Turned out really good. The TVP works great for the texture.
this post was submitted on 27 Mar 2024
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From what I remember I more-or-less followed the recipe from here and used TVP instead of chickpeas: https://naturallieplantbased.com/vegan-tikka-masala/
For the TVP I usually hydrate it in veggie stock, use a bit of soy sauce and vegan Worcestershire sauce and some spices including garlic powder, onion powder, smoked paprika, and maybe change it up a bit depending on the dish.
Here I am just hydrating my tvp in boring ol' water. I'ma have to try some of your tricks.
Just to clarify, I boil them in veggie stock and bit of dark soy sauce (light works too, but the dark soy sauce gives them more colour). I then make sure to squeeze them really well so they're not overly soggy. Then I fry them in a pan with the spices and the Worcestershire sauce.
Edit: Another tip is to quickly rinse them with cold water before hydrating them. This removes any of the raw soy or dry sort of flavour.
That seems like a waste though, if you discard the stock after rehydration?
I thought so as well, but it does actually make a big difference. You can try it and see if the result is worth it for you.
Cool thanks for the tips, I'll definitely try this out some time.