Soya keema sandwich recipe with video – Healthy, delicious and protein rich sandwich made with soya keema or soya chunks also known as meal maker, soya nuggets or Textured vegetable protein. I am back after a 6 weeks trip to India. The recipes shared in the past 6 weeks were auto scheduled. Apologies for not replying many comments and queries. I will be clearing them up soon.
This soya keema sandwich is a favorite with kids and adults alike at home. I tried different versions of this before and liked this recipe as it is very simple and light on the tummy. I mostly make this for a weekend brunch or evening snack but can be had even for a breakfast or a meal along with some clear veg soup.
This recipe is kept simple and is even suitable for kids. I have not used tomatoes as it makes the soya keema filling acidic. Yeast bread, soya keema, tomatoes, green chilies and spice powders all together may not go well for many folks especially for kids & those with sensitive stomach.
While assembling the sandwiches, you can also use more fresh raw veggies like grated carrots, lettuce, onions etc or even green chutney or sandwich chutney for better digestion. The day I made these I did not have any of these so could not use them.
I have used sprouted whole meal flour bread, any kind of whole grain bread can be used and avoid white bread.
Soya keema sandwich recipe
Ingredients (1 cup = 240ml )
- 1 cup soya granules or soya chunks (vegetable textured protein)
- ½ cup capsicum / bell pepper, finely chopped
- ¼ cup onions finely chopped
- ½ tsp ginger garlic paste or 1 tsp chopped garlic
- ¼ to ½ cup green peas
- 1 to 2 green chilies chopped or slit
- ½ tsp cumin / jeera
- 1 tbsp oil or butter
- 1 pinch turmeric
- ½ to ¾ tsp red chili powder
- ½ tsp garam masala
- ½ tsp meat masala or chicken masala (I used Everest meat masala)
- Salt as needed
- ½ lemon medium sized , or ½ tsp amchur / dry mango powder
- 1 Handful coriander leaves chopped finely
Fresh veggies (optional)
- 1 onion thinly Sliced
- 1 tomato thinly sliced
- 1 carrot grated
- Bread as desired (avoid white bread)
- Butter as needed
Making soya keema for filling
- Heat 3 cups of water in a pot. Add soya granules or chunks and allow to soak very well until soft. Water turns frothy at this stage.
- Drain them in a colander and squeeze off excess water. Rinse them in fresh water few times and squeeze off the excess water. If you have used soya chunks, you will have to pulse them in a blender to get the soya keema. Do it only a few times.
- Heat oil in a pan and saute jeera until it begins to crackle.
- Add onions and saute until they turn pink to golden.
- Add ginger garlic paste and fry till the raw smell has gone. This takes about 2 mins.
- Add capsicum, peas and soya granules. Saute on a medium heat for 2 to 3 mins.
- Add salt, turmeric, chili powder and garam masala. Saute for another 2 mins.
- Reduce the flame to low and cook covered for about 5 to 7 mins until the raw smell of soya has completely gone. You will have to keep stirring in between to prevent burning.
- Add meat masala and more salt if needed and saute for another 2 mins.
- To make sure soya tastes good, cook until it turns soft and no raw flavor can be felt.
- Add coriander leaves. Switch off the stove and squeeze in lemon juice or amchur powder.
- Mix everything well. Soya kheema masala is ready.
Making soya keema sandwich
- Preheat the oven or grill as instructed by manufacturer. Butter the bread slices on one side.
- On the other side, spread the soya kheema masala.
- If you have green chutney or prefer to use sauce, you can spread it. First butter the bread on the inner side as well and then the sauce or chutney.
- Cover the bread and grill it until golden and crisp.
- Soya keema sandwich is ready to serve.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes