Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 Those are great cooking and serving suggestions for larger TVP chunks. Thanks for sharing them. i was also wondering how you are healing from your recent injury? Hope all is going well. ~ pt ~ It's all a farce, n' these tales they tell About the breezes sighing, And moans astir o'er field and dell, Because the year is dying. ~ Paul Laurence Dunbar,Ê Lyrics of a Lowly Life ~~~*~~~*~~~*~~~> , " Dick Ford " <dickford@d...> wrote: > > I haven't heard of that brand, but it sounds like other TVP chunks I've used. They need to be soaked in water for 10-15 minutes to get soft, unless you put them directly into something like soup. I soak them in water until they are soft; discard the water, let them soak longer in soy sauce or some other marinade sauce. The soy sauce BBQ marinade sauces like Dales with smoke flavor are perfect. It doesn't take too much to give them chunks flavor. You can also use powdered flavors or Vegemite/Sovex yeast extract to add flavor. Once the chunks are soft and flavored, you have several options; you can pan fry them as they are, or roll them in bread crumbs or corn meal before frying in a scant amount of oil. Sometimes I put spices in a ziplock bag and shake up the tvp chunks. I've done that with fajita spices, then grilled the chunks in a cast iron skillet with not much oil. They can go inside tacos or burritos, or as part of vegetable stir fry. They also go well with BBQ sauce. > ... > Be kind. Be of good cheer. > Dick Quote Link to comment Share on other sites More sharing options...
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