Soy mince (textured soy protein)

Khinkali is the soul of Georgian cuisine, a symbol of friendly gatherings and warm conversations. In this recipe, traditional khinkali gets a modern twist thanks to plant-based meat. The filling made from soy mince with spicy seasonings, fresh cilantro, and aromatic garlic fills these juicy dumplings with a new flavor while preserving their Georgian roots. Each fold of the dough is like a miniature work of art, and the moment when khinkali are flipped in boiling water symbolizes their readiness. They are best served hot and generously sprinkled with black pepper. The main rule is to eat them by hand, carefully biting into them to enjoy the hot broth inside. These khinkali are the perfect choice for those seeking new gastronomic discoveries without abandoning tradition.

On the one hand, offering meat to people who have consciously given it up is a bit of cheating. But that's the way our world works, even vegans miss stuffed peppers and homemade cutlets. I stuff peppers with plant-based minced high beef — in my opinion, this "meat" is the closest to the real thing I've tried. In addition, it's easier to create an even more authentic flavor from a plant-based substitute in the form of minced meat , adding lots of greens, cumin, smoked paprika, and coriander. The result is healthy food with a spicy Caucasian-Balkan accent. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

The recipe is taken from the collection of recipes by Nastya Ozerova.

Vegetarian cutlets with cheese are a delightful dish of Russian cuisine, perfect for those seeking light and nutritious meals. Their roots trace back to traditional home recipes that used simple and accessible ingredients to create hearty and tasty dishes. The cutlets are tender and juicy thanks to the soy mince and cheese, which adds a creamy flavor. The aroma of garlic and onion enhances their richness, while dried dill adds a light fresh note. The breadcrumb coating creates an appetizing crispy crust, making each cutlet a true gastronomic delight. They can be served with vegetables, sour cream, or a light sauce, making them a versatile dish for both everyday and festive tables.

Spaghetti Bolognese with soy mince is a vegetarian interpretation of the classic Italian dish originating from the Emilia-Romagna region. Here, aromatic tomato sauce combines with rich spices and the tenderness of soy mince, which perfectly mimics meat texture. The secret of the dish is slow simmering, allowing the ingredients to reveal a full spectrum of flavor nuances. Oregano and basil add Mediterranean spice, while garlic and black pepper provide zest. Spaghetti carefully plated and topped with this rich sauce transforms into a true gastronomic masterpiece. It’s the perfect choice for those who want to enjoy Italian cuisine without meat while preserving the traditional taste and texture of famous Bolognese.