Name: Veggie Submarines
Ingredients: 6 hot dog rolls (brown bread, lightly buttered); ½ cup soya granules; 1 teaspoon corn flour; ½ cup milk; 1 teaspoon dry red chilli flakes; 1 cup chopped and boiled mixed vegetables (French beans, carrots, green peas, potatoes, cauliflower, etc.); 2 teaspoons tomato ketchup; 2 teaspoons butter; salt and freshly crushed pepper to taste

Why it works: Corn and beans match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,211 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Veggie Submarines

Oven200 °C (400 °F)

Time8 to 10 minutes

Ingredients

6 hot dog rolls (brown bread, lightly buttered)
½ cup soya granules
1 teaspoon corn flour
½ cup milk
1 teaspoon dry red chilli flakes
1 cup chopped and boiled mixed vegetables (French beans, carrots, green peas, potatoes, cauliflower, etc.)
2 teaspoons tomato ketchup
2 teaspoons butter
salt and freshly crushed pepper to taste

Directions

Prepare

Slit each roll horizontally and toast lightly in a pre‑heated oven or on a tava (griddle) for about 5 minutes. Keep aside.
Soak the soya granules in salted hot water for about 5 minutes. Drain and squeeze out all the water. Keep aside.
Dissolve the corn flour in the milk and keep aside.

Make the filling

Heat the butter in a non‑stick pan, add the chilli flakes, boiled vegetables, salt and pepper and mix well.
Add the soya granules, tomato ketchup, milk‑corn flour mixture and mix again. Cook for about 2 to 3 minutes.
Remove from the flame and keep aside.

Assemble and serve

Stuff each roll with a little of the prepared filling.
Sprinkle the grated cheese and grill in a pre‑heated oven at 200 °C (400 °F) for 8 to 10 minutes or till the cheese melts.
Serve hot.

Nutrition, whole recipe (rough)

1234Calories

38 gProtein

37 gFat

195 gCarbs

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Vegetable	1 tbsp (14g)	120
Butter	1 tbsp (14g)	102
Corn	1/2 cup kernels (82g)	77
Pea	1/2 cup (72g)	62
Broccoli	1 cup chopped (156g)	55
Carrot	1 medium (61g)	25
Tomato	1 medium (123g)	22
Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Hot Dog	not in our table	0
French Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Corn + beanstop 3% of all pairs

Smell alikestrong

Cooked together1,211 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Carrot + potatotop 4% of all pairs

Smell alikestrong

Cooked together3,107 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Beans + carrottop 4% of all pairs

Smell alikestrong

Cooked together1,443 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Corn + potatotop 5% of all pairs

Smell alikestrong

Cooked together938 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Beans + potatotop 5% of all pairs

Smell alikestrong

Cooked together655 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soya granules: Absorb liquid and provide a chewy, meaty bulk to the filling.
Milk: Adds moisture and, with corn flour, thickens the filling into a creamy binder.
Corn flour: Thickens the milk and filling so it holds together inside the roll.
Boiled mixed vegetables: Provide moisture, bulk and mild sweetness to the filling.
Butter: Adds fat and richness, and helps the rolls brown lightly when toasted.
Tomato ketchup: Adds sweetness and acidity that balance the savoury filling.

The step that matters

Drain and squeeze the soya granules. Soya granules hold a lot of water after soaking. If excess water stays in, the filling turns soggy and thin, and the rolls become wet inside.

Swap the peas

How well each one fits the dish's main ingredients (bread, corn, flour, milk, beans, carrot, potato):

Chickpeafits better
Lentilsfits better
Lima beansfits better
Peasthe original

Fit is the average pairing score against bread, corn, flour, milk, beans, carrot, potato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Brown Bread461 recipes

Potato Croquettes255 recipes

Green Peas229 recipes

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Veggie Submarines