Spiced Soy Mince with Fresh Herbs
A flavorful plant-based alternative to ground meat, seasoned with cumin, paprika, and fresh herbs. This tender soy mince adapts beautifully to everyday recipes, from savory pies to sauce-based dishes. Perfect for lighter, healthier meals without giving up on taste.
🛒 Ingredients
4 servings
- 2 cups fine textured soy protein (TSP/TVP)
- 1 yellow onion, finely chopped
- 1 ripe tomato, diced small
- 2 garlic cloves, crushed
- 3 tbsp extra virgin olive oil
- 1/2 vegetable or beef stock cube
- 1 pinch of ground bay leaf
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- Salt to taste (go easy — the stock cube is already salty)
- Fresh cilantro and chives, chopped, to taste
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Directions
- 1
Bring water to a boil and soak the textured soy protein for 10 minutes until fully rehydrated and plump.
- 2
Meanwhile, heat olive oil in a skillet over medium heat. Sauté the chopped onion and crushed garlic until the onion turns translucent and lightly golden.
- 3
Add the diced tomato, paprika, cumin, and ground bay leaf. Stir well and cook for 2–3 minutes.
- 4
Dissolve the half stock cube in a small amount of hot water and pour into the skillet. Stir and reduce heat to low.
- 5
Drain the soy protein through a fine strainer and squeeze firmly to remove all excess water.
- 6
Add the drained soy mince to the skillet, mix thoroughly, and cook for 2–3 minutes over low heat to allow the flavors to meld.
- 7
Adjust seasoning if needed, then finish with freshly chopped cilantro and chives before serving.
💡 Chef's Tip
Squeezing out as much water as possible from the soy protein after soaking is key to achieving a firm, meat-like texture. Swap the beef stock cube for a vegetable one to keep it fully vegan.
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