Make the best soy meat ever

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Main course

Servings: 3 OR 4 PERSONS

Make the best soy meat ever


  • 1 1/2 cups of soy protein (TVP, TSP)
  • a drizzle of oil
  • half onion, minced
  • 1 carrot, minced
  • 2 garlic cloves, minced or 1 teaspoon of garlic powder
  • 1 bay leaf
  • juice of one small lemon or lime
  • 1 cup of tomato juice or blended fresh tomatoes
  • 2 tablespoons of soy sauce
  • 1 teaspoon of vegetable bouillon
  • a pinch of black pepper
  • water if needed
  • A bunch of parsley
  • A bunch of spring onions
  • 1 bay leaf
  • 1 sprig of rosemary or 1 tablespoon if dry
  • 1 teaspoon of black pepper
  • 1 large yellow onion
  • 10-12 cloves of garlic, peeled
  • A piece of red bell pepper
  • 1 tablespoon of cumin
  • 1 teaspoon of paprika
  • 1 tablespoon of oregano
  • 1 teaspoon dried sage or sage leaves
  • 1 tablespoon of dried or fresh thyme
  • 1 tablespoon of salt
  • 1/3 cup (approx.)of olive oil
  • 1 chili pepper, deseeded - optional


  2. add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
  3. add the oil to a skillet
  4. add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you're using fresh garlic)
  5. saute for 2 minutes on medium heat
  6. add the soy protein
  7. stir for 1 minute then add the tomato juice mixture, stir until almost dry
  8. add the garlic powder, the black pepper, stir until combined
  9. add the remainder of the tomato juice mix and stir until the soy protein is soft.
  10. Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.
  12. Roughly cut the onions and the red bell pepper into chunks,
  13. add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary
  14. Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors
  15. Complete the jar with olive oil
  16. Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months
  17. If you want to freeze it, do not add salt