This marinade infuses TVP and Soya Chunks with flavour, you can prepare in advance of cooking and store to use at a later stage.
Are you looking to pack a protein punch into your recipes, or bulk up your stews and curries then follow this simple recipe. My Rehydrated Soya Bites Marinade is heaped with flavour and works amazing in savoury soups, curries and stews.
Debee’s Soya Chunk Prep for Stews and Curries
- 3 Cups Dried Soya Chunks
- 2 Tbsp Dark Miso
- 1 Tbsp Dark Soya sauce
- 1 Vegetable Stock Cube
- The first thing for you to do is to get a large bowl of cold water and add in your Soya Chunks. leave them soaking for up to ten minutes.
- Once the time is up, ensure you fully squeeze out any excess moisture.I usually put all the rehydrated chunks into a colander and press out the water using my fist. When I have done this, I pour the chunks onto a dry tea towel and squeeze out any remaining water.
- Pop your oven on at about 220 C. Lightly spray a baking dish and leave to one side.
- In bowl, prepare your soya chunk marinade. Add in the prepared chunks and fully coat with the marinade.
- Load the chunks on a baking tray and into an oven for about 15 minutes. This step takes out any excess moisture and helps integrate the miso soya marinade. Reduce the oven heat down to about 180. SEE NOTES*
- Once this is done. Take them out of the oven and allow them to cool. Keep about a cup Or two aside if you are going to cook with them for dinner.
Once coated in your miso and soya marinade lay them out as above and cook in a preheated oven for about 5 to 8 mins, no longer!
They take on a dark golden colour with a slight chewy texture. I use mine in soups, stews, no-meaty curries, tasty Burittos and Asian stir fries.
Here’s a delicious recipe to get you started Tasty Vegan Burittos