Pasta with a vegetarian sauce made with soya mince.

Image Credit: Sohadiszno/iStock/Getty Images 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.

  Advertisement
 
Step 1

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.

  Video of the Day
  
Step 2

Pour boiling vegetable stock over 1 cup of soya mince granules. Cover and set aside for several minutes to rehydrate.

Step 3

Season soya mince as desired. Use a pre-packaged taco or barbecue seasoning mix, garlic and onion, or your favorite spices.

  Advertisement
 
Step 4

Add soya mince to recipes, using it in spaghetti sauce, tacos, casseroles or other favorite dishes. Opt for flavorful sauces.

  Advertisement
 
Step 5

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 Tip 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.

  Advertisement
 
  Advertisement
  
  references
  
      USA Emergency Supply: All About Texturized Vegetable Protein
       




  references
  
      USA Emergency Supply: All About Texturized Vegetable Protein
    




Pasta with a vegetarian sauce made with soya mince.

Image Credit: Sohadiszno/iStock/Getty Images

Image Credit: Sohadiszno/iStock/Getty Images

  • 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.

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.

      USA Emergency Supply: All About Texturized Vegetable Protein