Soy chunks

Featuring pan-fried soya chunks cooked in a rich and savory gravy, this soya chunks Manchurian is a great meatless dinner! It is packed with flavors, easy to make, and ready in 30 minutes.

You can make really easy and delicious vegan gyros using soya chunks. It's perfect for a gyros platter with rice and yogurt sauce or in wraps!

A personal favourite of mine growing up was Sweet and Sour Pork that we’d order at Chinese restaurants during family gatherings and celebrations such as the Lunar New Year.The pieces of pork (vegan soy chunks, in this case) are coated in a generous amount of cornstarch before being fried to a golden brown crisp.The sauce is a perfect balance of sweet and sour with a little tanginess from the vinegar and hints of fruitiness from the pineapple.

Indochinese food has always been my favourite cuisine, be it vegetarian or non vegetarian. Getting the gravy sauce right makes the Indochinese food perfect. In this recipe I have coated the…

Are you looking for a delicious and nutritious vegetarian protein source? If so, look no further than soya chunks! Soya chunks are made from defatted soy flour that has been ... Read more

This vegan mongolian beef is a texture bonanza: crispy fried soy curls coated in a sticky sauce that yields such a tasty texture that you will not be able to stop eating this!

Protein-packed Soya Chunks Cutlet.

Fried soya nuggets are tossed in a sweet, spicy and umami manchurian sauce for a delectable appetizer. It can also be served with fried rice or noodles.

Barbecue is a very big part of Filipino cuisine and can be found in pretty much all Filipino restaurants. This version I made is of course vegan and I used soy meat chunks in replacement of the meat that’s traditionally used. These Vegan Filipino-Style “Pork” Barbecue skewers are soy meat chunks marinated in a sweet, tangy, and savoury sauce before being cooked to a light char and served with garlic turmeric rice.

These vegan popcorn ‘chicken’ bites are a great way to get kids cooking in the kitchen! They are easy to make and once the soya chunks are rehydrated, they take on a juicy texture that replicates chicken perfectly.