Post #1833873
2026-05-01 06:24 UTC
Huh, you fry the dry TVP? Do you then let it simmer in the sauce for as long as one would normally boil it?
I have some steak-like TVP here, which is going to remain dry in the core, unless you really give it its time, so not sure how well it would work with that.
I do also have (pre-)roasted TVP, though, where I assumed, they do that when extruding or something. Maybe they actually throw it into a big pan before shipping… 🤔
Replies (2)
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@manuremy@sopuli.xyz 2026-05-01 06:47
I add plenty of oil in the pan and some onions, then add the dry TVP, mix well, add all the spices, let fry until it looks “right” and then I add water/veggie broth or canned tomatoes, depending on what I do. This works with small or smaller texture or “mine-type” ro so. With big, steak-like pieces I do soak them in hot water for like 5 minutes before frying, but never boil.
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@usernamesAreTricky@lemmy.ml 2026-05-01 14:36
Not who you’re replying to, but there’s one recipe with TVP that I like which cooks kind of close to that where you cook the TVP with only a little bit of vegetable broth and all the spices + onions. itdoesnttastelikechicken.com/easy-tvp-tacos/