Soya grits and flakes

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Soya grits and flakes are processed in much the same way that oats are rolled. In these forms they can be added to herb, vegetable and grain mixtures for rissoles or croquettes.

Established vegetarians will, no doubt, have many ideas for non-TVP variations and substitutions in traditional meat dishes, but for those who lack the experience, the following ideas work well in moussaka, pasta dishes, risotto and stuffings. They could be particularly useful if you are feeding non-vegetarians.