do not trust impossible burger or beyond meat man... dont' eat that seriously... there is a reason it's being advertised just as much as mcdonalds now, i saw a pro basketball player in a commercial for Beyond Meat. Kyrie Irving from the Boston Celtics... i do not trust anything that is being promoted on that scale... i don't see them promoting bob's red mill at half time... do ya.... nope... these fake meat companies like beyond and impossible are not good.. it's un healthy... that methyl cellulose stuff is mostly produced by Dow Chemical same ppl who created Agent Orange toxic life threatening pesticides.. i'm sure you've heard of it and how they used it on civilians in Vietnam to test it's side effects.
@@420protoman Dear sir...you have shaken the foundations of my universe. My pillars of thought crumble beneath your insight. I pass now into the valley of your shadow.
Because TVP is defatted, its shelf stability is actually MUCH longer than a year. REALLY like the idea of adding a little oil with the flavors to the rehydrating broth. Thanks!
Pro-tips for larger sized TVP: -When using the larger sized TVP, you may need to squeeze/press out the liquid as much as possible to avoid the sudden gush of liquid into your mouth when you start chewing. If you add your TVP to a soup or wet recipe, you may not need to squeeze/press out any liquid; you might even just add the dry TVP straight to the pot :) - To my experience an aftertaste is usually found in lower-quality products, but an initial soak and squeeze/press takes care of that if you're using an average or better quality product. If you have a strong-flavored recipe, you may not need to worry about any potential aftertaste. - For some lower quality products, it's best to soak in water and then squeeze/press the water out a few times before beginning the marinating or addition of flavors to avoid an unpleasant aftertaste (I use a sieve/colander to hold the TVP and press down on the TVP with a bowl or large jar squeezing/pressing the TVP between the sieve and bowl which squeezes the water out of the TVP, let the liquid fall into a large bowl/pot or sink - I also taste a small bit of the TVP each time to see if the aftertaste has been eliminated yet or whether I need to rinse and squeeze again - you can also just squeeze the water out with your hands). Once the TVP has no aftertaste, dispose of the unwanted liquid and start preparing your recipe.
Thank you so much really great tips! In general how much of the liquid do you press out? because I'm worried if I press too much of the marinade that it'll lose the flavour
Chef Jana doesn't soak TVP. She adds it to onions and veggies in a pan. I haven't tried it yet, but it seems to work well. th-cam.com/video/Kgs5XmAtsXs/w-d-xo.html
Love the video but my perspective on it to just buy SOY CURLS, they're way better than any soy product I've ever bought. 1 ingredient 10 min to soak, 8 min to pan fry Comes in shredded chicken texture pieces Just wonderful. It's weird that I rarely see it talked about
I've got both in my pantry. I typically soak a bunch in salsa, then throw it in the frying pan for a bit. Really good stuff! Feels just like chicken, you're right.
@World of my Hellcat Ants yeah I buy in bulk because of that. Like 50ish bucks for a bag the size of a beach ball I split it with a couple people I know, worked perfectly
Came here to report back: - the simple broth you made (bouillon, mushroom seasoning, coconut oil) was delicious by itself - the tvp came out very delicious: very similar to bbq ground pork in texture and flavor Thank you!
I love TVP. I am not a vegan (just semi-vegetarian) but I had two bags of TVP and it got me through the worst of COVID. It's so much easier to cook than meat. It's seriously underrated by most Vegan influencers. Perhaps because it is a "processed food" and was the creation of Archer Daniels Midland, originally designed to extend hamburger in institutional cooking. But I think it's one of the best inventions of agribusiness ever.
The Sloppy Joes & tacos my high school cafeteria served where textured soy protein, and they where soooooo delicious. I graduated almost 10yr ago so idk if they still use it, but it sure was perfect.
You should look into Arabic dehyderated truffles. They're little chunks of dehyderated truffles that are actually really cheap and absorb moisture really well, they have a very meaty texture and a mild earthy flavour
You just reminded me how versatile TVP can be. Vegan, easy, quick, cheap, etc. Sometimes, I tend to forget how simple ingredients can make amazing great dishes... Thank you.
Yess!! I love tvp!! More tvp recipes pls! I tried your burger and nugs with the methylcellulose and they didn’t turn out just like yours but probably I messed something up haha
I used more tvp than I use today... In order to prepare it for use, I boil it in hot water and then I do a thermal sock with some cold water, the water from ambient temperature works fine. After this process I squeeze all the water from the tvp and then I seasoning it with a nice broth. It improves the taste of the tvp... 😁
About 15 years ago there use to be a restaurant in Worcester, Mass, called Lily Pad, and they used the Asian fake meat and TVP. One was the brown tvp slices that they used for their "beef" teriyaki. OMGosh. SOOOO good. Wish I knew how she did it. Almost positive they marinated it and then deep fried on the skewers.
My sister told me that when she moved to the UK as a young girl, the butcher offered her ground beef mixed with TVP to save her money and she would serve it to her hubby without him knowing he was eating soy... ☺️
@@jadeedens7755 I rehydrate with Better Than Bouillon no chicken broth. It's the best broth and you can make it very strong! You can season it or cook it just like you would any meat....chicken, pork strips, beef strips, etc. I would marinate the beef strips with Better Than Bouillon beef broth, and the pork strips with a different faux pork seasoning I have but mixed with a bit of chicken broth because the pork one isnt all that great..lol.
