Veggie OUTLAWS - Cashew Sue

Roasted Soy Nuts

Cashew Sue's Pick
Roasted Soy Nuts will keep you going whether you're out on an adventure, heading to work, or exploring the open trail. These crunchy little nuggets of snacking gold are easy to make, fun to munch, and packed with protein. Crunchy on the outside, full of plant-powered muscle on the inside, these golden nuggets are so tasty, you'll want to keep a jar handy, that's if they don't get gobbled up first. You can make them in the air fryer or the oven; either way, they're perfect anytime it's snack time.
5 from 6 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish, Snacks
Cuisine Canadian
Makes 6 X 1/3 CUP
Calories 114 kcal
Ingredients
 
 
Instructions
 
  • Preheat Air Fryer to 375°F.
  • In a small bowl, add 2 tsp each avocado oil and Cajun spice mixture, ½ tsp Spike seasoning, and ¼ tsp salt. Stir until well combined.
  • In a medium bowl, add 2 cups cooked soybeans and slowly drizzle the spice mixture over the beans. Toss until beans are well coated.
  • Spread seasoned soy beans in a single layer in a preheated air fryer basket. Cook at 375°F for 12–15 minutes, shaking the basket every 5 minutes until golden brown and crispy.
  • Let them cool in the air fryer for 5–10, minutes as they will continue to crisp up as they cool.
  • Serve immediately, or store in an airtight container for up to a week (If they last that long).
Breakout Trick
Use dried soy beans that have been cooked. To cook the dry beans, add 1 cup dried beans to an instant pot, add 3 cups of water, ½ tsp epazote (optional, but helps the beans to be more easily digestible), and ¼ tsp salt. Cook under pressure for 35 minutes and let the steam escape naturally.
For best results, ensure soy beans are in a single layer. You don’t want to overcrowd them.
Nutrition
Calories: 114kcalCarbohydrates: 6gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 340mgPotassium: 310mgFiber: 4gSugar: 2gVitamin A: 334IUVitamin C: 1mgCalcium: 60mgIron: 3mg
Keyword Gluten-Free, Has Iron, Nut-Free, Peanut-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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5 from 6 votes (2 ratings without comment)
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