Having recently discovered the wonderful world of Yves Veggie Cuisine, I am now wondering how far soy "ground meat" can go in recipes intended for cow. If I mince it, add seasonings, and roll it up into balls, and then fry them or bake them into meatballs, will they fall apart or burn? If I add it to a stew whose recipe calls for uncooked ground beef, will the stew turn out okay?
Any stories of using soy ground-meat as a meat substitute, and tips on anything I should or should not do with soy meat, would be much appreciated. Thank you!