This is a classic Monday after-school lunch. It was a habit in our home when I was in school, and I find myself repeating it as a grown-up every single week.
Nothing too complicated about this dish; as long as you can make spaghetti or pasta, you’re good to go!
If you’re allergic to or don’t like soy, you can replace it with yellow or brown lentils!
Let me know if you try this, tweak it, hate it or love it!
Ingredients (3-4 servings)
- 400g of tomato sauce OR chopped tomatoes (these should also contain some sauce)
- 8 tbsps or 200g of tomato puree
- 1/2 cup of dried brown minced soy
- 1 large onion
- 3 cloves garlic
- 2+2 tbsps of vegetable oil
- 1 cube of vegetable stock
- 1/4 tsp of each: cinnamon, all-ground spices, paprika, oregano
- 1/8 tsp of each: cinnamon, 7 spices, garlic powder, paprika, cumin
If you’re allergic to soy, you can replace it with red or brown lentils. Just make sure you cook them well in water, drain them, then add spices.
Prepare the Soy:
- Soak your brown minced soy in boiling water until most liquid is absorbed
- Drain, then place in a big frying pan forming as thin as a layer as you can
- Add 2 tbsps of vegetable oil, and 1/8 tsp of each (cinnamon, 7 spices, garlic powder, paprika and cumin) mix, and turn on medium to high heat
- Repeat this procedure until soy is crisp and brown:
Every time you form a layer in your pan, wait till the soy barely starts to stick to the pan (you can test this with a wooden spoon on the edges), scrape, mix, and form a layer again.
The time needed for the soy to stick will be decreasing between one round and another.
Once soy starts to brown, turn to medium heat. For the last couple rounds, turn to low heat to avoid burning.
- Set aside in a bowl.
For the Sauce
- Dice the onion and garlic cloves, and fry them with 2 tbsps of vegetable oil in a pot on medium to low heat.
- Once onions soften, add tomato puree, and the rest of the spices (1/4 tsps). Mix well and let fry for a minute on low heat.
- Add cooked soy, mix.
- Add tomato sauce OR chopped tomatoes, mix on medium heat.
- Add the cube of vegetable stock to the mixture directly, stir well.
keep stirring to avoid a popping red mess
- Add spices/salt to taste. Option to add some olive oil.
- I love having this with whole wheat or gluten free spaghetti.
- If you’re into a “watery” dish, add sauce on top of spaghetti before serving.
- I personally prefer mixing it with the spaghetti before serving it, and storing them this way in the fridge as well; this will allow the spaghetti to absorb some of the sauce.
I really hope you have fun preparing this one. Please do not hesitate to DM me on IG or email me if you have any questions of trouble in the process !!