Popcorn? No thanks. Instead, prefer roasted, vegan soybeans to nibble on.
Drugstores offer kernels of around 30g per pack and are quite expensive. But they taste great. We make our own. These can be conjured up with little effort and can be kept airtight for several weeks.
Ideal for a movie night, because they are rich in protein and do not contain any added fat or sugar. There are no limits to your creativity here either: Season as you like, according to your own taste.
- Water, for soaking
- 250g soybeans, dried
- 2 tbsp paprika powder, sweet
- 1 tbsp curry powder
- 1-2 tbsp salt
Put the soybeans in a bowl, cover with water and leave to soak overnight (at least 12 hours).
The next day, pass the soybeans through a sieve and let the liquid drain off.
Put the soybeans and spices in the mixing bowl, stir for 1 minute/left turn/speed 1.
Line a baking sheet with parchment paper. Spread the seasoned soybeans on the baking sheet in a single layer.
Bake at 170°C for about 40-60 minutes. Shift the soybeans every now and then to make them all crispy. Let the roasted soybeans cool on a wire rack and store in a screw-top jar.