Greetings, Culinary Compatriots!
I thought I would take a quick moment to sing the praises of Textured Vegetable Protein, aka TVP. TVP is made from soy and I can’t think of a better food to help people transition to plant-based cooking. It can replace hamburger in almost any familiar recipe you can think of and it is SO EASY TO USE! SO EASY! I really can’t emphasize that enough, because gone are the days of standing over a pan scraping a solid block of slowly thawing/cooking frozen hamburger.
Instead, I boil a pot of water and five minutes later, I have my mince for any recipe I can think up. Here’s why I like it so much:
It has a neutral taste, and so it can take any flavour you want to add to it. I can make chili, spaghetti, taco ‘meat’, lasagna, shepherd’s pie, spicy Jamaican patties … you get the idea.
HUGE bonus — if you buy it from a Bulk Store, it’s super cheap. And Zero Waste if you use a cloth bag.
It also doesn’t go bad because it is shelf-stable. I have a huge glass jar of it in the cupboard above my stove.
In short, it is awesome.