Any ideas what to do with TVP (soya chunks)?

pounds_and_pensive · 10 August 2006 at 10:53PM

I bought a bag of TVP pieces (AKA soya chunks) in the Asian grocers near my sister today, after recalling fond memories of eating platefuls of these with noodles every time I went round a mate's house years ago. Having no flavour of their own, soya chunks need the addition of other stuff to be worth eating at all, and never having cooked them myself, it only occurred to me after I got them home that I've not got a clue what I'm going to do with them

Any ideas out there?

Confused_Jo · 11 August 2006 at 8:16AM

If they are the dehydrated ones try rehydrating them in stock before using. They will needs lots of flavours to make them more palatable.

I've made a TVP chunks and mushroom pie (similar to a chicken and mushroom pie). Added leeks and white sauce in pastry.

Or use them in a pasta sauce by frying off garlic, onions and celery, add some seasoning , brown the chunks and have a chunky pasta sauce.

Another good place for veggie idea is the Vegetarian Society.

Jo

aimeelister · 11 August 2006 at 8:26AM

Confused_Jo wrote:

If they are the dehydrated ones try rehydrating them in stock before using. They will needs lots of flavours to make them more palatable.

I completely agree with that. I add some to all dishes that i make mince with, giving them a bit of a bash to make them smaller. They then take on the flavour of the sauce and you cant tell.

Snow_Angel · 11 August 2006 at 8:36AM

Hello - I'm a veggie

These are good to add to casseroles in place of the meat in recipes - they then take the flavour of the casserole, but you still get all the benefits of eating them (protein, vitamins etc....and they are low, low fat

).

Softstuff · 11 August 2006 at 8:36AM

I used to mix them half and half with mince to make mince go further... so it was great in a lasagne or chilli that way.

dolly_day_dream · 11 August 2006 at 5:38PM

I use curry queen's recipe for korma and use these once I have hydrated them in boiling water first - loverly!

bluemoon_3 · 12 August 2006 at 3:16PM

With the chunks (rather than the mince), this is what I do:

Put them in a saucepan (bearing in mind they will swell). Cover with boiling water along with your choice of soy sauce, marmite, tomato ketchup or puree, crumbled stock cube, herbs, dried onions, bisto gravy granules (original flavour granules are completely vegan). Experiment - see what you like best. Bring to the boil and reduce to a simmer. Cook for around five minutes or until they have a nice, soft, chewy texture (check by cutting one in half and eating it!).

Scoop them out of the 'gravy' and use in your recipe.

There are simpler ways of preparing them (just leaving them to soak), but this always gives me the best results.

pounds_and_pensive · 13 August 2006 at 9:50PM

Thanks, you're all stars

Does anyone know if you can freeze the left-overs or make extra portions to freeze in the same way as if they were made with meat? I thought I'd ask, as I've had my fair of frozen left-over disasters - though perhaps if I was a bit less disastrous altogether on the cooking front, left-overs wouldn't even be an issue

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Any ideas what to do with TVP (soya chunks)?

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