Guest guest Posted November 11, 2001 Report Share Posted November 11, 2001 Genie, substituting TVP for crumbles would depend on the recipe. If the texture can be a bit different, you might try rehydrating the TVP in a tasty broth so it will have good flavor before using it. Good luck. Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 Traci, get the Quorn crumbles, nobody will notice the difference, as compared to soy, it is much more " real " tasting. It does contain some egg white in the ingredients, so make sure nobody is allergic to eggs who eats it. hugs, Chanda - Traci Vujicich Friday, September 19, 2008 9:22 AM Soy crumbles Hi everyone, Okay, so this weekend I am going to a BBQ, and want to take some of Dr. Traci's Award Winning Three Bean Chili and double corn cornbread. I haven't made this chili since I became a vegetarian in February. I have literally won some chili cookoffs with my recipe, but need to adapt it to be vegetarian. My DH said to me last night, " Oh that's right, you're bringing a vegetarian dish. No one will eat it, but at least there will be more for you! " LOL. I am taking this as a challenge. So, who here has used the soy crumbles? Do they really add that " umami " savory flavor? Are there some brands that are better than others? I've been afraid to use them because they seem gross. But after my " cheese " discovery this week, I am feeling brave. What do you guys think? Help me prove DH wrong!!! Traci Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 We don't really have a huge selection of Quorn out here in L.A. the large Whole Foods might have these but I haven't seen them yet. A few years ago I could only find the Quorn roast at Thanksgiving time and slowly the chik patties showed up here and there, then the cutlet. I wonder why? Maybe Boca and Morningstar carry most of the market contacts, who knows. I will look, for then Quorn crumbles again. Donna The seed is in bloom, will it meet an early doom or survive in a tranquil sea? Does it face an early end, will it find a real friend, should it be called humanity? Will creation of man bring death by his hand or will life be his destiny? The Seed - Rare Earth --- On Fri, 9/19/08, Puterwitch <puterwitch wrote: Puterwitch <puterwitch Re: Soy crumbles Friday, September 19, 2008, 6:26 AM Traci, get the Quorn crumbles, nobody will notice the difference, as compared to soy, it is much more " real " tasting. It does contain some egg white in the ingredients, so make sure nobody is allergic to eggs who eats it. hugs, Chanda - Traci Vujicich Friday, September 19, 2008 9:22 AM [vegetarian_ group] Soy crumbles Hi everyone, Okay, so this weekend I am going to a BBQ, and want to take some of Dr. Traci's Award Winning Three Bean Chili and double corn cornbread. I haven't made this chili since I became a vegetarian in February. I have literally won some chili cookoffs with my recipe, but need to adapt it to be vegetarian. My DH said to me last night, " Oh that's right, you're bringing a vegetarian dish. No one will eat it, but at least there will be more for you! " LOL. I am taking this as a challenge. So, who here has used the soy crumbles? Do they really add that " umami " savory flavor? Are there some brands that are better than others? I've been afraid to use them because they seem gross. But after my " cheese " discovery this week, I am feeling brave. What do you guys think? Help me prove DH wrong!!! Traci Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 I would use tvp. It tastes the most like meat, of course this is IMO. Alia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 I like the Morningstar Brand the best. Good texture that is comparative to non-veg, but no real flavor, so it takes on whatever you add. If you want something a little flavored, the Boca brand crumbles (in my opinion) have a smoky flavor to them And, on Friday of last week (has it been a week already?) we used the Yves brand in our spaghetti and they worked really well. Morningstar seems to be the most popular, as our Publix can't keep them in stock! HTH, Cassie P.S. Give me the recipe! LOL --- On Fri, 9/19/08, Traci Vujicich <balanceyourlife wrote: Traci Vujicich <balanceyourlife Soy crumbles Friday, September 19, 2008, 9:22 AM Hi everyone, Okay, so this weekend I am going to a BBQ, and want to take some of Dr. Traci's Award Winning Three Bean Chili and double corn cornbread. I haven't made this chili since I became a vegetarian in February. I have literally won some chili cookoffs with my recipe, but need to adapt it to be vegetarian. My DH said to me last night, " Oh that's right, you're bringing a vegetarian dish. No one will eat it, but at least there will be more for you! " LOL. I am taking this as a challenge. So, who here has used the soy crumbles? Do they really add that " umami " savory flavor? Are there some brands that are better than others? I've been afraid to use them because they seem gross. But after my " cheese " discovery this week, I am feeling brave. What do you guys think? Help me prove DH wrong!!! Traci Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 I agree about Morningstar crumbles.? No one will ever know.? I now make a non meat loaf with them which tastes exactly like my original.? The Morningstar products sure have gone up in price, though.? Ack! