Basic Soya Mince
Soya Mince is a versatile, cheap, high source of protein food and easy to make once you know what you’re doing. Soya mince can be brought dry, flavoured or unflavoured. We prefer the unflavoured as you can then add your own flavourings and that way get exactly the taste you want.
If you are making an Italian dish with it, add oregano and mixed herbs. For British dishes, add either mint or parsley. For hotter foods such as chillies add hot spices and chilli powder.
Whatever you do with the mince remember the dry soya mince will roughly double in size.
Here we have given you a basic hydration recipe which you can then add extra flavourings too depending on what you are using the soya mince for.
- Into a large saucepan place the boiling water and add the yeast extract, stir well until dissolved.
- Add the dry soya mince, brown sauce and black pepper, mix well together.
- Bring to the boil and then turn down to a medium heat. Add the gravy browning and cook for 15 minutes.
- Simmer on a low heat for a further 5 minutes.
- The soya mince is now ready for you to use.