Today I hydrated 2 cups of Bob's Red Mill TVP with 1.75 cups of vegetable bouillon. The result was a product that had a good texture and a slightly resistant bite. It was not slimy or sticky at all. I am very surprised at the difference in quality.
I made chili with it. It's a very simple recipe, and a very tasty one. It still has another hour or so to go, but early sampling tells me that it is going to be excellent.
Chili con TVP
- Cutting board
- Medium saucepan
- 1 cup TVP
- 7/8 cup vegetable bouillon or stock
- 1 onion
- 2 cloves garlic
- 1-2 Tbs olive oil
- 1 cup cooked beans
- 1 1/2 cups chopped tomatoes
- 1 tsp cumin
- 2 Tbs chili powder
- 1 tsp smoked paprika
- (Optional) Cayenne (I like a lot of heat.)
- Boil the vegetable bouillon.
- Put the TVP into the bowl.
- Add boiling bouillon to the TVP.
- Stir and set aside.
- Mince the garlic.
- Dice the onion.
- Put the saucepan on medium.
- Add oil and heat until it sizzles (or is ready to).
- Add the garlic, onion, and cumin (if whole otherwise add with the chili powder).
- Saute for a minute or two.
- Add the spices and stir quickly.
- Add the TVP and stir quickly until spices seem well-distributed.
- Add the tomatoes.
- Add the beans.
- Stir well.
- When mixture starts to bubble, lower heat to simmer (or lower if possible).
- Let it cook for 60 to 90 minutes stirring occasionally.