Okara
After the final squeeze of your soy milk, the remaining pulp is now called okara. This light and fluffy residue in very high in dietary fibre. It is excellent to use as a substitute forbreadcrumbs in meator vegetable loaves or sausage rolls. It is widely used in processed foods as an inexpensive filler. It makes a terrific vego spag bol and can be used as the base for vegetable rolls. In Indonesia, it is used for making a special type of tempeh and for okara omchon.
If you can’t be bothered to use it straight away, you can freeze it or dry it for later use. In Indonesia it is used to make a special sort of tempeh called
If you can’t be bothered you can freeze it for later or feed it to chickens, they love it.
If you can’t be bothered to use it straight away, you can freeze it or dry it for later use. In Indonesia it is used to make a special sort of tempeh called
If you can’t be bothered you can freeze it for later or feed it to chickens, they love it.
