PLEASE LET ME THANK YOU I MADE THIS TONIGHT FIRST TIME TRYIN TEXTURED SOY PROTEIN AND I WASN'T EXPECTING MUCH BUT HOLY HELL ITS BETTER THAN MEAT AND I DONT THINK ILL GO BACK. Since quarantine I've had to eat beans instead because grocery stores were hard to get in to with kids in Mexico and I can't Afford a babysitter so for almost two years we eat beans Nd veggies. Recently I found textured soy protein Nd searched up ways to make it. Your video came and looked easy (it was) so I did it and it's phenomenal!!! I'm blown away at how delicious it tastes my family and I may never g back to meat. They had no idea Nx thought they were eating chicken!!! A bag of soy comes for $15 mxn peso so extremely affordable. Please post more recipes like this cos this was a huge success for me and my family
For some who might think that TVP is expensive, they need to realize that the amount of hydrated TVP is significantly greater than the dry weight, such that a small bag of it ends up being 10 pounds of meat replacement. Thus, it is less expensive than the meat it replaces.
I have to tell you that I tried this recipe last night. I changed it up for some burritos and it was fantastic! My meat eater husband did not know it was TVP. I am thrilled. He wants the leftovers for breakfast! Wow! Thanks for this. I am trying to eat less animal products and this really help.
I am sooooo happy you guys liked the TVP ground beef! I must confess that this dish carries a special place in my heart and every time someone likes it I get extra happy! All my love to you and have a great week! :)
@@sallymurrant5330 Hi Sally! I do not soak the TVP, I add it to the skillet dry as it is, I just sift it to remove the dust that accumulates between the TVP curls, then add them to the skillet and cook like that.. ;)
This dish is super versatile; you can make from lasagna to a bolognese sauce, meatballs, stir fry, use it to fill empanadas, meatloaf, croquettes, dumplings, dim sum, tacos or just to accompany a nice warm bowl of rice. ;)
Dear Jana, your recipes are impressive, it makes you want to go vegan and start cooking right away. I have a question about the tomato juice mixture, when you say bouillon you pour some powder, what is it? is it a vegetable broth concentrate? I have never liked soy or its derivatives, just because of that flavor it leaves, hopefully with this recipe I can eat it at ease. Thanks a lot!
@@maboelnreadsThere is a difference. Soy curls are made from whole soybeans and preserve the fiber, protein, and nutrients from the original bean. TVP is made from dehulled and defatted soybeans (i.e., the leftovers from soybean oil production).
I tried using TVP after shaking the powder texture out and sauteed it with some onion. I didn't have some of the ingredients so I just used some salsa and let it stand. it made all the difference. It's Awesome. thank you for this tip.
Wow, I’ve been vegan for almost 3 years and didn’t know I was cooking TVP wrong the whole time, I always got this very soft consistency, but your recipe makes sense in the way that if you seal it first it will absorb the veggies and spices flavors. Thanks for the video!
This is the BEST recipe for vegan crumbles ever!! It’s transformed my experience in cooking and enjoying vegan dishes. The texture and taste is perfect and very easy to make, if you love cooking. I do! Bless you for sharing your technique and your culture.🙏🏽🙏🏽🙏🏽
Thank you! I found this video because I couldn't get that "soy taste" out of the soy crumbles and this worked like magic! This video makes perfect sense, thank you for posting it.
Vegan newbie and TVP has been a game changer for my meat loving boys (son & husband). Just did this tonight with spaghetti and family ate it up like the real deal. Teenage daughter who is picky and weight conscious, ate it all up knowing its all vegan. You are my go to chef! Thank you for these videos!
I just made this to take to work and I CANT STOP EATING IT. It is way better than the way they say on the package that you are supposed to cook it. It says to mix the soy protein with hot water or broth. I’m pretty sure this is where your protein turns out to look like a sponge and taste like nothing. Thank you so much for sharing this recipe. It is a game changer. I noticed you are Brazilian, because you talk so passionate about it. I’m Brazilian too and I just want to say that you are doing a pretty good job. I can feel your amazing and great energy from here. I found you searching for this recipe and I’m so glad I did. I just subscribed on your channel and I hope I can nele many of your recipes. You rock!!
OMG!!!! This is the first time I cook with TVP and I'm amazed on how delicious this recipe taste. It even taste better than ground beef. Thanks, thanks soooo much.
I made this last night and it is very delicious! Instead of your Brazilian spice blend I used a dry mix from Croatia called Vegeta. I lost track but I think I’ve eaten 8 TVP tacos already. 🐖 Thanks so much for the recipe 😊
I’m doing it right now and, oh my gosh!, it’s not even finished and it is already delicious! This is a game changer for TVP! And the lemon juice is genius!
I made this yesterday and I can tell you how fantastic it really is. Thank you so much for sharing this. We are trying to go vegan for November and I've been trying all types of things. We just discovered tvp when we went to a friends for dinner. I then tried it and it wasn't the same so I looked for some ideas and stumbled across your channel. I didn't have your special paste but, none the less, this was amazing. I turned the basic recipe into a chilli with red kidney beans and my partner said it was the best dish yet. Your channel is fantastic, thank you so much for sharing your skills with us. It's channels like yours that help people see plant based food as interesting and healthy.
