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!
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
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. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Kgs5XmAtsXs.html
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!
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
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.
@@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.
@@hamish353 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 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... 😁
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
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.
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.
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.
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.
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!
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.
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.
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 .
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.
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
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...
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... ☺️
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.
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.
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
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!
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.
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.
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. 😋
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.
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:)
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 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' m 70 and a bit late joining these new ideas... but... I'v recently been diagnosed celiac and plus allergic to soy, nuts, dairy... loved the video until I learned the 'veggie' in TVP is soy... looked for TPP... but can't find any available to general public, or it just might be that I can't find it... the two venders i did find are only into mass marketing to institutions not individuals... and I'm not wanting nasty regular pea protein... and cant 'texturize' peas at home... can anyone help?
me too still looking i use a lot of frozen cooked shrimp very convenient and look for just cooked shrimp everything iv read would indicate the farm raised should be free of the bad stuff found in the wild pre cooked means you can add to salads and cooked foods hooe you can eat shrimp good protein and has mos of the ameno asids too
Just wondering, I've heard some negative things about soy in general. What's probably the "healthiest" overall vegetable protein? Wheat, soy, pea, or...??
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.
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!
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.
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.)
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
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
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!
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.
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 😁
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.
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.
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/RU-vid. Hahah I hope you don’t mind.
I made these and the nuggets surprised me. I eat a SOS free diet 95 percent but I was so curious for my grands. I found the flavor I used spot on but also they were just a tad too tough. Any suggestions.
I made 5 of these with 105g of oil and after frying there was 60g of oil in the pan. I didn't really sqeeze any water out of these, I think that is way too much.
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.
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.
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.
