1Add the soy TVP to a mixing bowl. Cover with hot water and let it soak for 15 minutes. Rinse and drain well.

2Drain and rinse the white beans. Add them to the bowl.

3Add tomato juice, olive oil, syrup, salt, onion powder, garlic powder and ground black pepper.

4Mix well until everything is evenly combined.

Tip: You can make this the night before. Cover the bowl with cling film and place it in the fridge overnight, then continue with the recipe the next morning. Since it makes 2 portions, you can cook half and save the rest for the next day.

5Transfer the mixture to a cooking pot and cook over medium heat for 5 minutes, stirring regularly, until heated through. Alternatively, line a baking tray with baking paper, spread the mixture out in an even layer, and bake in the middle of the oven at 200°C (400°F) Fan for 15 minutes. The oven method is more hands-off and makes clean-up easier.

6Transfer to plates and serve.