To prepare a delicious soy roll, we start by boiling the soy granules in a pot of water and salt. It is essential to let the soy boil for 30 minutes so that it properly rehydrates and reveals its flavor. After the time has passed, we strain the granules and let them drain, making sure to remove as much water as possible. An important step is to squeeze the soy between our palms to ensure it is well-dried and ready to be used in the recipe.
In a large bowl, we will place the squeezed soy and add the 120 grams of flour, along with the crushed garlic. It is recommended to adjust the amount of garlic according to personal preferences, as it can significantly influence the taste. We season the mixture with salt, pepper, and thyme, mixing everything with a spatula or by hand until the ingredients are evenly incorporated. Gradually, we add 50 ml of mineral water and 50 ml of oil, continuing to mix until we obtain a homogeneous composition, which will be the base of our roll.
For the filling, we prepare the rice according to a previous recipe, adding salt, white pepper, and chopped green parsley for an extra touch of freshness and flavor. This filling will provide a pleasant contrast to the texture of the roll. On a sheet of aluminum foil, which we grease with a splash of oil, we spread the soy mixture evenly. Over this, distribute the filling of rice and mushroom pâté, ensuring it is evenly spread.
For a special look and taste, we alternately place strips of bell pepper and zucchini over the filling, adding a touch of color and freshness. We carefully roll the foil, making sure not to let the filling spill out, forming a compact roll. Then, we place the roll in the loaf pan, pouring 50 ml of water underneath, which will help maintain moisture during baking.
With the oven preheated, we place the pan inside and let the roll bake at high heat for about 10 minutes. After the water has evaporated, unfolding the foil, we let the roll continue to bake, drizzling it with a bit of oil to achieve a delicious golden-brown crust. Once the roll has taken on a beautiful color, we take it out of the oven and let it cool slightly. Then, we can slice it and serve confidently, enjoying a delicious combination of flavors and textures. Enjoy your meal!
In a large bowl, we will place the squeezed soy and add the 120 grams of flour, along with the crushed garlic. It is recommended to adjust the amount of garlic according to personal preferences, as it can significantly influence the taste. We season the mixture with salt, pepper, and thyme, mixing everything with a spatula or by hand until the ingredients are evenly incorporated. Gradually, we add 50 ml of mineral water and 50 ml of oil, continuing to mix until we obtain a homogeneous composition, which will be the base of our roll.
For the filling, we prepare the rice according to a previous recipe, adding salt, white pepper, and chopped green parsley for an extra touch of freshness and flavor. This filling will provide a pleasant contrast to the texture of the roll. On a sheet of aluminum foil, which we grease with a splash of oil, we spread the soy mixture evenly. Over this, distribute the filling of rice and mushroom pâté, ensuring it is evenly spread.
For a special look and taste, we alternately place strips of bell pepper and zucchini over the filling, adding a touch of color and freshness. We carefully roll the foil, making sure not to let the filling spill out, forming a compact roll. Then, we place the roll in the loaf pan, pouring 50 ml of water underneath, which will help maintain moisture during baking.
With the oven preheated, we place the pan inside and let the roll bake at high heat for about 10 minutes. After the water has evaporated, unfolding the foil, we let the roll continue to bake, drizzling it with a bit of oil to achieve a delicious golden-brown crust. Once the roll has taken on a beautiful color, we take it out of the oven and let it cool slightly. Then, we can slice it and serve confidently, enjoying a delicious combination of flavors and textures. Enjoy your meal!
Ingredients
Roll composition: 300 g soy granules, 120 g white flour, 4-5 cloves of garlic, 50 ml mineral water, 50 ml oil, salt, ground pepper, thyme. Filling: 1 vegetable pate, Mandy mushroom rice (http://www.retete/forum/discutii/orez_cu_ciuperci-6812/url), 1 bell pepper (red pepper is good too), 1 zucchini (I only had one, but you can use 2), salt, white pepper to taste, fresh or dried parsley.