Soya Chunks...

sadgit

sadgit

Well-known member
Do any of our resident veggie/vegans actually like them? I bought some last week and made a curry last night. I now know why it has been 20 years since I had them, bloody awful texture to them. God knows why I thought they would have changed 😄
 
Do you mean Quorn pieces? 35 years of not eating meat the texture is decent, but needs a lot of flavour in a marinade or the cook. Anything Linda McCartney will be better.
 
Ingleby_Flash said:
Do you mean Quorn pieces? 35 years of not eating meat the texture is decent, but needs a lot of flavour in a marinade or the cook. Anything Linda McCartney will be better.
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Quorn pieces in a curry tastes fine, think he means actual soya which is frankly rank, just soya beans with added water and processed into cubes 🤮

That said it takes a brave man whose seen quorn produced who still eats it.
 
Priv said:
Quorn pieces in a curry tastes fine, think he means actual soya which is frankly rank, just soya beans with added water and processed into cubes 🤮

That said it takes a brave man whose seen quorn produced who still eats it.
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yeah soya not Quorn. Got the soya from one of the Asian supermarkets, like chewing on a rubbery sponge, even after soaking etc. I normally stick to egg, bean, veg curry but decided to tray Soya chunks again. Oh well :D

edit, also 35 years. I will never forget the taste of mock duck from a tin, that was the worst ever!
 
Priv said:
Quorn pieces in a curry tastes fine, think he means actual soya which is frankly rank, just soya beans with added water and processed into cubes 🤮

That said it takes a brave man whose seen quorn produced who still eats it.
Click to expand...
I’ve seen Quorn produced and still eat it. I’ve also seen meat pies produced and haven’t eaten meat for 35 years 😂

Edit: not a veggie btw as occasionally have fish, never meat or chicken etc. Live on Linda Mc sausages but they’re not what they were.
 
I do like a tofu curry as a substitute for any meat.
I managed to be vegan for about 9 months and tried so many times to cook tofu like we get in restaurants but I just couldn't manage it. It always just ended up soggy. I spent hours on youtube trying to dry it, fry it first etc. But to no avail.
 
What the cluck is our current choice. Richmond veggie sausages too and there's a Viv Era salmon steak substitute which is lush.
 
I've never been able to get them to taste right but used to go occasionally to a veggie Thai buffet place in London and they did a couple of versions of it that were great
 
Never used soya chunks or quorn
Tofu, Tempeh for us

If you don’t want that waff on there are some excellent ‘mince’ substitutes around


Made the first two recipes on this list over the weekend - absolutely gorgeous

www.theguardian.com

Roast cabbage, swede and carrot, and butternut squash: Yotam Ottolenghi’s recipes for winter vegetables

Roast cabbage with chana dal and sauerkraut, a Persian-inspired swede and carrot stew with bulgur and preserved lemon, and lentils with roast butternut squash and feta yoghurt
www.theguardian.com www.theguardian.com
 
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