Indian ingredient - Soya chunks/meal maker/soya nuggets/textured vegetable protein - what are soya chunks?, culinary uses of soya chunks in Indian cooking, how to purchase and store soya chunks?
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What is Soya Chunks?/Meal Maker/Soya Nuggets/Textured Vegetable Protein/Meal Maker Uses/Soya Meat
TABLE OF CONTENTS
ABOUT - "SOYA CHUNKS/MEAL MAKER"
Soya chunks, also popularly known as soya nuggets, soya meat, meal maker, and textured vegetable protein. Soya chunks are made from soyabean or soybean. Soybean is a type of edible legume, similar to 🔗mung beans and kidney beans.
How soya chunks are made?
Soya chunks are not directly made from soyabean but are a byproduct of making soy oil. Once the soy oil is extracted, what is left is the soy flour. This soy flour is then defatted and converted into soya chunks and soya granules.
Soya chunks are a very versatile ingredient and also a great source of vegetarian protein and can easily substitute into any non-vegetarian food. They are also popularly known as vegetarian meat.
To know more about Mung beans. Kindly, click the below link -
🔗MUNG BEANS
APPEARANCE OF SOYA CHUNKS/MEAL MAKER
Soya chunks are primarily obtained from soyabean flour. It is then defatted and converted into various shapes and sizes like SOYA CHUNKS, SOYA FLAKES, SOYA STRIPS, and SOYA GRAINS. Each soya chunks are porous, fibrous, brown-yellowish in colour, and meat-like structure.
FLAVOUR OF SOYA CHUNKS/MEAL MAKER
Soya chunks by themselves don’t have any specific taste and aroma, though their texture is somewhat chewy, and resembles meat texture.
HOW TO COOK SOYA CHUNKS?
The soya chunks or textured vegetable protein are available in dehydrated form, they need to be rehydrated before cooking. The following steps will help you with rehydrating soya chunks:
- Wash the soya chunks in the 2-3 exchanges of water;
- Bring water to a boil. Add soya chunks and cook for 5 minutes and turn off the heat;
- Leave them to soak for 15-20 minutes;
- Drain the water. Rinse very well with fresh water;
- Press and squeeze the soya chunks well to remove all the extra water the soya chunks have absorbed;
- Now the soya chunks are rehydrated and ready to use in any dish.
INDIAN CULINARY USES OF SOYA CHUNKS/MEAL MAKER
Soya chunks are a well-known and staple ingredient in most Indian vegetarian kitchens. Soya chunks are a versatile ingredient and nutritionally equivalent to a non-vegetarian protein like meat, and are commonly used ingredients in Indian vegetarian cooking.
Soya chunks can be used just like chicken or meat in any dish. The bland flavour of soya chunks takes up the deliciousness of any dish they are added to.
SOYA CHUNKS CURRY, SOYA CHUNKS SABZI, SOYA CHUNKS FRY, SOYA CHUNKS BIRYANI, SOYA CHUNKS BRINJI, SOYA CHUNKS MANCHURIAN are some of the famous soya chunks dishes.
In the picture - Brinji Rice Recipe/Vegetable Brinji Recipe
For the detailed Brinji Rice Recipe. Kindly, click the below link to check out -
🔗Brinji Rice Recipe/Brinji Sadam Recipe
Soya chunks also can be added to SALADS and flaked or powdered soya chunks can be added to SOYA CHUNKS CUTLET, SOYA CHUNKS KEEMA MASALA, STUFFING FOR PARATHA and many more.
In the picture - Soya Chunks Pepper Masala Recipe/Meal Maker Pepper Masala Recipe
For the detailed Soya Chunks Pepper Masala Recipe. Kindly, click the below link to check out -
🔗Soya Chunks Pepper Masala Recipe
Soya chunks are nutritionally healthy and a great substitute for meat and poultry. We must include soya chunks in our diet. The above are some of the recipe ideas using soya chunks. You could innovatively use soya chunks in your cooking.
TIPS TO BUY AND STORE SOYA CHUNKS
Soya chunks are easily available in any Indian or Asian grocery store and also in the online market.
When buying soy chunks, look for freshness, moisture-free, well-sealed packages, and always buy the recently dated products.
HOW TO STORE SOYA CHUNKS/MEAL MAKER?
Soya chunks being a dehydrated ingredient have a long shelf life of 12-15 months. You can store them in an airtight cool and dry place.
HAPPY COOKING!
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