I found this recipe for textured soy protein spaghetti, but there is part of it that I just don't understand. It calls for a cup of textured soy protein marinated for at least three hours in: oil, herbs, ...., and "sufficient boiling water to cover." Does that mean that I boil everything for three hours or that I add boiling water to the other ingredients and then let it set (off the heat) for three hours? If anyone has tried this or a similar recipe and can give me advice, I'd really appreciate it. Thanks!
Textured soy protein spaghetti
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For my spaghetti sauce, I just throw some TVP (textured vegetable protein ) crumbs in with my mushrooms in oil and let them cook a tiny bit in the oil before adding the sauce and chopped tomato and herbs in the pan. By this time I have already cooked up a veggie burger patty and have chopped that ... I just add that to the sauce too. This makes a nice spaghetti sauce<br><br><br><br>
I bet I could fool an omnivore with this sauce <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title="
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As for your question ... 3 hours is a lot of boiling time and just sounds really bizarre (not to mention having to keep adding water as that would boil off a number of times in 3 hours of continuous boiling!).<br><br><br><br>
They must be talking about the larger chunks as opposed to the crumb-sized stuff?<br><br><br><br>
I would just boil the water and add it to the other stuff and let that sit for 3 hours. I think the dry chunks just need to soak up the water/seasonings over 3 hours.
I bet I could fool an omnivore with this sauce <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title="
"><br><br><br><br><br><br>------------------------<br><br>
As for your question ... 3 hours is a lot of boiling time and just sounds really bizarre (not to mention having to keep adding water as that would boil off a number of times in 3 hours of continuous boiling!).<br><br><br><br>
They must be talking about the larger chunks as opposed to the crumb-sized stuff?<br><br><br><br>
I would just boil the water and add it to the other stuff and let that sit for 3 hours. I think the dry chunks just need to soak up the water/seasonings over 3 hours.
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it sounds like you just add boiling water to the stuff then let it sit.<br><br><br><br>
That is how I normally rehydrate TVP - put it in a bowl then pour boiling water over it & let it sit. But 3 hours is a LONG time. It will likely turn to mush if you let it sit that long.
That is how I normally rehydrate TVP - put it in a bowl then pour boiling water over it & let it sit. But 3 hours is a LONG time. It will likely turn to mush if you let it sit that long.
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Have any of you even seen any TVP larger than the crumb size? I love the stuff and always hear about "chunks" and such, but I'm beginning to doubt their existence. I live in Southern California, so maybe that's the deal, but usually we're the land of hippie granola and have access to all of that stuff. Where can I get chunks?
"Have any of you even seen any TVP larger than the crumb size? "<br><br><br><br><br><br>
Yeah I bought some that are like round disks about 3/4" across. I don't use them much ...I like the crumbs combined with chopped veggie-burger better<br><br><br><br>
Look in a bulk store
Yeah I bought some that are like round disks about 3/4" across. I don't use them much ...I like the crumbs combined with chopped veggie-burger better<br><br><br><br>
Look in a bulk store
Does TVP change color when cooked? When I've seen it for sale it's very light brown, almost white. Does it turn dark brown?<br><br><br><br>
I'm new to the joys of TVP <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title="">
I'm new to the joys of TVP <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title="
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