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How to Cook Veggie Soy Chunks

by
author image Nicole Carlin
Nicole Carlin is a registered yoga teacher. Her writing has been published in yoga and dance teacher training manuals for POP Fizz Academy. Carlin received a Masters of Arts in gender studies from Birkbeck University in London and a Bachelors of Arts in psychology from Temple University, Philadelphia.
How to Cook Veggie Soy Chunks
Add soy chunks to your favorite recipes. Photo Credit margouillatphotos/iStock/Getty Images

Veggie soy chunks, also called textured vegetable protein, or TVP, are a versatile, cheap and healthy alternative to meat products. Soy chunks are a mixture of dehydrated soy and vegetable proteins that are bagged and sold in the dried food aisle of your local health food store. The appearance of soy chunks is light beige and crumbly. Do not eat soy chunks without first reconstituting with water and possibly seasoning with salt, pepper, or other spices since the taste of soy chunks is quite bland.

Step 1

Boil one cup of water and pour one cup of soy chunks into a bowl. Pour the boiling water over the soy chunks. Soy chunks need to be reconstituted with hot liquid at a one-to-one ratio. If you'd like to add a bit more flavor to your soy chunks, add one stock cube to the water and wait for it to dissolve before pouring the stock over the soy chunks.

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Step 2

Let the soy chunks sit for at least five minutes to soak up the liquid and then let them cool.

Step 3

Substitute soy chunks for ground beef in your favorite recipe. Soy chunks can be added to chili, meatloaf, soups and stews. In addition to using soy chunks on their own to make vegetarian versions of your favorite dishes, the USA Emergency Supply recommends combining soy chunks with ground meat to cut back on the saturated fat of a dish and the price. Soy chunks are cheaper than meat and contain no saturated fat or cholesterol.

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