Soya Pastelle

Well, the wait is finally over: I got my shopping done and did some painting today. The wifey already started putting up the curtains and I'm already feeling that oh so Christmassy feeling. All I need is a little house Parang and I'm good to go. 🙂  Anyhow, to start things rolling I'm starting you all off with soya pastelle.

Another Pastelle Recipe: Soya Pastelle

This pastelle recipe is for all my veggie friends and followers… or for those of you who just want to keep it “ital” for this coming Christmas. With that being said, soya pastelles are not alien to me, since my youngest sister doesn't eat meat, save for seafood and eggs. So, I have been enjoying a soya pastelle or two during the Christmas season for a few years now.

It's a bit different, tastes good, but a meatitarian ( another invented word LOL !) , like myself, will always know that it's not meat that we're eating. So today I will be short because as you will see by the sheer length of the post, I really went wild with the pictures, just to get the recipe as accurate as possible. Here's soya pastelle.

Soya Pastelle Recipe

SOYA PASTELLE

Ingredients:

For the dough
6 cups Promasa cornmeal
7 cups water

To season the soya
3 cups dried minced soya
5 bundles chive
2 heads garlic
5 bundles chadon beni
2 hot peppers* (optional)
15 pimento peppers
2 tbsp grated ginger
5 sprigs fine leaf thyme
5 leaves big leaf thyme
2 medium onions
1 dash oregano

To cook the soya
6 cloves garlic, grated
1/2 cup oil
3/4 cup roucou
2 tbsp salt
1/2 cup ketchup

Related:
What have I been up to? Enjoying ah Mamey Apple

Yield: 38 – 40 pastelles

* two hot peppers will make this pastelle very spicy. If you want you can use only one pepper or don't use any at all.

Direction:

Grind the herbs, pepper, and onion to a paste.

Boil the soya chunks for 15 minutes. Then strain and squeeze out the excess water by pressing with the back of a spoon. You can also use a tofu press.

Add the ground seasoning to the soya chunks and mix thoroughly.

In a deep pot, heat oil over a medium flame and add garlic. Cook for 1 minute.

Add the seasoned soya, roucou, salt and ketchup.

Cook for 15 minutes until some of the excess water dries.

Turn the soya constantly while cooking until you get a semi dry consistency.

Mix the dough and make balls about 2 inches in diameter.

Note: When making the balls place a bit of oil in your hands. Place the balls on an oiled surface and cover with a damp cloth.

Carefully place the leaf over a low fire on the stove.
As you notice the colour of the leaf change move the leaf along the fire.
Be careful not to burn. The leaves will become pliable. Wipe clean.

How to assemble 1st method (banana leaf)

Dip the ball in a little oil…

…then place it on a piece of banana leaf about 10 inches wide on the pastelle press.

Place a bit of oil on another banana leaf and place
on the other side of the pastelle press.
Alternatively you can use your hands to flatten the dough.

Press the dough and remove the top banana leaf.

Put desired amount of soya (about 2-3 tbsp) and fold in half…

Fold again. Then fold in the two opposite ends.

Turn the it over. And tie with a string.

Note: The string should be about 40 inches long. What we usually do is cut a bag and strip the strands to make string.

Related:
Mango Kiwi Sorbet

How to assemble 2nd method

Cut a piece of foil about 12 inches wide and place a small piece of banana leaf.
Press the dough as usual either by hand or with a pastelle press. Place desired amount of soya (2 -3 tablespoons). Then fold the two opposite ends tightly

Fold in half. Fold again. Then fold the two opposite ends tightly.

The finished pastelles. Place in freezer or boil if it is meant to be served.

Note: What we usually do at home is to place the pastelles in the freezer uncooked and when we're ready for pastelle then we boil them. Some people boil the pastelles then freeze them. Whichever way you choose is up to you.

Boil for 15 – 20 minutes and drain. Serve hot.

Whew! That was one long post. See you soon with more Trini Christmas recipes. Ah gone!

