Credit: by OnlyZoia/ Shutterstock/ Image for representation purpose only

Soy Cutlets: An Easy Delightful Vegan Snack

by | March 28, 2019

Soy products are very versatile and you can make anything and everything out of it. Especially for us vegans, soy products are the savior. It is the base of some of the most delicious vegan dishes. I love experimenting with soy products in all forms. One such experiment landed me to a vegan snack recipe that turned out mouthwatering. I owe the recipe more to my mother than anyone else. Originally a non-vegan item, I made it a point to find the vegan alternative to this (because it was one of my favorites). How could I not pull it into the vegan cuisine? Read on to find how well did I pull it off.

Credit: by BestPhotoStudio/ Shutterstock

You might also like:

Vegan Snack: Soy Cutlets Recipe

Soya cutlets as I like to call it, can be eaten as a snack dipped in sauce/dip or can also be put inside buns to create a soya burger. I mostly devour it as a snack right after preparing it. This recipe is a bit time consuming and needs prep time. If you are a foodie you must try it. Your kids and friends are really gonna love it. It is a great lunch box item as well.

Credit: by Pranav More/ Shutterstock
Uncooked Soyabean Chunks


  • Soy chunks– 100 gram
  • Potato- 1 medium
  • Tofu- ½ cup
  • Ginger paste– 1 tablespoon
  • Cilantro– ½ cup
  • Basil- 2 freshly plucked
  • Roasted cumin powder- 1 tablespoon
  • Garam Masala- 1 teaspoon (if you can get your hands on one)
  • Dried mango powder- 1 teaspoon
  • Lime juice- I tablespoon
  • Cayenne pepper- ½ teaspoon
  • Corn starch- For binding and coating
  • Vegan bread crumbs (or crushed oats) for the outer layer
Credit: by Sergey Fatin/ Shutterstock
vegan snack


Note: In case garam masala is unavailable, you can jolly well skip it. It’d taste equally well without it. Adding it would just enhance the flavor.

  • We’re going to use soybean chunks. Boil or soak the chunks and squeeze out water completely. Using a food processor, grind the soya chunks into a coarse mix. Please avoid over grinding else it’ll spoil the texture of the cutlet.
  • Boil the potato and peel it. Use a grater or shredder to shred the potato. This part is important as grating the potato adds the right amount of starch that will help in binding.
  • Grate the tofu as well and add it to the potato. Finally combine the two (tofu & potato) with the grinded soya mix.
  • Add salt, cayenne pepper, cumin powder, garam masala (a mixture of different spices), dried mango powder, ginger paste and freshly chopped cilantro (coriander) and basil. Add the lime juice as well. Now mix all the ingredients with your hands. This dish need the touch of your hands as you need to feel the texture. It should be firm enough to take shape. Check the flavors and add more seasoning if required.
  • Now make small portions and flatten it to give the mixture a shape of cutlets. If they are disintegrating, add some corn flour.
  • After the flattened cutlets are ready, make a corn flour slurry and in a separate plate put the vegan bread crumbs.
  • Now dip the flattened cutlets into the corn slurry and immediately coat it with the crumbs. This process has to be done quickly to give your cutlets a crunchy outer layer. After coating it, immediately deep fry the cutlets in a fryer or frying pan until the outer layer turns golden brown.
  • Serve hot with your favorite dip or sauce and enjoy this delish snack.

This is a lip-smacking recipe and is sure to impress one and all. If you don’t want to deep fry it then you have to skip coating the cutlets. You have to just prepare the flattened balls and shallow fry it with as little oil as needed. Enjoy and keep eating. Let me know your feedback about this vegan snack. Comment below.

Get Raise Vegan Magazine for $29.40 for Six Months!
Debayan Paul

Digital Writer | West Bengal, India | [email protected]



Leave a Comment