Is it the same as those dehydrated soy chunks? The ones that kind of look like kibble when dry? Or some other vegetable? I also have some meat replacement chunks in the freezer that came from the Chinese supermarket, they may be suitable as well. It looks delicious!
For the TVP I usually hydrate it in veggie stock, use a bit of soy sauce and vegan Worcestershire sauce and some spices including garlic powder, onion powder, smoked paprika, and maybe change it up a bit depending on the dish.
Just to clarify, I boil them in veggie stock and bit of dark soy sauce (light works too, but the dark soy sauce gives them more colour). I then make sure to squeeze them really well so they're not overly soggy.
Then I fry them in a pan with the spices and the Worcestershire sauce.
Edit: Another tip is to quickly rinse them with cold water before hydrating them. This removes any of the raw soy or dry sort of flavour.
I've never heard of this being a thing. Do you know what causes it? I've never tried tvp and I kinda want to look into this before stocking up or anything
24 Comments
watersnipje@lemmy.blahaj.zone · 7 pts · 2y
What’s TVP?
FungusBasedOrganism@lemmy.world · 4 pts · 2y
Textured vegetable protein. Has a meat-like texture to it and is very versatile depending on how you cook it and spice it.
watersnipje@lemmy.blahaj.zone · 1 pts · 2y
Is it the same as those dehydrated soy chunks? The ones that kind of look like kibble when dry? Or some other vegetable? I also have some meat replacement chunks in the freezer that came from the Chinese supermarket, they may be suitable as well. It looks delicious!
FungusBasedOrganism@lemmy.world · 1 pts · 2y
Yes, they are the same as the dehydrated soy chunks.
What are the Chinese chunks made from? Haven't tried that before.
SineIraEtStudio@midwest.social · 4 pts · 2y
Looks good. Can you provide the recipe?
Edit: Thanks for providing it.
FungusBasedOrganism@lemmy.world · 9 pts · 2y
From what I remember I more-or-less followed the recipe from here and used TVP instead of chickpeas: https://naturallieplantbased.com/vegan-tikka-masala/
For the TVP I usually hydrate it in veggie stock, use a bit of soy sauce and vegan Worcestershire sauce and some spices including garlic powder, onion powder, smoked paprika, and maybe change it up a bit depending on the dish.
eatCasserole@lemmy.world · 4 pts · 2y
Here I am just hydrating my tvp in boring ol' water. I'ma have to try some of your tricks.
FungusBasedOrganism@lemmy.world · 3 pts · 2y
Just to clarify, I boil them in veggie stock and bit of dark soy sauce (light works too, but the dark soy sauce gives them more colour). I then make sure to squeeze them really well so they're not overly soggy. Then I fry them in a pan with the spices and the Worcestershire sauce.
Edit: Another tip is to quickly rinse them with cold water before hydrating them. This removes any of the raw soy or dry sort of flavour.
eatCasserole@lemmy.world · 1 pts · 2y
Cool thanks for the tips, I'll definitely try this out some time.
d3Xt3r@lemmy.nz · 1 pts · 2y
That seems like a waste though, if you discard the stock after rehydration?
FungusBasedOrganism@lemmy.world · 2 pts · 2y
I thought so as well, but it does actually make a big difference. You can try it and see if the result is worth it for you.
Arcanepotato@lemmy.world · 3 pts · 2y
Are the 'chunks' the TVP?
FungusBasedOrganism@lemmy.world · 5 pts · 2y
Yeah, they're in strip form like these here
Arcanepotato@lemmy.world · 2 pts · 2y
Oh!
It looks so good. Thank you for sharing as always 💖
Flughoernchen@feddit.de · 2 pts · 2y
I'm a big fan. Thanks for sharing
Harbinger01173430@lemmy.world · 2 pts · 2y
Ohh this looks tasty
Doublepluskirk@lemmy.world · 2 pts · 2y
Hot damn, that looks delicious! Love a curry
bassicvgyn@lemmy.vg · 1 pts · 244d
What tvp do you use? It looks bigger than crumbles. I've used carne de soya from the Mexican grocery, yours looks maybe even bigger than those chunks.
feedum_sneedson@lemmy.world · 1 pts · 2y
CANNOT
DIGEST
TVP
FungusBasedOrganism@lemmy.world · 4 pts · 2y
If you have a soy allergy you can try a chana masala with chickpeas, or use a pea-protein alternative instead of TVP.
Seitan would also work depending on how you prepare it. You can find many recipes on how to make seitan shreds.
feedum_sneedson@lemmy.world · 2 pts · 2y
Yes I like making seitan, although it's been a while.
5714@lemmy.dbzer0.com · 1 pts · 2y
https://www.youtube.com/watch?v=4_xLs7eB-pM
Grass@sh.itjust.works · 1 pts · 2y
I've never heard of this being a thing. Do you know what causes it? I've never tried tvp and I kinda want to look into this before stocking up or anything
feedum_sneedson@lemmy.world · 1 pts · 2y
I don't have a soy allergy, TVP just gives me insane gas. As in, truly unmanageable.