I'm new to rehydrated soya mince, please advise!

[sicily1921]

Hi, it's the one with the new veggie in the family again here for advice!
I am making a chilli con carne and I wonder how long people leave the rehydrated soya in the sauce for?

Thanks peeps

As far as I remember it'll puff up once it's ready. You don't want it to be hard.

Are you marinating it first in the sauce? It's odd stuff, so if this batch doesn't work, you just need to keep trying. It needs LOTS of flavour!

I'm planning to put it in the sauce when it's hydrated but don't know how long for?

Ah, ok. Rehydrating doesn't take too long, when it's puffed up and at least doubled in size, you're done! Try adding some herbs to the water it's rehydrating in!

Cook the mince in the sauce for as long as possible to absorb as much flavour as possible.
unlike quorn, it won't go over-soft if you cook it for a long time.
I always add veg stock cube or marmite for savoury ness and salt.

I just chuck it in dry for 10/15 mins or so. Never had a problem. It can also help thicken the sauce as it absorbs the liquid.

Sorry, but I think it is impossible to make the stuff taste okay. It has the taste and texture of Weetabix, which is never going to be good on one's rice or pasta!

It is possible to make the Quorn stuff edible, at a push.

Thanks all for your replies. Remus I would use quorn but my DS is severely allergic to it!

Aha - that matters then!

Tbh I'd rather use lentils or even just vege then.

It's horrid stuff imo, but if it works for you, fair enough. I would use brown lentils or kidney beans in a chilli personally.