How To make Soysage

Vegan Meatloaf/Spam Made from Soybean Pulp (Okara / Soyloaf)

If you're making your own soy milk and wondering what to do with the leftover soybean pulp, here is an easy recipe to make your very own plant-based meatloaf. This recipe is for a Spam-like dish from okara and other easy-to-find recipes. It keeps well and is perfect for lazy days. It can keep for months in the freezer and is super cheap to make. Hope you like it!

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Ingredients:
2 cups soy pulp
1 cup flour
1/4 cup soy sauce
1/4 cup tomato ketchup or tomato sauce
1/2 tsp salt
1/4 tsp dried oregano
5-7 tbsp water (or plant milk)

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How to Make Southern Cornmeal Gravy with Elegant Homestead

#MealGravy, #SouthernGravy, #ElegantHomestead, #oldfasionedgravy. #cornmealgravy.
This is an old fashioned southern gravy. my grandparents used bacon renderings for the oil.

Soysage | Tennessee Crossroads | Episode 2240.2

Tennessee Crossroads meets a caterer in Nashville, TN who makes a unique meat substitute out of beans. Join Nashville Public Television's Tennessee Crossroads to find out more about Soysage.

Southern Comfort Nancy Robinson: Soysage Biscuits, Tofu Scramble, and Redeye Gravy (2/2)

• VEG1177; Aired on 4 Dec 2009
This program features the cooking of Soysage Biscuits, Scrambled Tofu, and Redeye Gravy by Ms. Nancy Robinson, the fantastic author of Around the World Vegan Style. This 312 page cookbook is enriched with 250 meals and 700 recipes, all entirely vegan with no animal additives, and all are absolutely delicious! We'll have the pleasure of joining Nancy in North Carolina, USA, to have a taste of comforting Southern hospitality -- vegan soul food!

INGREDIENTS

(For all ingredients, please use organic versions if available)

Soysage Biscuits
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoons salt
3 tablespoons vegetable oil
A little melted vegan margarine
Sour soy milk (1 cup unsweetened soy + 1 tablespoon lemon juice)
1 log Gimme Lean vegan sausage or vegan ham
1½ cups chopped green pepper
1 cup soy milk (to make the vegan sausage spreadable)

Scrambled Tofu
1--2 packages soft or silken tofu
¼ cup chopped onions
¼ cup chopped bell pepper (any color)
1 tablespoon vegan margarine
1 tablespoon Picante sauce (tomato-based, mild hot sauce)
1 clove garlic, minced
¼ teaspoon turmeric powder
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Redeye Gravy
1 tablespoon flour
1 tablespoon Better Life [vegan] Ham Seasoning
1 teaspoon turbinado sugar
3 tablespoons vegetable oil
1 cup water or decaffeinated coffee (optional, for strong gravy)
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Sauteed Mushrooms with Soy Sage Butter [Easy Side Dish]

We love mushrooms! Versatile ingredient that can be used in so many different salad and side dish recipes.

And great way to showcase the earthy flavours is in a quick pan fried recipe. Mix with shallots and a soy sage butter, our quick and easy sauteed mushrooms is one you need to add to your food locker.

Ready in like 15 minutes, it can't get any easier for sauteed mushrooms.

Full Recipe here

Okara/soy pulp/tofu dregs cake homemade village food snack foodie

a pulp consisting of insoluble parts of the soybean that remains after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations
It is called dòuzhā or dòufuzhā in Chinese, okara in Japanese, and biji or kongbiji in Korean
Okara is the oldest of three basic types of soy fiber. The other two are soy bran (finely ground soybean hulls) and soy cotyledon/isolate fiber (the fiber that remains after making isolated soy protein, also called soy protein isolate
Most okara worldwide is used as feed for livestock — especially hogs and dairy cows. Most of the rest is used as a natural fertilizer or compost, which is fairly rich in nitrogen. A small amount is used in cookery
Okara can be used to make tempeh, by fermenting with the fungus Rhizopus oligosporus.using a tempeh starter, It can make press cake tempeh using ingredients such as brown rice, bulgur wheat, soybeans and other legume and grain combinations. Okara is also eaten as red oncom by the Sundanese people on Java in Indonesia after fermentation by Neurospora
Okara is eaten in the Shandong cuisine of eastern China by steaming a wet mixture of okara that has been formed into blocks of zha doufu (also known as xiao doufu or cai doufu
The product is sometimes used as an ingredient in vegetarian burger patties. Additional uses include processing into a granola product, as an ingredient in soysage and as an ingredient in pâtés