Post Punk Kitchen Forum

I tried searching for a thread on this subject but didn't find anything, so hopefully this isn't a duplicate. I have a bag of TVP chunks that's been lurking around in my cupboard for a while now. When I say chunks I mean the nugget-type ones like this, not the granules. They're big like Soy Curls, but they're rounder and spongier if that makes sense.

I'm trying to think of creative ways to use them, but so far I've only used them in chili or stir-fried them and used them as taco filling. Anyone use TSP chunks regularly and have some brilliant suggestions?

I believe there is a recipe in Veganomicon for chunks. Cholent (I think) - I recall there is a photo of the recipe in the book.

I believe the Cholent from Veganomicon calls for large TVP chunks. Haven't tried the recipe myself, but my mom said it was good.

Ooh, cholent. Great suggestion. There are so many recipes in Veganomicon that somehow I've completely overlooked, but that sounds right on the money.

There's a peanut stew in Viva Vegan that calls for tvp chunks. I really liked that recipe!

Nonna's Italian kitchen (and possibly World Vegan Feast) also use tvp chunks in some recipes.

Do you remember which recipes in Nonna's Italian Kitchen use them? I have that book.

Portobello feijoada in Viva Vegan.
Cholent in VCON.

I always cheat and use the granules though, because they're easier to find.

I have a bag of TVP chunks too and thus far, I've only used them in cholent and the feijoda from Viva Vegan.

I don't know the exact recipe, but Loving Hut here makes a dish that includes vegan beef strips, that is absolutely incredible. And I just found out it's just ordinary TVP strips, made by following a careful process. They simmer the TVP strips until sauce in hot water/marinade, then squeeze ALL of the liquid out of them (much like you do with soy curls), then marinate them in a beefy/soy-y, black-beany chinese marinade, then fry as normal. They're amazing. I really want to give this a try!

If it was me they would be ground up in my food processor and turned into 'ground beef' for pizza or spaghetti in a New York minute. Otherwise I can see them in an Irish stew.

On a whim, I threw a handful into my slowcooker recipe today and they turned out great: they just soaked up all those complex slow cooked flavours.

I looked all over last night and I can't find my copy of that book, so I can't direct to you specific recipes! Argh!! I did a little googling, and the Italian Stew (Stufado) uses TVP chunks. It looks like all the TVP recipes are also referenced in the index. Let me know if you try any of them out!

I looked in Nonna's and it seems that the only recipe using the big chunks is the Stufado... sounds good! There are some other recipes that use the granules. I am definitely going to make one of the recipes mentioned here this weekend... hard to decide which one though!

edit: I am looking at the Stufado recipe and it calls for Marmite, which I don't have and am unlikely to get soon... what would you use instead? Nooch I guess?

Geeze, I could have sworn there were more recipes calling for TVP chunks! Maybe it's World Vegan Feast? Sorry to have misled you!

Marmite adds umami, I guess I would try to add maybe some soy sauce or something else savory?

Miso! Maybe add some nooch, too :)

I think "World Vegan Feast" allows you to use TVP chunks/seitan/breast of tofu/soy curls as an option in most things.

bumping because of the other thread.....

i live in a land where there is no tempeh, soy curls or any premade seitan. i use these large TVP chunks for almost everything.
one of these days i'll write up my favorite thing ever, a veganization of one of my favorite childhood foods: my mother's Weight Watchers Scallion Chicken.

for now, always remember to rehydrate FIRST in something tasty before using in the recipe!