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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Cool I'll have to check out the "meat" loaf recipe, I'm not really trying to replicate "meat texture" just something that keeps it's form and is high in protein so mainly legume focused
If you're looking for a simpler alternative for this then you could try sourcing TVP slices like this:
The trick to good TVP texture is to fry it dry (i.e. in a bit of oil but without any moisture) until it's lightly golden on the outside, then throw in a strongly flavoured broth or liquid base to get it to soften up. Golden Mountain sauce is my go-to but you can get more elaborate and use things like liquid smoke, black vinegar, spices like dried ginger, garlic, onion, cumin, 5 spice etc. It's a lot like tofu in how it absorbs whatever gets put with it, if somewhat more absorbent, so you can also use things like curry paste or kimchi or miso with enough liquid or broth to thin it out a little and the TVP will soak up all those flavours.
That looks like a good option especially for a vegan banh mi thanks!