Too sad that public only can buy TVP of 50% protein and strong aftertaste. Such TVPs are made from soymeal and not soy concentrated protein (70% protein and almost no aftertaste). Impossible burger use 70% protein TVP (soy concentrate protein). On China there is pea TVP of 80% protein.
I switched to soya chunks and TVP a few years ago when I realised just how expensive the other vegan meat sources were becoming. I used to turn my nose up at it, but it’s great, cheap and really versatile! I still use your beef recipe for the chunks and I’ve easily fooled people with ‘beef’ pies.
Tofu is ready to cook right away on the other hand. Doesn't need soaking in broth or water and needs just very basic spices for flavoring. And available at retail stores, especially in more isolated places. Im glad we still have local TVP production, there is like 1kg for 3.5$ options, but now it only available by ordering on the internet.
I remember my dad coming home from the grocery store in the mid-70s (when beef was going through the roof) with TVP and frankly, we gave up on it at that time because my mom just couldn't wrap her head around making dishes with it. The whole TVP science/technology now would blow them away. They knew it was a great idea but needed more help. Thanks for all the education!
I make ragout with this. First you soak it in hot red wine, bouillon (also bay leave, carot, onion, bell pepper, cloves, pepper, salt, fresh garlic). As soon as they are hydrated i take them out of the brine, coat them with a bit of flour and brown them in a bit of oil. I add it back in when the vegetable in the brine are cooked through and then assemble the whole thing. Delicious! The colour is spot on as well. It looks like beef.
I've been plant based for 14 years now and have somehow only recently jumped on the TVP game. I'm certainly kicking myself for not doing it sooner. However, my technique has been to rehydrate/cook in vegetable broth, squeezing out most of the liquid, then baking at 450º for about 15 minutes (depending on the size of the pieces). Really digging the extra texture that the baking provides. My go-to has been a pulled pork style sandwich with the TVP, sautéed onion and some killer sweet and spicy BBQ sauce.
It's pretty cool to see your health journey, man. I myself lost 55 pounds last year and reversed my diabetes thanks to being vegan for over a decade. It's been pretty cool and inspiring to see one of my favourite youtubers on a similar path at the same time. Keep on!
@@SauceStache Congrats! but..🤔 just my own opinion: "you look really gd the way you were when i first followed" back to this recipe.. love it! have you tried those vegetarian chinese stalls that uses mock meat? 🤤
@@samuelwong1596 Thanks I did it for my health and happiness and Im much much healthier and an unmeasurable amount happier. I will say I am thick skinned after being on the internet for 8 years, but please dont make these comments to people about their weight loss. It took me years and A LOT of struggles to get where I am now. Getting comments like these are frustrating and not good for someone's mental health.
My family eats a lot of various TVP and has for years. We get it in bulk and it's super cheap, is very portable, stores forever, nutritious, and we adapt it to a LOT of different dishes. It definitely needs to get more love.
I've been cooking with TVP for about 20 years, but I saw one of your videos a while back on how to hydrate it with molasses and spices, then dehydrate it, then hydrate it again. It's never tasted so good. Thanks so much for the awesome technique tips!
One caveat to rehydrating soy/pea/etc. protein is that if you use Butler Soy Curls, they rehydrate better in plain water, they impart some off and bitter flavors to their soaking liquid and need to be squeezed out after their initial soak before using. You don't need to do this for soy chunks or TVP, but definitely something more folks ought to be aware of.
I usually rehydrate soy curls in hot water for up to 30 minutes, squeeze them as dry as possible and then hydrate again in a flavored broth or marinade for at least another 30 minutes, the longer the better - I will often start the process in the morning and then let them marinate in the fridge until dinner. Then you can drain off the excess marinade and proceed with whatever cooking method you like.
Thank you for sharing this info. That might explain why I’ve been disappointed in Soy Curls every time I’ve tried them. You’ve inspired me to give it another go!
dunno what you're talking about. plain soycurls dont' taste bitter to me. it reminds me of those dried wontons crunchies. i love drinking the soak water. maybe i have pure taste buds. i know what bitter is. coffee is bitter. dandelion is bitter. not soycurls.
Dude you look great. I thought we had a new host. Inspirational. And that lumen is super cool. Thanks for always making interesting veggie meals for a meat eater.
I enjoy soya chunks in all soups and chili. I love it in a German lentil soup recipe I have that has a little balsamic vinegar. The chunks are also wonderful in "beef" stroganoff using vegetable stock. TVP little crumbles are excellent in spaghetti sauce, taco, chili and sloppy joe-type recipes. The little crumbles also make an fine sub for sausage crumbles in my fav lazy day "egg roll in a bowl" recipe. I've been using it since a friend made tacos with it in 1983.
At the beginning I thought of you as the Gyro Gearloose of veggy food. The ingenious inventor of meat alternatives and such. And you still are. But you're also an inspiration and an idol. Your creativity and mental strength to master the physical challenges and battle the haters coming with social media fame are an example I try to strive for. Best wishes for you two! : ) Keep it up!
