ladleful of this marinade.

Start to prepare the vegetables to accompany the kebabs by washing, cutting and slicing them very thinly.

Start cooking the vegetables in a frying pan, deglaze them with a ladleful of the marinade, then add a ladleful of the cooking water which you put aside earlier. Add the garlic and pepper and leave to simmer for 10 minutes.

Check the vegetables are cooked and seasoned to your taste.

In the meantime, cook the basmati rice.

Preheat your oven to 180°C and finish by cooking the kebabs for 7 minutes.

TIPS NATURE ELEMENTS : You can also cook these kebabs under a grill or on your barbecue!

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