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Soya Pastelle

Course Vegetarian
Cuisine Spanish/ Hispanic
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 38 – 40 pastelles
Author Felix (Simply Trini Cooking)

Ingredients

  • FOR THE DOUGH:
  • 6 cups Promasa cornmeal
  • 7 cups water
  • TO SEASON THE SOYA:
  • 3 cups dried minced soya
  • 5 bundles chive
  • 2 heads garlic
  • 5 bundles chadon beni
  • 2 hot peppers* optional
  • 15 pimento peppers
  • 2 tbsp grated ginger
  • 5 sprigs fine leaf thyme
  • 5 leaves big leaf thyme
  • 2 medium onions
  • 1 dash oregano
  • TO COOK THE SOYA:
  • 6 cloves garlic grated
  • 1/2 cup oil
  • 3/4 cup roucou
  • 2 tbsp salt
  • 1/2 cup ketchup
Related:
A Stew Oxtail II

Instructions

  • Grind the seasoning dry and set aside. Boil the soya for about 15 minutes, strain and squeeze out the excess water. Add the ground seasoning and mix thoroughly.
  • Heat oil over a medium flame. Add garlic and cook for 1 minute. Then add the seasoned soya, roucou, salt and ketchup. Cook for 15 minutes until some of the excess water dries.
  • Mix the dough and make balls about 2 inches in diameter. Note: When making the balls place a bit of oil in your hands. Place the balls on an oiled surface and cover with a damp cloth.
  • Singe the banana leaves over a low flame and wipe clean. (Refer to the site on the method to press the dough and make the pastelles) Tie the pastelles with a string. The string should be about 40 inches long. Boil for 15 – 20 minutes and drain. Serve hot.

Notes

The pastelles can be placed in freezer uncooked and boil later when needed. However, some people boil the pastelles then freeze them. Frozen cooked pastelles are steamed before serving.

17 thoughts on “Soya Pastelle”

  1. felix this is fabulous! I cannot make these for xmas as I am heading home but I have everything to make them here at home when I get back. I will link to your blog for the recipe so that people can see what a great thing this is. I want one now! It reminds me of how we do conkie slightly> You know conkies?

  2. I thought I didn’t know what conkies were but after looking at the recipe ingredients I realise I have been eating conkies ever since. It just that we don’t call it conkies here in Trinidad: it’s called Paime. We love to make paime also during the Christmas season.

  3. Great tutorial and a useful recipe to satisfy the vegetarians and vegans. I don’t like soya pastelles. As you said the ‘meat mouth’ in me can taste the difference. They are not bad – just different. Another wegetarian variation uses lentil peas. Have you tried those?

  4. @ sangeeta The more I post the more I feel that what’s going on is that we’re cooking similar things: just within a region’s cultural context.

  5. Wizzy we’re thinking along the same line. If I do get the time I would like to make a few lentil pastelles. As you say though, they can’t really satisfy a “meat mouth” 🙂

  6. hey felix,

    very informative post, so don’t mind the length..looks delicious and like u have already mentioned to sangeetha looks like many cuisines are similar and have evolved borrowing from each other…have been following your site for a while now and would request more vegetarian recipes 🙂

  7. Definitely going to try this. It looks delicious. I really would like more vegetarian recipes please. I use your site alot when I’m looking to try something new in the kitchen.

  8. Allo Felix, making this recipe on Saturday. Just to confirm the recipe – is it two tablespoons of grated ginger or two teaspoons of grated ginger? If someone is not really into ginger, could you recommend a least amount to use to maintain the flavor?

    With thanks and Season’s Greetings, Merry Christmas and a Happy New Year to you Felix and your family! May you and your site only grow stronger in 2016.

    1. Tbsp means tablespoon so it’s 2 tablespoons of ginger. If someone is not into ginger then do what you want just don’t complain about the taste afterwards. Merry Christmas to you and yours 🙂

  9. Felix – thanks for the reply. Did you ever post the lentil pastelle recipe you referred to earlier?
    I have a vegetarian friend coming over this weekend and I am thinking the soya filling might make a good filling for large manicotti tubes or large macaroni shells or maybe even stuffed into large green and red peppers. Or even eggplant lasagna with the soya filling. Shall experiment and see. Thanks for the recipe!

  10. Hi can you tell me what brand of soya you used in the recipe. I’ve seen some that’s not as fine as the one you used. I like this one

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