Wegmans here used to sell TVP in the bulk foods. Went to get me some last week and it was GONE!
(Just like the white sugar, the flour, the brown sugar, the pine nuts - gotta pay for the nose for a big package.)
If I do buy TVP, I plan to use it to make chili.
Share away! (Do I have to make my own seitan, or can I buy it in the store?)
Trader Joe’s has some delicious Indian style veggie burgers called Masala Burgers. They aren’t meat-like; they’re totally different. I eat them on a bun, but instead of regular burger condiments, I top them with chutney.
I can’t speak for the OP, but I’d love to learn your recipes!
For Chef Troy and Taenia spp.:
The original recipe (Spicy Italian Vegetarian Sausages) was created by Julie Hasson. You can get it here. I would definitely suggest watching the accompanying video. It’s very helpful.
There are some ingredients in there that can be a little tough to find (gluten, chickpea flour & Chick’nish Seasoning). The chickpea flour can be replaced with about the same amount of mashed chickpeas or white beans, but you’ll need to reduce the water by a 1/4 cup. Alternatively, grind dried chickpeas or beans in a blender. The Chick’nish can be replaced by regular vegetable bouillon powder (1 or 2 teaspoons) or one bouillon cube. The gluten is essential and cannot be replaced. It can be found at health food stores, Whole Foods, or sometimes in the baking aisle of a regular supermarket.
I steam my sausages in my Black and Decker vegetable steamer, but I’ve also done it in a regular pot with a cheap Ikea steamer insert. Both work well.
The best thing about the recipe is that it’s endlessly variable. A couple of our favourites are:
Jalapeno Cheddar
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tsp vegetable bouillon
2 tbsp granulated onion
2 tsp coarsely ground pepper, preferably freshly ground
1 tsp dried chili flakes
1/2 tsp ground cumin
2 1/4 cups cool water
2 ½ tsp bottled minced garlic (or 6-8 minced garlic cloves)
2 tbsp olive oil
1 tbsp regular soy sauce
1 tbsp low-sodium soy sauce
¼ cup finely chopped jalapenos
1 tsp liquid smoke
½ cup shredded low-fat cheddar
Follow the same instructions from the original recipe.
**Greek **
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tsp vegetable bouillon
2 tbsp granulated onion
2 tsp coarsely ground pepper, preferably freshly ground
1/2 tsp dried chili flakes
1 tsp ground oregano
1 tsp finely shredded lemon zest
2 1/4 cups cool water
2 ½ tsp bottled minced garlic (or 6-8 minced garlic cloves)
2 tbsp olive oil
2 tbsp low-sodium soy sauce
¼ cup finely chopped kalamata olives
1 tsp finely chopped capers
½ cup crumbled low-fat feta
Follow the same instructions from the original recipe.
I’ve also made Sun-Dried Tomato and Basil, Spicy Thai, Mole, Cherry Sage and Bratwurst. Creating our own variations has been great fun. All of the flavours have frozen really well, and cooked up perfectly after thawing.
Riblets are amazing! I’ve fed them to carnivores who really liked them!