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.
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.
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
When you marinate- are you doing that after rehydrating or are you rehydrating directly in your marinating liquid?
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.