@@78hmtnt76thd It comes dehydrated, and in the form of shredded chicken, imo. I haven't tried TVP, soy curls seems like much lower maintenance. Just rehydrate and fry/bake/air fry/etc
Thank you for being the change people want to see in the world. When you mentioned your mom is not vegetarian or vegan that's amazing to see hopefully one day you'll inspire other people
Been making textured soya chunks for years. Given it to friends and they've thought it was meat. A great way to cook it is to use the base broth for alu paneer (potatoes & farmers cheese) but substitute the paneer for soya. The soya has to be soaked overnight then squeezed. You can, for extra flavor fry it before adding to the broth. PS, never seen all the different types. Making kitch-ah-ree tonight, thinking about adding flakes.
Soy chunks and slices! Just boil them, smash them with spices and fry them on the pan. I love that stuff! I use the ones from Vantastic. They also have steaks and they taste awesome.
Nice. I didnt know about all the diff styles and sizes... how ever I use soy curls a lot... I've found tho i need to double soak soy curls once w just water. Then squeeze out... second soak I flavor w any marinade... sooo tasty it loses that wang ... I love to flour and fry my curls also then freeze for anytime I wanna grab...
Really wanted to know what TVP was and why I can't find it here in Norway. Realising I have been using it forever. But here I find it as soy chunks in the international store. Super good and easy to use.
I also have another request for a video. Can you make vegan fish as well? I was once in a vegan restaurant in Malaysia and the fish they served me was unbelievably similar to a real slice of a big fish (e. g. sword fish) and tasted a lot like the sea - I recognized some seaweed used to make the skin but still have no clue about how they made the actual fish meat!
U should try shaking off the excess soy powder from the TVP and not rehydrated. You should try instead to pour the broth in the pan while it's cooking to lock in the moisture and so it won't release the weird soy flavor. I learned that from chef Jana on her channel. It tastes so good
Great video.. TVP and TSP are great overlooked or seldom mentioned prepping food staples!! In a grid down situation its a great thing to,keep,in bulk along with dehydrated seasonings. You can do so much with it if you know how to cook and season food. We use TSP TVP for nachos. Just add taco seasoning to the hot water and add TVP. Then just make nachos as usual. We like Stubbs liquid smoke in the liquid too. 😋
One thing to try to keep in mind when buying TVP/TSP is to try getting organic or contacting the manufacturer and finding out the method the defatting is made. One of the most controversial aspects of TVP production is that it includes a hexane wash. While it is cleaned out, there are traces that remain. en.wikipedia.org/wiki/Textured_vegetable_protein#Manufacturing_process If you are looking to eat as cleanly as possible and mind this, there are other methods that are mechanical from what I could tell from researching it and it seems those are the "organic" labeled ones.
I make tvp chili and it's delicious! Soaking it in whatever spices you need for the recipe really adds a ton of flavour, and a splash of soy sauce helps too. Really enjoying your content! Also, many of these tvp alternatives can be found in Asian grocery stores, and are quite reasonable:)
Yep, I'm liking TVP very much. Didn't know a thing about it as an elementary school student, but loved the "hamburgers" made with it. Other kids didn't, but I did. Am learning how to use this in place of real beef now, and having the best time doing it.
Today i made the textured vegetable protein meat , your brilliant ty sooo much for yr hard work . I bought yr book on kindle ty Jesus and ty again for yr hard work :)do u have a link to a Chinese store company u use please . Im sorry i see your link now ty .
Whoa! I just made a burger with the TVP loosely following your "One Ingredient" video. haha I chose to omit the methylcellulose and use psyllium husk instead this time. Not the same texture, a bit chewier, but it held together very well and adds more fiber. I also tossed in some hemp seeds and finely chopped shallots.
I saw on one vegan video where someone used gelatin powder too. I would use a qood quality one though , not Knox like brand. Gotta try the psyllium husk too.
@@AcornHillHomestead I love your name. Lavender is my all time favorite scent. :-) I have tried that but the texture was too rubbery. I don't use gelatin but instead agar agar (or just agar), which is a vegan gelatin substitute.
I really like the fact that you put out all these vegan friendly video's, I am not vegan, but I find myself increasingly reaching for meat alternatives these days. I definitely want to try this Fauxken nugget recipe
In my place the chunks are rehydrated and washed well to take away the undesirable flavour. Then as much water as possible is squeezed out as possible. Then it is used in various dishes.
Sauce Stache, you should look into Butler’s soy curls. They’re like TVP, but in strands. I think you could make some interesting chicken recipes with it! Also, I’d love to see you make a tofu misozuke (its like a fermented japanese tofu that people say tastes like foie gras or cheese.)
You SHOULD enter a chili competition with a TVP chili!!! I would love a series of you perfecting the best-ever vegan chili, and then entering it in a competition!
cheap hotdogs are like 20% meat, the rest is soy, I keep telling my partner that if he's going to go for the cheap hotdogs he may as well just have the vegan ones, they're not especially expensive and the cheap dogs smell exactly like soy dogs when they are cooking
except vegan food is rediculous expensive compared to regular, especially meat.i told friends/family the same, just buy vegan, but they can get 2 packages of cheap hot dogs, sometimes 3 packs,for $3- try finding anything vegan that cheap.
