turning soya to real beef taste

Instructions

1. 1

   Finely chop the onion and mushrooms. For the deepest beef-like flavor, chop the mushrooms very small so they brown well and blend into the sauce.

2. 2

   In a large bowl, mix 800 ml hot water with the beef bouillon paste, soy sauce, Worcestershire sauce, tomato paste, molasses, nutritional yeast, garlic powder, and black pepper until fully dissolved.

3. 3

   Add the dried soy chunks to the hot marinade. Stir well, cover, and let them soak for 20-30 minutes, or until fully softened.

4. 4

   Drain the soy chunks, reserving the soaking liquid. Gently squeeze the chunks to remove excess liquid; this helps them brown and absorb flavor again later.

5. 5

   Heat the olive oil in a wide pan over medium-high heat. Add the onion and cook for 4-5 minutes until golden and sweet.

6. 6

   Add the mushrooms and cook for 8-10 minutes, stirring often, until their moisture evaporates and they become deeply browned. This browning is essential for a meaty taste.

7. 7

   Add the drained soy chunks to the pan. Cook for 6-8 minutes, stirring occasionally, until the edges are browned and slightly chewy.

8. 8

   Pour in about half of the reserved marinade. Simmer uncovered for 8-10 minutes, stirring often, until the liquid reduces and coats the soy chunks.

9. 9

   Add more reserved marinade as needed and continue cooking until the soy chunks are juicy, dark, savory, and beef-like in flavor. The final texture should be tender but slightly chewy.

10. 10

    Let the mixture rest for 5 minutes before serving so the flavors settle. Use as a beef-style filling for rice bowls, wraps, noodles, sandwiches, or stews.