does anyone know how to make soya mince ?

method -1

Ingredients

*****************

1 onion, chopped

5 cloves crushed garlic

1 stalk celery, chopped

1 tablespoon olive oil

225g (8 oz) soya or Quorn mince

4 (400g) tins kidney beans

1 (400g) tin chopped tomatoes

1L (1 3/4 pints) water

2 tablespoons dark brown soft sugar

salt and freshly ground black pepper to taste

1 dessertspoon chilli powder

Preparation

1. In a large saucepan sauté onion, garlic, celery and olive oil until onions are soft.

2. Add soya or Quorn mince, kidney beans, tomatoes, water, sugar, salt, pepper and chilli powder. Stir occasionally, let simmer for 30 minutes.

method -2

Ingredients

1 tbsp oil

1 cinnamon stick, broken in half

1 tsp fennel seeds

6-7 cloves

1 onion, peeled and chopped

1 green chilli, finely chopped

1 tbsp each finely chopped fresh root ginger and garlic

1 tbsp finely chopped fresh coriander

1 packet quorn or soya mince

½ tsp each turmeric and garam masala

Salt to taste

2 tbsp curry powder

227g can chopped tomatoes

Lemon juice, to taste

1.Heat the oil in a large saucepan and stir in the cinnamon, fennel and cloves. Cook for a few seconds then add the onion, chilli, ginger, garlic and coriander.

2.Fry gently in the oil until the onion is softened and you get a lovely aroma of spices.

3. Add the quorn or soya mince, turmeric, garam masala and a good pinch of salt. Stir in the curry powder, tomatoes and enough water to achieve a gravy consistency. Simmer gently for about 10 minutes, stirring occasionally.

4. Remove from the heat and add lemon juice to taste. Garnish with more coriander and serve with chappatis or rice.

5. Melt the topping ingredients together in saucepan until sizzling. Drizzle over the soup and serve with a chunk of bread

If it's the dried stuff you need to boil some water and just cover the mince with it. Let it soak for 5 minutes then cook with sauce, you don't need to brown it first. Soy mince really doesn't have it's own taste so you need a nice strong sauce to go with it. Curry, chilli or bolognese are always a good starting point.