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]
    ·
    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

    • SteamedHamberder [he/him]
      ·
      1 year ago

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

      • Maoo [none/use name]
        ·
        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.

  • posthexbearposting [they/them]
    ·
    edit-2
    1 year ago

    Kashmiri mirch powder will give it a nice red colour instead of brown.

    Can't really give flavour suggestions without knowing existing ingredients

  • posthexbearposting [they/them]
    ·
    1 year ago

    Also are they soya chunks rather than minced TVP? I usually go minced for chilli but the chunks look chunky mmmm

    • Flinch [he/him]
      hexagon
      ·
      1 year ago

      They are the chunks! I broke up a bunch of them in the pan for some texture variety but a lot of them stayed nice and chunky.

  • SteamedHamberder [he/him]
    ·
    1 year ago

    I make TVP "meat" balls.

    1 cup TVP, rehydrated per instructions. 1/2 cup breadcrumbs (mix these two ingredients together first)

    1 TBSP tomato sauce or ketchup 1 egg or vegan equivalent 1 TBSP oil season to taste (I like garlic and dry basil for anti-italian-action style.

    • Flinch [he/him]
      hexagon
      ·
      1 year ago

      This is genius, definitely going to give this a shot, thank you!

      • SteamedHamberder [he/him]
        ·
        edit-2
        1 year ago

        The longer the mix sits, the better they hold together. 20 minutes minimum, but overnight is best.

        I forgot the baking instructions. It depends how big you make them, but for a batch of 1 inch balls, 35 minutes at 375F works. 30 minutes covered, with a little sauce on the bottom, then uncovered at the end.

  • Othello
    ·
    edit-2
    10 days ago

    deleted by creator

  • GorbinOutOverHere [comrade/them]
    ·
    1 year ago

    I would take an immersion blender and blend a bit of it up but that's just my opinion on texture and mouthfeel i'm not a chef just a cook

  • ghostOfRoux();@lemmygrad.ml
    ·
    1 year ago

    Homie did you get the carne de soya stuff that I saw on reddit a few weeks ago too? Saw it posted on the vegan sub and was like "that price is pretty sweet." Can't complain about 12 lb of protein for $40.

  • boiledfrog [he/him, undecided]
    ·
    edit-2
    1 year ago

    I love vegan chilli, I make it all the time! Do you soak the tvp in something beforehand? My go to is vegetablestock + miso + soy sauce + cumin