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 Yes, getting pricey! Just like most everything. --- On Fri, 9/19/08, TendrMoon <TendrMoon wrote: TendrMoon <TendrMoon Re: Soy crumbles Friday, September 19, 2008, 10:20 AM I agree about Morningstar crumbles.? No one will ever know.? I now make a non meat loaf with them which tastes exactly like my original.? The Morningstar products sure have gone up in price, though.? Ack! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2008 Report Share Posted September 19, 2008 That is such a shame! I hope you can get them. IF you ask whole foods, maybe they will order them for you? My whole foods does that. hugs, Chanda - Donnalilacflower Friday, September 19, 2008 9:40 AM Re: Soy crumbles We don't really have a huge selection of Quorn out here in L.A. the large Whole Foods might have these but I haven't seen them yet. A few years ago I could only find the Quorn roast at Thanksgiving time and slowly the chik patties showed up here and there, then the cutlet. I wonder why? Maybe Boca and Morningstar carry most of the market contacts, who knows. I will look, for then Quorn crumbles again. Donna The seed is in bloom, will it meet an early doom or survive in a tranquil sea? Does it face an early end, will it find a real friend, should it be called humanity? Will creation of man bring death by his hand or will life be his destiny? The Seed - Rare Earth --- On Fri, 9/19/08, Puterwitch <puterwitch wrote: Puterwitch <puterwitch Re: Soy crumbles Friday, September 19, 2008, 6:26 AM Traci, get the Quorn crumbles, nobody will notice the difference, as compared to soy, it is much more " real " tasting. It does contain some egg white in the ingredients, so make sure nobody is allergic to eggs who eats it. hugs, Chanda - Traci Vujicich Friday, September 19, 2008 9:22 AM [vegetarian_ group] Soy crumbles Hi everyone, Okay, so this weekend I am going to a BBQ, and want to take some of Dr. Traci's Award Winning Three Bean Chili and double corn cornbread. I haven't made this chili since I became a vegetarian in February. I have literally won some chili cookoffs with my recipe, but need to adapt it to be vegetarian. My DH said to me last night, " Oh that's right, you're bringing a vegetarian dish. No one will eat it, but at least there will be more for you! " LOL. I am taking this as a challenge. So, who here has used the soy crumbles? Do they really add that " umami " savory flavor? Are there some brands that are better than others? I've been afraid to use them because they seem gross. But after my " cheese " discovery this week, I am feeling brave. What do you guys think? Help me prove DH wrong!!! Traci Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2008 Report Share Posted September 21, 2008 I use them in my spaghetti sauces and sloppy joes all the time but I don't use them in my chili due to texture. The crumbles don't stick together so while you get a nice even texture for spaghetti sauce & sloppy joes, you don't get the variation in texture that I like for chili. When I ate carne chili I used to like how some of the meat was in bigger and smaller clumps even when using hamburger. So for me with chili it's a texture rather than taste issue. I am sure they would taste great. I usually use the dry TVP and rehydrate with a strong dose of whatever spices I plan to use in the dish to add flavor as the dry TVP is pretty bland. It just occurred to me that maybe the Worthington reddi-burger would be clumpy enough. I guess I'm going to have to get a pot of chili going soon lol. You could prepare some crumbles on the side and add some to a bowl of your chili & see how you like them. hth Let us know what you come up with Diane , " Traci Vujicich " <balanceyourlife wrote: > > Hi everyone, > > Okay, so this weekend I am going to a BBQ, and want to take some of > Dr. Traci's Award Winning Three Bean Chili and double corn cornbread. > I haven't made this chili since I became a vegetarian in February. I > have literally won some chili cookoffs with my recipe, but need to > adapt it to be vegetarian. > > My DH said to me last night, " Oh that's right, you're bringing a > vegetarian dish. No one will eat