Thank you so much for this video. I'm a big fan of TVP, but not so good at dealing with the larger chunks. This video is good encouragement to try out the larger chunks for a hearty meal.
I live out in the middle of nowhere in Spain, and I was surprised to see a new product on the shelf of the only tiny supermarket: soy protein, in dry chunks. (Really cheap, too!) I had no idea what I'd do with it, so I didn't get any... guess I gotta go buy some now that I know. Thanks for being a beacon to trying new things, my guy! Your videos are rad.
My kid loves the chick'n nuggets. A recipe with TVP chunks would be great! They are up to $7+ per bag now. I have a freezer full of soy curls so keep the recipes coming! This looks amazing!
Perfect timing! I finally found some at my local Asian market and I got the shreds. One thing that threw me off is that it's a big bag but it's very light since it's totally dehydrated. It was like $5 for less than a pound, which obviously doesn't compare well with chicken. Anyway I'm gonna try making "carnitas" with it using the tips in this video to hydrate them. If this goes well it'll probably become a staple!🤞
I need some culinary advice. This is a unique situation. I am not vegan. I am lactose intolerant. I also am among the stuggling individuals who budget food costs from food bank staples. I want to start by saying Thank You! You have helped inspire my meals and teach me how to make milk and cheeses from nuts and potatoes! And showed me the wonders of black beans, aquafaba, chickpeas and the like. So thank you good sir! You have helped me in so many ways create tasty nutritional meals from my graciously donated food staples that I live off of. Now I watched this video and then watched your other video on tvp burger from 3-4 yrs ago with marmite, methyl cellulose, and cocnut oil. I have never had veggiemite or marmite, and am terrified of to be honest. I dont have the "cellulose" to make burgers or meats be more meat like can i use meat flavored bullions? And if I grind up the tvp into powder what is a staple I can use as a binder? I have black beans. Would this be a good substitute with beef bullion to make a faux beef patty? I also have a good supply of honey that resembles mollasses. I am asking as a meat eater on a super tight budget. This idea of using tvp is very new to me. I did quick research and this is very cost effective. I may just start using it as my permanent meat substitute. I dont have to worry about food waste (food expiring before I can use or consume it) or canned meat nutrients (overly processed, preserved, and salty meats). So being able to use my bullions and other non vegan pantry items to "beef" this up to my liking would be helpful.
Hey, I'm in a similar situation, lactose intolerant, on disability so I rely on food banks. I don't have an answer to your question, but a good hack for the potato cheese sauce or other vegan cheese, is to use smooth peanut butter instead of soaked cashews. It's much cheaper and you can't taste the difference (I don't like peanut paste but I can't taste it in the finished product). I made a bulk lot of vegan cheese and cheese sauce today with a vegan friend. To answer your question, you might need to get the cellulose, I don't think bullion would work as a binder. Also, I'm Australian so I love vegemite. I've heard it's an acquired taste, though, so start with small amounts. Like, really small.
Oh, and we cook with tvp all the time! We often replace half of our mince with tvp. I've never used it to make a patty, though. Mainly in things like bolognaise sauce, shepherd's pie or sausage rolls. We use egg as a binder in the sausage rolls, but I've heard eggs are really expensive now. (we have a backyard, so we have chooks. They give us eggs in exchange for kitchen scraps so we don't have to pay for eggs).
I can't get alternative protein bits and bobs where I live, but I'll remember to look for them when shopping elsewhere in future because you've reminded me how economical and easy-to-work-with these ingredients are. A few years ago, I placed a large order at Butler's for their soy curls, and those things were so helpful on days when I just didn't want to make an effort to cook a balanced meal. Thanks for posting 🙂
I found TVP chunks packaged for sale to Hispanic people at the discount grocery, as well as seeing them in a local Guatamalan tienda, among the dried spices/seasonings, and they are ALWAYS very cheap. A one pound bag makes something like four pounds of "meat," and it actually tastes good with very little added. It does have some salt added to it, but not much. It's been a while since I sought it out. I HIGHLY recommend it as a cheap, leguminous source of .... [insert hyperbolic meme/trope here].
You have an old video titled something like "Never buy impossible meat again" which first go me into TVP, and whose broth recipe I have used countless times since.
As long as allergy isn't an issue, most grocery stores now have a variety of these in the dairy case or produce department. Tempeh is a soy meat replacement, and seitan is a wheat gluten meat replacement. Just like the new fake beef and chicken pea protein products, they're quite tasty.
@@theonetruesarauniya Yeah, I get salsas and tortillas from the taqueria. And I soak them in hot water for 10 minutes, I use a bowl and a strainer to press out the liquid and then I cook them in a bit of oil for a bit and use a little bit of vegan chicken broth and Chicken taco seasoning and make them into chik'n tacos!
@@brianjones7660 $2.99 for soy chunks at the taqueria, but if you want to act smug while showing that you lack the ability to read what I actually wrote then please go on.
