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.
this post was submitted on 30 Sep 2023
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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.