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How to make TVP / Vegan Ground Meat Substitute in 5 Minutes

Published October 16, 2012 by Vegan Derby Cat Party

If you are new to vegan foods, then you may be wondering what the heck TVP is. Just in case you don’t care to read the wiki page, I’ll give you the run down. It’s defatted soy flour. It’s crazy cheap, and it’s incredibly easy to make. Commercially it’s used to cheaply bulk up ground beef. You can flavor it in a variety of ways depending on your needs, and for a cheap, easy source of vegan protein, TVP really can’t be beat. You can find it in the bulk bin section of nutrition stores or whole foods, or you can order bags of it on amazon.com.

The DIRECTIONS are pretty simple:

1. In a small saucepan, heat water and seasonings to a boil.

2. Remove from heat, and stir in TVP. Let sit for 5 minutes. It is now ready to use in your recipes.

Here are some different ways that I season TVP to use in recipes. You can use plain water, broth, or water + a bouillon cube and vary the flavorings based on the recipe you’re adding it to.

For a smoky, meaty crumble to pair with squash

1 c. of TVP granules
1 c. water or vegetable stock
1 tbsp. of liquid smoke
2 tbsp. of braggs/tamari/shoyu/red sodium soy sauce

For pasta sauce

1 c. TVP granules
1 c. veg broth
1.5 tsp. liquid smoke
1 c. TVP

Or you can just add it into pasta sauce like I did here:

1 1/4 c. TVP
1 1/4 c. water
2 tsp. liquid smoke
2 tsp. vegan worcestershire

For Tacos and Nachos

1 cup of TVP granules
1 cup of water or veggie broth (i used water & a 1/4 of a bouillon cube. you can use a whole one if you want more flavor)
2 tsp liquid smoke
2 tsp vegan worcestershire
2-3 tbsp taco seasoning (chili powder, garlic powder, onion powder, cayenne powder, paprika, cumin, salt & pepper)

TVP also works in a variety of dishes like Meatballs

Meatloaf

And for picadillo!

How to bake Tofu

Published December 7, 2011 by Vegan Derby Cat Party

This is my favorite way to prepare tofu for my recipes. Since I found Nasoya’s pre-pressed sprouted tofu, it’s even easier. If you don’t have pre-pressed tofu, make sure you press for at least 30 minutes, but an hour is better. There are many ways to do this; google it! I’m totally spoiled now by the convenience of the ready to go tofu, just cube and bake if you have a sauce, feel free to marinade the cubes before baking and/or rub them with spices! : )

1 package of firm or extra-firm tofu, pressed and cubed
oil for greasing

Directions:

Preheat oven to 450*F, and lightly grease a cookie sheet with oil. Bake for 25 minutes. Ta-da! Nicely textured tofu with toasty edges.

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How to cook Bulgar Wheat

Published March 9, 2011 by Vegan Derby Cat Party

Bulgar is not only SUPER nutritious, it’s also REALLY easy to prepare! All you need is a bowl and some boiling water and you’re in business. The traditional ratio is 1:2,   bulgar wheat: water. I found that I still had to strain water out at the end, so I recommend using less.

So…

1 cup bulgar wheat
1 1/2  cups filtered water

sea salt, optional

Use any amounts with the same ratio. It will absorb better which is especially important if you’re going to be adding liquids to it to make tabbouleh or something else.

Directions:

Place bulgar wheat in a bowl large enough to fit it, and the water. Add boiling water and cover for 20 – 30 minutes. At this point, the water should be absorbed. If you still have some water remaining at the bottom you can strain it out.

Easy, right?!

From here you can use it for whatever you like. I added some homemade salsa (it had parsley in it!) to it to make a lazy girl’s low-fat tabbouleh.

Dry.

Add the water and stir bulgar.

I covered it with a dinner plate.

About 30 minutes later. If there is still some water at the bottom, you can strain it out.

I added about 2/3 cup of my chunky homemade salsa, some more sea salt, a little more chopped parsley and a second or two spray of olive oil to make some easy, low-fat tabbouleh.

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