I still can’t decide if I like okara. Although it is commonly used as a meat substitute in the vegetarian food industry, I can’t agree that the texture is similar to that of meat. It taste rather like grounded nuts but for sure, it’s substantial on the tongue. I suppose they are processed once again in order for them to acquire a different texture to be used to make patties, etc.
I intended the mixture of okara, vegetables and tomato paste to be a pasta sauce. However, the okara soaks up liquid. So when more water is added, you simply get wetter okara rather than a nice thick sauce. In line with the high(er) protein diet, this dish can be eaten on its own. After cooking, the okara tastes like very fine couscous. It’s a good I-feel-like-veggie-day meal.
- One eggplant
- One zucchini
- One bell pepper
- One medium-sized onion
- 4-5 cloves of garlic
- One can of peeled tomatoes
- Tomato paste
- Paprika or Cayenne Pepper
- Dried italian herb mix
- 1-2 teaspoons Sugar
- 1-2 tablespoons Oil
*I have chosen the typical ratatouille vegetables which go well with tomato. You can add, replace or omit as you like.
- Mince garlic and onion. Cut up the other vegetables as you prefer.
- Crush peeled tomatoes in a bowl.
- Heat oil. Sautee garlic and onion for a couple of minutes.
- Add chopped vegetables. Sautee for another few minutes.
- Add okara. Mix well with vegetables.
- Add crushed peeled tomatoes, tomato paste and water (if tomato paste is concentrated)
- Cover pot and allow mixture to simmer for about half hour. Stir from time to time to avoid a burnt bottom.
- Add salt, pepper, sugar and italian herb mix to taste.
Makes 4-6 servings