Soy Keema Wraps

Keema is a traditional South Asian dish made with minced meat (usually lamb, goat, or chicken) cooked with spices and vegetables. In this recipe, we'll be using soy as a plant-based alternative to mimic the texture and flavor of minced meat. You can also use plant-based meat options.


6 tortilla wraps

2 cups textured vegetable protein (TVP) or ground soy granules or plant-based meat
2 tablespoons oil (vegetable, canola, or olive oil)
2 tablespoons Rupen's Kandoo marinade
1/2 cup chopped cilantro (coriander leaves)
1 cup green peas (frozen or fresh)
Salt to taste
Optional: chopped onions, garlic, ginger, green chilies for added flavor


If using soy granules, rehydrate the textured vegetable protein (TVP) or soy granules by soaking them in hot water for about 10-15 minutes. Drain and squeeze out excess water. You do not need to do this if you are using plant-based protein such as Beyond Meat etc.
Heat oil in a large pan or skillet over medium heat. If using chopped onions, garlic, ginger, or green chilies, sauté them until they turn golden brown and fragrant.
Add the rehydrated soy granules (TVP) to the pan. Stir-fry for a few minutes until they start to brown slightly and develop a nutty aroma.
Add Rupen's Kandoo marinade. Stir well to coat the soy granules evenly with the marinade.
Add the green peas to the pan. Mix everything together and let it simmer on low heat for about 10-15 minutes, stirring occasionally. If the mixture seems too dry, you can add a splash of water or vegetable broth to adjust the consistency.
Taste and season with salt as needed. Remember that the curry sauce might already contain salt, so adjust accordingly.
Once the soy keema is cooked through and the flavors have melded together, turn off the heat. Garnish with chopped cilantro (coriander leaves) for freshness and color.
Warm a wrap and place 1/2 cup of the Soy Keema filing in the center and make a wrap. Serve. Alternatively, you can also cook the prepared wrap on a grill and serve.

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