@@pattiannepascual actually, over here where I live meat-product companies have started coming out with vegan alternatives, eg vegan bologna, no it's not super healthy but it's a quick lunch when you can't be bothered. It's not much more than the regular meat products, prices are coming down due to a greater market for plant-based stuff, but sure they're still more expensive on the whole, but we're getting there so we have more and more affordable options
I've only ever seen the small pieces, never the flakes, nor larger sizes. I love it, tho. So versatile. I don't add fats to the marinade or broth, but I do oil fry or roast after they soak it all up. The Telema consome is amazing in TVP.
I've used TVP flakes in chili many times. I loved it. I had a neighbor who was a vegetarian, and I would share it with her. She also loved it. I can't eat meat, and don't care to anyway, so this stuff is great!
Since here in India the majority of people are vegetarian, soya chunks and other vegetarian foods are widely available. I really like the soya chunks added to fried rice and curry. I'm curious to try it added to chili or tacos next! My husband is vegetarian so I'm excited to try different vegetarian recipes for him.
@@Nozarks1 The chili turned out well. I found boiling and then soaking them in the seasoning mix and soy sauce overnight helped take out the weird soy bean taste a bit. It's not a meat flavor. Mainly for adding some texture to what you're making.
First time I had a TVP veggie burger years ago, I immediately recognized the flavor of it from canned chili and ravioli. I like it a lot, but I don't think you'd fool anyone at a chili contest. I have been liking the pea based stuff, which to my palette is a little more nutty and has less of that soy flavor that hits early with the soy based stuff.
Here in the UK, I've only ever seen the Soya Chunks when grocery shopping. I found them in the World Foods section. I think they are sometimes used in vegetarian Indian cuisine. It's not the most yummy foodstuff in the world, but it's so cheap and very high in protein! I'll have to look online for the over variants. Edit: This man appreciates how marvellous Marmite is! Good for you 😁
I love your channel and videos. I’ve been watching your videos for awhile now. You format reminds me of Elton Brown’s Good Eats, which I loved watching growing up. To me, I view you as the Elton Brown of plant-based/TH-cam. Hahah I hope you don’t mind.
I used to buy dehydrated soy in the Mexican markets (I’m Mexican) and would always use it to make chili and let it rehydrates with just the spices alone, then add beans and give it a quick mix. I used to do this when only Tofutti had commercially available ricotta cheese which I would season with turmeric and paprika for a more cheddar flavor
I've been eating TVP or what we Indians call soya chunks since I was a kid in the 90s. Chunks are more common here than the flakes. I love it. Delicious and protein packed.
My favorite thing to use is soy curls & whiz them up after hydrated in my food processor. They are just extruded soy and not isolated protein. Isolated proteins are not the best for you.
Thank you for making this video. It was so informative and helpful to me. I've been on my vegan journey or about a year. Just recently have been finding it very difficult to get protein without eating so much processed vegan meat replacements or meals. My husband and I were gifted a bag of Anthony's Pea Protein and I had never heard of it before and was very intrigued and interested in how to use it. You're video has helped me to really be able to understand how to use this product even more. So, I just wanted to say Thank you for this video. I look forward to viewing more of them very soon.
ok so i just found this company called Puris in USA that makes TPP which is Textured Pea Protein if you find their site you can fill out a form and they will send you a sample box they have it setup to send out samples right now for all their products they want to get their stuff out there. . just tell them you are a creator of videos online with a folliowing i bet they wiill send you a few things. it's organic too.
Butler soy curls are my preferred brand. Looks almost exactly like chicken strips and very similar texture if cooked correctly. Nothing in it but whole soybeans. Season it with Edward & Son’s vegan bouillon cubes in chicken, beef, vegetable, or curry. YUM!
A friend once made a lasagne with TVP. I was so confused because I knew she was a vegetarian but it tasted just like meat in her recipe. I had had TVP before but nothing as authentic.
@@reema737 I'm sorry but I'm afraid I can't at the moment. We haven't seen each other for a long time and she has been suffering for many months from the effects of Covid-19, which she caught near the start of the pandemic.
Love those soy chunks! We got them super cheap at an Indian market last summer and enjoyed making them in our Dutch oven with veggies on our weekend camping trips.
I am not vegan or even vegetarian, (tbh i cant eat much and use tube feedings) but my partner is. I like watching your videos so i can learn how to cook for them better.
Grew up eating the chunks in the 70's. Parents vegetarian, and TVP was a staple. We could only get chunk form then, and now can't get any. At least not outside specialist health food stores, where it's insanely expensive.
Bought soya wadi from my grocery store online on a whim and thought I would figure it out when I got it. Did a quick search to see how to prepare it, soaked it in chicken-style veggie broth, coated it in a spiced flour mixture, fried them up and holy. Holy moly. I wasn't expecting to make a perfect vegan chicken nugget but here we are.
Hello I know this is an old account, but I also just purchased Soya wadi/chunks but I don’t know what to do with them Can you please link whatever recipe you used? It sounds delicious
Where can you actually buy TPP or any soy-free textured protein for that matter? I'm having a hard time finding resources and there doesn't appear to be any in your amazon store.
