Okara is soy pulp, a carbohydrate residue left over from the production of tofu and soy milk. Okara's is best known in Japan where it is sold as a grainy powder that can be reconstituted with milk or water to a desired texture and then cooked. Other recipes call for the addition of dry okara powder. You'll find endless ideas for using this flavourless, nutritional grain product.
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Real Food Living features a burger patty recipe using quinoa and okara. For flavour, tomato paste, mustard, garlic, onion powder, horseradish, minced chilli peppers and chives were added to the mixture. Flour of soy or wheat, corn meal and breadcrumbs are optional ingredients often used to thicken a patty mixture. For a different type of patty, try making meatless 'crab' cakes using okara, spices and minced veggies like those featured on Fat Free Vegan Kitchen.
According to Just Hungry, okara comes as a grainy, powdery substance and is reconstituted to create different textures. Dried okara powder can be added as is to bread and baking recipes for added lightness and texture. Because okara has little flavour of its own, it will not affect the taste of your breads but will add nutrition and volume to them. Sweet breads, quick breads and yeast breads can all be made with okara powder added.
Make an imitation meat loaf using okara, oatmeal and minced vegetables. Okara performs as well in vegetarian meat loaf as it does in bread. The flavour of meat loaf comes not primarily from the meat, but from Worcestershire suace, tomato paste, onion, garlic, mustard and spices that are added. Reduce your carbon footprint and skip the beef in your next meat loaf recipe by replacing it with okara and oatmeal. The okara meatless loaf recipe featured on Messy Vegetarian Cook is an easy way to use okara when throwing together a meal.
Cooked okara will take on the texture of falafel according to Vegweb. Mix it with garlic, chilli powder, cumin, sesame seeds, onion and parsley for a homemade okara falafel. After the ingredients are mixed into a paste, form them into balls with your hands and fry them in 1 inch of oil. Turn them frequently until they are golden brown. These okara balls are delicious on flatbread with shredded cabbage, veggies, sour cream or gyro sauce.
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