I used your recipe for my first tvp dish ever today and it was delicious! I eat meat, but was diagnosed with a kidney disease so I have to cut on my animal protein consumption. My main concern was missing the texture of the dishes I love, this was an amazing surprise. Thank you!
I think I'm in love! LoL...clicked on your video for my first time try at TVP (baby vegan here) and what a friggin treat! You're so beautiful and you loving animals proves you are a good person! Thank you for sharing your gift and helping us be inspired💚
I can't believe I have been preparing TVP wrong. I tried your method today and was amazed at how it improved the taste! I used a different marinade but your method is magic! 😀
I just cooked this recipe and it's absolutely amazing!! I needed to add a bit a water, smoked paprika and a bit of nutritional yeast. I'll definitely make it again, thank you so much
Thanks for this amazing technique! I used it last night to make mapo aubergine, and it was incredible.. the 'meat' had proper meat texture and looked the part too! I was wondering whether the same method could be used with soya chunks (small and large), or soya strips as they are a little bigger. I have made a few dished using the widespread technique of boiling/soaking and then frying and I although nice, you know its not meat. With this I could absolutely not tell!! Thanks so much, you seem to be the only person saying this 🙏
I just used Soya chunks and its really how you treat it as you said. I made curry with it but added a dash of sweet soy sauce and it came out almost the same as the sticky Tofu recipe on her that I use. Its a super handy ingredient, any kind of vegetable protien or quorn type thing if you are eating plant based. Thanks for these wonderful tips and, as I am using more and more plant based recipes I subscribed!
Hello Jana, I went plant base six months ago and I’m always looking for healthier meals. I made this recipe yesterday and it was FREAKING AMAZING! I’m definitely making many more of your delicious recipes. This afternoon I served it as tacos and made my own vegan sour cream. Love your channel thank you
I tried this recipe today and used the soy in chilli con carne. It tastes so good and you could not even tell it was soy. It is really amazing. Thank you for the recipe.
Thank you Chef Jana!!💜 I'm about to work w TVP for the first time and I must have watched 10 vids on how to flavor it, and this is by far the best, I can just tell! This is the one I'll be trying, I've found my winner!!🏆✨
Hi Jana, I am new to your channel and have been watching your recipes for 2 weeks now. I made this one and added tomato paste with a little water instead of the tomatoes and it turned out great. I alos had added a homemade taco spice my daughter made and the recipe was wonderful. I will use this in my spaghetti dish also except for the taco spice of course. I don't do oils, but I love your recipes and adjust what I need to. You are a FANTASTIC CHEF and are a great help to my Plant based diet. I look forward to more recipes.
Chef Jana, your cooking advice about TVP changed my life and I don’t say it lightly! I had bought TVP in bulk and it tasted like 🧽... now I could have it to every meals!!!! Game changer! I send you lot of love from France! 😘
Hi Chef Jana, I must say your TVP recipe was quite the success last night. When I read the ingredient list I immediately decided to use this in burritos. I used green, yellow and red bell peppers in place of the carrots and changed the spice mix to a Mexican blend. I had only 1/2 cup of TVP so I added soy curls for the remainder. Combined with some fresh pico de gallo the burritos were fantastic! Thank you.
I followed your recipe, but instead of Brazilian spices i used mine, it was amazing!! it was a bit on the salty side because of the soy sauce so i suggest using soy sauce with mild amount of salt
This recipe is honestly so good! Mine came out really good, my twist was potato, squash, tomato and onions all chopped up with garlic paste! And the same sauce on the video!
FINALLY!!! A recipe that doesn't say soak your tvp in water or broth and then you end up with very soft tvp. Just made this and it has the chew I was looking for not soft or mushy just perfect and that all spice really gives it a more ground beef and savory taste! I only used 2/3 cup of tomato sauce as I was scared it would get soft and mushy lol Thank you very much!!!
This looks amazing! I just purchased TVP and your recipe and helpful hints have literally got me salivating!!!! (Your awesome to donate to a animal shelter, animals need our voices)
I am making this and freezing in single serving containers for my quick and easy meals. Thank you so much for sharing all this delicious food recipes with us. God Bless you and your family
I have made tvp numerous times,and i have never got it to be delicious. The texture is what bothers me first and foremost,as the moisture from the inside leaks out onto the dish,like you said. I had never seen anyone say that it needs NO hydration,and i thought hydrating it is vital to wash any residue it might have from the package. I had never seen anyone remove the soy dust either. Next time i am making soy mince i wll use this recipe,it's like a totally new one compared to how i used to cook it till now. And your Brazilian spice mix is a great plus to make also.such a wonderful tip and idea! Thank you lovelie!!!❤❤❤
I’m Brazilian and indeed this “all spice” we have in almost every household. Some people even make it really plain with only onion, garlic and salt. Very practical! I loved the way you cooked this TVP. I’m not vegan, but I have to change red meet for an easier digestive option. Looking forward to try this way. :)
Amazing!! I always rehydrated it first with a veggie boulioun water. No wonder it always tasted YUK 😝🤪 so I quite making it and using TVP. Will try again today. Thanks it looks amazing. I love you, your beautiful spirit and your energy ✨️ Thank you 😘
I'm so with you about the IRON Skillet - it's phenomenal, though heavy as hell. I can't remember for how long I've had mine but it's been years. No need to fry in a toxic no-sticke teflon and the likes skillets guys!!! An your recipe is great - as always
So I've made this (a little differently, without stock and peppers instead of carrot), just the basics of the recipe (soy sauce, lemon, a few spices, I did add tomato puree). It works! The first time I forgot the soy sauce and lemon, and it had than dark, soy taste. Yuk! The other 2 times I made it, I didn't forget the soy sauce and lemon, and it is fantastic! I had it in a burrito with some salsa, and it is delicious.
