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How to Cook Soya Mince

author image Michelle Powell-Smith
With a master's degree in art history from the University of Missouri-Columbia, Michelle Powell-Smith has been writing professionally for more than a decade. An avid knitter and mother of four, she has written extensively on a wide variety of subjects, including education, test preparation, parenting, crafts and fashion.
How to Cook Soya Mince
Pasta with a vegetarian sauce made with soya mince. Photo Credit Sohadiszno/iStock/Getty Images

Soya mince, called texturized vegetable protein or TVP in the United States, is an easy to use and inexpensive source of protein. Soya mince is made from soy flour and may be left plain or flavored to mimic chicken, sausage or ground beef. You can purchase dried soya mince in a shelf-stable form or opt for frozen or refrigerated products. Frozen and refrigerated soya mince can be used as you would any ground meat product.

Step 1

Bring 3/4 cup to 1 cup of vegetable stock -- or water with a vegetable bouillon cube -- to a boil on the stove or in the microwave.

Step 2

Pour boiling vegetable stock over 1 cup of soya mince granules. Cover and set aside for several minutes to rehydrate.

Step 3

Season soya mince as desired. Use a pre-packaged taco or barbecue seasoning mix, garlic and onion, or your favorite spices.

Step 4

Add soya mince to recipes, using it in spaghetti sauce, tacos, casseroles or other favorite dishes. Opt for flavorful sauces.

Step 5

Treat soya mince as you would meat after rehydration. Refrigerate and use within a few days or freeze for future consumption.

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