When I went vegan as a Mexican American my mom was the one who showed me tvp and soy curls. in Mexico she grew up poor and nice town people would give her family soy curls and tvp because it was dirt cheap and no one wanted it if they made good enough money. This was over 30 years ago when Mexico still was an ok country economically so... Yea I learned how to make faux meat with it. Loved it, even my family was impressed that I could make it taste like chicken.
TVP is basically dehydrated tofu. If you take tofu and crumble it and freeze dry it, you get TVP. This has been done in colder parts in China for ages where they dry tofu and cheese in the winter for preservation.
I don't think I heard you say this so I will add it. TVP originated as a by-product from soybeans being pressed under high pressure to extract the soybean oil.
I bought some yesterday to play with my first batch was horrible I over seasoned and it still had a processed taste. The second batch was better , I used less seasoning and I added a cap full of apple cider vinegar in the water to remove the processed taste.
Try hydrating and grind up some soy curls. Half and half with meat sausage or just make your own sausage from the soy curls and cooked barley. OutStanding!
Many years ago I used to order TVP chunks from the Whole Earth Catalog. I don't even know if they're still in business. They had a bbq flavored one that was so freaking good!
I've added a bunch of TVP's to my Amazon store!! www.amazon.com/shop/saucestache?listId=3HLX2AISJVUN4
do not trust impossible burger or beyond meat man... dont' eat that seriously... there is a reason it's being advertised just as much as mcdonalds now, i saw a pro basketball player in a commercial for Beyond Meat. Kyrie Irving from the Boston Celtics... i do not trust anything that is being promoted on that scale... i don't see them promoting bob's red mill at half time... do ya.... nope... these fake meat companies like beyond and impossible are not good.. it's un healthy... that methyl cellulose stuff is mostly produced by Dow Chemical same ppl who created Agent Orange toxic life threatening pesticides.. i'm sure you've heard of it and how they used it on civilians in Vietnam to test it's side effects.
Thank you, another great show
@@420protoman Dear sir...you have shaken the foundations of my universe. My pillars of thought crumble beneath your insight. I pass now into the valley of your shadow.
@@jackfieldsvideo search on youtube for Dr Gregor, perhaps you will really like what he has to say, he's not boring, he's super enthousiastic
Dear Sir, if your link worked, i would have gotten some already. :(
Because TVP is defatted, its shelf stability is actually MUCH longer than a year.
REALLY like the idea of adding a little oil with the flavors to the rehydrating broth. Thanks!
Yes. It's a good food to stockpile because of that. Excellent survival food. I had two bags that got me through the worst of COVID isolation.
This was so informative Mark!! Loved it!
Emma's Goodies Is this is the same stuff as granulato di soia?
Pro-tips for larger sized TVP:
-When using the larger sized TVP, you may need to squeeze/press out the liquid as much as possible to avoid the sudden gush of liquid into your mouth when you start chewing. If you add your TVP to a soup or wet recipe, you may not need to squeeze/press out any liquid; you might even just add the dry TVP straight to the pot :)
- To my experience an aftertaste is usually found in lower-quality products, but an initial soak and squeeze/press takes care of that if you're using an average or better quality product. If you have a strong-flavored recipe, you may not need to worry about any potential aftertaste.
- For some lower quality products, it's best to soak in water and then squeeze/press the water out a few times before beginning the marinating or addition of flavors to avoid an unpleasant aftertaste (I use a sieve/colander to hold the TVP and press down on the TVP with a bowl or large jar squeezing/pressing the TVP between the sieve and bowl which squeezes the water out of the TVP, let the liquid fall into a large bowl/pot or sink - I also taste a small bit of the TVP each time to see if the aftertaste has been eliminated yet or whether I need to rinse and squeeze again - you can also just squeeze the water out with your hands). Once the TVP has no aftertaste, dispose of the unwanted liquid and start preparing your recipe.
Thank you so much really great tips! In general how much of the liquid do you press out? because I'm worried if I press too much of the marinade that it'll lose the flavour
@@fewwonderings3832 You should squeeze before marinading. Squeeze just the water out of it to avoid aftertaste, and then you can start adding flavor.
@@caiofernando thank you i appreciate it. Have a nice day
It's my main worry, the aftertaste. I've tried some techniques to remove the residual taste.
Chef Jana doesn't soak TVP. She adds it to onions and veggies in a pan. I haven't tried it yet, but it seems to work well.
th-cam.com/video/Kgs5XmAtsXs/w-d-xo.html
I use TVP flakes all the time. I didn't even realize there were other sizes. This changes everything!!! Thank you sir!!!!
Cadman Fingal right! Bout to go to my nearest Asian grocery store and stock up
Same!
Love the video but my perspective on it to just buy SOY CURLS, they're way better than any soy product I've ever bought.
1 ingredient
10 min to soak, 8 min to pan fry
Comes in shredded chicken texture pieces
Just wonderful. It's weird that I rarely see it talked about
I've got both in my pantry. I typically soak a bunch in salsa, then throw it in the frying pan for a bit. Really good stuff! Feels just like chicken, you're right.
