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

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 :)