@@brianjones7660 So if you want to actually try to read and comprehend what I said, at the taqueria that I get them at, it's only $2.99 for a bag of soy chunks.
What a coincidence! My sister recommended some soy chunks she got from a local Asian store, and I just yesterday got some, and tomorrow I'm going to cook something with them. I think I'll take inspiration from this video, that looked absolutely delicious!
Dr. Sauce as usual you and Lady Monica are the best I use TVP all the time since you have introduce it I made my curry with it and it is great. Thanks again for all the great recipes.
For people like me (living with SI units; metric system), can you please also share (or at least write it down on screen) the weight in grams of TVP. We don't know what is the US cup. How much milliliters of vegetable broth you have added to TVP? How long you cooked TVP before adding to pan? I'll be grateful if you can share the info. Thank you.
we actually fry these with a bit of egg, it gives it a nice texture. I understand it's no longer vegan, but we are not vegan and we still eat it pretty regularly. They soak up any sauce you make it with and are pretty satisfying to eat.
I found a bag of soya chunks in the Mexican food aisle for very cheap and i was curious about how to prepare them. Im not vegetarian or vegan but i would like to incorporate more meat alternatives into my diet, so im happy to see this recipe! Ill give it a try!
If ur turned off by using refined or concentrated proteins, use “Butlers soy curls”, which is essentially the same as this but made from the whole bean, and not defatted
My kids think oatmeal is purple. I make it for them cooking 2 parts rolled oats with 3 parts blueberries and 1 part tvp. With the texture of the oats and berries, the tvp is indistinguishable and gives the oatmeal a big protein boost. It's like gym-bro oatmeal, but without the weird paste consistency of added protein powder.
As a meat eater my dad had heart surgery when I was a kid and we ate more healthy stuff for a while. One of them was TVP and honestly i REALLY enjoyed it! I miss it hence why I ended up here!
Please forgive me for the "late" comment... 😔😔😔😔😔 totally cool that you are able to use a rice cooker for textured vegan protein pieces and is available at Sprouts (if I understood you correctly; will definitely check if I can find it in bulk at my local area Sprouts or perhaps even see if I request it... 😏😏😏😏😏😏 is the ones in bulk gluten free despite being in a facility that processes other stuff i.e. wheat) ... by the way, that plate looks absolutely delicious @SauceStache... 😁😁😁😁😁😁😁😁😁😁😁😁 Hope you, Monica, and Walker are having a safe healthy splendid Saturday evening... bon appetit... also thank you for the info on textured vegan protein pieces and how to go about cooking them from scratch for 20 minutes using veggie broth with coconut aminos.. 😏😏😏😏😏
What's the difference between soya chunks (which are very popular in South Asia and southeast Asia) and textured protein (exclusively made with soya not pea protein or wheat protein)?
Even when I ate meat, I always loved the soy protein bits. I'm just glad now that it comes in so many sizes and shapes. For me, these soy bits are easier to flavor deeply than tofu -- no offense, tofu my friend. Yang Kee Trading offers a kit with a bunch of types, including also an awesome wheat protein "wheel" shape, seasonings, etc.. Between that kit, some Soy Curls and the Plant Basics pea protein offerings, I am sooooo happy.
Butler's soy curl is my fave becuz it doesn't use hexane .. but regular soy chunks or tvp does use hexane.. not a fan of that.. but i do eat that occasionally..
You can also deep fry it to make crispy vegan chicken. Cut into smaller pieces before frying and add some soy sauce and pepper. If airfried, just a few drops of oil will do.
This stuff is amazing! Just discovered it and will most likely never buy another meat substitute. Here in portugal I can buy 300grams for less than €1,50. That’s about €.30 per serving plus seasoning.
As a kid in the 1970s my parents had the family try TVP because inflation was so bad they needed to cut the grocery bill. It was so awful no one would eat it and they didn’t buy it again. We lived mostly on beans for quite a while. I haven’t eaten it since but maybe I should give it another try.
Nice video Sauce, sadly in the UK we only seem to be able too get chunks and not strips 😭 Though with the chunks can make an amazing Peanut Satay Kebabs 😋
I feel like since the Plant Power pea protein version is much lighter / airier than its soy counterpart, it would probably be a good replacement for scrambled eggs if you fried it up with some of that black salt (kala namak). Haven't tried it myself but I was cooking some up and it really had the same look / feel as scrambled eggs to me for some reason. Someone who loves tofu scramble should try it with textured pea protein and report back 🤘
It's much tastier if you marinade it for a few days in the fridge before cooking it. Trust me, I've been using it for over a decade. It's challenging to make its bland taste go away completely.
It's funny, in parts of central and western Europe back in the 70s and 80s meats weren't easily available but you could get big 5 kg bags of TVP for very little, so this stuff ended up being a large sorce of protein in their diet. There are some recipes I picked up from some Germans (from what was known as East Germany) and they're fantastic. Fooled many a meat eater.
I've been using TVP for years but have always been concerned about the processing it goes through--especially how the oil is removed from it often using solvents. There are less processed and more digestible alternatives available.
