1. Preheat the oven to 180°C (350°F). 2. Place the soy chunks in a large bowl and pour soy sauce over them. Cover with boiling water and let them sit for 15 minutes or until rehydrated. Drain any remaining water, then gently press to remove excess water. 3. Return the rehydrated soy chunks to the bowl, add smoked paprika and a dash of Cajun seasoning. Mix until well coated. 4. In a deep baking dish, add olive oil and the seasoned soy chunks. Bake in the preheated oven for 10 minutes. 5. Remove the baking tray from the oven and add onions, garlic, celery, bell peppers, spices, and tomato paste. Mix until everything is well incorporated. Return to the oven for an additional 10 minutes. 6. In a measuring jug or large bowl, dissolve the mushroom/vegetable stock cube in 3 cups of boiling water and mix well. 7. Remove the baking tray from the oven and add kidney beans, chickpeas, chopped tomatoes, quinoa, bay leaf and the prepared stock water. Mix everything until evenly distributed. Cover the baking tray with foil and return it to the oven for 40-45 minutes, or until the quinoa is soft and fluffy. 8. Once cooked, remove the baking tray from the oven and fluff the mixture with a fork. 9. Serve as a main dish, side or pack in containers for meal prep and enjoy!
Ingredients:
1 1/2 cups soya chunks
1/2 tsp smoked paprika
2 tbsp soy sauce
1 can chickpeas
1 can kidney beans, drained
2 cups quinoa
1 onion, chopped
2 cups mixed bell peppers, cubed
4 garlic cloves, crushed
2 celery sticks, diced
2 tbsp tomato paste
3 cups hot water
1 can chopped tomatoes
1 mushroom/vegetable stock cube
1 bay leaf
2 spring onion
Spices
1 1/2 tbsp cajun seasoning
1 tsp onion granules
1 tbsp paprika (smoked/regular)
1 tsp cumin
1/2 tsp red pepper flakes
1 tsp black pepper
1 tsp dried thyme
2 tsp salt
1. Preheat the oven to 180°C (350°F).
2. Place the soy chunks in a large bowl and pour soy sauce over them. Cover with boiling water and let them sit for 15 minutes or until rehydrated. Drain any remaining water, then gently press to remove excess water.
3. Return the rehydrated soy chunks to the bowl, add smoked paprika and a dash of Cajun seasoning. Mix until well coated.
4. In a deep baking dish, add olive oil and the seasoned soy chunks. Bake in the preheated oven for 10 minutes.
5. Remove the baking tray from the oven and add onions, garlic, celery, bell peppers, spices, and tomato paste. Mix until everything is well incorporated. Return to the oven for an additional 10 minutes.
6. In a measuring jug or large bowl, dissolve the mushroom/vegetable stock cube in 3 cups of boiling water and mix well.
7. Remove the baking tray from the oven and add kidney beans, chickpeas, chopped tomatoes, quinoa, bay leaf and the prepared stock water. Mix everything until evenly distributed. Cover the baking tray with foil and return it to the oven for 40-45 minutes, or until the quinoa is soft and fluffy.
8. Once cooked, remove the baking tray from the oven and fluff the mixture with a fork.
9. Serve as a main dish, side or pack in containers for meal prep and enjoy!
Looks so tasty❤
Thank you 💛
❤❤❤
I have everything except soy chunks I never heard of soy chunks but this looks so delicious you breathing flavors to my face 😋
You have used all things easily available in India.. will try for sure
Happy to hear 🙌🏾
You guys can’t help yourselves 😂.
@@espon2112 didn't understand you
Hey chef i wanna kno u❤❤❤❤😂😂
Doesn't have enough protein.