Soy Meatballs (Vegan)

Soy granules are placed in a pot with water and left to soak for about 30 minutes to properly rehydrate. It is essential that the soy absorbs enough water so that it becomes soft and has a pleasant texture after cooking. After this period, bay leaves are added to the water to provide extra flavor. The pot is placed over medium heat and allowed to boil for about 15-20 minutes. When the soy granules are cooked and swollen, the bay leaves are removed, and the resulting liquid is drained well, taking care not to lose the delicious flavors.

After the soy granules have completely cooled, salt, vegeta, and pepper are added to taste. These spices will enhance the flavor of the patties, giving them a savory taste. Garlic, an important ingredient in this recipe, is passed through a press and added to the mixture. The garlic will bring an extra flavor and make each bite full of intensity. Then, the ground meat seasoning is added, which will contribute to the consistency and final taste of the dish. Flour is gradually incorporated into the mixture, serving to bind the ingredients together, so that the patties are easy to shape.

When the mixture is well homogenized, round patties are formed by hand, taking care not to make them too large for even cooking. Each patty is rolled in breadcrumbs, which will create a crispy crust on the outside, providing a pleasant contrast to the soft interior. Even though these patties may seem softer at first, the breadcrumbs will firm them up during frying. A deep pan with heated oil is prepared, where the patties will be fried until golden and crispy. It is important to turn them occasionally, but without piercing them, to maintain the integrity of their shape. After all are cooked, they are placed on a paper towel to drain excess oil. These soy patties are ideal to be served as an appetizer or as a main dish, accompanied by a side of fresh vegetables or a salad.