My favorite! 💞
I soak them in a beefy type broth then slice them thinly and make the most Amazing philly cheese steak sandwiches.
@World of my Hellcat Ants yeah I buy in bulk because of that. Like 50ish bucks for a bag the size of a beach ball
I split it with a couple people I know, worked perfectly
Wish we had soy curls in South Africa. Only chunks and the crumbles.
Came here to report back:
- the simple broth you made (bouillon, mushroom seasoning, coconut oil) was delicious by itself
- the tvp came out very delicious: very similar to bbq ground pork in texture and flavor
Thank you!
How did you know which mushroom seasoning to use
@@caperusa1925 i think I used trader joes, but try the one you have available and see if it works!
@@caperusa1925 its mushroom seasoning. go and pick one.
I love TVP. I am not a vegan (just semi-vegetarian) but I had two bags of TVP and it got me through the worst of COVID. It's so much easier to cook than meat.
It's seriously underrated by most Vegan influencers. Perhaps because it is a "processed food" and was the creation of Archer Daniels Midland, originally designed to extend hamburger in institutional cooking. But I think it's one of the best inventions of agribusiness ever.
The Sloppy Joes & tacos my high school cafeteria served where textured soy protein, and they where soooooo delicious. I graduated almost 10yr ago so idk if they still use it, but it sure was perfect.
The government used it back in the 70's mixed with regular ground beef in school lunches
You should look into Arabic dehyderated truffles. They're little chunks of dehyderated truffles that are actually really cheap and absorb moisture really well, they have a very meaty texture and a mild earthy flavour
TopazDarkBlue , Where can you get them?
are they soy or mushroom? I need soy and gluten free. lots of allergies in our families
You just reminded me how versatile TVP can be. Vegan, easy, quick, cheap, etc. Sometimes, I tend to forget how simple ingredients can make amazing great dishes... Thank you.
I went vegan because of TVP. Its Versatility and ease-of-use it's what convinced me to go vegan.
I’m a three month vegetarian inspiring to move to completely plant-based. Thank you for this video! It was personable and informative. Very helpful.
Yess!! I love tvp!! More tvp recipes pls! I tried your burger and nugs with the methylcellulose and they didn’t turn out just like yours but probably I messed something up haha
I've had a few people tell me their methylcellulose burgers didnt turn out! I'm going to be redoing that recipe soon!
Yeah my burger with methly cellulose also didnt work as well.. As soon as it hit fire, it breaks down..
You rock Sauce Stache! This is so helpful to better understand this common ingredient in our plant based foods!! (In all foods, really...)
You rock!!! Thanks so much for watching!
I used more tvp than I use today... In order to prepare it for use, I boil it in hot water and then I do a thermal sock with some cold water, the water from ambient temperature works fine.
After this process I squeeze all the water from the tvp and then I seasoning it with a nice broth. It improves the taste of the tvp... 😁
About 15 years ago there use to be a restaurant in Worcester, Mass, called Lily Pad, and they used the Asian fake meat and TVP. One was the brown tvp slices that they used for their "beef" teriyaki. OMGosh. SOOOO good. Wish I knew how she did it. Almost positive they marinated it and then deep fried on the skewers.
Don't forget McCormick Bac'n Pieces Chips/Bits! They're TVP, and you can find them in Dollar Tree and Walmart. Usually in the spices section.
Literally paused mid-video to order some TVP chunks off Amazon lol !!! My daughter was binge-watching you last night it made her hungry 😂
Fun fact: They’ve been feeding inmates TVP for decades and started because it was a cheap filler so they could spend less money on meat
Exactly! In actual meat products TVP is a sign of a crappy meat product!
Clay Oehlke exactly right
My sister told me that when she moved to the UK as a young girl, the butcher offered her ground beef mixed with TVP to save her money and she would serve it to her hubby without him knowing he was eating soy... ☺️
It comes in 50lb sacks and looks like animal feed...I personally find this video hilarious 😁
My friend who did some time has nightmares about tvp. I tried it, andits disgusting. And the protein is not very bioavailable to humans.
Off-topic(but relative): Anyone here ever tried soy curls? I was pleasantly surprised! I fooled myself believing it was chicken strips!
I am just now seeing this after posting about soy curls too! What do you season yours with?
And do you rehydrate them with broth or something else?
Isnt it essentially the same as normal squishy tvp just branded?
@@jadeedens7755 I rehydrate with Better Than Bouillon no chicken broth. It's the best broth and you can make it very strong!
You can season it or cook it just like you would any meat....chicken, pork strips, beef strips, etc. I would marinate the beef strips with Better Than Bouillon beef broth, and the pork strips with a different faux pork seasoning I have but mixed with a bit of chicken broth because the pork one isnt all that great..lol.
I love soy curls! Butler soy curls are my preferred brand. Season it with Edward & Son’s vegan bouillon cubes in chicken, beef, or curry.
@@78hmtnt76thd
It comes dehydrated, and in the form of shredded chicken, imo. I haven't tried TVP, soy curls seems like much lower maintenance. Just rehydrate and fry/bake/air fry/etc
I used to put TVP in my homemade chili. I should get some again, it's much cheaper and very versatile.
