Welcome to Paulina Cocina, my dear friends! This time we're invited to share our recipe for soy milanesas . Because milanesas don't just have to be made with meat, ladies and gentlemen.
The ones we're going to prepare today are delicious, crunchy, filling, and soy-based! Yes, prejudices aside.
In this article, we're going to tell you how to make soy milanesas at home, from scratch and with lots of love and flavor.
We'll talk about homemade soy milanesas , the differences between using soybeans or textured soy, how to keep them from falling apart, and how to bake soy milanesas so they have that crunch you'll love.
We'll also tell you what vegan dressing to use to avoid eggs, and everything you need to make your own stock of vegetarian Milanese in the freezer, without having to resort to supermarket ones.
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About Soy Milanese
Soy milanesas are the ultimate vegetarian favorite. They originated as a meat-free for those following a vegan diet or looking to reduce their consumption of animal products, but today they have their own fan club.
The secret to these vegan milanesas? Good seasonings, a pleasant texture, and the ability to adapt to any side dish: mashed potatoes , salads , brown rice , or whatever.
And no, it doesn't have to taste and feel like cardboard. The problem isn't the soy, it's how it's prepared. A soy milanesa recipe , with just the right seasoning and crispy breading , can go toe-to-toe with its carnivorous cousin without breaking a sweat.
The good thing is that they can be made with either textured soy (the kind that comes in dry granules, very easy to find) or soybeans .
In both cases, the result can be glorious if you follow some of the tricks we'll reveal.
Characteristics of a good soy milanesa recipe
- Easy and economical : Soybeans go a long way, and the ingredients are basic.
- No strange ingredients : Everything in this soy milanesas recipe can be found at any health food store or grocery store.
- Vegan-friendly : With a good vegan binder , such as chickpea flour or a little mashed potato, we avoid the egg without losing firmness.
- Versatile : You can flavor them to taste, add spices, grated vegetables, oats, whatever you want.
- They can be frozen : Ideal for #mealprep , to cook one day and forget about for several.
- Baked or fried : Although baked soy milanesas are lighter, they can also be fried.
- Highly seasoned : Key to flavor. The garlic-parsley-oregano is a classic, but you can play around with turmeric, paprika, curry , or whatever you like.
Two options of soy milanesas, the same flavor
Soy Milanese with soybeans
milanesas with soybeans have a slightly more intense flavor than those made with textured soy, but they are more compact.
- The first thing to do is soak the beans for at least 12 hours . Soaking is key to ensuring they cook well and don't become tough.
- They are then boiled until tender (an hour or more, depending on the bean) and blended into a thick, purée-like paste.
- To this base you can add garlic, onion , various seasonings (don't skimp on the oregano or paprika) and, very importantly, a good egg-free batter so they don't fall apart.
For the dough, you can also use chickpea flour with water , or even a little mashed potato to give it more structure and moisture. You can also bind it with egg, if you're not restricted.
- Finally, add the breadcrumbs until the mixture is pliable. If it's too wet, add more breadcrumbs. If it's too dry, add a splash of oil.
The soy milanesas are assembled, coated with extra breadcrumbs, and then baked or frozen.
Soy Milanese with textured soy
This is the quick and easy version . Soy milanesas with textured soy are made faster and with less mess.
- Start by hydrating the soy texture in hot water or vegetable broth for about 20 to 30 minutes.
- Once hydrated, drain thoroughly . It's key to get as much water out as possible , because if it's left wet, the milanesas won't form.
- With the soy sauce well drained, mix it in a bowl with sautéed onion and garlic , which give it all the flavor, and season it with whatever you like: oregano, Provençal, paprika or even curry.
- Then add breadcrumbs , some eggs, or egg-free batter for vegan soy milanesas (chickpea flour with water or activated chia, for example), and mix everything together with a spoon or your hands.
The dough is ready when you can take a piece and shape it without it falling apart. The soy milanesas are assembled, coated with more breadcrumbs (or batter if you prefer), and baked or fried . The best thing about this version is that they're quick to make and turn out delicious.
5 Tips for Making the Best Homemade Soy Milanese Recipe
- To prevent them from falling apart : Drain the textured soy well after soaking. Add enough breadcrumbs to give them structure and firmness. Press the mixture firmly to prevent them from breaking. Chill before cooking (15-20 minutes in the refrigerator helps a lot).
- To bind, use egg or a good vegan binder : Chickpea flour, activated chia, or mashed potatoes.
- To bake them crispy : Preheat the oven thoroughly, brush with oil or use cooking spray. Turn them over halfway through cooking.
- To store them: In the refrigerator, soy milanesas can be stored raw for up to 3 days and cooked for up to 5 days. In the freezer, they can be stored for up to 3 months.
- For flavor: Garlic and parsley (the classics). Oregano, ground chili, pepper. Sweet or smoked paprika. Provençal paprika for a Sunday flavor. Onion powder, curry powder, or mustard powder (for a twist).
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Soy Milanese Recipe
Preparation time : 1 hour
Yields: 10-12 units
Ingredients
- 1 cup textured soybeans (fine or medium)
- 2 cups of water or broth ( see homemade broth recipe )
- 2 garlic cloves
- 1 onion
- 1 cup breadcrumbs (plus extra for breading)
- 2 eggs or 3 tbsp chickpea flour with 6 tbsp water (vegan batter)
- 1 handful of chopped parsley
- Seasonings: oregano, paprika, Provençal (others may be added to taste)
- Salt to taste
- Pepper to taste
- Oil for baking or frying
How to make soy milanesas step by step
- Hydrate the textured soy sauce with 2 cups of hot water or broth and a pinch of salt. Let it sit for 20 minutes. Drain well, squeezing with a cloth if necessary.
- Finely chop the onion and garlic cloves. Sauté in a little oil until golden.
- In a large bowl, mix the hydrated and drained soybeans, the sautéed garlic and onion, the seasonings, salt, pepper, chopped parsley, and a cup of breadcrumbs.
- In another bowl, beat the eggs or prepare the vegan batter by mixing the chickpea flour with water until you get a consistency similar to beaten egg. Add the batter to the previous mixture.
- Knead until everything is combined. If it's too soft, add more breadcrumbs until you get a moldable dough.
- Form the milanesas into small balls and then flatten them to approximately 1 to 1.5 cm thick. Dip them in breadcrumbs to coat them.
- To cook in the oven: Place on an oiled baking sheet or lined with baking paper, drizzle with oil, and cook in a preheated oven at 200°C for 20 minutes, turning halfway through.
- To fry: Heat plenty of oil to 170–180°C and fry the milanesas until golden brown on both sides. Remove from heat and place on absorbent paper.
