Vegan: dry roasted soy bean snacks

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season soynuts

 

 

* Exported from MasterCook *

 

Dry Roasted Soybean Snacks

 

Recipe By :Bev Bennett

Serving Size : 0 Preparation Time :0:00

Categories : Condiments {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dry roasted soy beans (2 cups)

THYME GARLIC SEASONING:

1 1/2 teaspoons dried thyme -- crushed

1/4 teaspoon garlic salt

1/8 teaspoon ground red pepper -- (1/8-1/4)

SWEET CHILI SEASONING:

2 teaspoons brown sugar

1 1/2 teaspoons chili powder

1/2 teaspoon garlic salt

SESAME GINGER SEASONINGS:

2 teaspoons toasted sesame oil

3/4 teaspoon ground ginger

1/2 teaspoon onion salt

INDIAN SEASONING:

1 1/2 teaspoons garam masala

1/4 teaspoon salt

1/8 teaspoon ground red pepper -- (1/8-1/4)

 

1. Preheat oven to 350F. Spread dry roasted soybeans in an even layer on a

baking sheet.

 

2. Sprinkle the beans with your choice of the following seasonings (pice

mixtures).

 

3. Bake for 5 minutes or until just heated through, shaking pan once. Remove

from oven. Cool.

 

Store for up to a week in an airtight container. Eat plain, toss in soups or

salads, add to hot baked potatoes, or mix with popcorn or other party mixes.

 

Nutrition facts per 2 tablespoon serving: 75 cal., 3 g fat (1 g sat. fat), 0 mg

chol., 27 mg sodium, 4 g carbo., 2 g fiber, 7 g pro. Daily Values: 1% vit. A, 0%

vit. C, 3% calcium, and 5% iron.

 

Source:

" Better Homes & Gardens 2000-04 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 1167 Calories; 65g Fat (46.5% calories

from fat); 85g Protein; 82g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

2923mg Sodium. Exchanges: 5 Grain(Starch); 10 Lean Meat; 7 Fat; 1/2 Other

Carbohydrates.

 

NOTES : Dry-roasted soybeans are now readily available. You can turn them into a

great crunchy snack in less than 10 minutes

 

Nutr. Assoc. : 4754 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0