Jerk Soya Chunks

Soya chunks, made from textured vegetable protein (TVP) contain about 50g of protein per 100g, that's a lot more than most animal products. They’re such a versatile ingredient, have a long shelf life and are affordable. Great for stews, curries and wraps!

Ingredients

Method

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Step 1

Place the soya chunks in a bowl and cover them with vegetable stock, ensuring they are fully submerged. Cover with a plate or lid and leave to soak for 15 minutes.

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M

I

300

g

Soya protein chunks

1-2

tbsp

Jerk seasoning

1

tbsp

Mixed herbs

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Notes

Air frying the soya chunks will give them a crispier texture, while pan frying keeps them slightly juicier.

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