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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Looking for tips on recipes to try with textured vegetable protein. It's neutral in flavor and I have no idea on what to do with it. Someone suggested soaking it in a vegetable broth instead of water, but gosh that didn't work and just ruined what seasoning I was adding onto it.
Swapping the tofu for TVP turned out really well in this chili recipe.
Soak the TVP in broth and spices (maybe a little soy sauce too) in a pan on low heat until its absorbed. Add it in to the pot after the onions and garlic have cooked for a little bit and sautee for a few minutes. After that proceed with the recipe as written. The texture works out perfectly and unlike the tofu in the original recipe it keeps pretty well in the fridge.