Super versatile!!! I love this stuff
@@FABIOof119 well I bet it makes meat stretch a few extra miles.
Thank you for being the change people want to see in the world. When you mentioned your mom is not vegetarian or vegan that's amazing to see hopefully one day you'll inspire other people
Been making textured soya chunks for years. Given it to friends and they've thought it was meat.
A great way to cook it is to use the base broth for alu paneer (potatoes & farmers cheese) but substitute the paneer for soya. The soya has to be soaked overnight then squeezed. You can, for extra flavor fry it before adding to the broth.
PS, never seen all the different types. Making kitch-ah-ree tonight, thinking about adding flakes.
i include tvp in all my comments.
bwhahah
LOLZ
Lol
Love this channel. Very educational. Thank you for sharing.
Soy chunks and slices! Just boil them, smash them with spices and fry them on the pan. I love that stuff! I use the ones from Vantastic. They also have steaks and they taste awesome.
SOOOO Good right!!!
I just bought some today! Over the weekend I will be using your recipes. Thanks!
Nice. I didnt know about all the diff styles and sizes... how ever I use soy curls a lot... I've found tho i need to double soak soy curls once w just water. Then squeeze out... second soak I flavor w any marinade... sooo tasty it loses that wang ... I love to flour and fry my curls also then freeze for anytime I wanna grab...
I'm so stoked on this channel! a million thanks!
One of your most informative videos. I thoroughly enjoyed it.
Thank you so much!
Really wanted to know what TVP was and why I can't find it here in Norway. Realising I have been using it forever. But here I find it as soy chunks in the international store. Super good and easy to use.
I also have another request for a video. Can you make vegan fish as well? I was once in a vegan restaurant in Malaysia and the fish they served me was unbelievably similar to a real slice of a big fish (e. g. sword fish) and tasted a lot like the sea - I recognized some seaweed used to make the skin but still have no clue about how they made the actual fish meat!
U should try shaking off the excess soy powder from the TVP and not rehydrated. You should try instead to pour the broth in the pan while it's cooking to lock in the moisture and so it won't release the weird soy flavor. I learned that from chef Jana on her channel. It tastes so good
Great video.. TVP and TSP are great overlooked or seldom mentioned prepping food staples!! In a grid down situation its a great thing to,keep,in bulk along with dehydrated seasonings. You can do so much with it if you know how to cook and season food. We use TSP TVP for nachos. Just add taco seasoning to the hot water and add TVP. Then just make nachos as usual. We like Stubbs liquid smoke in the liquid too. 😋
I always have a bag of Bob's Red Mill TVP flakes in my pantry. A real boon on busy nights! Thanks for this video.
One thing to try to keep in mind when buying TVP/TSP is to try getting organic or contacting the manufacturer and finding out the method the defatting is made. One of the most controversial aspects of TVP production is that it includes a hexane wash. While it is cleaned out, there are traces that remain. en.wikipedia.org/wiki/Textured_vegetable_protein#Manufacturing_process
If you are looking to eat as cleanly as possible and mind this, there are other methods that are mechanical from what I could tell from researching it and it seems those are the "organic" labeled ones.
Love it! I haven't bought TVP in a while, but it's time to get some in my pantry! Thank You!!
You are just awesome ,and lets thank your sponsors. THANK YOU ALL.
I make tvp chili and it's delicious! Soaking it in whatever spices you need for the recipe really adds a ton of flavour, and a splash of soy sauce helps too. Really enjoying your content! Also, many of these tvp alternatives can be found in Asian grocery stores, and are quite reasonable:)
Yep, I'm liking TVP very much. Didn't know a thing about it as an elementary school student, but loved the "hamburgers" made with it. Other kids didn't, but I did. Am learning how to use this in place of real beef now, and having the best time doing it.
Today i made the textured vegetable protein meat , your brilliant ty sooo much for yr hard work . I bought yr book on kindle ty Jesus and ty again for yr hard work :)do u have a link to a Chinese store company u use please . Im sorry i see your link now ty .
Whoa! I just made a burger with the TVP loosely following your "One Ingredient" video. haha
I chose to omit the methylcellulose and use psyllium husk instead this time. Not the same texture, a bit chewier, but it held together very well and adds more fiber. I also tossed in some hemp seeds and finely chopped shallots.
That sounds amazing! I love the addition of psyllium husk
I saw on one vegan video where someone used gelatin powder too. I would use a qood quality one though , not Knox like brand. Gotta try the psyllium husk too.
@@AcornHillHomestead gelatin isn't vegan though...
@@AcornHillHomestead I love your name. Lavender is my all time favorite scent. :-)
I have tried that but the texture was too rubbery. I don't use gelatin but instead agar agar (or just agar), which is a vegan gelatin substitute.
@@Iampatrix You're absolutely right Pat. Alternatively agar agar, agar and carrageenan are vagan and work a lot like gelatin.
I really like the fact that you put out all these vegan friendly video's, I am not vegan, but I find myself increasingly reaching for meat alternatives these days. I definitely want to try this Fauxken nugget recipe
In my place the chunks are rehydrated and washed well to take away the undesirable flavour.
Then as much water as possible is squeezed out as possible.
Then it is used in various dishes.
