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
66 points (100.0% liked)
food
22436 readers
14 users here now
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
founded 4 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
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.