Can you talk a bit about the defatting process? As a family with a little one, we worry that no packaging mentions the defatting process used, and therefore, we have no idea if hexane was used.
Don’t soak for longer than 10-15 minutes, wring out well, then sauté in a skillet till edges start turning brown. Then throw in your recipes or freeze for future use. (Have mainly used this technique with Butlers soy curl). Makes all the difference for the texture!
What’s your most up to date recommendation on the best veggie “meat” to make chicken fried steak using the traditional technique in a deep fryer. I don’t mind putting something together from scratch if that’s necessary.
Do you cook it to rehydrate before use? How if you don’t have rice cooker? What is different from seitan? Is there a better brand or type? Definitely will try! Edit: the Not Steak Sauce… is it really hot? I see habanero peppers, which scares me! I like hot, but medium or mild.🤷♀️-can you order just one? Thanks!
So I think a balance between the two is good, I dont recommend one over the other. I like pea protein because it feels lighter to me, but unless you are avoiding soy they are both great!
I think you should do a video on how to make protien chunks/ crumbles from protien powder. I've tried it from split peas but it turned out gritty because I couldn't blend them smooth enough. It's easier to get powder here than product.
I follow many vegan creators, and for some reason I've only seen you ant TheeBurgerDude use soy protein. I have no idea why, it's a natural product of soy oil production and very healthy. Maybe because people think it's "processed" ? It has amazing nutritional benefits and allowed me to create easy high protein meals
Me too, especially the flakes. I found that steeping them for only a couple of minutes helps, but more than that, browning them after in the oven or in a pan with a bit of oil. That makes the moisture evaporate and make them drier and tougher. Not too long though! That's where controlling the heat comes in. You want them browned on the outside, still a bit soft in the middle.
I am not vegan, but meat is super expensive in my country (for good reason, the laws to protect our live stock are really strict). I use a lot of beef mince, but in most recipes I cut the meat in half and replace it with TVP. I don't understand why most vegans don't use it more, it's great.
When I first went vegan in the eighties TVP chunks were the only thing available (almost) and I think it was poorly manufactured then as it had a taste. I avoided it for years and only in the last five years have I got back to it though different brands have different tastes (like soya milk can be very different in taste and responses to heat).
Please tell me where you get this and it's cheaper than meat? Everywhere I have checked it is just as expensive as high quality steaks. Anywhere from 16.99 - 34.00 a pound!
If you want to take the next step to a fitter, healthier version of you, go to lumen.me/Saucestache and you’ll get 15% off your Lumen.
Too sad that public only can buy TVP of 50% protein and strong aftertaste. Such TVPs are made from soymeal and not soy concentrated protein (70% protein and almost no aftertaste). Impossible burger use 70% protein TVP (soy concentrate protein).
On China there is pea TVP of 80% protein.
I switched to soya chunks and TVP a few years ago when I realised just how expensive the other vegan meat sources were becoming. I used to turn my nose up at it, but it’s great, cheap and really versatile! I still use your beef recipe for the chunks and I’ve easily fooled people with ‘beef’ pies.
Yeah and especially changing from Tofu (as substitute for pure meat chunks) to this was a true game changer.
Tofu is ready to cook right away on the other hand. Doesn't need soaking in broth or water and needs just very basic spices for flavoring.
And available at retail stores, especially in more isolated places. Im glad we still have local TVP production, there is like 1kg for 3.5$ options, but now it only available by ordering on the internet.
I remember my dad coming home from the grocery store in the mid-70s (when beef was going through the roof) with TVP and frankly, we gave up on it at that time because my mom just couldn't wrap her head around making dishes with it. The whole TVP science/technology now would blow them away. They knew it was a great idea but needed more help. Thanks for all the education!
Yeah people are pretty irrational about getting protein from plants.
I make ragout with this. First you soak it in hot red wine, bouillon (also bay leave, carot, onion, bell pepper, cloves, pepper, salt, fresh garlic). As soon as they are hydrated i take them out of the brine, coat them with a bit of flour and brown them in a bit of oil. I add it back in when the vegetable in the brine are cooked through and then assemble the whole thing. Delicious! The colour is spot on as well. It looks like beef.
THIS! TVP is sooo underrated, affordable and so versatile. I am using it almost every day. Love it!
I've been plant based for 14 years now and have somehow only recently jumped on the TVP game. I'm certainly kicking myself for not doing it sooner. However, my technique has been to rehydrate/cook in vegetable broth, squeezing out most of the liquid, then baking at 450º for about 15 minutes (depending on the size of the pieces). Really digging the extra texture that the baking provides. My go-to has been a pulled pork style sandwich with the TVP, sautéed onion and some killer sweet and spicy BBQ sauce.
I’m old school vegan and will use TVP majority of the time. Some are better than others but the majority are very good. ❤
It's pretty cool to see your health journey, man. I myself lost 55 pounds last year and reversed my diabetes thanks to being vegan for over a decade. It's been pretty cool and inspiring to see one of my favourite youtubers on a similar path at the same time. Keep on!
