Vezlay Soya Vegget, 200gm
  • In stock, ready to ship
  • Inventory on the way
Sale price Rs. 150
/
SKU: ODPL555042
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  • Vezlay's Soya Vegget is a basic veg-stuff to prepare the multiple dishes as per your choice.
  • Prepare the gravy according to your favourite’s recipe and add the soaked Soya Vegget to get nutritious and delicious curries. Soya Vegget can be mixed with the multiple food-stuff as per your taste and likes. You can prepare different verities of dishes like Chinese, Indian, Continental, Italian etc.
  • High protein and low fat
  • Cholesterol free and no preservatives
  • Easy to digest, delicious and nutritious

COOKING INSTRUCTIONS:

  • Step 1: Soak 100 gram of soya vegget in 1 liter hot water for 8-10 minutes approx. (till its becomes soft)
  • Step 2: Drain the water and squeeze the soya vegget properly.
  • Step 3: Now soya vegget is ready to the cooked. you can prepare different recipes by putting the soaked soya vegget with green peas, potato, capsicum or mixed vegetables.
  • Step 4: You can also prepare tea time snack by stir frying it with adding salt, lemon juice and chilli powder.

Few Preparations of Soya Vegget

  • Soya Vegget in Red Pasta Sauce
  • Soya Vegget in Salad Dressing
  • Chilly Soya Vegget
  • Soya Vegget in Garlic Sauce

Check Out More Vezlay and Vegan Meat Products

Check Out More Vezlay and Vegan Meat Products

Nutrition Value(Approx)

  •  Energy (K cal) - 371.43
  • Protein (g) - 46.70
  • Carbohydrate (g) - 35.02
  • Total Fat (g) - 4.95
  • Dietary Fiber (g) - 20.31
  • Iron (mg) - 14.18
  • Calcium (mg) - 232.56
  • Cholesterol (mg) - 0

Shelf Life : 9 Months

Ingredient: Soy

  • Economical Deliveries
  • 100% Plant based
  • Secure payments

Customer Reviews

Based on 5 reviews
60%
(3)
0%
(0)
0%
(0)
0%
(0)
40%
(2)
R
Rajasekhar Halaharvi (Bengaluru, IN)
Awesome

I will order again

R
Rajasekhar Halaharvi

I will order again

R
Rajasekhar Halaharvi

I will order again

c
charu tewari

We didn't like it... It remained hard

c
charu tewari

We didn't like it... It remained hard

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