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Old 01-07-2008, 10:39 PM   #11
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Location: Fort Worth, TX
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LOL .. it's taken me a couple of hours to figure out what you were talking about - not TNT by me but now that I know what you are talking about I've found a bunch of soy/soya chunk recipes ... and it seems many are Indian! I tried to call a friend of mine who is from Nepal to get his thoughts - but he is off for two weeks vacation - gone home to visit his mother in Kathmandu.

Anyway - Googling on soy and soya chunk recipes:

Soy Chunk Recipes

Soya Chunk Recipes

I hope this helps you get some ideas.

EDIT: I also changed your thread title to include "(soy/soya chunks)" so maybe someone with experience with "chunks" instead of the name Nutrella might see it and may be able to help more than I could.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 01-08-2008, 04:26 PM   #12
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Location: Australia
Posts: 715
Thanks Michael!

My post comes up when searching for Nutrella recipes LOLL

Long live access denied at work lol can't see a lot of websites.

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Old 05-04-2008, 03:47 PM   #13
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Yes! I use nutrella as well. I discovered it an an indian grocery, and I love it because it has more protien per serving than meat, and it seems to be cheaper overall. It also comes in powder and mini chunks. I have not seen those, but I use the regular soy chunks. my fiancee and I call it bachelor chow, after the fictional product advertised in Futurama. (just add flavor!) The product advertises as a direct substitute for meat, but that is not always the case as I have experimented wth how far this can substitute. I will do just about anything these days to ssave money on food, you know.

As for recipes, I have found that it is better to use nutrella in sauce based recipes, and served with rice. (i have also had success in italian food too as a substitute for meatballs) Its size and texture lends itself well to stir fry cooking. You can use it well in any recipe that calls for mock duck (which is essentially canned, processed gluten)

My favorites include using it when I make sweet and sour, or kung pao, or

I also use it combined with potatoes, onions, summer squash, zucchini, cauliflower(and or broccoli with stems),red bell pepper, a dash of lemon, a can of coconut milk, a dash of anchovy sauce, a dash of louisiana hot sauce, sugar, salt, pepper, cinnamon and nutmeg to taste, and then liberal amounts of curry powder(I use madras curry or garam masala) to make a yummy curry. Make sure that the potatoes are boiled semi-soft before adding them to your skillet or omit them in he skillet, and serve the curry over roasted new potatoes

To use it simply, i throw it in dry with a mixture of rice, dried green onions, and pearled barley(put all ingredients in a pot, cover with water to the point where when you stick your finger in to touch the top of the rice, the water level sits at your first knuckle, put on the heat, bring to hard boil stirring occasionally, then cover and remove from heat. wait until water is absorbed). This makes a simple rice dish.

Nutrella is good in chowdery soups, but in thin soups it adds only the disgusting texture of chewing on a dog food flavored kitchen sponge.
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Old 05-05-2008, 09:30 AM   #14
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Rom, check out the Soy meal maker recipe in letusallcook.blogspot.com

i have tried this and yes it was tasty!

Sorry i could not paste the link here as i do not have enough posts :(
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Old 05-08-2008, 09:12 AM   #15
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i have to post something my post count is looking rather evil - 666 :S

thanks for the tips lyredragon and sankum
and welcome to DC as well :)

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