How to cook soy goulash?

If you like soy and often use it for cooking different dishes, then you will be interested to know what can be tasty and interesting from soy goulash.

What it is?

Soy goulash or soy meat is a texturate made from soy dough. First, from the beans by grinding get the flour, then prepare the dough by adding water. Next, the resulting dough is subjected to extrusion cooking, as a result of which a mass resembling a sponge is formed. It is dried and crushed. In the end, they get flakes, minced meat, goulash, cubes and so on.

What to cook?

So, how to make soy goulash tasty and not too difficult? We offer several interesting options.

Option One

Prepare delicious and juicy soy goulash with sauce. Here's what you need for this:

  • 300 grams of soy goulash;
  • 100 milliliters of soy sauce;
  • five tablespoons of tomato paste;
  • glass of water;
  • a pinch of ground red pepper;
  • a bunch of fresh dill;
  • two onions;
  • one carrot;
  • three to five cloves of garlic;
  • four to five tablespoons of vegetable oil;
  • salt to taste (may not be necessary, as soy sauce is quite salty in itself).


  1. Heat the water first to make it hot. Add tomato paste and mix well. Then add the pepper and soy sauce, mix again thoroughly. The sauce is ready.
  2. Pour the resulting sauce (it should be hot, so if necessary, heat it a little) dry soy goulash and leave for 10-15 minutes to swell.
  3. While the goulash is swelling, take care of the vegetables. Peel the onion and cut into thin half-rings. Wash the carrots and grate them on medium or coarse grater. Garlic should be cleaned and either grated or chopped with a garlic press or a blender.
  4. Wash dill and chop with a knife.
  5. Heat the vegetable oil in a pan and fry the onions and carrots until soft and light golden.
  6. Now put the swollen goulash in the pan along with the sauce, fry everything together for about five to seven minutes.
  7. Add garlic and dill. Cover the frying pan with a lid and literally turn off the fire in a couple of minutes.
  8. Serve goulash with any side dish.

Option Two

You can cook soy goulash with vegetables. This will require:

  • 300-400 grams of dried soy goulash;
  • one eggplant;
  • one young squash;
  • glass of water;
  • two tomatoes;
  • one bell pepper;
  • one onion;
  • one carrot;
  • a teaspoon of salt without top (the amount can be changed);
  • dill greens;
  • five to seven tablespoons of vegetable oil;
  • pepper to taste.

Cooking method:

  1. First you need to prepare soy goulash. To do this, bring the water to a boil, salt (add half a teaspoon, leave the rest on the vegetables) and add the pepper. Pour it goulash and let it stand for fifteen minutes. It should swell.
  2. While the soy is swelling, go to the vegetables. First, peel and chop the onion into half rings, then rub the carrot.
  3. Eggplant and zucchini washed and cut into small cubes.
  4. Pepper cores and seeds and cut into cubes.
  5. Wash tomatoes and cut into cubes too.
  6. Heat oil in a pan. Put onions with carrots, lightly fry (until onions are transparent).
  7. Now add the zucchini and eggplant. Broil everything for about five minutes, then attach and pepper.
  8. Fry the vegetables for about five minutes, then cover the pan with a lid and simmer for about 10 minutes over medium heat.
  9. Put the tomatoes in the frying pan and put it out for about five to seven minutes.
  10. Now you can add soy goulash.
  11. Cook everything together for five minutes.
  12. Wash and chop the dill, put in the pan with the pepper and the remaining salt.
  13. Extinguish everything literally a minute and turn off the fire. Done!

Option Three

Very tasty and slightly savory will be soy goulash with prunes and nuts. To cook it, you will need:

  • 400 grams of soy goulash;
  • 200 grams of prunes;
  • 100 grams of walnuts;
  • bunch of cilantro greens;
  • a pinch of ground black pepper;
  • five cloves of garlic;
  • salt to taste;
  • five tablespoons of vegetable oil;
  • two glasses of water.

Description of the cooking process:

  1. The first stage is the preparation of soy goulash. It should be poured boiling water (one glass). But that it was not fresh, it is desirable to salt the water and even pepper. In this form, leave the semi-finished product for fifteen or twenty minutes.
  2. Prunes should be cleaned of stones (if any), and also pour boiling water for ten to fifteen minutes, so that it becomes soft.
  3. Peel and chop the garlic in any convenient way (for example, using a garlic press).Finely chop the cilantro with a knife.
  4. Heat the butter in a pan and put the swollen goulash, chopped nuts and prunes in it along with the remaining water. Fry for five minutes, then simmer under the lid for about ten minutes.
  5. Add cilantro, garlic, salt and pepper to taste and simmer still a couple of minutes.

Option Four

This recipe will appreciate the lovers of mushroom dishes.

Here's what you need:

  • 300-400 grams of soy goulash;
  • 300 grams of fresh champignons;
  • one onion;
  • a bunch of green dill;
  • glass of water;
  • three to five tablespoons of vegetable oil;
  • salt and pepper to taste.


  1. Goulash pour water, pre-salted it (otherwise soy will be fresh).
  2. Peel the onion and cut it into thin rings or half rings.
  3. Wash the champignons well and cut them into slices or some other convenient way.
  4. Heat oil in a pan.
  5. Fry the onions first to transparency or light and barely noticeable golden brown.
  6. Now put in the pan and mushrooms. Roast them for about five minutes, then stew them under the lid for about the same amount.
  7. Now you can add and had a good swell goulash.
  8. All together roast for about five minutes.
  9. Dill well rinse.Shake and chop with a knife.
  10. Now you can add pepper, salt and dill.
  11. Soy goulash with mushrooms is ready!

Be sure to try to cook this dish.

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