Sauce Stache, you should look into Butler’s soy curls. They’re like TVP, but in strands. I think you could make some interesting chicken recipes with it! Also, I’d love to see you make a tofu misozuke (its like a fermented japanese tofu that people say tastes like foie gras or cheese.)
You SHOULD enter a chili competition with a TVP chili!!! I would love a series of you perfecting the best-ever vegan chili, and then entering it in a competition!
Great idea!
Competitions have ingredient rules and TVP is NEVER on the list of allowed ingredients.
...and BOY IF HE WINS!
Why make shitty, unappetizing food?
OMG! I followed your recipe and I nailed it. It is incredibly good. Try it folks.
cheap hotdogs are like 20% meat, the rest is soy, I keep telling my partner that if he's going to go for the cheap hotdogs he may as well just have the vegan ones, they're not especially expensive and the cheap dogs smell exactly like soy dogs when they are cooking
except vegan food is rediculous expensive compared to regular, especially meat.i told friends/family the same, just buy vegan, but they can get 2 packages of cheap hot dogs, sometimes 3 packs,for $3- try finding anything vegan that cheap.
@@pattiannepascual actually, over here where I live meat-product companies have started coming out with vegan alternatives, eg vegan bologna, no it's not super healthy but it's a quick lunch when you can't be bothered. It's not much more than the regular meat products, prices are coming down due to a greater market for plant-based stuff, but sure they're still more expensive on the whole, but we're getting there so we have more and more affordable options
Cheap hot dogs are disgusting though.. thanks for the help I was curious to try a veggie hotdog but now I don’t have to😂
just real whole plant based foods.no need to copy meat.
Thanks for this video. I tend to neglect TVP in my cooking,but you have inspired me again.
Wow! I had no Idea. Amazing thank you.
I've only ever seen the small pieces, never the flakes, nor larger sizes. I love it, tho. So versatile. I don't add fats to the marinade or broth, but I do oil fry or roast after they soak it all up. The Telema consome is amazing in TVP.
I've used TVP flakes in chili many times. I loved it. I had a neighbor who was a vegetarian, and I would share it with her. She also loved it. I can't eat meat, and don't care to anyway, so this stuff is great!
Coincidentally, I was eating tvp(not knowing exactly what it was) while this vid was recommended to me😌thank you
Is Marmite a good substitute for vegetable stock?
Would these work as a hiking/backpacking ingredient? Would it mix well with dehydrated beans, potatoes or couscous, with some seasonings?
Instant noodles often have tvp. Shin ramyun has tvp already but I like to throw in some extra if I'm making a "jazzed up" bowl of noodles
Since here in India the majority of people are vegetarian, soya chunks and other vegetarian foods are widely available. I really like the soya chunks added to fried rice and curry. I'm curious to try it added to chili or tacos next! My husband is vegetarian so I'm excited to try different vegetarian recipes for him.
Can you please tell which is a good make
@@Nozarks1 The chili turned out well. I found boiling and then soaking them in the seasoning mix and soy sauce overnight helped take out the weird soy bean taste a bit. It's not a meat flavor. Mainly for adding some texture to what you're making.
@@vanissaberg5824 thanks
First time I had a TVP veggie burger years ago, I immediately recognized the flavor of it from canned chili and ravioli. I like it a lot, but I don't think you'd fool anyone at a chili contest.
I have been liking the pea based stuff, which to my palette is a little more nutty and has less of that soy flavor that hits early with the soy based stuff.
Here in the UK, I've only ever seen the Soya Chunks when grocery shopping. I found them in the World Foods section. I think they are sometimes used in vegetarian Indian cuisine. It's not the most yummy foodstuff in the world, but it's so cheap and very high in protein! I'll have to look online for the over variants.
Edit: This man appreciates how marvellous Marmite is! Good for you 😁
Wow! I learned so much watching this! I can't wait to watch more of your content! 🙏🏼
I love your channel and videos. I’ve been watching your videos for awhile now. You format reminds me of Elton Brown’s Good Eats, which I loved watching growing up. To me, I view you as the Elton Brown of plant-based/TH-cam. Hahah I hope you don’t mind.
shelf life of a unopend pack lasts way longer than a year if you store it sealed dry and dark ...atleast from my experience ...
Okay I'm officially hooked on your videos now!!!!!
Makes sense when everyone in elementary / high school joked we were eating mystery meat……. They were right.
Not only are you awesome, I saw the corn baller in the back and it was an instant sub!!
I needed to know this and now I do . Thank you .
I used to buy dehydrated soy in the Mexican markets (I’m Mexican) and would always use it to make chili and let it rehydrates with just the spices alone, then add beans and give it a quick mix. I used to do this when only Tofutti had commercially available ricotta cheese which I would season with turmeric and paprika for a more cheddar flavor
I've been eating TVP or what we Indians call soya chunks since I was a kid in the 90s. Chunks are more common here than the flakes. I love it. Delicious and protein packed.
You never disappoint, great video. I was vegan for 6 months and starting eating meat again. This makes my goal to be more plant based viable.
My favorite thing to use is soy curls & whiz them up after hydrated in my food processor. They are just extruded soy and not isolated protein. Isolated proteins are not the best for you.
Yes, my concerns is that isolated soy protein is supposed to increase the igf-1 factor.