This is wonderful. I bought some out of curiosity the other day and I had no idea how to prepare it. Thank you!
Oh you're going to love it!!
The weight loss and fitness gains are really showing Sauce
Thank you so much!! Really one of my main focuses right now!
Agree it's REALLY obvious, nice work!
@@SauceStache Congrats! but..🤔 just my own opinion: "you look really gd the way you were when i first followed"
back to this recipe.. love it! have you tried those vegetarian chinese stalls that uses mock meat? 🤤
@@samuelwong1596 Thanks I did it for my health and happiness and Im much much healthier and an unmeasurable amount happier.
I will say I am thick skinned after being on the internet for 8 years, but please dont make these comments to people about their weight loss.
It took me years and A LOT of struggles to get where I am now. Getting comments like these are frustrating and not good for someone's mental health.
My family eats a lot of various TVP and has for years. We get it in bulk and it's super cheap, is very portable, stores forever, nutritious, and we adapt it to a LOT of different dishes. It definitely needs to get more love.
I've been cooking with TVP for about 20 years, but I saw one of your videos a while back on how to hydrate it with molasses and spices, then dehydrate it, then hydrate it again. It's never tasted so good. Thanks so much for the awesome technique tips!
I missed that one! I’ll have to do a search…….
@@marsfran55 I think he was making tacos. 🌮🌮🌮
Which video?
Exact process?
One caveat to rehydrating soy/pea/etc. protein is that if you use Butler Soy Curls, they rehydrate better in plain water, they impart some off and bitter flavors to their soaking liquid and need to be squeezed out after their initial soak before using. You don't need to do this for soy chunks or TVP, but definitely something more folks ought to be aware of.
I usually rehydrate soy curls in hot water for up to 30 minutes, squeeze them as dry as possible and then hydrate again in a flavored broth or marinade for at least another 30 minutes, the longer the better - I will often start the process in the morning and then let them marinate in the fridge until dinner. Then you can drain off the excess marinade and proceed with whatever cooking method you like.
Thank you for sharing this info. That might explain why I’ve been disappointed in Soy Curls every time I’ve tried them. You’ve inspired me to give it another go!
Thank you for this. I just purchased a package and was not aware.
I also vouch for the hydrate then marinade method. Love love love soy curls.
dunno what you're talking about. plain soycurls dont' taste bitter to me. it reminds me of those dried wontons crunchies. i love drinking the soak water. maybe i have pure taste buds. i know what bitter is. coffee is bitter. dandelion is bitter. not soycurls.
Dude you look great. I thought we had a new host. Inspirational. And that lumen is super cool. Thanks for always making interesting veggie meals for a meat eater.
I really really appreciate that!! Thank you so much!
I enjoy soya chunks in all soups and chili. I love it in a German lentil soup recipe I have that has a little balsamic vinegar. The chunks are also wonderful in "beef" stroganoff using vegetable stock. TVP little crumbles are excellent in spaghetti sauce, taco, chili and sloppy joe-type recipes. The little crumbles also make an fine sub for sausage crumbles in my fav lazy day "egg roll in a bowl" recipe. I've been using it since a friend made tacos with it in 1983.
I just love to see how happy and healthy you are both looking!
TVP is so simple and yet so versatile! Great video!
At the beginning I thought of you as the Gyro Gearloose of veggy food. The ingenious inventor of meat alternatives and such. And you still are. But you're also an inspiration and an idol. Your creativity and mental strength to master the physical challenges and battle the haters coming with social media fame are an example I try to strive for. Best wishes for you two! : ) Keep it up!
Making a stir fry with this tonight! 😊 Just saw a clip of yours from 4 years ago. What a transformation!:
Thank you so much for this video. I'm a big fan of TVP, but not so good at dealing with the larger chunks. This video is good encouragement to try out the larger chunks for a hearty meal.
I live out in the middle of nowhere in Spain, and I was surprised to see a new product on the shelf of the only tiny supermarket: soy protein, in dry chunks. (Really cheap, too!) I had no idea what I'd do with it, so I didn't get any... guess I gotta go buy some now that I know. Thanks for being a beacon to trying new things, my guy! Your videos are rad.
My kid loves the chick'n nuggets. A recipe with TVP chunks would be great! They are up to $7+ per bag now. I have a freezer full of soy curls so keep the recipes coming! This looks amazing!
Perfect timing! I finally found some at my local Asian market and I got the shreds. One thing that threw me off is that it's a big bag but it's very light since it's totally dehydrated. It was like $5 for less than a pound, which obviously doesn't compare well with chicken. Anyway I'm gonna try making "carnitas" with it using the tips in this video to hydrate them. If this goes well it'll probably become a staple!🤞
You are truly the best! Thank you for such continual inspiration and information!
