Stufato di fagioli di soia biologici e verdure
By: Agi Kaja
Questa è la proteina nella sua forma più strutturata e non raffinata. Realizzato con fagioli di soia biologici — una delle poche proteine vegetali complete della natura — questo stufato offre una complessa matrice di fibre. Nessun isolato proteico; solo una scodella densa di nutrienti, naturalmente ricca di proteine, a rilascio lento, di vero cibo slow food che ti lascia davvero soddisfatto.
Organic Soya Bean & Vegetable Stew
Organic Soya Bean & Vegetable Stew: A Complete Protein Powerhouse
Elevate your plant-based cooking with our Organic Soya Bean & Vegetable Stew—a slow-simmered bowl of pure nutritional density. By choosing whole soya beans over processed "meat alternatives," you're keeping your kitchen strictly Non-UPF while enjoying a complete plant protein. This clean-label pantry staple is packed with fibre to support gut health, offering a hearty, honest meal that fuels your body without the industrial fillers.
Ingredients
- 100g sago pearls
- 600 ml milk or coconut milk
- 40–50g sugar
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 20g pistachios, chopped
- 1 tsp vanilla extract
- Pinch of salt
- Optional fruit topping: figs, mango, pomegranate, banana, berries, or papaya
Directions
- Rinse the sago pearls. Soak in water for 30 minutes, then drain.
- In a saucepan, bring the milk to a gentle boil. Add the soaked sago, stirring often so it doesn’t stick. Cook on low heat for 10–12 minutes, until the pearls turn mostly translucent.
- Stir in turmeric, cinnamon, sugar, vanilla and a pinch of salt. Cook for another 2–3 minutes until creamy.
- Spoon into bowls, top with chopped pistachios and fruit, and dust with extra cinnamon.
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