it, but at least there will be more > for you! " > > LOL. I am taking this as a challenge. > > So, who here has used the soy crumbles? Do they really add > that " umami " savory flavor? Are there some brands that are better > than others? I've been afraid to use them because they seem gross. > But after my " cheese " discovery this week, I am feeling brave. What > do you guys think? > > Help me prove DH wrong!!! > > > > Traci > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 Now you got me thinking...what are your thoughts about soy crumbles? I recently discovered the hard way that morning star has put casein in their crumbles. I have re-read Light Life and did not find anything other than some bad fats. Is there another way to add texture? I have used Quinoa as a substitute, but sometimes it is not as hardy. Millet and Amarythn don't provide the texture I am looking for either. Any suggestions? For instance, I am looking for this texture in stuffed cabbage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 TVP. Bob's Red Mill makes it, and as far as I can tell, that is the only ingredient.http://www.bobsredmill.com/tvp-textured-veg._protein.htmlYou can add flavorings of choice to turn it into whatever flavor you want it to have.ttbeachbum <ttbeachbumTo: Sent: Tue, February 9, 2010 1:10:46 PM Soy Crumbles Now you got me thinking...what are your thoughts about soy crumbles? I recently discovered the hard way that morning star has put casein in their crumbles. I have re-read Light Life and did not find anything other than some bad fats. Is there another way to add texture? I have used Quinoa as a substitute, but sometimes it is not as hardy. Millet and Amarythn don't provide the texture I am looking for either. Any suggestions? For instance, I am looking for this texture in stuffed cabbage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 ttbeachbum wrote: > Now you got me thinking...what are your thoughts about soy crumbles? > I recently discovered the hard way that morning star has put casein > in their crumbles. I have re-read Light Life and did not find > anything other than some bad fats. Is there another way to add > texture? I have used Quinoa as a substitute, but sometimes it is not > as hardy. Millet and Amarythn don't provide the texture I am looking > for either. Any suggestions? For instance, I am looking for this > texture in stuffed cabbage. Lentils work well. I do use crumbles or TVP sometimes, too. Also, ground seitan works really well as a " ground beef " substitute. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 Thanks for the link, I will give it a try. , Jenn <batmanusdmychina wrote: > > TVP. Bob's Red Mill makes it, and as far as I can tell, that is the only ingredient. > http://www.bobsredmill.com/tvp-textured-veg._protein.html > > You can add flavorings of choice to turn it into whatever flavor you want it to have. > > > > > ________________________________ > ttbeachbum <ttbeachbum > > Tue, February 9, 2010 1:10:46 PM > Soy Crumbles > > > > Now you got me thinking...what are your thoughts about soy crumbles? I recently discovered the hard way that morning star has put casein in their crumbles. I have re-read Light Life and did not find anything other than some bad fats. Is there another way to add texture? I have used Quinoa as a substitute, but sometimes it is not as hardy. Millet and Amarythn don't provide the texture I am looking for either. Any suggestions? For instance, I am looking for this texture in stuffed cabbage. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 I use bulgur to good effect when I want a ground-beef like texture. On Tue, Feb 9, 2010 at 2:10 PM, ttbeachbum <ttbeachbum wrote: Any suggestions? For instance, I am looking for this texture in stuffed cabbage Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2010 Report Share Posted February 11, 2010 Healthy-living.com has several types of TVP you can get. boca crumbles are vegan as well - " ttbeachbum " <ttbeachbum Tuesday, February 09, 2010 2:10 PM Soy Crumbles > > Now you got me thinking...what are your thoughts about soy crumbles? I > recently discovered the hard way that morning star has put casein in their > crumbles. I have re-read Light Life and did not find anything other than > some bad fats. Is there another way to add texture? I have used Quinoa > as a substitute, but sometimes it is not as hardy. Millet and Amarythn > don't provide the texture I am looking for either. Any suggestions? For > instance, I am looking for this texture in stuffed cabbage. > > > > --- > > Check out our recipe files at http://www.fatfreevegan.com . > Links > > > Quote Link to comment Share on other sites More sharing options...
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