Vegetarian Keema Matar- Soya Keema Recipe: 59 Photos
Soya Keema Recipe | Soya Keema Pav
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FAQ
About the Recipe. Soya Keema is a vegetarian dish made from textured vegetable protein (TVP), commonly known as soy granules or soy chunks, which closely resemble the texture of minced meat. It is flavored with aromatic spices, onions, tomatoes, and herbs, resulting in a flavorful and protein-rich dish.
For every 170g (⅓ lb/6 oz) TVP (which rehydrates to an equivalent amount of 500g + of meat mince), use 320 ml liquid stock. Once the liquid is added, stir through and leave to sit and absorb. Stir intermittently. Use in place of meat mince as per recipe.
Vegetable Keema is an easy, delicious Indian recipe made with minced vegetables, spices and herbs. Keema or kheema is a Hindi word for 'mince. '
mince and peas. Keema matar (English: mince and peas), also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).);})();(function(){window.jsl.dh(R8y8Zu_qBanBwPAPyLWBoAM__119,
textured soy protein. Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
Vegetarian Keema Matar - Soya Keema - By Vahchef @ vahrehvah.com
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
