Homestyle Soya Matar Keema

I am not a vegetarian and don’t think I ever will be, but I mostly eat a vegetarian diet. So when I cook a meatless dish like this Soya Matar Keema, it has to be exceptional—one that even meat-eaters would say, ‘Wow! This is really good!’ To see the recipe in action check out the video on my YouTube Channel.

Soya Matar Keema is a vegetarian dish made from textured vegetable protein (TVP). Textured Vegetable protein is made from soybean flour that has been defatted, cooked and dehydrated. It comes in a various shapes (crumbles, flakes, chunks, and strips) and is often used as a meat substitute. It has almost no flavor on its own, but it works like a sponge and will take on the flavor of whatever it is seasoned with. I use Bob’s Red Mill TVP, but any brand of TVP works in this recipe. Larger grocery stores might carry TVP in the health food or vegan section, but you can also buy it online.

This Soya Matar Keema is satisfying, quick, and easy to prepare! You cook this recipe the same way you cook Mutton or Chicken Keema. And the result will be finger-licking good. I’ve found that the key to a superb-tasting soya Matar Keema is to cook/roast the wet masala (bhuna masala) really well and spice it up a little more than meat keema. You can pair soya keema matar with roti, paratha, or even Indian pao. If you make this in bulk you can meal prep and just heat some and throw it in sandwiches, tacos, or pasta. Here’s a Meat Keema recipe that I used in Pasta.

Hope you try this recipe, if you do I would really appreciate a quick comment and a picture with the hashtag #simpleglutenfreekitchen. It helps me out tremendously! I am on Facebook, Instagram, Twitter, and Pinterest. Thanks in advance!

Bringing this recipe to Angie’s Linky Party @ Fiesta Friday.