How do I use soya mince?

Sharra · 1 September 2007 at 9:56PM

I always add a dash of soy sauce and blob of marmite when I'm making bolognaise.
When its cooked up it works really well in lasagnes too

Rallya · 2 September 2007 at 11:35PM

Heya all

I have a packet of Sainsbury's dried soya mince and a large bag of rice, can anyone suggest a low cost meal with these items please? Something simple but filling with lots of flavour would be great. I dont have much in my store cupboard, just some soy sauce, worchestershire sauce and a tin of peeled toms at present but I dont mind buying some herbs/spices which I can use in the future too. (I have only just started cooking from scratch as you can see

)

Batchelors do a mexican chili beanfeast which I really fancied trying but I cant buy it anywhere where I live. Any suggestions for something similar or anything else with the above ingredients would be great, thanks!

annie-c · 3 September 2007 at 7:26AM

Saute a finely chopped onion with crushed garlic and a chopped chilli (leave seeds in if you like it hot, or remove) Use chilli flakes/powder if preferred. Make up the mince according to instructions and add into the pan. Add large squirt tom puree, 1 stock cube, tin tomatoes and 1 can drained rinsed red kidney beans or whichever beans you prefer. Simmer really gently for 1 hour. Season with salt and pepper. Serve with rice.

For best flavour leave overnight in fridge then re-heat.

Additions to make it tasty include: 1 piece 70% dark chocolate per half pound mince, 1 glass red wine, splash worcester sauce (not my fave but if you like it then it's good, apparently).

Rallya · 4 September 2007 at 12:18AM

Thank you so much annie, that sounds marvelous...going shopping tomorrow so will buy the items I dont have in stock and will be making your chili as per your instructions for tea

Plum_Pie · 4 September 2007 at 9:33AM

http://observer.guardian.co.uk/foodmonthly/story/0,,2086233,00.html

I substituted soya mince in the above recipe and it worked really well. I also substituted mild madras curry powder for the individual mixed spice and used fewer chillis.... Basically the above recipe was just a jumping-off point for one of my typical, weekday one-pot messes!

orchid-96 · 5 February 2008 at 3:26PM

I picked up a packet of dried soya mince on my last shop as I have noticed many of you are adding it to mince dishes to bulk it out a bit cheaper....can I just ask, do you do the bit with soaking it in water before adding to the food whilst cooking, or can you throw it in dry?

Thanks

Skint_Catt · 5 February 2008 at 3:46PM

I don't mix real and soya I use either or (as I'm on Slimming World) but Quorn especially can just be thrown in and cooked as per meat mince. If you're adding liquid you may need a little more than usual though as it does soak it up. HTH!

Catt xx

belfastgirl23 · 5 February 2008 at 6:08PM

I'm not a meat eater but have used this type of mince. I find that it is a bit tasteless if made up with water. To use with meat I think I'd be inclined to make the meat dish a bit saucier (!) and then throw in the soya mince. When I've used it I've always made it up with the sauce otherwise it tastes a bit cardboardy to me....

mumofjusttwo · 5 February 2008 at 6:10PM

I use quorn mince but find it very bland. Good to bee used to make chilli in it but make sure to put loads of food with texture in it as I find quorn mince to be very 'samey' after a while. Quorn has very little texture of its own

squeaky · 5 February 2008 at 6:24PM

I think the usual recommendation that I've seen on the board is to soak the soya in stock rather than plain water.

Anyway, you'll be able to find out for sure because I've added your question onto an earlier thread which has lots of advice.

Good luck

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How do I use soya mince?

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