For the TVP I usually hydrate it in veggie stock, use a bit of soy sauce and vegan Worcestershire sauce and some spices including garlic powder, onion powder, smoked paprika, and maybe change it up a bit depending on the dish.
Just to clarify, I boil them in veggie stock and bit of dark soy sauce (light works too, but the dark soy sauce gives them more colour). I then make sure to squeeze them really well so they’re not overly soggy.
Then I fry them in a pan with the spices and the Worcestershire sauce.
Edit: Another tip is to quickly rinse them with cold water before hydrating them. This removes any of the raw soy or dry sort of flavour.
Looks good. Can you provide the recipe?
Edit: Thanks for providing it.
From what I remember I more-or-less followed the recipe from here and used TVP instead of chickpeas: https://naturallieplantbased.com/vegan-tikka-masala/
For the TVP I usually hydrate it in veggie stock, use a bit of soy sauce and vegan Worcestershire sauce and some spices including garlic powder, onion powder, smoked paprika, and maybe change it up a bit depending on the dish.
Here I am just hydrating my tvp in boring ol’ water. I’ma have to try some of your tricks.
Just to clarify, I boil them in veggie stock and bit of dark soy sauce (light works too, but the dark soy sauce gives them more colour). I then make sure to squeeze them really well so they’re not overly soggy. Then I fry them in a pan with the spices and the Worcestershire sauce.
Edit: Another tip is to quickly rinse them with cold water before hydrating them. This removes any of the raw soy or dry sort of flavour.
That seems like a waste though, if you discard the stock after rehydration?
I thought so as well, but it does actually make a big difference. You can try it and see if the result is worth it for you.
Cool thanks for the tips, I’ll definitely try this out some time.