FungusBasedOrganism

Looks great! What's the sauce you used?

I made this mostly free-hand a while ago but I'll try to list the main points.

For the sauce, I used hoisin sauce, dark and light soy sauce, black vinegar, a bit of agave syrup and mirin for sweetness and that photogenic glaze.

The vegetables were green and yellow bell peppers and brown mushrooms stir-fried with garlic and chili oil.

The TVP was hydrated in simmering veggie stock and dark soy sauce. I usually marinade it a little (10-15mins) with a bit of vegan worcestershire sauce, soy sauce, garlic powder, cayenne pepper, and maybe a drop of toasted sesame oil. Pan fry it in plenty of fat (it's important because TVP has no fat whatsoever on its own).

Add the sauce to the vegetables, let it simmer a little and add the TVP and coat it nice and well in the sauce. Garnish with green onions and chili flakes. Done.

For the rice, it's just prepared as the packet says and garnished with chili flakes and green onions.

I hope this helps!

Edit: I might have added corn starch to the TVP to give it a crispier outer layer but I'm not sure.

Yes, large dried TVP strips. I usually rehydrate them in a mix of veggie broth and dark soy sauce for some colour and umami before adding any extras for the final flavour profile.

I found a few drips vegan worcestershire sauce to add a very satisfying umami complexity to the final product.

Thank you! I've seen a couple of your posts and I'm jealous of your plating skills :)

A good tip is to quickly rinse it with cold water before rehydrating it. It removes any lingering 'dried' taste that it might've had.

Thank you! All in all, I try to keep a healthy diet with plenty of vegetables and whole foods, but I don't shy away from things like seitan, TVP, etc. for rounding out a dish.

It's very very similar to this recipe: https://www.gazoakleychef.com/recipes/ultimate-vegan-christmas-roast-wellington/ You could also find a video of this recipe on his Youtube channel.

The main difference is that I made a mushroom duxelles layer between the seitan and the pastry. I also used chinese black vinegar instead of balsamic for some extra umami, and switched some of the spices/herbs up to my personal tastes. I've also added a layer of whole mushrooms in the middle of the seitan loaf, as you can see when its cut open in the second picture.