Soy fillets with oregano and oil (ladorigani) and rice pilaf!
A homemade meal with amazing texture and aroma of fresh oregano and lemon.
And of course our recipe is vegan!
Soy fillets with oregano and oil (ladorigani)! An incredibly delicious food that came to enter your menu.
For those who do not know them, soy fillets are usually sold in packages of about 200 grams, and mainly in stores with organic products. They have exactly the same texture and taste as soy minced meat and soy kebab. The only difference is that they come in larger pieces. It takes ten minutes to soak them and they're ready to cook. We usually find them as "soy fillets" but we have also found them as "soy patties". This is the reason why our recipe can also be made with soy kebab (which is currently more common) and not lag behind in anything!
For our vegan recipe “soy fillets with oregano”, we start based on the traditional Greek recipe with the wonderful aroma of oregano, lemon, olive oil and white wine, but we use as a main ingredient the soy fillets that make it much healthier and of course vegetarian, fasting and vegan!
If you have fresh oregano, use it, the recipe really stands out!
It is a super easy, simple and quick recipe. The result is awesome! You will literally be licking your fingers!
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Soy fillets with oregano (ladorigani) and rice pilaf (fasting and vegan)
Ingredients for soy fillets ladorigani
- 200 g soy fillets or soy kebab
- 1 large onion
- 2 cloves garlic
- 1 lemon (the juice)
- 3 cups vegetable broth or water
- ½ cup white wine
- ¼ cup olive oil
- 3 tsp dried oregano
- ¼ tsp smoked paprika or sweet
- 1 tsp fenugreek or ¼ tsp additional paprika
- 2 bay leaves
- 1 sprig fresh oregano or ½ tsp dried
- salt and pepper
Ingredients for rice pilaf
- 2 cups rice for pilaf
- 1 large onion
- 4 cups vegetable broth or water
- 3 Tbsp olive oil
- 1 leaf of leaves
Soy fillets ladorigani (fasting and vegan)
- Soak the soy fillets in hot water for 10 minutes to soften and then squeeze them tightly between your palms.
- Finely chop the onion and garlic and heat up the broth (or water).
- In a pan heat the olive oil and sauté the onion for 2 minutes, over medium to high heat. Add the garlic and continue sautéing for 1 minute. Add the sprig of fresh oregano and the soy fillets and continue until golden brown on both sides.
- Then, deglaze with the wine, and when the fillets absorb most of the liquids, add the vegetable broth, and the rest of the herbs and spices, lower the temperature and simmer for 15 minutes. Turn off the heat and add the lemon juice.
- Heat the olive oil in a medium pot over medium to high temperature. Finely chop the onion and sauté for 2 minutes. Add the rice, stir well for another 2 minutes and add the vegetable broth (or water), bay leaf and salt.
- Once it boils, lower the temperature and simmer for 10 minutes. Turn off the heat, stir and leave it on for another 5 minutes.
- We can serve them with pilaf rice, mashed potatoes or french fries.
- You can accompany it with any green salad and/or white wine.
- To save time:
- If you accompany the soy fillets ladorigani with rice pilaf, heat up all the broth, or water, before you begin (i.e. both the broth for the soy fillets and for the rice pilaf). The same if you make mashed potatoes, heat the water the potatoes will boil in, which you'll coarsely chop for them to boil faster.
- You can take advantage of the time the fillets are simmering (or soaking) to make your salad or side dish (rice pilaf, mashed potatoes or french fries).