I need some culinary advice. This is a unique situation. I am not vegan. I am lactose intolerant. I also am among the stuggling individuals who budget food costs from food bank staples. I want to start by saying Thank You! You have helped inspire my meals and teach me how to make milk and cheeses from nuts and potatoes! And showed me the wonders of black beans, aquafaba, chickpeas and the like. So thank you good sir! You have helped me in so many ways create tasty nutritional meals from my graciously donated food staples that I live off of. Now I watched this video and then watched your other video on tvp burger from 3-4 yrs ago with marmite, methyl cellulose, and cocnut oil. I have never had veggiemite or marmite, and am terrified of to be honest. I dont have the "cellulose" to make burgers or meats be more meat like can i use meat flavored bullions? And if I grind up the tvp into powder what is a staple I can use as a binder? I have black beans. Would this be a good substitute with beef bullion to make a faux beef patty? I also have a good supply of honey that resembles mollasses. I am asking as a meat eater on a super tight budget. This idea of using tvp is very new to me. I did quick research and this is very cost effective. I may just start using it as my permanent meat substitute. I dont have to worry about food waste (food expiring before I can use or consume it) or canned meat nutrients (overly processed, preserved, and salty meats). So being able to use my bullions and other non vegan pantry items to "beef" this up to my liking would be helpful.
Hey, I'm in a similar situation, lactose intolerant, on disability so I rely on food banks. I don't have an answer to your question, but a good hack for the potato cheese sauce or other vegan cheese, is to use smooth peanut butter instead of soaked cashews. It's much cheaper and you can't taste the difference (I don't like peanut paste but I can't taste it in the finished product). I made a bulk lot of vegan cheese and cheese sauce today with a vegan friend. To answer your question, you might need to get the cellulose, I don't think bullion would work as a binder. Also, I'm Australian so I love vegemite. I've heard it's an acquired taste, though, so start with small amounts. Like, really small.
Oh, and we cook with tvp all the time! We often replace half of our mince with tvp. I've never used it to make a patty, though. Mainly in things like bolognaise sauce, shepherd's pie or sausage rolls. We use egg as a binder in the sausage rolls, but I've heard eggs are really expensive now. (we have a backyard, so we have chooks. They give us eggs in exchange for kitchen scraps so we don't have to pay for eggs).
I can't get alternative protein bits and bobs where I live, but I'll remember to look for them when shopping elsewhere in future because you've reminded me how economical and easy-to-work-with these ingredients are. A few years ago, I placed a large order at Butler's for their soy curls, and those things were so helpful on days when I just didn't want to make an effort to cook a balanced meal. Thanks for posting 🙂
amazon has some
I found TVP chunks packaged for sale to Hispanic people at the discount grocery, as well as seeing them in a local Guatamalan tienda, among the dried spices/seasonings, and they are ALWAYS very cheap. A one pound bag makes something like four pounds of "meat," and it actually tastes good with very little added. It does have some salt added to it, but not much. It's been a while since I sought it out. I HIGHLY recommend it as a cheap, leguminous source of .... [insert hyperbolic meme/trope here].
I have it in cupboard and going to experiment with it today! 😊
You have an old video titled something like "Never buy impossible meat again" which first go me into TVP, and whose broth recipe I have used countless times since.
I also saw sunflower seed TVP at a health store once!
YES!! Wild right!! There are a bunch more I didn't list. Its kinda wild what you can make textured protein out of
As long as allergy isn't an issue, most grocery stores now have a variety of these in the dairy case or produce department. Tempeh is a soy meat replacement, and seitan is a wheat gluten meat replacement. Just like the new fake beef and chicken pea protein products, they're quite tasty.
More of these types of videos! Like how is nooch manufactured, methyl cellulose, and other things you use.
I find the chunks at the taqueria supermarket and buy them every time. Theyre so affordable!
Yes! I just found them the other day at one of my local ones and was soooo curious I had to buy them. Do you have any suggestions?
@@theonetruesarauniya Yeah, I get salsas and tortillas from the taqueria. And I soak them in hot water for 10 minutes, I use a bowl and a strainer to press out the liquid and then I cook them in a bit of oil for a bit and use a little bit of vegan chicken broth and Chicken taco seasoning and make them into chik'n tacos!
$16.99 for 1 lb bags is affordable?
Do go on.😑
@@brianjones7660 $2.99 for soy chunks at the taqueria, but if you want to act smug while showing that you lack the ability to read what I actually wrote then please go on.
@@brianjones7660 So if you want to actually try to read and comprehend what I said, at the taqueria that I get them at, it's only $2.99 for a bag of soy chunks.
Thank you for this video! You've really opened my eyes to this cheap and healthy food option!
What a coincidence! My sister recommended some soy chunks she got from a local Asian store, and I just yesterday got some, and tomorrow I'm going to cook something with them. I think I'll take inspiration from this video, that looked absolutely delicious!
love this getting back to basics type of explaining what TVP is and how easy it is to use.
Dr. Sauce as usual you and Lady Monica are the best I use TVP all the time since you have introduce it I made my curry with it and it is great. Thanks again for all the great recipes.
Here in Brazil we make barbecue (churrasco) with textured soy protein.
