Textured Vegetable (SOY) Protein Natural Slices (1kg)

So versatile! Absorbs whatever flavours you give it beautifully and has a lovely texture when stewed and stir-fried. A few chunks go a long way too. It's like the 'raw' version of the Richmond vegan chicken.

I've been looking for an alternative to the ubiquitous but awful sponge-like soya chunks for ages, and at last, my quest is over. These slices are absolutely brilliant. The texture is amazing, and they laugh at long cooking times, so they're great for casseroles/stews, etc., and they even handle pressure cooking. The longer the cooking time, the more tender they become, but always retain that essential texture. My favourite way to use them is to forget about any pre-soaking nonsense (life is too short). Just bung them straight into whatever you're cooking, then you can opt to pull them into smaller pieces after cooking, as in my pic. Another favourite thing I like to do is precook them in a lovely marinade (such as tandoori spices, or BBQ for instance), as they have no inherent flavour of their own, but take on flavours extremely well. Once precooked, you can then char-grill or fry them and add to wraps, pitta, or serve with veg or rice or whatever you fancy. Brilliantly versatile.

When I first saw this is looked a bit grim, but when left to soak in hot water it plumped up and I made meal with it. Not bad as a meat substitute or to use in a dish and use less meat.

Great quality and very tasty

Nice texture, easy to cook and to add flavour, the best texturised soya I’ve tried so far

These chunks come dried and really ugly. They also have very little inherent flavour (hence the 2 stars for flavour) They are however, incredibly versatile and super tasty once cooked. Once soaked and marinated they can can be used for almost anything! My partner uses them instead of pork to make a wonderful sweet and sour. We have also used them to make pasties, curries and stir fries etc.. They work out very economical and are great for a vegetarian or low fat diet.

Great change from tofu or seitan. I tend to boil with a vegan no meat stock cube from a well known brand, leave for 30 mins, chop into bite sizes pieces and put back in the stock for a bit which I find help the centre to rehydrate fully. If a noodle soup then will use as is for my base. If for a curry then I might add 1/4 tsp baking soda to the stock, once rehydrated fully, rinse thoroughly, squeeze then marinate in a curry sauce/paste for a bit before cooking. The chunks rehydrate quite a bit so a few chunks go a long way. Good value for what you get and being dehydrated gives good longevity

Good size and texture, easy to prepare, absorbs flavours perfectly. Recommended 👍🏻