how best to colour soya mince?

Angelraesunshine

ok used 1/3 soya mince today with beef to make spag bol. but DH sussed some thing was not right ( though i liked it and could not really tell un like last weeks try with cottage pie) the reason he knew all was not well was it look a bit pink as the soya mince was a bit white. though i have not told him yet it was soya and he liked it enough though said some of the mince was rather fine.

So how do i get it to be brown?

ifonlyitwaseasier

hmm, gravy browning, worcester sauce, more sauce?

Angelraesunshine

think worcester sauce will give too much flavour and i don't really want to flavour it just get it to blend in lol.

whats gravy browning does that flavour it ( i dont mind beef flavour) and if not where do you get it from?

sleepybookworm7

What type are you using? Some soya mince is foul and tastes of cardboard. We have been veggies for a long time now, and found the Realeat stuff (in the freezer section) to be very tasty - and not pale.

Really, most soya mince takes on the flavour, and to a certain extent, the colour of whatever sauce it is being cooked in. So if you cook it for long enough it shouldn't be a problem.

Have you tried balsamic vinegar?

Angelraesunshine

its tescos dry soya mince the taste is fine but the colour is the problem as it is quite a light colour the tomato sauce looked almost pink looked fine in the cottage pie i made as i used gravy it all looked the same.

dancinghomer

Asda do some quite good "mince" with a cooked brown colour! Fairly cheap as well..

Homer

Tibbie's_mum

I was going to say Worcestershire Sauce as well, but then again I add it to almost everything. How about adding fried mushrooms along with the cooking liquor, ideally chestnut mushrooms they always give great flavour and a rich, dark colour.

HTH

fatbelly

We use Soy sauce to colour things. It's only soya, water, sugar and salt but you don't need much to give the desired effect. Works nicely with cornflour and a bit of veggie stock to make gravy too.

We look out for Pearl River Bridge soy sauce - made in China. A lot of delis stock it in 600ml bottles that cost a little over a quid and last for ages.

Tibbie's_mum

Oooo, look at that, my five hundredth post!!

frivolous_fay

Ah, happy memories of my mum's cooking during the BSE crisis. The smell of boiling soya. :lipsrseal

lil_me

Some use marmite.....might be worth a try. It usually does take on the colour of whatever you are cooking. I use the 'flavoured soya' from holland and barrett, mainly because it's brown so it blends in :rotfl:can you tell I'm a 'hidden ingredients to save money' kind of cook?