SOYA Chunks - 500g

I use a lot of soya chunks as my partner is vegetarian/almost completely vegan. I previously bought them from a high street chain store, which closed many of its branches so had to change to an online store. That store has recently triple their price, resulting in me trying this brand.I wish I had done so sooner. The quality of the soya chunks is so much higher than my previous brands. They have a firmer and more satisfying texture. They hydrate well and carry flavour well. They also crisp up nicely if needed. Very satisfying and a fantastic value alternative to animal products.

Once I learned how to process this item it became very easy to cook with.The method for making the pieces soft and absorbent was a mystery till I read several reviews that held several ideas how to make it work well.I boiled water, added a cup or more of the product, depends on how big a meal you want to make, made sure to keep pressing it down repeatedly with spoon as it floats, also keep sampling the product for texture after first 8 or 10 minutes. I discovered that getting it to an al dente state is about the right place to stop cooking.Put the product into a colander and rinse with cold water to stop cooking. Then in another colander spread a t-towel in colander and pour product in, pull the corners of the towel together lift up and twist the product till water begins to pour out. The excess water needs to be removed so you sauce can be absorbed in its place. MAKE SURE YOU Squeeze the water out as excess water makes it to wet and really not nice. Add back to pan and add your sauce, heat through and allow to absorb sauce. Serve it up as you wish and intend.

This must be one of the most versatile, nourishing and easy-to-use foods on the market! In themselves, they have no flavour which is a fantastic opportunity to create your own. This is how I do it for one -Put the chunks in a small saucepan to cover the bottom (they swell so a few go a long way).Add a little turmeric and ginger powder.Add some dried herbs.Add a teaspoonful of olive oil (or other vegetable oil).Add half a teaspoonful of Vecon vegetable paste (or other savoury paste).Cover with hot water and gently stir the ingredients.Simmer for a few minutes until thoroughly rehydrated (they must not be tough!).Allow to stand for a few minutes to soak up the last of the liquid and to firm up (you get the right amount of water with practice).Any surplus liquid can be added to the sauce or gravy (don't waste anything!).Once rehydrated, use them in anything savoury hot or cold (when I was a child, my vegetarian mother put them in Cornish pasties - delicious!).They are excellent in stews, casseroles etc.I particularly like them cold the next day in sandwiches or salads or just snack on them.They are a boon for people who exercise a lot or are building themselves up. I don't think the average adult needs to eat this much protein every single day to be honest (at least, I don't).Enjoy! :-)

Ok. Not the best soya I've tasted. Needs soaking like any other, however has the consistency of a sea sponge. Doesn't break down so super chewy. Saying that it's a superb price.

I like these, they have no flavour which is an advantage as the flavoured ones are not nice. Also, as they have no flavour of their own, they absorb it from the other things you are cooking or from a sauce. I use these mainly when I am making a curry and add about the same quantity as meat by volume not weight. They cook well in a pressure cooker which seems to create a firm texture like meat and with the same flavour as the rest of the curry. Cooking them in a saucepan is OK but they seem to be watery, chewy, and a bit fluffy.

Bought to take camping as a good source of protein but the taste /texture was very unpleasant.

These tasted a little weird, and after soaking in water they became a little chewy and had to be cooked for much longer than other Soya Chunks i had had in order to be soft.

These are the best tasting soya chunks I have had so far, I have tried them in several dishes so far and the flavour and texture have both been excellent.