Since my son became vegetarian, it’s been 7 years now, I’ve learned to use many new ingredients that I admit I didn’t know before, like soy granules. It is an excellent ingredient if you want to reduce the consumption of meat but do not want to give up certain recipes that require meat. Yes, because this ingredient is perfect for making a good soy ragù, as I will explain in the following recipe.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4-5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz soy granules
- 2 tablespoons olive oil
- 1 onion
- 3.5 oz frozen peas
- 4.2 cups tomato puree
- to taste salt
- to taste pepper
Steps
For this recipe, you will need a medium pot, a wooden spoon, and a bowl. Start by boiling some water. Since the soy granules are dried, they need to be softened before use. So as soon as the water boils, pour the soy granules into a bowl with the water and let them soften for about 10 minutes. WARNING: on each package of soy granules the recommended softening time is indicated, so always read the instructions before preparation.
When the soy is softened, drain it well and squeeze it slightly with your hands to remove all excess water. Now pour in a drizzle of olive oil, add the chopped onion and let it soften. At this point, pour in the soy and let it flavor for a couple of minutes, then add the peas, stir a little, and let the peas soften, especially if they are frozen.
At this point, season with salt and pepper, pour in the tomato puree, lower the heat, and let it cook for at least an hour, stirring occasionally. Adjust with salt and pepper if necessary and let it rest for at least 30 minutes. At this point, your soy ragù will be ready to dress your pasta.
Take a look at my VEGAN RAGÙ and my SICILIAN RAGÙ
Saby recommends….
The ragù in the photo is deliberately made so thick to show you the consistency, but in reality, with these quantities, you will get a ragù with enough sauce for the pasta.
