how best to colour soya mince?

Angelraesunshine

lil_me wrote: »

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?

marmite you either love it or hate it :lipsrseal

Sharra

I use soya mince a lot for bolognaises, I always add marmite and soy sauce for colour and flavour. As other posters have said, it takes on colour/flavour of what sauce you use, its pretty much nothing on its own.

Angelraesunshine

well i had to pop into sainsburys today so went to the gravy aisle and did find a bottle of cross& blackwell gravy browning so gonna give that a try. I did use soy sauce when i made the cottage pie but i might of added to much as to me it tasted very soya like. So gonna give this browning a go see how that works as i dont want pink bolognaise again lol

thanks for all your suggestions

prettypennies

Another vote for marmite. I stick a spoonful in all kinds of stuff to add that extra savoury kick.