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.
Kashmiri mirch powder will give it a nice red colour instead of brown.
Can't really give flavour suggestions without knowing existing ingredients
Also are they soya chunks rather than minced TVP? I usually go minced for chilli but the chunks look chunky mmmm
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.
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
style.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.
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
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.
Can you tell me what spices you're using and how much of them?
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
