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> soy curls TVP, yeah? That stuff is magic, easily my favourite protein source. I can make dishes that blow people away with it

by girvo 5y ago

papercrane 5y ago
Soy curls are a product from Butler Foods. Not sure if there's a generic equivalent, I haven't found one. Not vegan, but I do try and limit my meat consumption and really love them. https://www.butlerfoods.com/soycurls.html https://www.butlerfoods.com/soycurls.html
- girvo 5y ago
  Yeah the generic version is TVP, textured vegetable protein (made from processed soy). It comes in all kinds too: like those curls, slices that are more like beef slices for stir-fry, and mince-like granules for making "mince"! Its cheap as, and at tonnes of asian supermarkets or vegan stores. Rehydrate with beef-style or chicken-style stock and you're off to the races. Some of my friends have started using it to save money on meat despite not being vegan :)
  - alwillis 5y ago
    TVP is made from soy isolates while Butler’s Soy Curls are made from whole soy beans. The texture of soy curls is closer to seitan than anything else made from soy. I had bbq soy curls for dinner earlier tonight. Apparently it’s possible to get a similar texture using tofu by freezing and thawing it twice: http://www.marystestkitchen.com/best-vegan-fried-chicken-gluten-free/ http://www.marystestkitchen.com/best-vegan-fried-chicken-glu.... I haven’t attempted this yet.
rackjack 5y ago
Any recipe in particular you'd be willing to share? I'm interested in expanding my palate.
- girvo 5y ago
  I'm in the process of writing some up as of the last few weeks -- but the core of it is "just replace any beef in your stir-frys or pasta minces with TVP cooked with a particular technique" Send me an email (its in my profile) and I'll make sure to send the link to you when I chuck them up on my site in the next week or so? But in short: rehydrate the TVP with boiling water with a cube or two of beef-style stock. Let it sit for about 5 minutes or so, it should become soft. Drain it, and really squeeze the stock out of it if you're doing a nice stir-fry or similar; it'll fry better the less water is in it. In a wok or fry-pan, add half a tablespoon of oil, add the TVP. Crack salt, black and white pepper over them. Don't stir too much to begin with, you want it to brown, almost char in places. Then stir, fry as normal. Now you can use it to replace most beef protein sources in stir-frys, pasta sauces (if you use the "mince" versions) and so on. My partner and I have come up with some from-scratch(ish) sauces that go best with it, but it's great even without those. My particular favourite recipes are: "beef" and black bean, Thai basil and chili, bolognaise (which is more like a pomodoro with TVP mince added), soy and garlic stir frys, and some others I'm likely forgetting. Those are the ones I'm writing up :)
  - rackjack 5y ago
    If you have a website (jgirvin.com ?) I'll just keep tabs on that. Thanks for the recipe outlines.
    - girvo 5y ago
      Yep that's the one! I'll be spinning it up again with the recipe section this week :)
- SavantIdiot 5y ago
  I have to stop myself from eating this every week because the sugar and frying probably isn't very healthy, but damn it's great with sticky short-grained rice: https://www.veganricha.com/vegan-general-tsos-soy-curls/ https://www.veganricha.com/vegan-general-tsos-soy-curls/

> soy curls TVP, yeah? That stuff is magic, easily my favourite protein source. I can make dishes that blow people away with it

by girvo 5y ago

> soy curls TVP, yeah? That stuff is magic, easily my favourite protein source. I can make dishes that blow people away with it

papercrane 5y ago

Soy curls are a product from Butler Foods. Not sure if there's a generic equivalent, I haven't found one. Not vegan, but I do try and limit my meat consumption and really love them. https://www.butlerfoods.com/soycurls.html https://www.butlerfoods.com/soycurls.html

girvo 5y ago
Yeah the generic version is TVP, textured vegetable protein (made from processed soy). It comes in all kinds too: like those curls, slices that are more like beef slices for stir-fry, and mince-like granules for making "mince"! Its cheap as, and at tonnes of asian supermarkets or vegan stores. Rehydrate with beef-style or chicken-style stock and you're off to the races. Some of my friends have started using it to save money on meat despite not being vegan :)
- alwillis 5y ago
  TVP is made from soy isolates while Butler’s Soy Curls are made from whole soy beans. The texture of soy curls is closer to seitan than anything else made from soy. I had bbq soy curls for dinner earlier tonight. Apparently it’s possible to get a similar texture using tofu by freezing and thawing it twice: http://www.marystestkitchen.com/best-vegan-fried-chicken-gluten-free/ http://www.marystestkitchen.com/best-vegan-fried-chicken-glu.... I haven’t attempted this yet.

rackjack 5y ago

Any recipe in particular you'd be willing to share? I'm interested in expanding my palate.

girvo 5y ago
I'm in the process of writing some up as of the last few weeks -- but the core of it is "just replace any beef in your stir-frys or pasta minces with TVP cooked with a particular technique" Send me an email (its in my profile) and I'll make sure to send the link to you when I chuck them up on my site in the next week or so? But in short: rehydrate the TVP with boiling water with a cube or two of beef-style stock. Let it sit for about 5 minutes or so, it should become soft. Drain it, and really squeeze the stock out of it if you're doing a nice stir-fry or similar; it'll fry better the less water is in it. In a wok or fry-pan, add half a tablespoon of oil, add the TVP. Crack salt, black and white pepper over them. Don't stir too much to begin with, you want it to brown, almost char in places. Then stir, fry as normal. Now you can use it to replace most beef protein sources in stir-frys, pasta sauces (if you use the "mince" versions) and so on. My partner and I have come up with some from-scratch(ish) sauces that go best with it, but it's great even without those. My particular favourite recipes are: "beef" and black bean, Thai basil and chili, bolognaise (which is more like a pomodoro with TVP mince added), soy and garlic stir frys, and some others I'm likely forgetting. Those are the ones I'm writing up :)
- rackjack 5y ago
  If you have a website (jgirvin.com ?) I'll just keep tabs on that. Thanks for the recipe outlines.
  - girvo 5y ago
    Yep that's the one! I'll be spinning it up again with the recipe section this week :)
SavantIdiot 5y ago
I have to stop myself from eating this every week because the sugar and frying probably isn't very healthy, but damn it's great with sticky short-grained rice: https://www.veganricha.com/vegan-general-tsos-soy-curls/ https://www.veganricha.com/vegan-general-tsos-soy-curls/