Vegan Soy Meat Curry
Usually use minced Beef or Pork, but this is a really good Vegan alternative. My meat-loving husband would’t notice this is Soy Meat curry. The recipe is almost identical, but you need to add more liquid as Soy Meat is quite dry and it sucks up a lot of sauce. I've found that adding a small carton of Coconut Milk does the trick.
Serving for 4:
100g Dry Aftermeats Meat *Mince type
2 tablespoons Oil
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped or grated
400 to 500g Vegetables *finely cut or sliced
*I used 1 Onion, 1/2 Red Capsicum, 4 Mushrooms, 1 small Carrot, 1/2 Potato and some Baby Spinach. Other recommended ingredients are Green Capsicum, Green Beans, Eggplant, Cauliflower, Cabbage, Pumpkin, Sweet Potato, Celery, Parsnip, Asian Mushrooms, etc.
1 to 2 tablespoons Curry Powder
1 can (400g) Tomatoes
1 cup Vegetable Stock
2 tablespoons Soy Sauce *OR Worcestershire Sauce (Lea & Perrins)
Salt & Pepper
4 servings freshly Cooked Rice
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.
Cut all Vegetables finely or into small pieces.
Heat Oil in a large frying pan or pot, and cook all Vegetables. *Note: Soft leafy vegetables such as Baby Spinach need to be added at very last.
When Vegetables are almost cooked, add Curry Powder and stir-fry for a few minutes.
Add softened Soy Meat and stir, then add canned Tomatoes, Vegetable Stock and Soy Sauce (OR Worcestershire Sauce). Cook until all Vegetables are soft. Season with Salt & Pepper to suit your taste.
Serve with freshly cooked rice.
*Alternatively you can use Curry Roux blocks instead of Curry Powder, but you need to alter the amount of Stock (OR Water) as Curry Roux contain thickening agent such as Flour.