John Myers
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Oriental Spiced Soy Mince Pan with Vegetables and Jeera Rice
The perfect oriental spiced soy mince pan with vegetables and jeera rice recipe with a picture and simple step-by-step instructions.
For the soy pan
- 1 thumb-sized piece Ginger
- 2 medium sized Onions
- 3 tbsp Oil
- 1 Can Chopped tomatoes
- 0,5 up to 1 tsp Each coriander, cumin and turmeric
- 1 tsp Each curry and paprika powder
- 1 tsp Chili
- 1,5 -2 tsp Salt
- 125 g Soy granules
- 1 liter Water
- 2 tbsp Aceto Balsamico rosso (dark vinegar)
- 1 piece Paprika (color of your choice)
- 1 small can Corn
- 1 small can Peas (or measure frozen peas with the corn can)
- 1 tbsp Dried fenugreek leaves
- 1 tbsp Fresh coriander or parsley
For the jeera rice
- 250 g Basmati rice
- 0,5 up to 1 tsp Whole cumin seeds (jeera)
- 0,5 tsp Salt
- 500 ml Hot water
- 500 ml Oil
- First we start by peeling the ginger and onions. The ginger is cut into very fine (~ 1mm) cubes. These are sautéed in the oil over medium heat. In the meantime, the onions are cut into quite small cubes. Hurry a little so that the ginger doesn’t burn. Now add the onion cubes to the ginger and fry until everything has taken on a little color. Please don’t forget to stir in between.
- Now the canned tomatoes are added and the whole thing simmered with the lid tilted slightly. Until the oil settles or the mass starts to shine.
- Add the spices and salt and mix well. Let it stand for a moment and fold in the soy granules well. Pour 1 liter of water, add balsamic vinegar, bring to the boil and simmer with the lid closed for about 10 minutes.
- After the 10 minutes, test the soy granules to see if they are done. If not, let simmer for another 5 minutes.
- While simmering, we cut the washed and cleaned peppers into pea-sized cubes and then add all the vegetables to the soy. The fenugreek is rubbed between the hands and sprinkled on top. Mix everything in well and simmer for 5 minutes until the vegetables are cooked through. .. Taste
- Weigh the rice and place in a bowl. Add plenty of water and wash the rice thoroughly. Drain the water and repeat the process. Pour the rice into a finer sieve and rinse with clean water.
- I like to cook the rice in the microwave, it’s easy and works by itself. To do this, we put the rice in a microwave-safe dish (I use a casserole dish made of glass) and first add the cumin and the rice on top. Add salt and hot water, place in the microwave and cover with a microwave lid.
- My microwave has an automatic program for rice. If you don’t have a microwave, you can set it to about 850 watts for about 18-19 minutes. Cook the rice and when the microwave has finished, let it steep a little (about 5 minutes).
- Remove the rice from the microwave, fluff and mix in a little oil. .. If you don’t have to be vegan, you can use a flake of butter instead of oil.
- Arrange the soy pan with the rice, sprinkle with chopped coriander leaves or parsley and serve.
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