This TVP stuff is no joke. I got 12 lbs of it for a sick price recently. Tips and suggestions for using it appreciated.

also the chili is vegan. And quite spicy.

  • Maoo [none/use name]@hexbear.netEnglish
    9·
    1 year ago

    Nice!

    There’s lots of things you can do to TVP to modify the flavor and texture. My go-to for anything like that is to marinade it in the flavors I want, coat with a little starch, and deep fry. This will lock in the flavors you marinated it in, ensure it’s actually cooked through, and give the exterior a little more texture so that it doesn’t disintegrate in the dish.

    This works for a huge range of things. Vegan carne asada tacos, vegan mongolian beef, vegan chicken tikka

      • Maoo [none/use name]@hexbear.netEnglish
        2·
        1 year ago

        Oh right forgot that part.

        Usually I rehydrate in water, then pour into a colander and squish them like a sponge. This is meant to remove the residue that’s often in these things that tastes funny and has even made my housemates feel ill before.

        I also often give them a short boil in salted water, just like you can with tofu to remove the raw beany flavor. Then squish like a sponge again.

        This sounds like a lot but actually it takes about 5 minutes overall since I use a cheap induction burner.