Soya Chunks in Black Bean Sauce with Rice
Soya chunks are a great replacement for meat dishes. This recipe flavoured in black bean sauce will fool even the most dedicated carnivore! Best served with rice or simply put in a tortilla wrap – tasty no matter how you eat it!
- Dried Soya Chunks - 3 ozs (2 Cups)
- Red Pepper - ¼, Medium, Finely Diced
- Green Pepper - ¼, Medium, Finely Diced
- Garlic Clove - 4, Crushed
- Rice - 9 ozs (1 ½ Cups)
- Onion - 1, Small, Finely Diced
- Olive Oil - 6 Tbsp
- Mixed Herbs - 1 Tbsp
- Yeast Extract - 2 Tbsp
- Brown Sauce - 2 Tbsp
- Soya Sauce - 1 Tbsp
- Black Pepper - 1 Tsp
- Water - 1,000ml (4 cups), Boiling
- Black Bean Sauce - 120g
- Place the boiling water into a large saucepan with yeast extract, brown sauce, mixed herbs and dried soya chunks, stir well.
- Bring to the boil and then simmer for 20 minutes.
- Meanwhile, cook the rice according to packet instructions.
- Fry gently the onions and peppers till soft in 2 Tbsp of olive oil, crushed garlic and mixed herbs.
- Drain chunks keeping the juice, place chunks into 4 Tbsp of olive oil and fry until brown and crunchy.
- Add onion and peppers, stir well and add juice from chunks, bring back to boil, then reduce heat.
- Add soya and black bean sauce, mix well and cook on a low heat for 15 minutes or until thick.
- Serve with rice.