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Textured Vegetable protein aka TVP


Soya bean which is processed in a way that produces a foam, which when dried gives it a meat-like texture. Used in certain meat products to bulk up. Often flavoured to resemble certain types of meat, TVP is usually sold in cube or minced form. TVP recipes


Tofu or Soya bean curd - comes in various forms - morinadga - soft, firm, smoked

High in protein and essential amino acids

Bland flavour

can be used to make sauces or mashed and blended with other ingredients or thinly sliced , stir fried Tofu Recipes


A mycoprotein - occurs naturally in soil - produced in laboratory conditions by ICI contains egg whites (not-free-range.)

Quarn has a mild savoury flavour.

It is a good meat substitute because of texture can be grilled, stewed, fried and microwaved.and absorbs flavours well.

see for details and menu ideas



Madefrom gluten by Lucas Ingredients.

Wheat protein is derived from wheat gluten. Gluten is extracted from wheat and then processed to resemble meat.. It has a greater similarity to meat than TVP or mycoprotein and is used as a meat substitute in a range of foods. It is available in some health food stores.


Culture made of fermented Soya bean curd that is used extensively in Indonesian Cookery.T empeh (pronounced TEM pay)is a chunky, tender cake of soybeans usually with rice as part of the main meal, or sometimes by itself as a snack. Whole soybeans are usually mixed with a grain such as rice or millet.

A "starter"- usually a piece of tempeh from a previous batch - is added to begin the fermentation process. In traditional home-based tempeh-making, the mixture is wrapped in banana leaves and left to ferment for 18 to 24 hours.

In factories, commercial yeast-soya starters are used to produce tempeh, and the fermentation process takes place under carefully controlled conditions.

Tempeh Recipes



Miso is a fermented condiment made from soya beans, grain (rice or barley), salt and water. Miso production involves steaming polished rice which is then inoculated with the fungus Aspergillus oryzae and left to ferment to give an end product called koji. Koji is then mixed with soya beans which have been heated and extruded to form strands, together with salt and water. This is then left to ferment in large vats. Miso varies widely in flavour, colour, texture and aroma. It is used to give flavour to soups, stews, casseroles, and sauces.
used extensively in Japanese Cookery