Slovak-Style Rice with Soy Chunks

40g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

soy chunks

• 200 g soy chunks (TVP)
• 2 l water
• 2 tsp salt
• 8 tbsp canola oil
• 4 tbsp soy sauce
• 2 tsp poultry seasoning blend

rice

• 2 tbsp canola oil
• 100 g onion
• 200 g carrot
• 120 g parsley root
• 250 g frozen peas (or fresh)
• 350 g round-grain rice
• 1 tsp sweet paprika
• 1/2 tsp black pepper
• 1 1/2 tsp salt
• 1 l vegetable broth
• 200 g pickled cucumbers
• 1 handful vegan cheese

Contains: celery, gluten, soy

How to make it

1. Cook the soy chunks in 2 L of salted water until fully softened, about 15 minutes. Drain and let them cool slightly, then wrap in a kitchen towel and squeeze out as much water as possible — the drier they are, the more marinade they will absorb.
2. Place the squeezed soy chunks in a bowl and pour over the rapeseed oil and soy sauce. Add the poultry seasoning blend, mix well, and leave to marinate for at least 10 minutes — or up to an hour if you have time.
3. In a large pot, heat the rapeseed oil over medium heat and fry the finely diced onion until golden. Add the peas and the carrot and parsnip cut into small cubes, then sauté everything together for about 5 minutes.
4. Add the rice, salt, black pepper, and sweet paprika. Pour over the vegetable broth and stir everything well. Bring to a boil, then reduce the heat to low and cook the rice undisturbed until all the liquid has been absorbed and the rice is tender.
5. While the rice is cooking, heat a frying pan over medium heat and fry the marinated soy chunks until crispy and golden brown, about 10–15 minutes. Stir them into the cooked rice, leaving a few on top for garnish.
6. To serve the Slovak way, pack the rice tightly into a ladle and turn it out onto the plate to create a classic dome shape. Serve with pickled cucumbers on the side and optionally top with grated vegan cheese.

Nutrition