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Love is in my Tummy

Plant-based flavor

February 23, 2016 By Tina Dawson Leave a Comment

Soy Kheema Rolls – with Soya Chunks

If you find yourself trying out a vegetarian lifestyle, you know that you are still secretly craving meat.
But most importantly, to continue a well balanced diet, you’ll need to replace the proteins lost by avoiding meat. And while vegetables and lentils are perfectly great choices, sometimes you just miss the way it feels when you bite into a kebab or a drumstick. My mouth salivates instantly at the very thought of fried chicken. But you gotta do what you gotta do, right? Chewing on these soy chunks is the closest thing to meat there is. It’s the next best thing, trust me. And although it isn’t exactly as delicious as meat actually is (who are we kidding, nothing really is!), it is the closest vegan alternative, and I will take it!

Soya chunks or granules is just deflated soy flour, the remnants of the soybean oil extraction process.
Commonly sold as Textured Vegetable Protein (TVP), these are popular meat substitutes or even meat extenders. When used along with meat, they soak up the flavours, making it absolutely impossible to discern meat from soy. They expand pretty well when soaked, almost doubling in size, making them a cheaper and healthier alternative to meat. You can find them in Asian and Indian supermarkets as Soya Chunks, or Granules.

A kheema is traditionally made with ground meat and spices. Soya chunks make a pretty good substitute for meat in this recipe. And when stuffed into rolls, they are crispy on the outside and soft, meaty and chewy on the inside. I loved it, and for a minute, my chicken cravings subsided for a bit there.

SpringRolls

 

If you’ve never rolled spring rolls before check out this post for detailed step-by-step  instructions.

 

 

Soya Kheema Rolls

Created by Tina Dawson on April 15, 2016

  • Prep Time:20m
  • Cook Time:30m
  • Total Time:50m
  • Serves: 20
  • Yield: 20 rolls

Ingredients

For the filling

  • 100 g (3.5oz) Soya Chunks (substitute with soya granules)
  • 1 tsp. cumin seeds
  • 2 green chillis, sliced in half
  • 1 inch ginger, grated
  • 1/2 tsp. garlic powder (or 2 cloves garlic, grated)
  • 1 small onion, chopped
  • 1 tsp. red chilli powder or paprika
  • 1 tsp. cumin powder
  • 2 -3 tbsp coriander powder
  • 1/2 tsp. garam masala
  • 3 tbsp. oil
  • Salt to taste

For the rolls

  • 20 sheets of spring roll pastry
  • 1 tsp. cornflour dissolved in a little water to make a paste
  • Oil for frying

Instructions

Make the filling

  1. Prepare the soya chunks by boiling them in water and salt till soft. Drain and squeeze dry.
  2. Chop coarsely into tiny chunks. Set aside.
  3. Heat oil in a medium pan.
  4. Add cumin, green chillis, ginger and garlic powder and saute till fragrant.
  5. Add the onions and a little salt and cook till the onions are translucent.
  6. Stir in the red chilli powder, cumin powder, coriander powder and garam masala.
  7. Add the chopped soya chunks, and stir well.
  8. Continue to cook till the filling is dry and adjust seasoning, if needed.
  9. Let it cool completely.

Make the rolls

  1. Spoon about 2tbsp of filling onto a sheet, and roll tight.
  2. Seal the edges with the cornflour paste, and lay it on a tray covered with waxed paper, seal-side down.
  3. Finish filling all the rolls.

Freezing the rolls

  1. Take the rolls you need to use right away, and freeze the rest. To do that, place the extra rolls on a wax paper covered tray and freeze till solid.
  2. Transfer to a freezer bag, removing excess air. Freeze for up to 3 months.
  3. When ready to use, take what you need, and fry immediately. Do not let thaw. It needs to go straight from freezer to hot oil.

To fry

  1. Heat oil on medium heat.
  2. Fry the rolls until golden brown.
  3. Drain them on paper towels, and serve hot.
  • Print

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Filed Under: All Recipes, Appetizers, Asian style, Indian, Vegan, Vegetarian Tagged With: Appetizers, Vegan, Vegetarian

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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