You can also find it as texturized vegetable protein (TVP), textured soy protein (TSP) or soya meat.
What is it?
The by-product of soy oil extraction is soy flour. Minced soya is simply the result of extrusion cooking (high pressure and temperature cooking) this flour. You can find different sizes of nuggets. The biggest ones (crouton size) are usually called “chunks”, the smallest ones (porridge oats size) are usually called “mince” and, of course, many sizes in-between like “mini-chunks”.
How is it cooked?
It doesn’t need cooking but it does need rehydration. This process is pretty fast, it takes less than 5 minutes for it to achieve a tender texture and it virtually won’t grow in size. Some prefer to rehydrate it in hot water before using it as an ingredient in a recipe. In my case, I usually add it dry directly into the sauce and let it become tender with it.
Why do vegans use it so much?
It is an ideal substitute for minced meat in terms of texture and nutritional value (not that much in flavour as TVP is quite flavourless, so remember adding a punch via other ingredients). It is used in sauces (like bolognese sauce), stews, pie filling…
Where can I get it?
You can get it in some supermarkets, herbal shops and online (buywholefoodsonline).