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I agree completely but one exception for me is using Boca burger as a sub for ground beef. If I chop them up, season them and then use the result in chili or so
by smhenderson 5y ago
I agree completely but one exception for me is using Boca burger as a sub for ground beef. If I chop them up, season them and then use the result in chili or something it really does give it, to me anyway, the "taste" and "texture" of ground beef.
I know I'm tasting the seasoning I used and the infusion of other flavors from the chili more than the taste of the soy burger but my stomach doesn't care, to me it's just as satisfying as chili (or stew, etc.) made with beef.
- js2 5y agoHere's an easy vegetarian chili recipe we've been using for years in my house: https://pastebin.com/84cwiJ02 https://pastebin.com/84cwiJ02
- CobsterLock 5y agoThank you! I'll have to try this. weird that it uses a less chili powder than I usually use in my meat chili (roughly 3 tbs for 2lbs of meat and a can of beans). Maybe I'm just used to a ton more spice. I could have been amping it up after going away from red meat
- ENIanDEM 5y agoThat could be because the chili molecule has polarity and clumps together in fatty environments, like meat sauces and yoghurt. Conversely it gets dispersed by water. That recipe probably has a bit less fat than what your usual meaty one has, so less chili goes further :)
- pezezin 5y agoIt's actually the other way around: capsaicin is non-polar, that's why it is hydrophobic but soluble in oil and fat.
- sizzle 5y agoHave you tried impossible meat? It’s so satisfying and mimics meat better than anything I’ve tried out there.