Learn How to Cook Soya Chunks easy way. Simple method for cooking soya chunks without the smell.
How to Cook Soya Chunks
Meal maker is one of my favourite I love it all time..But the one thing that turn me off is the smell which you get from it. I searched google about how to get the raw smell out of it and found this tip in one of the blog. I totally forgot in which blog I found this, so sorry about that..Adding milk to the cooking water takes off the smell from it. From that day onwards I am cooking soya chunks like that.
I was cooking so many recipes out of soya chunks recently, so I thought why not put this tip as a separate post, so that it will be helpful for all of you right. So here I am with the post, Feel free to share your way of cooking soya chunks, I would love to hear from you.
About Cooking Soya Chunks
Soya Chunks also called as meal maker are made from defatted soy flour, which has had the oil removed. They are byproducts of the extraction of soybean oil and have a rough texture when dry. When submerged in warm water or added to gravy, the texture quickly changes to soft and spongy. They are referred to as vegetarian
meat because their nutritional profile is comparable to that of several non-vegetarian foods. Soya chunks are also very versatile and can be cooked to mimic the flavour of non-veg curries.
How to Cook Soya Chunks Recipe
- Soya Chunks / Meal Maker – 2 cups
- Water – 5 cups
- Milk – ½ cup
- Heat milk and water in a sauce pan. Bring this to a good rolling boil.
- Add in the soya chunks and switch off the flame. Cover with a tight fitting lid and leave it aside for 15-20 mins.
- Drain it in a colander and wash it with lots of cold water.
- Now squeeze of the extra water with your hands. Squeeze to get as much water out of it.
- Now you use it as per your wish.
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How to Cook Soya Chunks Recipe Step by Step
|Heat water and milk in a sauce pan. Bring it to a boil|
|Add in Soya Chunks|
|Switch off the flame and cook it covered|
|Leave it for 15-20 mins..|
|Drain it off|
|Rinse in lots of cold water|
|Squeeze of the extra water|
|Now it is ready for cooking|
|You can pulse it in blender|
|to get soya mince out of it|
|or chop it up|
|to use it any gravies..Its your choice..|
Frequently Asked Questions
Are meal makers healthy?
It is a great source of calcium and isoflavones from a nutritional standpoint. Additionally, it can aid in lowering the risk of conditions like heart disease and some types of cancer. Add soya chunks to dishes you already adore to incorporate soy meal maker into your diet.
What does meal maker contain?
A nutritious meat extender made from defatted soy flour, a by- product of the extraction of soybean oil, soy chunks, also known as meal maker, are a textured or texturized vegetable protein. Defatted soy flour is a by-product of the extraction of soybean oil.
What is Soya Chunks / Meal Maker?
By themselves, they have no flavour or smell, providing every cook with a clean slate. The boiled nuggets are a delight to cook with because of their spongy texture, which is ready to absorb any flavours you dunk them in.
Thank you very much for your tips
Thanks for the tip. Will make soya chunks more often now.
The Yogi Vegetarian
Hi Aarthi! Thank you for this really useful post; I personally don't mind the smell but I will tell this tip to my friends who do. When I cook soya chunks or mince, I soak it in warm water for a while and that usually gets it soft. I wonder what would be the smell if I boiled it in soya milk? I'll let you know the result if I try that out. I think cooking blogs should have information like this more often, so thanks again. One thing I worry about with soya, though, is that it is supposed to be processed using petrochemicals, which leave a toxic residue in the product. Do you know if this is true? I love TVP and I'd hate to have to stop using it...
Simple and Easy... Thanks 🙂
thanks a lot for the tip ......i havent ever used soya chunks but just yesterday bought a packet and was wondering how to start with it .....my question is before cooking it as per ur post ,are we supposed to soak it for so and so time or can we directly cook them? waiting eagerly for ur reply ......thanks
@AnonymousYou don't have to soak it before cooking..You can do as per i have given..Just boil it and use..
Soya is a great energy-boosting food that's high in protein yet low in fat. It is one of the recommended ingredients for some trying to lose weight. With a little seasoning, it can make a delicious side dish.
Thanks for your tip my only trouble now is how to make veggie chunks taste good. I am trying to eat healthy but don't have a clue how to cook the thing.
I have tried and made a delicious Soya Manchurian dish. Please check the video and prepare it in your home.
Sure you will love the dish as it is 100% vegeterian but rich in protein. Please like my video and subscribe to my channel 🙂
i love ur post thanks
Thank you for all your recipes..
Hi .i add soya chunks to oats..d only problem i face is despite d gravy being spicy chunks tastes bland..i mean just no taste..can u give a tip so dat my soya tastes better..
Btw my soy manchurian tastes awesome..
But i want to know how to enhace d taste when v r using boiled soy directly..do reply
@doc gulActually soya chunks has no flavour on its own. it just sucks up the taste in which you add..so there is no way to increase the taste.one thing u can add it some salt
Thanks for the info.;quite often I use to keep on boiling n boiling chunks on high flame. What ended in very chewy chunks...will try this method next time!!!
Thanks for this tip... However can we do the same for soya mince? I have a packet full of soya mince and want to use it.
@Anonymousyes u can i hope.
Hey how to prep breadcrumbs as shown in picture.. Pls tell
when we squeeze the chunks after boiling, do we loose the nutritious values?
Why milk? I've always soaked these chunks in plain hot water.Am I missing something by not adding milk?
thanks for the information