Amazing! Everything looks awesome, we're big fan of TVP in this household as well :-) I'll definitely try all of them out, starting with your Aussie Pepper Beef-like Vegan Pies 😍 thanks Jack ~francesca
Some great ideas here - thanks Jack. I've only used it in bolognese sauce and tacos. I find TVP does need lots of herbs/spices etc. to disguise its very strong flavour, but it's a great substitute for mince.
i find the best way to get rid of the weird flavour is to rehydrate it in water on its own, then once its fully hydrated give it a squeeze with your hands and you should see the water going like a murky brown colour. tip out that water, add more water, squeeze it again, pour out the water once more and then use it!
9g of protein per 100g?? Im reading 52g of protein per 100g from many sources online. Don't know if thats when its hydrated or not though. Please let me know if you made a mistake and if its per 100 hydrated or per 100 dehydrated.
Oh interesting I've always rehydrated the TVP in cold water for like half an hour with whatever stock before cooking anything. Have you ever made or had san choy bow? That was the first thing that came to mind when I thought of a tvp recipe beyond what felt obvious. Also bro what's that tattoo of a face? I don't think I've ever noticed that one.
I haven't made san choy bow with TVP before, but I've made it a few times with the plant based mince options out there. :) And it's just a female's face on my shoulder - I don't wear singlets too often lol
Great recipes! I love that TVP is shelf stable. Good stuff. 👌
The best TVP tip I have been told is that you should sift off the excess dust. Makes it taste less soy like.
TVP is so good!! 😍😍 thanks for sharing great ways to use it!
Amazing! Everything looks awesome, we're big fan of TVP in this household as well :-) I'll definitely try all of them out, starting with your Aussie Pepper Beef-like Vegan Pies 😍 thanks Jack
~francesca
Awesome! I hope you enjoy the pies :)
Nice video mate!
Looks good.
Some great ideas here - thanks Jack. I've only used it in bolognese sauce and tacos. I find TVP does need lots of herbs/spices etc. to disguise its very strong flavour, but it's a great substitute for mince.
i find the best way to get rid of the weird flavour is to rehydrate it in water on its own, then once its fully hydrated give it a squeeze with your hands and you should see the water going like a murky brown colour. tip out that water, add more water, squeeze it again, pour out the water once more and then use it!
@@L83467 This. 100%
looks delicious😀😀
Thank you 😋
I have big bag of Textured pea protein, do you think I can omit the soaking to make them more crispy ? Cheers x
9g of protein per 100g?? Im reading 52g of protein per 100g from many sources online. Don't know if thats when its hydrated or not though.
Please let me know if you made a mistake and if its per 100 hydrated or per 100 dehydrated.
it's 52gm of protein per 100gm when its raw
Oh interesting I've always rehydrated the TVP in cold water for like half an hour with whatever stock before cooking anything. Have you ever made or had san choy bow? That was the first thing that came to mind when I thought of a tvp recipe beyond what felt obvious.
Also bro what's that tattoo of a face? I don't think I've ever noticed that one.
I haven't made san choy bow with TVP before, but I've made it a few times with the plant based mince options out there. :) And it's just a female's face on my shoulder - I don't wear singlets too often lol