I have been using tvp for many, many years, long before I went vegan. It just made sense. I've been budgeting meals for over 50 years!
For people like me (living with SI units; metric system), can you please also share (or at least write it down on screen) the weight in grams of TVP. We don't know what is the US cup. How much milliliters of vegetable broth you have added to TVP? How long you cooked TVP before adding to pan? I'll be grateful if you can share the info. Thank you.
we actually fry these with a bit of egg, it gives it a nice texture. I understand it's no longer vegan, but we are not vegan and we still eat it pretty regularly. They soak up any sauce you make it with and are pretty satisfying to eat.
I found a bag of soya chunks in the Mexican food aisle for very cheap and i was curious about how to prepare them. Im not vegetarian or vegan but i would like to incorporate more meat alternatives into my diet, so im happy to see this recipe! Ill give it a try!
If ur turned off by using refined or concentrated proteins, use “Butlers soy curls”, which is essentially the same as this but made from the whole bean, and not defatted
My kids think oatmeal is purple. I make it for them cooking 2 parts rolled oats with 3 parts blueberries and 1 part tvp. With the texture of the oats and berries, the tvp is indistinguishable and gives the oatmeal a big protein boost. It's like gym-bro oatmeal, but without the weird paste consistency of added protein powder.
Cool idea! Thanks
As a meat eater my dad had heart surgery when I was a kid and we ate more healthy stuff for a while. One of them was TVP and honestly i REALLY enjoyed it! I miss it hence why I ended up here!
Please forgive me for the "late" comment... 😔😔😔😔😔
totally cool that you are able to use a rice cooker for textured vegan protein pieces and is available at Sprouts (if I understood you correctly; will definitely check if I can find it in bulk at my local area Sprouts or perhaps even see if I request it... 😏😏😏😏😏😏 is the ones in bulk gluten free despite being in a facility that processes other stuff i.e. wheat) ...
by the way, that plate looks absolutely delicious @SauceStache... 😁😁😁😁😁😁😁😁😁😁😁😁
Hope you, Monica, and Walker are having a safe healthy splendid Saturday evening... bon appetit... also thank you for the info on textured vegan protein pieces and how to go about cooking them from scratch for 20 minutes using veggie broth with coconut aminos.. 😏😏😏😏😏
What's the difference between soya chunks (which are very popular in South Asia and southeast Asia)
and textured protein (exclusively made with soya not pea protein or wheat protein)?
Same
Even when I ate meat, I always loved the soy protein bits. I'm just glad now that it comes in so many sizes and shapes. For me, these soy bits are easier to flavor deeply than tofu -- no offense, tofu my friend. Yang Kee Trading offers a kit with a bunch of types, including also an awesome wheat protein "wheel" shape, seasonings, etc.. Between that kit, some Soy Curls and the Plant Basics pea protein offerings, I am sooooo happy.
Man, I really might need to try this just out of sheer curiosity, it looks kinda good.
Butler's soy curl is my fave becuz it doesn't use hexane .. but regular soy chunks or tvp does use hexane.. not a fan of that.. but i do eat that occasionally..
You can also deep fry it to make crispy vegan chicken. Cut into smaller pieces before frying and add some soy sauce and pepper. If airfried, just a few drops of oil will do.
great to see TVP back in fashion.. i've been using it since the 90's..
This stuff is amazing! Just discovered it and will most likely never buy another meat substitute. Here in portugal I can buy 300grams for less than €1,50. That’s about €.30 per serving plus seasoning.
soy chunks or soya as i know it by is such a good replacement for the recipes i used to eat at a kid. like tacos,gorditas, and even huaraches.
How is this made? What is the process?
As a kid in the 1970s my parents had the family try TVP because inflation was so bad they needed to cut the grocery bill. It was so awful no one would eat it and they didn’t buy it again. We lived mostly on beans for quite a while. I haven’t eaten it since but maybe I should give it another try.
My local Indian supermarket in Belgium sells this so cheap I had to buy it. Thanks for this video
Nice video Sauce, sadly in the UK we only seem to be able too get chunks and not strips 😭 Though with the chunks can make an amazing Peanut Satay Kebabs 😋
I eat TVP quite often, it's easy to prepare and if you put the right ingredients, it will taste great.
I feel like since the Plant Power pea protein version is much lighter / airier than its soy counterpart, it would probably be a good replacement for scrambled eggs if you fried it up with some of that black salt (kala namak). Haven't tried it myself but I was cooking some up and it really had the same look / feel as scrambled eggs to me for some reason. Someone who loves tofu scramble should try it with textured pea protein and report back 🤘
It's much tastier if you marinade it for a few days in the fridge before cooking it. Trust me, I've been using it for over a decade. It's challenging to make its bland taste go away completely.
Great video, must try this.
I eat so much TVP.... Love it.
wild right, me too!!
It's funny, in parts of central and western Europe back in the 70s and 80s meats weren't easily available but you could get big 5 kg bags of TVP for very little, so this stuff ended up being a large sorce of protein in their diet. There are some recipes I picked up from some Germans (from what was known as East Germany) and they're fantastic. Fooled many a meat eater.
