Soya chunks
Thus is the first time I have used these, or any soya protein. Firstly ,added to sauces they take a while to soak up the moisture and retain an unmoist centre. If they are steeped in a liquid or stick, they react far quicker. I add one cup of chunks to two cups of hot stock, plus flavouring. They swell a little: one cup is enough for two, unless you have large appetites.
The texture is somewhat spongy, but that's to be expected from soya flour based chunks.
I am still in the experimental stages with these, but so far so good.
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