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.
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.
Pour boiling vegetable stock over 1 cup of soya mince granules. Cover and set aside for several minutes to rehydrate.
Season soya mince as desired. Use a pre-packaged taco or barbecue seasoning mix, garlic and onion, or your favorite spices.
Add soya mince to recipes, using it in spaghetti sauce, tacos, casseroles or other favorite dishes. Opt for flavorful sauces.
Treat soya mince as you would meat after rehydration. Refrigerate and use within a few days or freeze for future consumption.
Things You'll Need
Soya mince, dehydrated
Vegetable stock or bouillon cubes
Saucepan or microwave-safe measuring cup
Season generously. Unflavored TVP has very little flavor and may be unpleasantly bland. Choose a flavored version or opt to use unflavored soya mince in chili, tacos and other flavorful dishes.
Try adding texturized vegetable protein directly to soup or casseroles, allowing additional liquid as necessary to hydrate the TVP.
Adjust the amount of liquid according to your preferences. More liquid will produce softer soya mince, while less will produce a chewier end product.