this post was submitted on 25 Jun 2024
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The climate case for mock meats is clear. But who can afford them? (grist.org)
submitted 3 days ago by jeffw to c/[email protected]
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[โ€“] [email protected] 6 points 3 days ago (1 children)

I'm a big fan of TVP.
It's really cheap, you can keep it on your shelf for an eternity, and you just cook it for a few minutes, then you can use it where you'd use meat.

So, for example, you can get them in meatball-shape, which I just throw into the water when my noodles are almost done cooking.

It's also quite chewy and if you get it in steak-shape and you sear it like a steak, then the Maillard reaction will make it taste quite a lot like a seared steak. As a long-time vegetarian, I had to gag when I first made it like that, because at least my body was convinced that I was biting into meat.

[โ€“] inb4_FoundTheVegan 3 points 3 days ago

Yesssss! It only goes with everything! I like soaking it in broth and then mixixng it in to a mac'n'cheese recipe.