Vegan Pork Slices

Not that I'd know what pork should taste like, but, thịt miệng đại loạn, sold as Vegan Pork Slices, tastes just like the  flavored soy product that it is - but, quite delicious with a good texture. It is easy to make - just soak in hot water for a few minutes and then cook it up with some vegetables,  and maybe some sauce, if preferred.

One of my favorite ways to flavor it is with fiery hot Nihari masala:
Dry roast
1 Tbsp cumin seeds
5 cloves
5 green cardamom,
1 black cardamom
2-inch stick cinnamon
2 bay leaves
1 tsp fennel seeds
¼ tsp ground nutmeg (optional)

1 Tbsp black peppercorns
8 dry red chillies (fewer if preferred)
½ tsp poppy seeds

Cool a bit and grind to a fine powder. Store in an air-tight container and use as needed.

Preparation

1. Steep 1 cup of dry vegan pork slices in hot water 
2. Meanwhile slice some onions; cut a wedge of green cabbage into big chunks; slit some green chilies and slice some green bell peppers
3. Heat a tablespoon of sesame oil in a pan, add some crushed garlic and grated ginger, then the onions, green bell pepper, and chilies; saute
4. Then add the cabbage and the softened vegan pork slices, some salt, and some Nihari masala powder - taste and adjust the flavoring, adding a little of the Nihari masala at a time
5. Stir well, cover, and allow the cabbage to wilt in its own water
6. Off heat, garnish with cilantro
7. Serve warm with roti or hot brown rice

Soy Bean Kofta Curry

Not another kofta recipe again... I was telling myself when I thought of posting this, but the dish was quite tasty as usual that it would be a nice addition to this Kofta collection.

Soak soy beans overnight. I like how the round dry pearl-like beans soak and get into the oval-ish bean shape. Pressure cook them with some salt and spices. At this point the beans can be cooled and frozen for another day.

When ready to use, mush them in a blender and add some flour to make a dough that can be shaped into firm balls. Either bake or deep fry the balls. Sometimes, I coat the balls in batter made from chickpea flour before deep frying.

For the curry, blend some garlic, ginger, tomatoes, mint, coriander, cumin; heat oil in a pan, saute some onions along with the curry paste, add some water as needed and simmer.

Slide in the fried or baked kofta before serving; garnish with cilantro, spring onions and serve warm with naan or basmati rice.

Soya Chunks (Nutrela) Curry

I like incorporating soya chunks, seitan, and other forms of packaged soya products in my cooking, for the protein they provide.

Nutrela is sold in most Indian stores in a pre-packaged box as dry round nuggets. Just need to soak them in really hot water for about 10-15 minutes till they soften and the soya chunks are ready to be added to any food.

Ingredients
4 medium tomatoes or 1 can of diced tomatoes
1 medium onion thinly sliced
1 yellow (or red) bell pepper
2 medium potatoes cooked and mashed
8 leaves of mint (optional)
2" piece of fresh ginger
6 cloves of garlic (more or less to your taste)
3-4 dry red chilies
1/2 package of Nutrela soya chunks
2-3 Tbsp Maggi Tikka paste (to suit your taste)
3 Tbsp canola oil
sliced green chilies and coriander for garnish
salt to taste



Preparation

1. Soak the Nutrela soya chunks in a bowl of very hot (almost boiling) water and set aside for 10-15 mins till it softens (leaving it soaking longer won't hurt the soya chunks)
2. Pound the ginger, garlic, dry red chilies and mint in a mortar and pestle; or just blend it coarsely in a blender or food processor
3. Heat the oil in a pan and add the sliced onion and sautee till translucent
4. Add the ginger,garlic,dry red chilies, mint mixture to the pan and sautee till fragrance is released
5. add the tomatoes and the tikka paste to the pan and sautee till the oil releases
6. squeeze out the water from the Nutrela soya chunks and add them to the pan
7. add about 1.5 cups of water (or more if you want a thinner curry), salt to taste, and the mashed potatoes and let it simmer for about 10 minutes
   
8. garnish with sliced green chilies and chopped fresh cilantro/coriander leaves
9. serve it warm with Naan or Green rice or just plain cooked basmati rice