Soya chunks - any good ways of using them? (also soya mince)

[Gasp0deTheW0nderD0g]

Bought some soya chunks but haven't used them yet. I'd always assumed they were very artificial, and no doubt the processing method is, but the ingredients on the pack are 100% soya. My husband doesn't eat beef now, and prefers to eat as little meat as possible, so I'm thinking of trying to make either a bourguignon or Flemish beer stew type of thing using the soya chunks instread of beef. This method sounds good - https://holycowvegan.net/vegan-beef-stew/comment-page-1/#recipe Any thoughts? Any other tips, either for the chunks or the similarly unopened pack of soya mince? TIA.

The soya chunks make good fajitas https://meatfreemondays.com/recipes/spicy-fajitas/ or use instead of tofu in this sesame stir fry https://www.sainsburysmagazine.co.uk/recipes/mains/sticky-soy-and-sesame-tofu-with-broccoli-rice
I’ve also cooked this with soya chunks https://www.justspices.co.uk/recipes/vegan-stroganoff.html?srsltid=AfmBOopCMjSuEl4YkN2zcPhB5PDbZHSe9IctoHS73t0yPOEzWQalq5ZO

The most recent thing I made with soya protein was this keema www.sanjanafeasts.co.uk/2023/09/keema-curry/ which I'll be making again soon!

Thanks for those, @Forgottenmyphone. I've bookmarked the links. I especially like the look of the keema and the Sainsbury's broccoli one.

I used half my chunks last night in a mushroom bourguignon. It was very good but I think would have worked just as well without the soya, which I only added as I was a bit concerned by the lack of protein in the dish otherwise. The texture of the soya was pleasant, very slightly chewy. No real flavour to the chunks but I didn't expect that. I reconstituted the chunks in boiling water, squeezed that out, tossed them in seasoned flour, fried them till golden, removed to a plate, fried the vegetables and then added the chunks once the vegetables had softened a bit and I was adding liquid. Finished off in the oven for about 40 minutes. Served with mashed potatoes mixed with leeks fried in butter and steamed kale. Good big dollops of grain and Dijon mustard in the mash as well. Very nice.

Base bourguignon recipe, tweaked a bit in other ways as well as adding the soya: https://www.bbc.co.uk/food/recipes/mushroom_bourguignon_36900