Awesome video! Please make mores TVP and steak recipes. I love your channel 💖
Thank you for making this video. It was so informative and helpful to me. I've been on my vegan journey or about a year. Just recently have been finding it very difficult to get protein without eating so much processed vegan meat replacements or meals. My husband and I were gifted a bag of Anthony's Pea Protein and I had never heard of it before and was very intrigued and interested in how to use it. You're video has helped me to really be able to understand how to use this product even more. So, I just wanted to say Thank you for this video. I look forward to viewing more of them very soon.
Bravo, you always delivered.
Vegemite instead of marmite in Australia! ;)
Love your channel Sauce!! :)
ok so i just found this company called Puris in USA that makes TPP which is Textured Pea Protein if you find their site you can fill out a form and they will send you a sample box they have it setup to send out samples right now for all their products they want to get their stuff out there. . just tell them you are a creator of videos online with a folliowing i bet they wiill send you a few things. it's organic too.
Love all your videos YOU ROCK!!!!!
Butler soy curls are my preferred brand. Looks almost exactly like chicken strips and very similar texture if cooked correctly. Nothing in it but whole soybeans. Season it with Edward & Son’s vegan bouillon cubes in chicken, beef, vegetable, or curry. YUM!
I lived in Spain in the 90s and the tvp chunks saved my diet as a vegetarian!
A very educational and tantalizing video!
Thank you for this great explanation!
Amazing, I really love your content!!
definitely trying this ❤️❤️❤️❤️❤️❤️ so affordable and yummy
Hi there, thanks for sharing your excellent videos. I make my own soybean protein, it's very economical but a lot of work.
A friend once made a lasagne with TVP. I was so confused because I knew she was a vegetarian but it tasted just like meat in her recipe. I had had TVP before but nothing as authentic.
can you please ask her for the method? i’d like to make lasagne with tvp but i’m afraid it would turn out very wet or overcooked
@@reema737 I'm sorry but I'm afraid I can't at the moment. We haven't seen each other for a long time and she has been suffering for many months from the effects of Covid-19, which she caught near the start of the pandemic.
@@Equinox1.5 oh i’m so sorry to hear that :( i hope she gets better soon
@@reema737 You're very kind. Thank you. She has had a particularly bad experience of it, in spite of being relatively young and healthy.
@@Equinox1.5 yeah covid-19 sucks... don’t forget to take vitamin c supplements and wear your mask
Going to start making my chilis with at least half TVP. Okay to just add it straight when in a slow cooker, or hydrate first then add?
Awesome dude! As usual... you Rock!
Love those soy chunks! We got them super cheap at an Indian market last summer and enjoyed making them in our Dutch oven with veggies on our weekend camping trips.
I am not vegan or even vegetarian, (tbh i cant eat much and use tube feedings) but my partner is. I like watching your videos so i can learn how to cook for them better.
Grew up eating the chunks in the 70's. Parents vegetarian, and TVP was a staple. We could only get chunk form then, and now can't get any. At least not outside specialist health food stores, where it's insanely expensive.
Bought soya wadi from my grocery store online on a whim and thought I would figure it out when I got it. Did a quick search to see how to prepare it, soaked it in chicken-style veggie broth, coated it in a spiced flour mixture, fried them up and holy. Holy moly. I wasn't expecting to make a perfect vegan chicken nugget but here we are.
Hello I know this is an old account, but I also just purchased Soya wadi/chunks but I don’t know what to do with them
Can you please link whatever recipe you used? It sounds delicious
PLEASE make a chili using tvp omg
Where can you actually buy TPP or any soy-free textured protein for that matter? I'm having a hard time finding resources and there doesn't appear to be any in your amazon store.
It's readily available in Asian grocery stores, at least in Europe
It's usually hiding in your Spanish or Asian section of your supermarket. Worst case scenario try Amazon.
When I went vegan as a Mexican American my mom was the one who showed me tvp and soy curls. in Mexico she grew up poor and nice town people would give her family soy curls and tvp because it was dirt cheap and no one wanted it if they made good enough money. This was over 30 years ago when Mexico still was an ok country economically so... Yea I learned how to make faux meat with it. Loved it, even my family was impressed that I could make it taste like chicken.
TVP is basically dehydrated tofu. If you take tofu and crumble it and freeze dry it, you get TVP. This has been done in colder parts in China for ages where they dry tofu and cheese in the winter for preservation.
defatted tofu
I don't think I heard you say this so I will add it. TVP originated as a by-product from soybeans being pressed under high pressure to extract the soybean oil.
I bought some yesterday to play with my first batch was horrible I over seasoned and it still had a processed taste. The second batch was better , I used less seasoning and I added a cap full of apple cider vinegar in the water to remove the processed taste.
I've had pork sausage patties that were half soy protein isolate, they were still delicious. 💙
i prefer split pea protein isolate but i'm not sure if they make it into Textured Vegetable Protein
Try hydrating and grind up some soy curls. Half and half with meat sausage or just make your own sausage from the soy curls and cooked barley. OutStanding!
Right on, man! I love it
Many years ago I used to order TVP chunks from the Whole Earth Catalog. I don't even know if they're still in business. They had a bbq flavored one that was so freaking good!