I unironically rely on 
to find out about things. This shit is delicious and made my chili way better and it costs like nothing at all?
TVP tip: for a little extra flavor put a spoonful of soy sauce in the rehydrating water
If you want something that takes it up a notch, Golden Mountain Sauce is really good for meat substitute broth (and it's excellent used in place of fish sauce in Asian cooking too.)
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Just to check, you know about cashew cheese? Soy curls? Chia eggs? Scrambled tofu?
Next you're going to complain that nobody has told you how to cook TVP properly. (Because nobody knows.)
Shake off the TVP dust in a sieve.
In a heavy-bottomed pan on a low to medium heat, put a reasonable amount of oil in (bonus points for using the deodorised coconut oil that you can buy in Indian grocers - NOT extra virgin coconut oil) and put the TVP into the pan dry.
Stir over the heat for a few minutes or until the outside of the TVP is evenly golden brown. Careful not to char any of it - slow and steady is better than going too high on the heat here.
Then rehydrate your TVP once the outside has been browned.
This will improve the texture of your TVP significantly.
If you want to go hardcore on this, use mushroom seasoning
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as the broth base for rehydrating your TVP for beef substitute or for pork use
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Lee brand pork flavor broth if you can find it (I think it's a Thai brand? It's manufactured in Thailand anyway...)
