TKM Foods - Dark Soya Mince
Dark soya mince is a textured vegetable protein (TVP) product made from defatted soy flour and often pre-colored or flavored with ingredients like caramel or malt extract to give it a deeper brown color. It is a popular plant-based meat alternative due to its high protein content, chewy texture, and versatility in savory dishes. When rehydrated, dark soya mince resembles cooked ground meat, making it a convenient and cost-effective substitute in vegan and vegetarian meals.
Common Uses:
Meat Substitute in Traditional Recipes:
- Used in place of ground beef, lamb, or turkey in pasta sauces, tacos, lasagna, and shepherd's pie
- Ideal for transforming classic comfort foods into vegan or vegetarian versions
Savory Fillings:
- Great for stuffing peppers, pastry parcels, empanadas, and dumplings
- Used in plant-based meatballs, burgers, or sausages with added binders and spices
Batch Cooking and Meal Prep:
- A practical choice for bulk meals such as chili, bolognese, or stews
- Holds up well when frozen and reheated
Ethnic and Global Dishes:
- Common in Caribbean stews, South Asian keema, Mexican tacos, and African-style plant-based mince dishes
- Classic Vegan Bolognese: Rehydrate soya mince in vegetable broth, sauté with onions, garlic, tomatoes, herbs, and olive oil. Serve over spaghetti or baked into lasagna.
- Plant-Based Tacos or Wraps: Season rehydrated mince with taco spices, sauté with onions and peppers, and serve in taco shells or wraps with avocado, salsa, and lettuce.
- Hearty Vegan Chili: Simmer soya mince with beans, tomatoes, chili powder, cumin, and smoked paprika for a rich and filling one-pot meal.
- Stuffed Bell Peppers: Combine cooked soya mince with rice, vegetables and herbs; fill halved peppers and bake with a tomato-based sauce.
- Mince and Mash: Use as a savory topping for mashed potatoes, seasoned with gravy or onion-rich sauce.
- Sloppy Joes or Sandwich Fillings: Cook with tomato paste, barbecue sauce, and mustard, then serve on toasted buns.
Preparation Tips:
- Rehydration Ratio: Typically 1 part soya mince to 1.5-2 parts hot water or broth; soak for 5-10 minutes, then drain excess liquid.
- Flavoring: Best when sautéed with aromatics (onion, garlic, herbs, spices) or simmered in sauces to fully absorb flavor.
- Browning: For more depth, lightly pan-fry after rehydration to mimic the texture and color of browned meat.
Storage Tips:
Dry (Uncooked): Store in an airtight container in a cool, dry place for long shelf life.
What's in the box
1 x Dark Soya Mince - 1KG