I've been using TVP for years but have always been concerned about the processing it goes through--especially how the oil is removed from it often using solvents. There are less processed and more digestible alternatives available.
I make Mongolian Beef with TSP, and it's phenomenal!
Fascinating stuff! I was initially scared of the ingredient "defatted ____" but maybe I just need to learn about the manufacturing technique.
I mean, considering all the crap in a lot of things, this is nothing to worry about lol
The brand I use says to rinse after boiling, but I typically want to cook it in a super flavorful broth. Anyone else just boil and add to a dish?
Can you talk a bit about the defatting process? As a family with a little one, we worry that no packaging mentions the defatting process used, and therefore, we have no idea if hexane was used.
My Boy Scout troop was using TVP in the1960's. I've never stopped!
Any tips on how to improve the texture? Mine always come out kinda unpleasant, somewhere between mushroom and kitchen sponge
Don’t soak for longer than 10-15 minutes, wring out well, then sauté in a skillet till edges start turning brown. Then throw in your recipes or freeze for future use. (Have mainly used this technique with Butlers soy curl). Makes all the difference for the texture!
What’s your most up to date recommendation on the best veggie “meat” to make chicken fried steak using the traditional technique in a deep fryer. I don’t mind putting something together from scratch if that’s necessary.
Do you cook it to rehydrate before use? How if you don’t have rice cooker? What is different from seitan? Is there a better brand or type?
Definitely will try!
Edit: the Not Steak Sauce… is it really hot? I see habanero peppers, which scares me! I like hot, but medium or mild.🤷♀️-can you order just one? Thanks!
Watching Stache squinch at the camera while Monica expounds on the flavor is everything 😂
Looks good!
interesting! thanks for the explainer!
I need to try this!
Could we use an Instant Pot or cooktop if we don't have a rice cooker? If so, what would the cooking directions be? Thanks for all your great recipes!
Thanks for this. I would like information on the brand options.
Thanks for sharing ❤
I love it. We make it like steak, chicken and pork. It really depends on what you use to season it. I try to always have some on hand.
where do I look for it?
Is it affordable at all?
Can you do a video making seitan from hemp protein... There's some company selling a kit for that... But I wanna see it homemade..
For someone who has never eaten this, would you recommend pea or soy? I usually eat tofu or seitan, but this seams a lot easier to make than Seitan.
So I think a balance between the two is good, I dont recommend one over the other. I like pea protein because it feels lighter to me, but unless you are avoiding soy they are both great!
@@SauceStache Thank you very much for answering. I think I might try both!
Good video sauce.thanks
interested in rehydrating the tvp using the rice cooker. Can it be done with a pressure cooker?
Months later after I last watched one of your videos, you really became lighter.
Is it possible to make this TVP at home?
We love it!
I think you should do a video on how to make protien chunks/ crumbles from protien powder. I've tried it from split peas but it turned out gritty because I couldn't blend them smooth enough. It's easier to get powder here than product.
So you can make little chunks, but making textured protein without a high heat extruder is impossible unfortunately.
Something I’ve tried for years
I am such a fan of TVP
I follow many vegan creators, and for some reason I've only seen you ant TheeBurgerDude use soy protein. I have no idea why, it's a natural product of soy oil production and very healthy. Maybe because people think it's "processed" ? It has amazing nutritional benefits and allowed me to create easy high protein meals
in india these soya chunks are quite common.
these are popularly known as meal maker.
I've always found TVP to be too soft (whether I let it sit in hot water vs actually boiling). Any tips for giving it more of a bite?
Me too, especially the flakes. I found that steeping them for only a couple of minutes helps, but more than that, browning them after in the oven or in a pan with a bit of oil. That makes the moisture evaporate and make them drier and tougher. Not too long though! That's where controlling the heat comes in. You want them browned on the outside, still a bit soft in the middle.
you can find soy chunks in mexican stores, we grew up eating it cause it was cheaper than beef, now i eat it on the daily as vegan
I am not vegan, but meat is super expensive in my country (for good reason, the laws to protect our live stock are really strict). I use a lot of beef mince, but in most recipes I cut the meat in half and replace it with TVP. I don't understand why most vegans don't use it more, it's great.
Very intersting, what country would that be?
What is an alternative to the not steak sauce since i do not have that for the recipe?
if you are feeling lazy, you can add tvp to a ramen or soup while it's finishing cooking and make everything in one pot
When I first went vegan in the eighties
TVP chunks were the only thing available (almost)
and I think it was poorly manufactured then
as it had a taste.
I avoided it for years and only in the last five years
have I got back to it
though different brands have different tastes
(like soya milk can be very different in taste and responses to heat).
1:44 what happened to 'no shoes, no shirt, no service' ??
Please tell me where you get this and it's cheaper than meat? Everywhere I have checked it is just as expensive as high quality steaks. Anywhere from 16.99 - 34.00 a pound!