Spicy soy chunks and lupini bean masala

By the GetYourMacros team · 18 September 2026

A high-protein Indian-style stew featuring soy chunks and lupini beans in a rich, cumin-spiced tomato sauce.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Indian
• Allergens soy

Ingredients (1 serving)

• 80 g Textured soy protein
• 100 g Lupin beans
• 60 g Basmati rice
• 150 g Canned peeled tomatoes
• 60 g Onion
• 10 ml Extra virgin olive oil
• Ground cumin to taste
• Turmeric to taste
• 100 g Spinach

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rehydrate the soy chunks in boiling water for 10 minutes, then drain and squeeze them thoroughly to remove excess liquid.
2. While the soy soaks, rinse the lupini beans, peel them by squeezing them out of their skins, and set aside.
3. Finely chop the onion and sauté it in a large pan with the olive oil and cumin over medium heat for 5 minutes.
4. Add the rehydrated soy chunks and the lupini beans to the pan, browning them for 3-4 minutes until slightly golden.
5. Stir in the turmeric and the canned tomatoes, then simmer for 10 minutes until the sauce thickens into a rich masala.
6. In a separate pot, cook the basmati rice in salted water by absorption or boiling, then drain.
7. Add the spinach to the soy mixture and cook for 2 minutes until just wilted, then season with salt and pepper.
8. Serve the hot masala over the bed of basmati rice.

Tips

• Peeling the lupini beans takes a minute but ensures a much smoother texture and better digestion.
• The soy chunks act like a sponge; make sure to squeeze them well before frying so they can soak up the spiced sauce.

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