Great recipe. Thanks! Your allspice reminds me of a Mexican salsa.😃 I am new vegan and since I started using TVP I've wondered why not hydrate it in flavors from the beginning,(instead of using plain water to hydrate first) but now I have your recipe to follow full of flavor!
Another tasty recipe Jana! So versatile and easy...just what's needed! That would be great in stuffed cabbage and peppers I bet! I've always hydrated my TVP with flavors instead of water, your recipe is a great combination of flavors. I love that you donate to your local animal shelter! That's awesome!
Que maravilha esse truque de não hidratar a proteína de soja! Você acha esse truque funciona também para as proteínas de soja de tamanho maior? Ótima receita! Obrigado!!
Sim, com certeza, so vai demorar um pouquinho mais pra cozinhas e vai precisar de mais liquido, mas da pra fazer tranquilamente. Um beijo, Carlos Eduardo!
Very delish dish..the Brazilian spice mix is called so many different names in Haiti it's epis in Caribbean its green seasoning n Spanish/Latino it's soforito...my neck of the woods East Texas (my family ) it's just food seasoning which we use it in veggie, n meats .. we add vinegar to help it last a lone with cilantro n parsley. however, I'm plant base so it's in almost in all my dishes. Thanks for sharing your experience n technique on better TVP/TSP...😘😘🌱💯
Thank you so much for sharing this recipe. Yesterday I used this technique to cook some bolognese and it came out really good. I'll definitely keep on making it!!!
Thank you for this recipe and technique! I thought the TVP I bought was a bad idea after the first time cooking but this video has saved me! It was delicious and perfect texture. Mine was a little too salty which I think was due to the vegetable broth concentrate I used but I will adjust and it will be perfect!
Omg, I love this recipe. So tasty. Your Bresilian all spice is the best! I love it so much I put it in every thing including as a sandwich spread. Thank you 😊
Do you have any suggestions on what I can serve this with or how to incorporate in with other recipes? Would it also be good chopping some mushrooms too and adding it with the carrots and onions?
I had recently discovered that my soy "meat" was way better after squeeze it very hard with my hands to remove as much water as I could... now I know better and I wonder how didn't I come up with this GREAT idea... not hydrate it at all ! 😂 . Thank you chef Jana ! You make my life easier and happier :)
Made this under pressure to have dinner on the table. So I didn’t make the allspice. Instead I used a taco mix to flavor it and add The Who thing to beans for chili sin carne. Very flavorful. 🥳
Wow!!!!!! I have never liked TVP, so havent experimented with it much. But tried this for dinner tonight using this recipe, method of yours and it was great! Definitely the best TVP recipe I've tried. Thanks so much 😋😋👍👍
You could use the lovely meal you made and make samosas with it. It's yummy. I love soya curry. May I ask what is the difference between white soya and brown soya? Here in South Africa we used to get the dark soya. Now suddenly it's white!! Thank you for your easy peasy recipes. 💖
Can't answer for chef but I have never seen dark soya. I have seen a version of textured veggie protein (mix of soya and wheat gluten) that is shaped into thin slices and made dark like beef on purpose, but that's all I can think of. Not sure if it is similar to what you are talking about.
Thank you very much for this wonderful recipe, Jana! ❤ Quick question here: how do you keep your homemade "all spice" mixture? In the fridge? Freezer? What is the shelf life? I love your channel!
Thank you for this easy method of removing the soy smell and taste. I usually soak my tvp then “wash” it in a sieve by rinsing and squeezing repeatedly under warm running water - this removed the smell well but was time consuming. I will adopt this method from now on! :) I added green peppers and Geo Watkins mushroom ‘ketchup’ to mine (it adds an umami like the soy). I had planned on adding frozen spinach but completely forgot! Next time.
I just got my first box of soy curls from butlers yesterday. So glad to see your recipe pop up in my feed again. This time I am saving it bc I'm going to try your recipe. I love the idea of not soaking the curls in water (in order to have a more concentrated flavor in the curls). Plus I wanna try your special Brazilian condiments. Thx again.
Love your recipes! I really want to make this one too but the link says the printable version is not available, will you be putting it back up at any stage? Thanks
